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Glossary of Cooking and culinary terms, explanation and how to perform From Knead to Roux H to R



CULINARY TERMS

H – R


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.


KNEAD

Work dough by folding, stretching and pummelling
with heel of hand.


MARINADE

Soak food in seasoned liquid to tenderise and
flavour before cooking.


PAPILLOTE

To cook food in foil or buttered greaseproof
paper.


PARE
Thinly peel vegetables or fruit.


PARBOIL

Boil or simmer until partially cooked.


PICKLE

Preserve vegetables etc. in brine, vinegar, oil
and spices.


PLUNGE

Cool rapidly by immersing in cold water or
crushed ice.


POACH

Cook food in liquid which must be kept just
below boiling point.


PURÉE

Pulp of vegetables or fruit sieved, mashed or
ground to a smooth thick paste.


REDUCE

Rapidly boil a liquid to reduce in volume
thereby thickening and concentrating the flavour.


RENDER
Heat chopped food which contains fat in order to
extract the fat.


ROAST

Cook with a little fat in the oven.


ROUX

Melted butter or fat combined with an equal
amount of flour, used for thickening sauces, soups or gravies.

 

TERMS:         
A-B:   
C-D:    
E-G:   
K-R:   
S-Z: