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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.
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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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