> Cooking substance(liquids like water etc..)upto high temperature.
> Cutting into 1-2 inches cubes.
> Cutting equal size cubes.
> cutting into small pieces in a
> To make the food item semi
> It is a mixture of dry ingredients
& liquid to
get a smooth & soft
> a combination of flour & water.
a fine smoothy substance
> Crushing the food item to get
A fine powder or paste, with
Using food proccessor or mixi.
> It is a process to remove (from
food item )
Extra water, using a strainer.
> Mixing the food item with
> When rolling roti or bread,
( To avoid the stickyness) we
use to sprinkle the flour.
> After preparation of the
Food, some of the food items
Needs tempering over them.
In hindi called as baghar
is a process of adding spices
To the hot oil.ex: mustards,redbroken chillies,cummin etc..
> The decoration before serving.
> Sugar mixed creamy substance.
> To soften the food item(speci
-ally vegetables) dip for
sometime in hot water.
> Stir vigorously (constantly) to
the food fluffy manner.
> Make a cover on the top of the
items, like dusting coconut
fry > Method of Roasting roti
Using a limited oil or ghee .
> Melting ice or snow to get normal room
Temperature (from the
> To make a pasty mass,using blender or
without seeds or skin.
> A soft wet mass (ex: tamarind pulp,mango...)
> To pass through a siever,to get even
> Cutting into sections. Ex: tomato,
> During night
> Removing the outer skin with using peeler.
> _Break in pieces by rubbing on a roug&hard
> Beating vigorously (constantly),to get a
> To fry lightly on low temperature for a
or 2 minutes,with stirring
> Partly cooked(app.1/3)
> For appetite look,the decoration of the
Food before serving.Ex:coriander leaves
Sallad vegetables such as,tomatoes etc..
> To get elastic & pliable dough,rub the
with hands & fingers.
> A round form or shape (roti or puri).
> Keeping the prepared food in refregerator
for certain time to get cold.
> The food thichness of the paste or
Any liquid stage.
Normally syrups are caluculated in
1 thread,2 threads,3 threads.
Ex: 1)Dropping type
2) pouring type
3) Coating type..It means the
thickness of the syrup,respectively.
> It is a process of the food items adding
with different spices & keeping
A side for specific time, so the food will
Be tender & the spices penetrate
W ith the food.
> Cooking food by dry heat.ex:oven or grill.
> Press the edges with fork.
> the mixture of the flour& water,ready for