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Terms Used in Cookery


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Fact Sheets

Terms Used in Cookery

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World Capitals A to L

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Au Gratin A term applied to dishes prepared with or without sauce that are topped with breadcrumbs or grated cheese or both, dotted with butter and browned in the oven or under the grill.
Bake Blind To bake a pastry case without filling. To keep the shape put a piece of foil into the bottom of the case and weigh down with rice.
Baste To pour or spoon liquid over food as it cooks to moisten and flavour it
Beurre Manie Equal amounts of butter and plain flour mixed together until smooth added piece by piece to a stew, casserole or sauce to thicken it
Blanch Plunge into boiling water briefly and drain or cover with cold water, bring to the boil and drain.
Blend To mix two or more ingredients thoroughly. Usually a powdered ingredient and a liquid mixed to a smooth paste using a wooden spoon.
Bouquet Garni A bouquet of herbs tied together used for flavouring soups, sauces and stews.
Braise A method of cooking meat and vegetables in a covered pan over slow heat or in a slow oven and with a minimum amount of water.
Buttered Breadcrumbs Soft white breadcrumbs tossed in melted butter to coat
Caramel Sugar cooked over a moderate heat and stirred constantly until it turns to a dark brown syrup. Used as a colouring for soups, stews and gravies.
Chill To place in a refrigerator or other cool place until cold.
Coat To cover the entire surface with a mixture such as flour, breadcrumbs or batter.
Cool To stand at room temperature until no longer warm to the touch.
(to) Cream To cream butter and sugar by beating with a wooden spoon or electric mixer until light and white like whipped cream.
Crepe A very thin pancake served with sweet or savoury filling.
Crouton Fried or toasted cubes of bread
Cut in To combine fat and dry ingredients with two knives, scissor fashion or with a pastry blender
Flake To break into small pieces with a fork.
Flame To spoon alcohol over food and ignite.
Fold in To add ingredients to a mixture which has been beaten until light and fluffy using a spatula or spoon in a light folding movement to retain the air.
Garnish Decorate food
Glaze A thin coating of beaten egg, syrup or aspic which is brushed on.
Infuse To extract flavour by steeping.
Kneed To work dough with hands until it is of a desired consistency.
Marinade Usually a mixture of an oil and an acid, such as vinegar, and seasoning in which food is marinated to add flavour and soften tissue.
Marinate To stand food in a marinade.
Mask Cover or coat with a thick sauce or aspic.
Parboil To boil until partially cooked.
Poach To gently cook in a simmering liquid.
Puree To press food through a fine sieve or blender to produce a thick, smooth mixture.
Reduce To cook over a sauce over a high heat until it is reduced by evaporation to a desired consistency.
Roux A mixture of fat and flour cooked slowly over a low heat as a foundation for sauces, soups and gravies.
Sauté To toss or turn food in a small quantity of fat over a low heat.
Scald To heat a liquid to just under boiling point or to pour over boiling water.
Seasoned Flour Plain flour to which salt and pepper has been added.
Shortening Any animal or vegetable fat such as butter, margarine, lard or dripping.
Shred To cut into small pieces.
Simmer To cook in a liquid at just under boiling point with small bubbles occasionally rising.
Spatula A broad bladed implement made of wood, metal or plastic, used to spread and smooth cake icing.
Steam To cook food in steam from boiling water
Stock A liquid in which meat, bones or vegetables have been gently simmered for a long time.
Toss Lightly mix a salad using a fork and a spoon.
Truss To secure the legs and wings of a bird with string or skewers to retain its shape.

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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment