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Egg wash
A mixture of beaten eggs (yolks, whites, or whole eggs)
with either milk or water. Used to coat cookies and
other baked goods to give them a shine when baked.
Emulsion
A mixture of liquids, one being a fat or oil and the
other being water based so that tiny globules of one are
suspended in the other. This may involve the use of
stabilizers, such as egg or mustard. Emulsions may be
temporary or permanent.
Entrée
A French term that originally referred to the first
course of a meal, served after the soup and before the
meat courses. In the United States, it refers to the
main dish of a meal.
Fillet
To remove the bones from meat or fish for cooking.
Filter
To remove lumps, excess liquid, or impurities by passing
through paper or cheesecloth.
Firm-ball stageIn candy making, the point where boiling
syrup dropped in cold water forms a ball that is compact
yet gives slightly to the touch.
Flambé
To ignite a sauce or other liquid so that it flames.
Flan
An open pie filled with sweet or savory ingredients;
also, a Spanish dessert of baked custard covered with
caramel.
Flute
To create a decorative scalloped or undulating edge on a
piecrust or other pastry.
Fold
To cut and mix lightly with a spoon to keep as much air
in the mixture as possible.
Fricassee
Usually a stew in which the meat is cut up, lightly
cooked in butter, and then simmered in liquid until
done.
Fritter
Sweet or savory foods coated or mixed into batter, then
deep fried (also, in French, beignet).
Frizzle
To cook thin slices of meat in hot oil until crisp and
slightly curly.
Fry
To cook food in hot cooking oil, usually until a crisp
brown crust forms.
Ganache
A rich chocolate filling or coating made with chocolate,
vegetable shortening, and possibly heavy cream. It can
coat cakes or cookies, and be used as a filling for
truffles.
Garnish
A decorative piece of an edible ingredient such as
parsley, lemon wedges, croutons, or chocolate curls
placed as a finishing touch to dishes or drinks.
Glaze
A liquid that gives an item a shiny surface. Examples
are fruit jams that have been heated or
chocolate thinned with melted vegetable shortening.
Also, to cover a food with such a liquid.
Gluten
A protein formed when hard wheat flour is moistened and
agitated. Gluten is what gives yeast dough its
characteristic elasticity.
Grate
To shred or cut down a food into fine pieces by rubbing
it against a rough surface.
Gratin
To bind together or combine food with a liquid such as
cream, milk, béchamel sauce, or tomato sauce, in a
shallow dish. The mixture is then baked until cooked and
set.
Grease
To coat a pan or skillet with a thin layer of oil.
Grill
To cook over the heat source (traditionally over wood
coals) in the open air.
Grind
To mechanically cut a food into small pieces.
Hard-ball stage
In candy making, the point at which syrup has cooked
long enough to form a solid ball in cold water.
Hull (also husk)
To remove the leafy parts of soft fruits, such as
strawberries or blackberries.
Ice
To cool down cooked food by placing in ice; also, to
spread frosting on a cake.
Infusion
Extracting flavors by soaking them in liquid heated in a
covered pan. The term also refers to the liquid
resulting from this process.
Jell (also gel)
To cause a food to set or solidify, usually by adding
gelatin.
Jerk or Jamaican jerk seasoning
A dry mixture of various spices such as chilies, thyme,
garlic, onions, and cinnamon or cloves used to season
meats such as chicken or pork.
Julienne
To cut into long, thin strips.
Jus
The natural juices released by roasting meats.
Knead
To work dough with the heels of your hands in a pressing
and folding motion until it becomes smooth and elastic. |
