Glossary Of Terms
A sauce or food served with a dish, e.g. Pork and Apple Sauce.
Food coated with white sauce, sprinkled with breadcrumbs and browned in the oven.
To white, e.g. food is placed in cold water and raised slowly to boiling point, then strained.
Boiling Point of Water
To cook meat or poultry very gently, with a minimum of liquid, in a covered pan.
Small pieces of fried bread, toast or pastry used as a base for savouries.
To remove impurities from food.
Pieces of fruit cooked in syrup. Shape is retained.
Highly flavoured sauces, chutney, seasonings and spices.
Minced food which has been shaped, coated and deep fried.
An open tart.
Stuffing for poultry and meats.
To decorate food.
To brush with egg and milk or sugar and water to give gloss and improve appearance.
A Hungarian meat stew.
To turn outside of dough towards the middle, using the heal of your hand.
Plants bearing edible pods, e.g. peas, beans.
A mixture of stiffly beaten egg white and sugar.
Thick Italian vegetable soup.
A mixture of coffee and chocolate used for flavouring.
Cooking in liquid just below boiling point.
To cook by tossing food gently in a little hot butter, in a shallow pan.
Slow cooking at approximately 70-80°Celcius. A bubble will rise occasionally to the surface.
Small triangular pieces of dry toast.
Liquid resulting from simmering bones, meat and vegetables in water for several hours.
To beat rapidly to increase volume by introducing air.