Cookery Terms (NOT IN THE SYLLABUS). Flashcards
Define food.
Any substance that can be digested with causing injury and can nourish the body.
Define nutrient.
Molecules in food which makes the body function correctly and stay healthy.
Define nutrition.
Study of nutrients and their relationship with food and body.
Define aerate.
To incorporate air into a mixture e.g. when sieving flour.
Define bake blind.
To bake a pastry case without a filling e.g. quiche.
Define baste.
To spoon fat juices from the roasting tin over a joint of meat while it is being cooked to prevent drying.
Define blanche.
To loosen skins e.g. tomatoes with boiling water for easy removal.
Define blend.
To combine a hot liquid to a powdered starch.
Define dice.
Small cubes of vegetables or meat.
Define garnish.
To make a savoury dish look attractive by using parsley.
Define brine.
A strong solution of salt and water used for pickling and reserving e.g. tuna.
Define pananda.
A thick roux sauce used to bind ingredients.
Define par-boil.
To boil until partly cooked e.g. potatoes before cooking.
Define knead.
To blend together thoroughly in yeast dough using knuckles.
Define raspings.
Very fine breadcrumbs made form dried bread and used for coating food before frying.
Define marinade.
A liquid containing oil, vinegar, herbs and spices used on raw meat.
Define julienne.
Vegetables cut into thin neat strips about the size of a match stick e.g. carrots.
Define glaze.
To brush with a little egg or milk e.g. pastry or scones before baking therefore giving a golden shiny surface.
Define croutons.
Cubes of fried or toasted bread used as a granish for soups.
Define coat.
To cover food with a layer of think liquid e.g. beaten egg, batter or egg and breadcrumbs to prevent food breaking when cooking.
Define bouquet garni.
Mixture of fresh herbs tied up in a piece of muslin cloth and added to soups to stews to add flavour and removed after cooking.
Define emulsion.
Mixture of fat and liquid e.g. vinegar which is prevented form separating out by the presence of another ingredient e.g. egg yolk.
Define rechauffe.
Reheated cooked food.
Define roux.
A sauce made by equal quantities of fat and flour cooked together then adding a liquid and heating until thickened.
Define saute.
To toss food in a small amount of fat over heat in a pan with a lid on until the fat is absorbed.
Define scald.
To heat a liquid just below boiling point.
Define simmer.
To cook food just below the boiling point so that only a few bubbles rise to the surface e.g. stews.
Define stack.
A liquid in which bones, meat or vegetables have been boiled for some time which contains some of the flavour and extractives and can be used for soups and stews.
Define zest.
Thin outer layer of citrus which contains well flavoured oils used for cakes and scones.
Define mirepoise.
A mixture of diced vegetables herbs and bacon used as a base for pot roasting meat.
Define au gratin.
A dish coated with sauce sprinkled with breadcrumbs or cheese and browned under the grill or in the oven.
Define infuse.
To soak something e.g. tea, herbs, zest in a liquid, to extract the flavour.
Define hors d’oeuvres.
It is a small savoury dish, usually served as an appetizer e.g. sausage rolls.
Define puree.
The smooth pulp obtained by pressing food though a sieve or using an electrical blender or food processer.
Define baine marie.
A pan of hot water in which a cooking container is placed for slow cooking e.g. creme brulee.
Define merinque.
A sweet dish made from a mixture of egg white and sugar and baked until crisped.
Define courses.
How a meal is divided up.
Define meal.
A group of foods eaten together.
Define diet.
Food eaten by an individual everyday.
Define under-nutrition.
An insufficient total intake of nurtients.
Define malnutrition.
Occurs when the body does not get the right amounts or right proportions of nutrients.
Define balanced diet.
Diet consisting of the correct amount of nutrients in the correct proportions for the need of an individual.
