Dictionary of Food and Cooking Terms

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Flute: To make a decorative edge on a pie crust

Fold: A technique used when combining whipped cream or stiffly beaten egg whites with another mixture. The purpose is to gently blend it in without losing any volume. This is achieved by using a turning over motion with a spatula or spoon.

Garam Masala: A common spice blend used in Indian and South Asian cuisine. Although mixtures vary widely, most, commonly have cardamom, coriander, cumin, peppercorn and cinnamon with a variety of other spices. Prepared blends are now available in many specialty food shops.

Ghee: See clarified butter.

Glaze: To coat the surface of the food with a thin shiny layer. This could be chocolate, sugar or syrup glaze, egg wash etc.

Grate: To cut food into small particles by rubbing on a grater or using a food processor.

Grill: To cook food on a rack over a direct heat source (barbecue or indoor grill). The technique can be simulated under a broiler or a ridged grill pan.

Julienne: To cut in long thin strips.

Knead: To work dough to make it more elastic and cohesive. This can be done by hand or by using a bread machine, food processor or electric mixer with a dough hook.