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Glossary of Culinary and cooking terms used in recipes, their meanings and how to carry them out. E-G



CULINARY TERMS

E to G
 


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.

 


EMULSIFY
Combine two liquids which do not mix e.g. oil and vinegar in a dressing.


EXTRACT (juice)
Separate solid and liquid components of fruit or vegetables by squeezing or
pressing.


FILLET

Cut off piece of raw flesh, extracting skin and bones.


FLAMBÉ (Flame)
Pour small quantities of hot liquid containing alcohol over food and then set
alight.


FOLD
Combine whisked mixtures by cutting and turning with a
metal spoon to retain lightness.


FRY

To cook in a small amount of fat in an open pan.


GARNISH

Decorate or embellish.


GLACÉ
Coat with a thin sugar or syrup.


GLAZE

Coat food to give glossy finish; usually with beaten egg, egg white, milk, syrup, sugar
glaze or reduced juices.


GRATE
Reduce food to small strips by rubbing on a serrated surface.

GRILL
Cook food under a heat source, with or without the addition of fat.

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E-G:    K-R:   
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