CULINARY TERMS

E to G
 

In order to be able to follow recipes you have to know what various terms mean;  if you don't it can be very difficult to find explanations - not anymore, here are a few which you may find useful.

EMULSIFY
Combine two liquids which do not mix e.g. oil and vinegar in a dressing.

EXTRACT (juice)
Separate solid and liquid components of fruit or vegetables by squeezing or pressing.

FILLET
Cut off piece of raw flesh, extracting skin and bones.

FLAMBÉ (Flame)
Pour small quantities of hot liquid containing alcohol over food and then set alight.

FOLD
Combine whisked mixtures by cutting and turning with a metal spoon to retain lightness.

FRY
To cook in a small amount of fat in an open pan.

GARNISH
Decorate or embellish.

GLACÉ
Coat with a thin sugar or syrup.

GLAZE
Coat food to give glossy finish; usually with beaten egg, egg white, milk, syrup, sugar glaze or reduced juices.

GRATE
Reduce food to small strips by rubbing on a serrated surface.