Browse the glossary using this index
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Baking cooking food in dry heat without being exposed to a direct heat source, normally using an oven |
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Basting fat or liquid used to keep food moist and full of flavour during cooking, applied by brush or by means of spoon |
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Blanching submerging food (usually fruit or vegetables) in boiling water for a brief moment, and after removing them from the heat, to run icy water over to halt the cooking process |
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Blending mixing ingredients with one another to combine. Can be done by hand or with a common kitchen appliance called a blender |
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Boiling heating a liquid medium, usually water, to a state where steam vapour and bubbles appear. Food is submerged in the liquid and cooked until soft |
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Braising
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to fry food briefly before putting it in a sealed container in an oven to roast
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Browning
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the process of making a food product slightly darker in colour, typically by applying intense, direct heat to it
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Casserole cooking
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to cook food in a casserole dish in an oven, by simmering it in its own juices
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Chilling Placing an item of food in a refrigerator or cold store for cooling or setting |
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Chopping a cutting method that results in small chunks of food |
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