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Glossary
Bank Blind: The Procedure of banking Unfilled Pastry Case. The Pastry is
filled with dry peas or beans or pricked to prevent puffing. Example: Flans,
pies, Tarts.
Banking: It means cooking in the dry heat of the oven. Banking is done by
surrounding the food with hot air
Batter: A
mixture of
dry
ingredients
&
liquid
that
is
stirred
or
beaten, of a thin creamy and pouring consistency.
Baste: A to moisten roasting meats, while cooking melted fat or sauces, to
prevent drying of meats and toad flavor.
Beat: To make a mixture smooth with a regular, unidirectional movement
using a wooden spoon, hand whisk or electric mixer.
Blend: To mix two or more ingredients thoroughly to achieve a uniform
mixture with a spoon, beater or liquidizer.
Broil: Hot steam air that goes on upper side of an OTG
Caramelize: To heat sugar till it browns.
Coat: To cover cooked food with a thin layer of sauce or dry powder.
Consistency: The thickness of the mixture, such as cake or batter mixture.
Cream: To beat butter & sugar together until smooth, creamy & light by
incorporation of air with a wooden spoon, hand mixer or a whisk.
Cut & Fold: To mix flour very gently into a mixture.
Dredge: To sprinkle food evenly with sugar or refined flour.
Dough: Mixture of flour, milk, water, &/or egg, sometimes enriched with fat,
which is firm enough to knead, roll & shape.
Dust: To sprinkle lightly with refined flour, sugar, spices or seasonings.
Flake: Break or pull apart foods with a fork or with a fork or with fingers.
Grate: To rub food on a grater to produce fine shreds.
Grease & Dust: To coat the surface of a dish/tin with fat & flour to prevent
sticking of food.
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