Bain marie A method for keeping food at a certain temperature, for example, to keep sauces at simmering point. The utensil used to do so has the same name.
Bake To cook breads, cakes, pastry, etc. in dry heat in the oven. Meat cooked in this way is roasted.
Bake blind To bake a pastry shell before adding the filling in cases where the filling will prevent the base from puffing up and/or will make the sides collapse, or when the filling does not require baking.
Baste To spoon hot liquid or fat over meat, poultry or other food to moisten it while it is cooking.
Beat To mix briskly with a spoon, wire whisk, rotary beater or electric mixer to enfold air in a mixture and make it light and smooth.
Bind To thicken soups, sauces, batters, etc. by blending the ingredients with eggs, flour, cream or other thickening agents.
Blanch To place in boiling water for a short while either to loosen the skins of fruit, vegetables or nuts, or to prepare fruit and vegetables for freezing, canning or preserving.
Blend To mix ingredients together thoroughly.
Blender An electric appliance used to mix the ingredients for pâtés, purées, etc.
Boil To cook in liquid at boiling point (100°C/212°F at sea-level)
Boil down To boil a liquid vigorously, uncovered, so that it becomes concentrated.
Boiling point The temperature at which bubbles continually rise to and break over the surface of a liquid.
Bouquet garni A bunch of fresh herbs, usually bay leaf, thyme and parsley, immersed in soups, stews and casseroles while they cook to impart extra flavour.
Broil see Grill
Braise To brown ingredients in a little oil or fat at a high temperature and then cook them in their own juices, with a little additional liquid, either over low heat, at boiling point or in the over at 160°C (325°F) to 180°C (350°F).
Caramelise To melt sugar in a heavy-bottomed saucepan, stirring all the time, until it forms a golden brown syrup.
Casserole A baking dish with a fitting lid, made of glass, ceramic or unglazed earthenware (for example, Römertopf), used to cook stews. The name of the utensil is often given to the dish prepared in it; for example, chicken casserole.
Chill To place in the refrigerator until cold.
Chop To cut food into small pieces with a knife or food chopper.
Clarify (a) To clear a stock or bouillon; or (b) to ‘clean’ butter, oil or dripping.
Coat To cover food completely with a a specific ingredient; for example to coat meat in flour before frying it.
Coagulate To allow a mixture, for example crème caramel, to thicken or set.
Convection oven An oven using conventional dry heat to cook food, but fitted with a fan which blows hot air. The advantage is that an even temperature is maintained throughout the oven. It can be loaded to capacity and cooking times are approximately 10% to 15% shorter than in a conventional oven.
Cool To stand at room temperature until no longer warm to the touch.
Consistency The appearance and texture of a mixture.
Cream To soften and blend one ingredient or a mixture of ingredients until the soft consistency of cream is obtained.
Crockpot See Slow Cooker
Curdle When ingredients separate, with a resulting lumpy appearance; for example, when eggs are added to a mixture that is too hot.
Cut in To combine dry ingredients and fat with two knives, using them like a pair of scissors.
Deep-fat frier (deep-fry) A saucepan with a loose frying-basket which can be lowered into deep fat or oil when frying food and lifted to rest on the rim to drain off the excess fat when the food is cooked.
Deep-fry To cook in deep, hot fat until crisp and golden.
Dice To cut into small, even cubes.
Dilute To make less concentrated by adding a liquid, such as water.
Double boiler A combination of two saucepans, one fitting inside the other, which is used to prepare food that requires gentle cooking over simmering water; for example, sauces and lemon curd.
Dredge To cover completely with a dry substance such as flour.
Dust To coat lightly, usually with sugar or flour.
Electric deep-frier A thermostatically controlled deep-frier.
Electric frying pan A thermostatically controlled frying pan, which is extremely versatile; it can be used to grill steaks, make stews or bake scones and cakes. It is easy to clean and extremely economical to use.
Electric mixer An electric appliance used to mix, blend and beat which – in larger models – has additional aids such as a shredder, mincer, liquidiser, etc.
Fermentation The chemical change that occurs when yeast is added; for example, in winemaking.
Flake To divide into small pieces with a fork.
Flan A special round baking tin, usually shallow and sometimes with fluted sides. It is lined with dough or pastry, which is then either baked blind to form a case for fillings or baked with the filling. The resulting pie or tart is also termed a flan.
