Cooking Terms Explained!

    • Team NIE
    • Publish Date: Sep 6 2017 6:39PM
    • |
    • Updated Date: Oct 9 2017 3:41PM
Cooking Terms Explained!

...so that you don’t feel out of place at a chef’s cokkery demonstration

  • Acidulate: To make a dish slightly sour or acidic in order to bring out other flavours, or to make the dish more tender. Usually done by adding a small amount of lemon juice or vinegar.
  • Beat: To mix foods thoroughly to a smooth consistency using a spoon, fork, whisk or electric beater/mixer.
  • Grease: To cover a pan or dish with butter or oil to prevent food from sticking.
  • Marinate: To soak meat, chicken or fish in a flavoured liquid mixture.
  • Macerate: To soak fruit in a flavoured liquid mixture.
  • Stir-fry: Food that is cooked over a high heat with a small amount of oil and constantly tossed in the pan or wok. The food is usually cut in small pieces to ensure quick cooking.
  • Poach: To cook gently over very low heat in barely simmering liquid just to cover.
  • Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.
  • Reduce: To thicken a liquid and concentrate its flavor by boiling.
  • Render: To cook fatty meat or poultry — such as bacon or goose — over low heat to obtain drippings.
  • Blanch: Bring water to the boil, add veg to the boiling water and remove very quickly (1-2 mins).
  • Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.
  • Sauté or pan fry: To cook food in a small amount of fat over relatively high heat.
  • Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.
  • Shred: To cut food into narrow strips with a knife or a grater.
  • Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.
  • Skim: To remove surface foam or fat from a liquid.
  • Fusion: A real buzz word in restaurants. Essentially a dish which combines techniques or ingredients from two or more regional cuisines.
  • Shallow-fry: To cook food (such as cutlets, fritters, fish cakes) in enough butter or oil (about halfway up the pieces) so that once you turn it over, it cooks evenly on both sides.
  • Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air. (this list provides a selection of terms)

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Comments

Hemalatha.G Sethu Bhaskara Matriculation Higher Secondary Scho

Interesting!

ALWIN D Bethel Mat Hr Sec School

Even a student can cook with thee ideas

R.Nidharshana KENSRI ACDEMY OF EXCELLENCEMARIANAP

Thanks. I came to know the terms for which i was searching

CHHAVI RANA RUKMINI DEVI PUB. SCHOOL(PITAMPURA)

WOW...

Aleena Minny Varghese Mar Thoma senior secondary school

Ok..So Iam gonna poach my egg, roast my chicken, sauté my veggies, with shredded cheese and macerated strawberries! !!

R.Lokeshwaran Bethel Mat Hr Sec School

Wow that''s an interesting article to read this is an amazing information for the students who cooks. This is very useful . Thanks for the information

Naresh Choudhary Sree Narayana Vidya Bhavan

nice

Afsha saiyed PADUA HIGH SCHOOL-MANKHURD

very interesting ! especially for cooking lovers.

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