- Bone Stock :
To boil bones chicken/mutton in water to take out the extract.
- Broil :
Cooking food using an overhead source of heat.
- Browning:
A substitute added to stews and gravies to darken them.
- Brush :
A thin, even coating of beaten egg/milk/fat which gives a glossy appearance and helps it to brown quickly.
- Casseroles :
A baking dish with a well fitting lid used for cooking stews, etc in the oven.
- Caviare
Salted roe/eggs of sturgeon or similar fish.
- Caramelize:
The process of causing sugar or the natural sugars in food to darken to a golden brown and develop a rich flavor by cooking on a constant heat.
- Chop:
Cutting foods with a knife into smaller pieces.
- Coat:
To cover with a thin layer.
- Consistency:
The thickness or texture of mixture, such as a cake or batter mixture.
- Crackling:
The popping up of seeds when added to hot oil.
- Cream:
Beating butter or shortening, either alone or with sugar, until it is light and fluffy.
- Cut In:
Working a solid fat such as butter or shortening into dry ingredients.
- Coarsely ground:
Grind into thick paste/ not a smooth paste
- Condensed milk:
Boil the milk till thickend
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