Glossary Of Terms

Accompaniment

A sauce or food served with a dish, e.g. Pork and Apple Sauce.

Au Gratin

Food coated with white sauce, sprinkled with breadcrumbs and browned in the oven.

Blanch

To white, e.g. food is placed in cold water and raised slowly to boiling point, then strained.

Boiling Point of Water

100°Celcius

Braise

To cook meat or poultry very gently, with a minimum of liquid, in a covered pan.

Canape`

Small pieces of fried bread, toast or pastry used as a base for savouries.

Clarify

To remove impurities from food.

Compote

Pieces of fruit cooked in syrup. Shape is retained.

Condiment

Highly flavoured sauces, chutney, seasonings and spices.

Croquette

Minced food which has been shaped, coated and deep fried.

Flan

An open tart.

Forcemeat

Stuffing for poultry and meats.

Garnish

To decorate food.

Glaze

To brush with egg and milk or sugar and water to give gloss and improve appearance.

Goulash

A Hungarian meat stew.

Knead

To turn outside of dough towards the middle, using the heal of your hand.

Legumes

Plants bearing edible pods, e.g. peas, beans.

Meringue

A mixture of stiffly beaten egg white and sugar.

Minestrone

Thick Italian vegetable soup.

Mocha

A mixture of coffee and chocolate used for flavouring.

Poaching

Cooking in liquid just below boiling point.

Saute

To cook by tossing food gently in a little hot butter, in a shallow pan.

Simmer

Slow cooking at approximately 70-80°Celcius. A bubble will rise occasionally to the surface.

Sippets

Small triangular pieces of dry toast.

Stock

Liquid resulting from simmering bones, meat and vegetables in water for several hours.

Whip

To beat rapidly to increase volume by introducing air.