- Mash:
Removing all lumps from food with either a fork or electric beater
.
- Melt:
To heat a solid food until it becomes liquid or semi-liquid.
- MixBeating:
or stirring foods together until they are incorporated.
- Parboil:
To boil food until only partly cooked.
- Peel:
To remove the skin of fruits/vegetables
PitTaking the seed out of a piece of fruit or vegetable.
- Proof:
Allowing a yeast dough to rise before baking.
- Pre-heat:
Heating the oven to the temperature needed before using it.
- Pulses:
All types of dals (grow in pods)
- Puree:
Blending a food into a liquid or heavy paste.
- Reconstitute:
Bringing condensed or concentrated food to its original strength by a
- dding water.
- Reduce:Briskly boil liquids, so that the liquid evaporates to thicken the sauce making it rich and flavorful.
- Roast:
Cooking an uncovered piece of meat, poultry, or vegetables in an oven.
- Saute :
Cooking on a stove in a small amount of oil or butter until tender.
Scalling (Fish):
To remove the scales with a blunt knife holding the fish by the tail and scraping from the tail towards the head.
- Score:
To cut slits through the outer surface of food before cooking to tenderize or to make a decorative pattern.
- Screwing:Specially to grill pieces of meat/chicken/fish etc. penetrate through a thick needle/rod.
- Sear:
Quickly browning meat on all sides wit
- h high heat to seal in the juices.
Seasoned flour:
Flour flavoured with salt and pepper.
- Shredded:
Making long narrow strips of food with a food processor or a grater.
- Sift:
Putting dry ingredients such as flour or sugar through a sifter or mesh screen to loosen particles and incorporate air.
- Simmer:
A method of cooking food in liquid that is kept just below the boiling point.
- Skewer:
A long needle/rod to secure meat/chicken while cooking.
- Skim:
Removing any fat or foam from the surface of liquid.
- Steam:
A method of cooking food in the vapor given off by boiling water.
- Stewing:
A very gentle method of cooking in a closed pan using a small quantity of liquid.SteepLetting a food, such as tea, stand in water that is just below boiling to extract flavor and color.
- Stir:
Incorporating ingredients with a spoon to prevent them from sticking during cooking or to cool them after cooking.
- Stuffing:
To fill some filling insideToast Heating nuts, seeds, coconut or bread in the oven until they are slightly browned. This will bring out their natural flavor.
- Tutti-frutti:
Mixed fruit.
- Whip:
Beating food rapidly by using a whisk or electric beater to incorporate air into the mixture.
- Whisk:
To beat cream or eggs until a stiff froth is obtained.
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