AciduIate ;07- \l- si-jl- lt\ To make food or liquids slightly acidic
by adding vinegar or lemon juice to it.
cup of roselle juice diluted is better to ,./:,90 with than the lemon juice.
Aerate ;07- \ er- t\ The term means the same as "to sift". Dry ingredients passed through a sifter or fine mesh strainer to break up clumped pieces. t also incorporates air into ingredients making them lighter. You should aerate the soil before planting the seeds.
eat ;erb \bt\ To stir vigorously in a circular motion. -You must first beat the eggs.
raise ;07- \ brz\ - A method of cooking in which very little liquid is used and the food is cooked over several hours in a sealed pan. Tougher cuts of meat are better prepared this way. - He braised the beef in a wine sauce.
45 ;07- \ chp\ A small cut of meat taken from the rib section and commonly including a portion of the rib itself. Also referring to quick, heavy blows of a cleaver or knife when preparing foods. -Chop the carrots into small cube-shape.
4uIis 34:3 \k- l\ A culinary term used generally to describe a thick puree, sauce, or soup. - Try LIem wILI meILed buLLer, or LurLure suuce or u LomuLo coulis.
ice 34:3 \ ds\ Foods that are cut into cubes about 1/8 to inch wide. - Chop the onions into dice.
258. 4II45 34:3 \ d-llp\ A small amount of semi solid food placed on top of another food. - My piece of pie was served with a dollop of whipped cream.
259. 34I4 34:3 \- n-ll-j\ The science or study of winemaking, also spelled, "oenology. -;enthoughcantdrinkine,canstillstudyenology andenjoyknoingaboutthegreatinesoftheorld.
260. 5icure 34:3 \ e-pi- ky:r\ Anyone that possesses an appreciation and understanding of fine foods and wine. - Thomas Jefferson was one of merica's first greatepicures.
261. FiIIet 34:3 \ fi-llt\ A boneless cut of meat or fish, also, the action of removing flesh from the bone to obtain the fillet. juicy fillet of beef.
262. Fr4t 34:3 \ fr4th\ A cooking term referring to a layer of foam consisting of tiny bubbles or the process used to achieve them. -!utting some froth as a design is a good idea.
263. GarIic Press 34:3 \ gr-lik pres\ A kitchen utensil used to press a clove of garlic through small perforations thereby extracting both pulp and juice. think you should use that garlic press instead.
264. Gri3d ;07- \ grnd\ To reduce a food substance to fine, medium, or coarse particles. Grind the meat till medium.
265. Has 34:3 \ hash\ - A dish of finely chopped meats & vegetables (usually leftovers are used) combined with seasonings and sauted until golden brown. sLIII muke poLuLo pIe und poLuLo ,s IIke my mom used Lo muke!
266. Herbs 34:3\ lrb\ Any of a variety of aromatic plants very used in cookery, not only the season hot dishes but also used in salads or as a vegetable by themselves. n previous times, the term "herbs once included all plants and vegetables that grew above ground, those growing below ground were considered "roots. dish seasoned with chopped fresh herbs
267. 3cise ;07- \in- sz\ The technique of making shallow incisions into meats or fish with a sharp knife for the purpose of either tenderization or to insert herbs/spices into the flesh. He used the knife to incise the meat.
268. 3terIardi3 ;07- \ in-tlr- lrd\ The technique of inserting thin strips of pork fat called "lardons into lean cuts of meat using a larding needle. Similar to larding, with interlarding, the fat is left protruding from the surface of the meat whereas larding is achieved by submersing the fat wholly in the flesh. lllleL a sole and lnLerlard each plece wlLh a blL of anchovy
269. amaica3 erk 34:3 \jl- m-kln jlrk\\ A Caribbean cooking technique, also, the seasoning blend used. Primarily used in grilled preparations such as pork or chicken, the seasoning blend usually consists of ground chilies, thyme, cinnamon, ginger, allspice, cloves, garlic, and onions. The seasonings are either rubbed into the meat or mixed with a liquid to create a marinade. !amalcan [erk ls such perfecL
270. eII-R4II Pa3 34:3 \ je-l-rl pan \ A baking pan, rectangular in shape, about 1 inch deep, used to make sheet or sponge cakes used for jelly rolls. - Jelly-roll pan are also used for other baking projects like cookies.
271. K3eadi3 ;07- \ nd\ The process by which a mixture of dough is made smoother, softer, and more elastic by working with the heel of the hand also incorporating air and additional ingredients at the same time. nead the dough until it is smooth.
272. K4be eef \ k-b bf\ An exclusive grade of beef cattle produced in Japan. The production of this beef is very limited and extremely expensive to obtain. The cattle are subjected to a treatment of limited mobility, massaged with sake, and fed a selective diet that includes plentiful amounts of beer, resulting in extremely tender and full flavored meat. obeeefis delicious yet expensive.
273. adIe 34:3 \ l-d l l\ A large bowl-shaped spoon with a long handle used for serving soups and stews, there are also smaller ladles with a lip on the bowl used for basting with the cooking juices and for spooning sauces. The chef hunted for a ladle to add the chicken broth to the pot.
274. iais43 34:3 \ l-l- zn\ A thickening agent added to soups sauces or other mixtures. Common liaisons are roux, cornstarch, and egg yolks. You could use some liaisons to thicken that sauce.
275. Mari3ade 34:3 \ mer-l- nd\ A seasoned liquid either cooked or uncooked, used to soak foods for varying lengths of time for the purpose of adding flavor to the food, but also to soften the fibers of meats. n many cases the marinade maybe used for deglazing or to make an accompanying sauce. variety of spicy 2arinades.
