CULINARY TERMS

A & B

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.

AL DENTE
Cook until tender but firm to the bite.

AU GRATIN
A dish coated in sauce, sprinkled with cheese or crumbs and browned in the oven or under the grill.

BAKE BLIND
To bake a pastry case without a filling. To prevent shrinkage pierce the bottom pastry with the prongs of a fork. Or put a piece of greased greaseproof paper on the bottom, greased side down, and fill with beans or dried peas kept for this purpose.

BASTE
To moisten food with fat or other liquids whilst cooking.

BEAT
To stir vigorously or whip briskly using a fork or whisk in order to work air into liquid or food making it smooth and light.

BIND
To thicken liquids by the addition of thickening agents e.g. flour, cornflour.

BLANCH
Plunge food into boiling water for a few seconds, then cold water and drain.

BLANCH 2
Pour boiling water over raw food.

BLANCH 3
Bring raw food to the boil in liquid.

BLEND
Mix ingredients so thoroughly each loses its identity.

BOIL
Cook food in a generous amount of liquid, which should bubble continuously. (boiling temperature is 100° C)

BOUILLON
An unstrained meat broth.

BOUQUET GARNI
A mixture of herbs used to flavour soups, stews and sauces etc.

BRAISE
Brown in a small amount of fat quickly (sauté), then cook slowly in a very small amount of liquid in a covered pan either on top or in an oven.

BREADCRUMB
Coat food in breadcrumbs.