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Why is it always assumed we know the basics - just in case you don't here are a few -

Pastry  -  When a recipe specifies a certain weight of pastry this refers to the amount of flour used in the pastry NOT the combined weight of all the ingredients.  Therefore, 4oz. of pastry would be pastry made with 4oz of flour.

Dropping consistency - When a small amount of the mixture will fall from the spoon if gently shaken.

Soft Dropping Consistency - When a little of the mixture drops from the spoon by itself when the spoon is tipped.

Stiff Dropping Consistency - The spoon has to be shaken more vigourously before the mixture drops.

Whisk to soft peaks - This is when egg whites are whisked and when the whisk is lifted out of the bowl the egg whites form little peaks which droop slightly.

Whisk until stiff - The egg whites are whisked until they reach a consistency whereby when the whisk is lifted out of the bowl the egg whites stand in peaks.   When this is done sufficiently the bowl can be turned upside down and the egg whites remain inside the bowl.  This can, however, prove very messy if they have not been whisked enough.

Explanations of other commonly used cookery terms are listed alphabetically on the following pages:-

TERMS STARTING WITH:          A-B:    C-D:     E-G:    K-R:    S-Z:







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