indian cooking

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Common Cooking Terms

 

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BAKE

To cook by dry heat in oven.

BATTER

Any mixture of dry ingredients and liquids that is stirred or beaten and can be poured.

BIND

Add a liquid, egg or melted fat to a dry mixture to hold it together.

BLANCH

To put food in boiling water in order to either whiten or remove the skin.

BLEND

To combine all ingredients thoroughly until very smooth or uniform.

BOIL

To cook at boiling point.

BROWNING

To put a cooked dish or meringue under the grill or in the oven for a short time to give a golden color.

CREAMING

Softening fat by friction with a spoon, usually followed by gradual incorporation of sugar.

CUTTING

It is reducing to small pieces by means of a knife. When a similar result is obtained with a chopper knife or with a mechanical food chopper; the process is called chopping. Cutting into cubes is known as Dicing.

FILTRATION

Separating solids from liquids through fine meshed materials.

FOLDING

Mixing materials with palate knife or wooden spoon by a careful lifting and dropping motion as in folding whipped egg whites.

GRINDING

Reducing into small fragments by crushing as in grinding spices, as in coffee in a mill or in a grinding stone.

MARINATE

To soak food in liquid (e.g. lemon juice or a mixture such as French dressing) that will flavor it.

MASHING

This is a method of breaking up of soft foods with pressure with the aid of a masher, fork or hands.

MINCING

Cutting into very fine pieces.

PARING

Paring is the removing of surface layer in a circular motion by pressure of a knife edge all around the object.

PEELING

Spoilt, soiled and inedible portions are removed. Skin of vegetables or fruits is either peeled or scraped. The outer layer can also be stripped by steam.

PRESSING

Separating liquid portions from solids by weights or mechanical pressure.

REFINING

Freeing any material from impurities.

RENDERING

Removing fat from connective tissue by heat as in rendering lard (dripping).

SAUTE

To fry foods in a small amount of fat until golden and tender.

SEIVING

Pressing through a fine wire mesh to remove impurities. It also helps in enclosing air and mixing ingredients evenly.

SHREDDING

Cutting into long narrow pieces by means of a shredder or a knife.

SIFT

To pass through a fine sieve as to remove lumps.

SKIMMING

Removing a floating layer by passing a utensil under it (ladle) as in skimming cream from milk.

SLICING

Cutting into thin pieces but not so fine as in shredding.

SLITTING

Making a slit in the middle, lengthwise.

STEAM

To cook in the steam which arises from a pan of boiling water.

STEW

To cook slowly in a small amount of liquid for a long time.

STIRRING

Mixing materials with appropriate tools such as by a spoon in circular motion.

WASHING

This is necessary to remove superficial dirt. Meat, fish, vegetables and fruits are washed in cold water before any preparation i.e. peeling or cutting. If cut and soaked for a long time or washed after cutting, there is a great loss of water soluble vitamins and minerals. The more cut surface exposed, the more nutrition lost.

WHIP

To beat rapidly to produce expansion through the incorporation of air, as in egg whites and whipped cream.

 

 

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