276. MuII ;07- \ mll\ To flavor a beverage or liquid with various ingredients, usually spices, by heating it. s its Christmas, let's mull some wine.
277. Na55e 34:3 \ nap\ A French term meaning to cover food with a light, thin, layer of sauce. I nappe a leg of lamb with glaze.
278. NutraceuticaI 34:3 \ n-trl- s-ti-kll\ - A nutraceutical is any food that is nutritionally enhanced with nutrients, vitamins, or herbal supplements. Better eat nutraceutical to make you strong and away from sickness.
279. OIeai34us PIa3ts 34:3 \ -l- a-jl-nls plant\ Fruits, seeds, and plants with a fat content of 60 to 40 percent and rich in proteins. Their main uses are as a source for oils, or roasted and salted for consuming. They include almonds, pistachios, peanuts, olives, walnuts, etc. and the seeds of sunflower, safflower, poppy, etc. 1he baLLle Lo boosL Lhe Afrlcan oleaglnous planL secLor needs Lo be conducLed ln boLh Lhe large commerclal planLaLlons and Lhe smallerscale ones
280. O5e3 Faced 34:3 \ -pln - fst\ A culinary term used in menu descriptions for a dish consisting of one slice of bread topped with various ingredients which may be served hot or cold. nopen-faced sandwich
281. Pastr Ie3der 34:3 \ ps-tr blen-dlr\ A kitchen tool consisting of parallel U-shaped steel wires with both ends attached to a wooden handle. t is used in making pastry dough to incorporate a cold fat into a flour mixture by "cutting in or blending the ingredients without applying heat. !astry blender is an old tool yet its useful in many ways.
282. Piqua3t ,/ \ p-klnt, - knt; pi-kwlnt\ - A term used culinary to describe foods that are agreeably pungent. !iquant vegetables seasoned with pepper.
283. QuadriIIer 34:3 \kw- drillr\ - To mark the surface of grilled or broiled food with a crisscross pattern of lines. The scorings are produced by contact with very hot single grill bars, which brown the surface of the food. Very hot skewers may also be used to mark the surface. &se quadriller in the barbecues.
284. Quick reads 34:3 \ kwik bred\\ A term describing breads that do not require kneading or time to rise because either baking powder or baking soda are used as the levener. Recipe collection of quick bread recipes.
285. Ra3cid ,/ \ ran(t)-sld\ A term describing fatty foods or the fat itself which has gone stale due to oxidation of the fat. This is accelerated by exposure to light, high temperatures, or prolonged contact with a metallic substance. Some foods become rancid quickly.
286. R4IIi3 Pi3 34:3 \ rl-ling pin\ A kitchen tool used primarily to roll out dough, but has many other uses as well. Although there are varying types, one characteristic remains with all, a perfectly symmetrical cylinder top make the dough evenly flattened. TrunsIer LIe roIIed ouL pusLry Lo LIe Lop oI LIe pIe usIng LIe 7olling pin In LIe sume wuy descrIbed Ior LIe buse pusLry.
287. SaddIe 34:3 \ sa-d l l\ A cut of meat consisting of the two loins from the rib section to the haunch or tail, most commonly from hare, rabbit, lamb, or venison. Teach me how to use saddle cut in a recipe.
288. SaIad 34:3 \ sa-lld\ A dish of raw or cold, cooked food usually seasoned or dressed with a cold sauce, served as an hors d'oeuvre, side dish, or appetizer. salad of fresh greens.
289. Ta3d44r Ove3 34:3 \tn- d:r l-vln\ A round top oven made of bricks and clay used to cook foods with direct heat produced from a fire made in the back of the oven. purchased a home tandoor oven early this year and it has been absolutely fantastic.
290. Tem5ura 34:3 \ tem-pl-rl \ A Japanese technique of batter dipping and deep frying foods, particularily fish and vegetables. Tempu7, vegeLubIes und LIe cIIcken suLuy LIuL come wILI deIIcIous cruncIy peunuL und sweeL cIIII suuces.
291. &3Ieave3ed adj ( n-l v nd) - Describing any baked good that has no leavener, such as yeast, baking powder, or baking soda (flat breads). He is so good that he can tell if it is unleavened or not.
292. &3m4uId verb/nmold/ The careful removal of a food shaped in a mould such as cakes and terrines. The cake was perfectly unmould.
293. Vea3 34:3 \ v-gln\ Referring to dishes prepared absolutely vegetarian, without the use or contact of any animal product whatsoever. 'm on a vegan diet.
294. Vi3airette 34:3 \ vi-ni- gret\ A basic preparation of oil and vinegar, combined and seasoned. My favorite salad dressing is vinaigrette which is made with oil, vinegar, and seasonings.
295. Wi5 ;07- \ hwip, wip\ To beat ingredients vigorously to incorporate air increasing the volume of the preparation. Just continue whipping that mixture.
296. Wisk 34:3 \ hwisk, wisk\ A kitchen utensil consisting of a series of wires around a handle used to whip or mix ingredients. Use the whisk as you whip the eggs.
297. Y4ke 34:3 \ yk\ - A substance that binds or holds ingredients together. ou can use some yoke in your ingredients.
298. Y4Ik 34:3 \ yk\ - The yellow colored center of an egg. The yolk of the egg was as bright yellow as the morning sun.
299. Zest 34:3 \ zest\ The outermost covering of citrus fruits containing aromatic oils. The recipe calls for a tablespoon of lemon est.
300. Zu55a 34:3 \ ts-pl- \ The talian word for "soup". An talian costumer is asking for a zuppa.