Browse the glossary using this index
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Bacteria a microorganism causing disease |
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Basting keeping food moist during the cooking process by regularly pouring fat (or liquids) over it with a 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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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 to fry food briefly before putting it in a sealed container in an oven to roast |
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Browning 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 to cook food in a casserole dish in an oven, by simmering it in its own juices |
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Deep Frying
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submerging and frying food in very hot oil; normally within a deep fat fryer appliance
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Dry frying
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cooking food in a pot or pan without any oil - plant, animal or synthetic fat - as a base
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Grilling cooking food using a grill. Food items are cooked using a grill, with heat coming from above or below |
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