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Appetizer : small and light portion of food or a drink served before dinner. |
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Boil : To cook at boiling point. |
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Batter : A mixture of flour and liquid of such consistency that it can be beaten or stirred. |
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Beat : To make a mixture smooth and free of lump. |
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Blend : To combine two or more things well, generally in a mixture grinder. |
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Blanch : To dip food in boiling water and then into cold water to remove the skin.(to blanch the tomatoes, almonds) |
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Brush : To spread thinly with a knife or a brush. |
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Coat : To cover with a thin layer. |
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Consistency : The thickness or texture of a mixture such as pakoras, cakes etc. |
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Cubes : To cut into small even squares or diced. |
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Dice : To cut into small even cubes. |
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Drain : To remove water from the food. |
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Dot : To scatter small amount of butter, ketchup, nuts, chocolate etc. |
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Dust : To sprinkle or coat lightly with flour or sugar. |
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Dough : A mixture of liquid, flour etc kneaded together into a stiff paste or roll. |
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Deep fry : To cook the food in a deep layer of hot fat. |
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Dissolve : To make a solution with a liquid and a dry substance.eg: -sugar and water. |
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Fry : To cook in a small amount of fat. |
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Fat : A term used for butter, oil, ghee, margarine etc. |
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Garnish : To decorate |
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Grate : To shave into small shreds on a grater. |
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Grill : To cook directly under a flame or heating in an oven. |
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Knead : To work dough lightly by bringing the outside of the dough into the center, using the knuckles of the hands. |
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Peel : To strip off the outer covering eg: -peel off the potatoes. |
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Pre-heat : To heat oven to stated temperature before product goes in. |
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Puree : A smooth mixture obtained by rubbing cooked fruit, vegetables etc. through a sieve. |
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Roasting : Cooking with or without a little fat by stirring continuously. |
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Marinating : To prick and soak the food for few hours in a sauce of spices.eg: -marinating paneer, potatoes. |
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Sauté : To toss and make lightly brown in shallow fat. |
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Stock : Well- flavored liquid made from vegetables, etc. Usually the left over liquid after boiling the ingredients. |
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Steam : To cook in the steam which arises from a pan of boiling water. |
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Sift : To pass through a fine sieve so as to remove lumps. |
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Strain : To filter coarsely, to remove food from liquid. |
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Simmer : To cook just below the boiling point, on a slow flame.eg: - Simmering the Dals and gravies etc. |
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Toss : To lightly mix ingredients without mashing them To lightly mix ingredients without mashing them |
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Whip : To beat liquid with a fork until it froths. |
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click here for Glossary to Indian names |
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