|
KNEAD
Work dough by folding, stretching and pummelling
with heel of hand.
|
|
MARINADE
Soak food in seasoned liquid to tenderise and
flavour before cooking.
|
|
PAPILLOTE
To cook food in foil or buttered greaseproof
paper.
|
|
PARE
Thinly peel vegetables or fruit.
|
|
PARBOIL
Boil or simmer until partially cooked.
|
|
PICKLE
Preserve vegetables etc. in brine, vinegar, oil
and spices.
|
|
PLUNGE
Cool rapidly by immersing in cold water or
crushed ice.
|
|
POACH
Cook food in liquid which must be kept just
below boiling point.
|
|
PURÉE
Pulp of vegetables or fruit sieved, mashed or
ground to a smooth thick paste.
|
|
REDUCE
Rapidly boil a liquid to reduce in volume
thereby thickening and concentrating the flavour.
|
|
RENDER
Heat chopped food which contains fat in order to
extract the fat.
|
|
ROAST
Cook with a little fat in the oven.
|
|
ROUX
Melted butter or fat combined with an equal
amount of flour, used for thickening sauces, soups or gravies.
TERMS:
A-B:
C-D:
E-G:
K-R:
S-Z:
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