Al dente:- Pasta and vegetables should be cooked to a texture that is not too soft; it should be 'firm to bite' which in Italian is 'al dente'.
Baste:- To brush food with fat to prevent it from drying out.
Blanch:- To remove skin by dipping into hot water for a couple of minutes. e.g. to blanch tomatoes or almonds.
Blend:- To combine two or more ingredients.
Dice:- To cut into small neat cubes.
Dough:- A mixture of flour, liquid etc., kneaded together into a stiff paste or roll.
Drain:- To remove liquid from food.
Garnish:- To decorate.
Juliennes:- To cut into thin long pieces, like match sticks.
Mash:- Crushing a ingredient into a soft pulp.
Marinate:- To soak food in a mixture for some time so that the flavour of the mixture penetrates into the food.
Rind:- The outer skin of citrus fruits like lemon, orange etc.
Saute:- To toss and make light brown in shallow fat.
Shred:- To cut into thin, long pieces.
Sift:- To pass dry ingredients through a fine sieve.
Toss:- To lightly mix ingredients without mashing them e.g. salads.
Baste:- To brush food with fat to prevent it from drying out.
Blanch:- To remove skin by dipping into hot water for a couple of minutes. e.g. to blanch tomatoes or almonds.
Blend:- To combine two or more ingredients.
Dice:- To cut into small neat cubes.
Dough:- A mixture of flour, liquid etc., kneaded together into a stiff paste or roll.
Drain:- To remove liquid from food.
Garnish:- To decorate.
Juliennes:- To cut into thin long pieces, like match sticks.
Mash:- Crushing a ingredient into a soft pulp.
Marinate:- To soak food in a mixture for some time so that the flavour of the mixture penetrates into the food.
Rind:- The outer skin of citrus fruits like lemon, orange etc.
Saute:- To toss and make light brown in shallow fat.
Shred:- To cut into thin, long pieces.
Sift:- To pass dry ingredients through a fine sieve.
Toss:- To lightly mix ingredients without mashing them e.g. salads.
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