Fold in To lightly incorporate ingredients, that have already been beaten until light and fluffy, one into the other.
Fry To cook in a little fat or oil in a frying pan (shallow frying). See also Deep fry.
Glaze To brush with syrup or egg before or while baking to give a shine to meats, scones, fruit tarts, etc.
Grease To rub lightly with butter, margarine, fat or oil.
Grill To cook by direct heat either on the rack or a roasting pan in the oven, in a frying pan or over hot coals.
Kneed To mix ingredients with the hands until they have the desired consistency.
Lard To insert strips of bacon or fat (lardoons) into lean meat such as venison with the purpose of adding flavour and moisture.
Liquidiser An electric appliance, which is used to reduce fruits, vegetables etc. to a pulp or puree.
Marinade A highly flavoured and seasoned mixture in which tougher or fibrous foods are soaked to make them more tender before cooking.
Marinate To coat with or dip in a marinade.
Microwave cooking A revolutionary cooking method, which greatly reduces cooking time. Microwaves are used to cook the food by activating the individual food particles and thus create heat. The microwave oven is particularly useful for thawing frozen food and heating leftovers.
Oven roast To cook meat or poultry by dry heat in the oven.
Parboil To pre-cook or cook partially.
Poach To cook gently in a very little simmering liquid. The poaching liquid is often used to make a sauce to serve with the dish.
Prove To allow to rise in a warm place; term used where leavening agent has been added to the mixture.
Puree To press through a fine sieve or whirl in a liquidiser to obtain a soft, smooth, creamy mixture.
Ramekin A small earthenware dish for cooking individual portions.
Rise The change that takes place while cakes, bread, pastry etc. are baking, usually because a leavening agent has been added.
Roast To cook meat and poultry by direct heat, either over the open coals or in the oven.
Roux The combination of a fat, usually butter, and flour over a low heat as the first step to making a sauce.
Roll out To roll dough with a rolling pin until it is the desired shape and thickness.
Rub in to mix butter, margarine or other fat and flour together with the fingertips until the mixture resembles breadcrumbs; for example, when making scones or short pastry.
Sauté To fry lightly in a little oil or fat, shaking the pan often to ensure that the food is browned evenly.
Scald To heat milk to just below boiling point, usually in a double boiler, to prevent scorching.
Score To make evenly spaced cuts in meat, fat or other foods with a knife, either to allow flavouring to penetrate or to prevent the skin from bursting.
Sear To brown the surface of meat quickly over high heat to seal in the juices.
Season To add salt and pepper.
Shallow frying See Fry.
Sift To put food through a sieve
Simmer To cook steadily in liquid at jus below boiling point, with tiny bubbles rising occasionally to the surface.
Slotted spoon a metal spoon with evenly spaced cuts in the bowl, which is used to skim stocks, soups and gravies or to drain food deep-fried in fat or oil.
Slow cooker A thermostatically controlled electric cooker, generally used for soups, stews and other dishes that require long, slow simmering.
Soufflé dish A large or small straight-sided round dish used to make hot or cold soufflés. It is usually ceramic or made of ovenproof glass.
Spatula A flat flexible implement with a handle, used to loosen food, turn omelettes, etc. Wooden or plastic spatulas are used with non-stick frying pans.
Sponging The fermenting of yeast with flour.
Steam To cook food in vapour over boiling water.
Steep To allow food to stand in a hot liquid to extract the colour or flavour.
Stew To cook food in liquid at, or just below, boiling point. This method is generally used when ingredients are tough or hard.
Strain To remove solid particles from a liquid by pouring it through a fine-mesh strainer or sieve.
Stir To mix with a circular motion until all the ingredients are blended well.
Stir fry To fry quickly in a very hot pan, tossing all the time; for example, preparing chow mein and chop suey.
Toss to turn vigorously, so that the food is completely coated; for example, when stir frying vegetables.
Whip To beat vigorously, in order to thicken.
Whisk To beat rapidly with a wire whisk, rotary beater or electric mixer to incorporate air; for example, egg whites.
Allspice The fruit of a West Indian tree, the flavour of which resembles a mixture of all spices, particularly cinnamon, nutmeg and coves. Use for meat (stews, mince dishes), vegetables and in wine sauces, rich fruit or spice cakes.
