Bake

Cooking in dry heat in the oven.

Batter

Stirred or beaten mixture of dry ingredients and liquid that can be poured.

Beat

To introduce air into a mixture by vigorous repetitive motion, using a wooden spoon, wire whisk, fork or electric beater.

Bind

To add a liquid, egg white or melted fat to a dry mixture to hold it together.

Blanch

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Blend

To combine all ingredients thoroughly until very smooth and uniform.

Boil

To cook at boiling point

Brown

To put a cooked dish in the oven for a short time to give a golden color.

Casserole

A baking dish usually oven proof with a tight fitting lid. A casserole is cook-n-serve i.e. food cooked is served straight from it.

Chop

To cut food into very small pieces with a sharp knife

Coat

To cover food with a thin layer of flour, egg, bread crumbs or batter.

Cooking fat

A term used for butter, margarine, ghee and hydrogenated oils (like vanaspati)

Core

To remove inner portion

Cream

To beat fat and sugar to incorporate air, break down the sugar crystals and soften the fat. This can be done either by rubbing or working ingredients against the side of the bowl with a wooden spoon or fork.

Cubes

Small equal pieces, usually of about ½ " square

Deep fry

To fry in a deep layer of hot oil/ghee

Dice

To cut into small cubes, generally of about ¼ " size.

Dough

A mixture of flour and liquid in combination with other ingredients, thick enough to knead and roll.

Dredge

To coat food with some ingredients such as seasoned flour or sugar.

Dust

To lightly coat food with flour or sugar.

Flambé

Food is covered with brandy etc., then lit and serve flaming

Fry

To cook in a small amount of fat

Garnish

To decorate with portions of colorful and contrasting food.

Glace

Coated with thin sugar syrup cooked to the crack stage e.g. glace cherries.

Glaze

To add luster or shine to a food by coating with syrup or jelly

Grate

To shred food items by rubbing against a grater.

Grill

To cook directly under a flame or heating in an oven.

Grind

To crush ingredients into powder form

Herbs

Aromatic plants used for garnishing and seasoning. Eg Thyme, Basil, Marjoram etc

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Icing

The process of covering with sugar coating; or the coating itself.

Knead

To press the dough hard with the heels of the hands to turn it elastic.

Marinate

To soak food in liquid (eg lemon juice) with relevant spices to flavor it. For meat & poultry it helps tenderize the meats.

Meringue

Stiffly beaten mixture of egg-whites and sugar used to cover cakes or cookies and baked.

Melt

To heat solid ingredients until they become liquid.

Mix

To stir, usually with a spoon, until the ingredients are thoroughly combined.

Pare

To cut the outside skin with a knife e.g. from potatoes or apples.

Peel

To strip the outer covering e.g. for oranges.

Pit

To remove seeds from fruit.

Pith

To remove pith from fruit

Poach

Cooking gently in water, which is just below boiling point; usually eggs or fish.

Pressure Cook

Cooking at higher temperatures than usual, so that food is cooked much more quickly.

Prove

To allow the dough to rise until it has increased its bulk to twice the original size, by putting it in a warm place. Used for bhaturas

Puree

A smooth thick mixture obtained by passing cooked food through a sieve (not "puri" as in Puri-bhaji).

Pre-heat

To heat oven to stated temperature before putting the product in

Roast

Cooking with a little fat in a hot oven. Fat poured from the baking tin over the meat or poultry from time to time, using a long handled spoon: this known as basting.

Sauté

To fry foods in a small amount of oil/ ghee until golden and tender.

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Sift

To pass through a fine sieve so as to remove lumps.

Simmer

To boil on a slow flame.

Soak

To immerse in liquid for a time.

Soufflé

A light dish incorporating a lot of air. It can either be hot baked dish or a cold one.

Steam

To cook in the steam which arises from a pan of boiling water.

Stew

To cook slowly in a small amount of liquid for a long time, just below boiling point, so that the liquid bubbles gently at the side of the pan.

Stir

To mix with a spoon etc., using a rotary motion.

Stock

The liquid in which vegetables are cooked.

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Stone

To remove seed from fruit.

Toast

To brown and dry the surface of foods such as bread or nuts by heating.

Toss

To lightly mix ingredients without mashing them e.g. for salads

Until Set

Until the liquid has become firm-often refers to a gelatin, jelly or custard mixture.

Whip

To beat rapidly to produce expansion through the incorporation of air, as in egg-whites and whipped cream.