- Deep fry:
To fry in deep oil.DiceTo cut up in uniform pieces. Usually in 1/8 to 1/4 inch squares.
- Dissolve:
Stirring a solid food into a liquid to form a mixture in which the solid food does not remain
- DotTo:
put small bits of butter, cheese, cream etc. over the surface of a dish.
- Dough:
A mixture of a liquid, flour etc., kneaded together into a stiff paste or role.
- Dust:
To sprinkle lightly with fine sugar, dried milk or flour.
- Emulsion:
Suspension of two liquid ingredients that do not dissolve into each other.
- Fold:
A method of gently mixing ingredients. Use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom close to the surface.
- Fry:
Fast browning and cooking food in varying amounts of fat, most often at a high heat.
- Fillet:
the fishSlice the fish into very thin pieces(without bones).
- Fish stock:
To boil the fish bones in water to take out the extract.
- Garnish:
Adding extra appeal to a finished dish(decoration).
- Grate:
Using a grater to rub food, such as vegetables, cheeses and spices, across surface to make fine pieces.
- Grilling:
Cooking by dry heat/ cooking on grill bars.
- JuiceExtracted:
liquid that comes from fruits, vegetables or meats.
- Hard/ToughTo make a dough which is not very soft.
- Macaroons:
Small cakes made from almond paste, coconut etc.MarinadeA process of flavoring food by soaking in a liquid or dry mixture.
- Marzipan:
A sweet or icing made of cashewnuts/almonds ground to a paste with egg.
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