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Vimala's Kitchen
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Cooking terms

 

 

 

 

Boiling > Cooking substance(liquids like water etc..)upto high temperature.

Dice > Cutting into 1-2 inches cubes.

Chunks > Cutting equal size cubes.

Chopping > cutting into small pieces in a

                     Nice manner.

Crushing > To make the food item semi

                    grinded.

Batter > It is a mixture of dry ingredients

             & liquid to get a smooth & soft

             Cream(liquid).

Dough > a combination of flour & water.

               Making a fine smoothy substance

              Rubbing with the hands.

               Ex:chapati,bread etc.. 

Grinding > Crushing the food item to get 

                  A fine powder or paste, with

                  Using  food proccessor or mixi.

Draining > It is a process  to remove (from

                  The food item )

                  Extra water, using a strainer.

Stirring > Mixing the food item with

               spoon.

Dusting > When  rolling roti or bread,

                 ( To avoid the stickyness) we

                  use to sprinkle the flour.

Tempering > After  preparation of the

                      Food, some of the food items

                      Needs tempering over them.

                   In hindi called as baghar

                It is a process  of adding  spices

                 To the hot oil.ex: mustards,redbroken  chillies,cummin  etc..

Topping > The decoration before serving.

Icing > Sugar mixed creamy substance.

             Glaze,ex:cakes.

Blanching > To soften the food item(speci

                     -ally vegetables) dip for

                    sometime in hot water.

Beating > Stir vigorously (constantly)  to

                Get the food fluffy manner.

               Ex: egg, cream

Coating > Make a cover on the top of the

                Food items, like dusting coconut

               Powder,breadcrumbs on cutlets.

                  

 

Shallow fry > Method of  Roasting  roti or    parathas 

                         Using  a limited oil or ghee .

Thaw > Melting ice or snow to get normal room

            Temperature (from the deep freezer).

Puré > To make a pasty mass,using blender or

              Food proccessor without seeds or skin.

Pulp > A soft wet mass (ex: tamarind pulp,mango...)

Sieve > To pass through a siever,to get even

              Particles.

Wedges > Cutting into sections. Ex: tomato,

                    Capsicum.

Overnight > During night

Peeling > Removing the outer skin with using peeler.

Grate > _Break in pieces by rubbing on a roug&hard

            Surface.(grater)

Cream > Beating vigorously (constantly),to get a

                Solid tender(pulp) mass.

Sauté > To fry lightly on low temperature for a

               Minute or 2 minutes,with stirring

                Constantly.

Parboiled > Partly cooked(app.1/3)

Garnish > For appetite look,the decoration of the

                  Food before serving.Ex:coriander leaves

                  Sallad vegetables  such as,tomatoes etc..

Knead > To get elastic & pliable dough,rub the

                Dough with hands & fingers.

Disc > A round form or shape (roti or puri).

Chill > Keeping the  prepared  food  in   refregerator

                                   for  certain time  to get  cold.

Consistancy > 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.

Marianate > 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. 

Baking > Cooking food by dry heat.ex:oven or grill.

Prick > Press the edges  with fork.

Dough > the mixture of the flour& water,ready for

                Baking or cooking(frying).

 

     

 

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