Dictionary of Food and Cooking Terms

A-B

Al Dente: Cooked, but still having resistance to the bite. Usually refers to the doneness of pasta but may also be used when describing cooked vegetables rice or beans.

Antipasto: From Italian meaning " before the meal": includes appetizers such as smoked and salted meats, marinated vegetables, etc.( plural antipasti). Recently, the term is also used to denote a relish made from a variety of vegetables, olives and sometimes fish that is eaten as an appetizer on crackers or bread before the meal.

Au gratin: Sprinkled with bread crumbs or grated cheese and baked till brown.

Bake: To cook by dry and continuous heat in an oven.

Baste: To moisten and/or flavour food while cooking by placing liquid (usually pan drippings or sauce) over food. This may be done with a spoon, brush or baster.

Batter: A mixture of flour and liquid and often other ingredients which can be poured or spooned. It is thinner than a dough.

Beat: To mix vigorously until smooth or to incorporate air.

Blanch To expose to boiling water briefly, usually followed by rapidly chilling in ice water. This is usually done to fruits and vegetables to deactivate enzymes prior to freezing. It is also used to aid in the removal of skins from fruits, vegetables or nuts e.g. blanched almonds.

Blend To combine two or more ingredients to produce a mixture of uniform texture and colour.

Boil: To heat a liquid until bubbles are breaking on the surface.

Braise: A method in which food is usually first browned or seared at high heat then covered and cooked slowly in a small amount of liquid. This method is often used for tough cuts of meat, but may also be used for vegetables.

Bread: To coat with bread crumbs before frying or baking.

Broil: To cook under direct heat usually the oven's top heating element or flame.