CARAMELISE Gently heat foods until the sugars turn brown. |
CARVE Cut raw or cooked food into slices or pieces. |
CHOP Cut up in small pieces. |
CLARIFY
To remove impurities from a liquid or fat by heating, skimming and straining.
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COURT-BOUILLON Stock made from wine, vegetables etc. often used in fish dishes.
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CREAM
Mix and beat with a spoon or fork until soft and fluffy.
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CROÛTONS
Tiny cubes of bread, fried until golden brown and crisp used to garnish soups and other dishes.
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DECANT Separate a liquid from sediments by careful pouring. |
DEEP FRY Immerse in sufficient hot fat or oil to cover food. |
DREDGE Sprinkle over food usually with flour or sugar. |
DRESS To shape meat, fish or poultry before cooking |
DRIZZLE Pour liquid very slowly and gently over food. |
DRY-FRY Quickly fry in pan without oil or fat. TERMS: A-B: C-D: E-G: K-R: S-Z:
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