Angelica An aromatic plant from Europe. The young, tender leaf stalks are candied and used in cakes and puddings, often for decoration.
Aniseed Grown in the Mediterranean areas, Switzerland and Germany, aniseed is used to flavour sweets, syrups, rusks and bread.
Basil An aromatic sweet herb from India, used with lamb and to flavour salads.
Bay Leaves The leaves of the laurel tree, which have a very strong flavour and are used to flavour soups, stews, pickles, bobotie and fish dishes.
Capers the flower buds of the caper bush, which are dried and preserved in vinegar and brine and used with fish and seafood.
Caraway Seeds The small dark-brown seeds of an aromatic plant grown in the European countries, used in baking (rusks, seed cakes) and liqueurs.
Chervil An aromatic herb whose leaves are used in soups and salads.
Chilli The small fruit pods of a pungent plant, used fresh or dried (cayenne pepper when ground), and having a very strong flavour. Chilli is used particularly to flavour meat dishes (chilli con carne), fish and vegetables.
Chives a plant resembling young spring onions, with similar taste, used for salads, soups, sauces and dips.
Cinnamon The inner bark of the young wood of the cinnamon tree, which comes from tropical Asia. It is used in stick and ground form in cakes, pancakes, sweet fruit pies (apple tart) and sweet sauces.
Cloves The dried flower buds of the clove tree, grown in Zanzibar and the East Indies, which is used for meat (baked ham), in stews and chutneys.
Coriander The seed of the coriander plant, used in curry powder and with meat (boerewors, dried sausage and biltong)
Fennel Looks rather like a bulbous celery plant and has a flavour reminiscent of aniseed. Used with vegetables and in salads.
Garlic Bulbous plant with a pungent flavour, used in meat and fish dishes, or with salads and vegetables.
Ginger The root of a perennial reedlike plant, grown in tropical countries. Used fresh or fried and ground, the young roots may also be candied or preserved in syrup. Use in sweets, baking and sweet and sour meat dishes.
Horseradish A long stem-type root plant, used either fresh, dried or pickled, but always minced; it is particularly tasty with roast meats (beef, lamb).
Mace Thin red strips from the outer casing of the nutmeg, used in meat stews and rissoles, cream sauces for vegetables and in cakes and pastry to obtain a rich golden colour.
Marjoram An aromatic sweet herb used in soups, stews and stuffing.
Mint A plant that grows in temperate climates. The leaves are used to make a sauce for roast lamb, with vegetable dishes such as peas or garlic potatoes, and added to butter with lemon juice for serving with fish.
Mustard The seed of the mustard plant, dried and ground to a powder. Prepared and used as a condiment with beef, lamb, ham, pork, curries, stews and in soups.
Nutmeg The aromatic kernel of the fruit of the nutmeg tree, usually ground and used to flavour sweet dishes, puddings, cakes, and with vegetables (cabbage and beans).
Oreganum An aromatic herb used in soups, stews and salads, particularly when tomatoes are included.
Parsley An easily grown herb with a tart taste, used as flavouring with meat and vegetables or as a garnish.
Pepper The dried berries of the pepper plant commonly used in ground form. Black pepper is the whole dried berry; White pepper is the ripe berry with the outer husk first removed and the berry then dried. These are used in a great variety of dishes (for example, pepper steak). Green pepper is picked green and canned.
Paprika Produced from dried and ground large red sweet peppers and used in meat dishes (Hungarian goulash), with vegetables and salads.
Poppy Seed Deep blue seeds of the poppy, used in breads and cakes.
Rosemary The leaves of an evergreen plant used either fresh or dried with meat dishes (lamb), poultry, soups (tomato) and in the dressings for salads.
Saffron The orange-red stigmas of the purple autumn crocus which is used to impart flavour and a yellow colour to rice, stuffings and meat.
Sage The silver-white dried leaves of a shrub used with meat and in stuffings for meat and poultry.
Sorrel Similar to the summer spinach plant, it lends a distinctive flavour to soups.
Tarragon A perennial aromatic herb used with meat (veal) and in sauces, pickles and vinegar.
Thyme A small-leaved garden herb used with meat (lamb), vegetables, in sauces and soups.
Turmeric Part of the pepper plant which is dried and ground to a powder and used in curry powder, bobotie and curries to impart a yellow colour.