Heathen's Kitchen Witches Compendium

GLOSSARY OF COOKING TERMS

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Edited By Crimsonwolf
 

GLOSSARY OF COOKING TERMS

 

A La King:
Food heated in a rich white, cream or sherry-flavored sauce.

A La Mode:
Food which has been soaked or cooked in a marinade; also pie served with ice cream or any dessert having ice cream on top.

Al dente:
Commonly refers to pasta, which should be cooked just to the point that it is completely tender but still remains firm.

Antipasto:
Italian for 'before the meal', it usually consists of an assortment of cold meats, vegetables and seafood, etc. eaten as an appetizer.

Appetizer:
Food or beverage served before the first course of luncheon or dinner.

Aspic:
Almost any type of dish, except dessert, which has been thickened with gelatin, or covered with it. Formerly meant meat, chicken or fish stock, sometimes including bits of meat and vegetables, boiled down so that when cold it thickened with its own gelatin.

Au Gratin:
French cooking term, used for describing sauced dishes that are topped with bread crumbs, or cheese or both and then broiled until slightly browned. It is often used to describe dishes that are covered or baked in a creamy cheese sauce.

 

B

Bake Blind:
To bake an empty pastry case. To keep the base flat and the sides' upright, the pastry is usually lined with paper and filled with dried beans, rice or special lead weights.

Balsamic Vinegar:
Vinegar from
Modena, Italy
, which is aged in casks and made from the Trebbiano grape.

Barbecue:
To roast meat, poultry or fish over coals or on a spit, basting frequently with a highly seasoned sauce; to prepare such food in a sauce on the range or in the oven.

Baste:
To pour liquid by spoonfuls over a food while it is cooking to keep it from drying out and to add flavor; either liquid from the pan in which the food is cooking or other liquid is used.

Batter:
A semi-liquid mixture of flour, liquid and other ingredients, to which heat is to be applied.

Beat:
With a spoon, fork, whisk or wheel (rotary) beater to introduce air throughout any food mixture. Stirring in rapid regular, round-and-round or over, under and over strokes with a spoon or beater.

Bisque:
Rich cream soup. Also frozen whipped cream or cream desserts.

Blanch:
To immerse food in boiling water for a brief period of time then drain and rinse it in cold water immediately. Blanching removes bitterness, loosens skins for easy peeling, sets a brilliant color and firms etc.

Blend:
To stir, or beat ingredients to form a well-combined mixture.

Boil:
To cook in a liquid heated until it is bubbling. A full rolling boil is one that cannot be smoothed down by stirring with a spoon.

Botulism:
Poisoning by a bacillus, which may infect preserved food especially, canned meat and vegetables. Heating to 212 degrees F. for 5 minutes destroys this toxin. After cooling, the high temperature is repeated once or twice.

Bouillon:
A clear brown stock made either by boiling meat with water and seasonings, or from commercially prepared bouillon cubes. When served as soup it is called bouillon; combination stock (meat and poultry) is consommé; fish stock is called court bouillon. But there is no uniformity of practice in the use of these names.

Braise:
To cook in low moist heat with fat and water or fat and other liquid; usually used for meats. The method is to brown the food quickly in the fat, add the liquid and seasonings if used, cover the pan tightly and keep the heat low until the food is cooked.

Bread Crumbs:
Fine or dry bread crumbs are made from dry bread or toast rolled or ground to a course powder. Removing the crust from the bread and cutting or breaking the central section into small bits makes soft bread crumbs.

Bread:
To cover or coat food with bread crumbs; food which is breaded is usually dipped in liquid first to make the crumbs stick.

Brioche:
A soft roll or loaf made from yeast, dough, eggs and butter

Broil:
To cook food by direct exposure to radiant heat, rather than live coals, flame or electric heating unit. The term is also used for pan-cooked food when no fat is added to the pan.

Broth:
Thin soup; or liquid in which meat, poultry, fish or vegetables have been cooked.

Brown:
To cook food in butter, oil or fat over a high heat until it becomes "browned" according to cooking directions. Browning ranges from lightly browned to dark golden brown.

or

Brown:
To give the outer surface of a food a brown color by sautéing, frying, toasting, broiling or baking.

 

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