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Cooking definitions
Baste To moisten meat, poultry or fish with
their own juices while they are being cooked.
Blanch
• To remove skins from vegetables, fruits and
nuts.
• To pre-cook vegetables or fruits before
freezing.
Blend To combine two or more ingredients,
usually a powder and a liquid, to form a
smooth paste.
Boil To cook in water,held at boiling point.
Boutquet Garni A selection of herbs, usually
sprigs of parsley, thyme, rosemary, a bayleaf,
peppercorns, which are tied in muslin; the bag
is placed in with the food being cooked and
removed on completion of cooking.
Caramelise To melt sugar slowly until it turns
golden brown.
Coat To cover entire surface of food with
ingredients, e.g. coating cutlets with seasoned
flour, egg and breadcrumbs.
Croutons Bread shapes which are fried or
toasted to accompany soups.
Dripping Residue remaining in pan after meat
or poultry is cooked.
Flake To separate food into small pieces with
a fork.
Garnish To decorate food, usually with
something edible.
Marinade To tenderise and add flavour to meat,
fish or poultry. The food is placed in a mixture
of oil, wine, vinegar and herbs.
Marinate To allow food to stand in marinade.
Parboil To boil until partially cooked.
Preheat To have appliance or oven at desired
setting or temperature before adding food.
Puree To place cooked food in a blender or
through a fine sieve to form a thick smooth
mixture.
Reduce
• To simmer a liquid until it diminishes and
becomes concentrated.
• To reduce temperature.
Saute To cook or lightly fry food quickly
in a small amount of hot fat or oil, stirring
frequently.
Scald To heat liquids to a temperature just
below boiling point.
Seasoned Flour Add salt and pepper to flour,
when coating meat for frying or making
casseroles and stews.
Shred Cut food into thin strips.
Simmer To keep food at a constant temperature
just below scalding point.
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