Browse the glossary using this index
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bain-marie a hot water bath that surrounds contained food items, helping to cook food uniformly |
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easy-over egg flipped so the yolk faces down |
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firm set solid, yet not dry consistency of egg |
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French omelette a smooth, quickly cooked omelette, cooked in a hot pan and served folded over |
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homogenised a process to prevent solids from separating from liquid solutions |
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pasteurised a heat process to partially sterilize and remove harmful parts of a food product, making it safe for consumption |
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poacher type of kitchen appliance used to poach eggs |
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ramekin small circular dish for baking or serving small portions of food |
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sunny-side up egg left with yolk facing upwards in the pan |
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