Glossary

BAKING TERMS

All Purpose Flour

Wheat flour milled from hard wheat or a blend of soft and hard wheat. All-purpose flour may be bleached or unbleached and may be enriched with four vitamins (niacin, riboflavin, folic acid, and thiamin) and iron. All-purpose flour may be used in a wide variety of home baked goods, such as cookies, quick breads and some yeast breads

Baking Blind

The term given to the process whereby the pastry case is partially or completely pre-baked. The pastry case is lined with greaseproof paper and weighted down with dried pulses to prevent the pastry from rising.

Baking Powder

A mixture of baking soda and dry acid. When mixed with a liquid such as batter, the dry acid and baking soda react together to release carbon dioxide. Work quickly once you have added liquid to the dry ingredients, as carbon dioxide escapes quickly.

Baking Soda

Also known as bicarbonate of soda or sometimes simply as soda. When mixed with an acid ingredient and a liquid, it releases carbon dioxide, which causes a batter to rise.

Baking Tray

Baking tray is a flat tray which can withstand the heat of the oven and is used to bake biscuits, cookies etc

Basting Brush

This is a kitchen brush that is used to apply a liquid (wash) over the top of any baked item, before, during, or after the baking process.

Beaters or Whisks

Beater is an equipment used for beating, refining and mixing pulps. Whereas whisk is a tool with a multiple thin-wire base. A mixing tool designed such so that its many strands of looped wire make it effective for beating.

Bloom

In bread baking the word bloom refers to the nice attractive brownish colour of the crust on a perfectly baked loaf of bread

Butter Paper

Generally used to line tins while baking ensures that the cake does not stick to tin

Cake Boards

Can be used as a separator plate between cake tiers instead of the usual plastic plates or as the board on which to decorate and serve your cake. Cake boards can be made of cardboard. They are cut to suit the shape of the cake and decorative gold or silver aluminum foils are used to cover the cardboard. They are readily available.

Cake Tins

Cake tins are usually made of aluminum. They come in various shapes and sizes.

Crimp

To create ridges around the edges of pie by pressing with your fingers and tapping with the back of a knife blade or a fork.

BAKING TERMS -2 Cutters (Cookie, Biscuit & Pastry Cutters)

These are available in different shapes and sizes and are used to make the above things.

Dough

A flour and water mixture, often with other ingredients, worked until it is firm enough to hold its shape but malleable enough to mould by hand.

Dropping consistency Dough

The term used to describe the necessary consistency of a cake mixture before it is baked.

Heat 0ven

To turn the oven controls to the desired temperature, allowing the oven to heat thoroughly before placing food. Heating takes about ten minutes.

Icing Set

An icing set has a set of metal tubes and pipes with detachable numbered nozzles ranging from thin, plain writing nozzles to star or ribbon nozzles. Icing bags can be made at home with butter paper. This is convenient and less expensive.

Imbibe

To soak cake with a flavoured sugar syrup or liqueur usually applied with a pastry brush.

Knead

A pressing and folding technique used to make dough firm and smooth. Kneading stretches the gluten in flour, providing elasticity.

Leaven

To cause batter or dough to rise, usually by means of a chemical leavening agent. This process may occur before or during baking.

Marble

To partly mix two different colors of cake batter or icing so that the colors are in decorative swirls.

Marzipan

Sweetened almond paste made in confections.

Mixing ls

A variety of bowls that are usually used for kneading dough, whisking cream, eggs, mixing batter etc. They can be easily procured from the market.

Palette Knife

Is an artist's knife with a thin, dull, flexible blade, used for mixing, scrapping or applying paint. It can be made of plastic or metal. In baking it is used to smoothen and spread icing evenly.

Pastry Brush

A pastry brush is one of those tools for which there is no substitute. If you need to brush an egg wash over a pie crust, a knife or spatula won't do. It should have soft, pliable boar bristles that are firmly anchored into the sturdy black nylon handle. The handle has a small rest, which keeps the brush elevated so the bristles stay clean and untainted. Whatever kind of wash your recipe calls for, this brush will evenly paint your pastry or crust. It's also great for spreading marinades, glazes, or barbecue sauce on meat.

Rolling Pin

Preferably a wooden one, it is used to roll out dough.

Self-Raising Flour

An all purpose flour with leavening and salt already added. Used for recipes where baking powder would be added, but not for yeast recipes such as bread.

Sift

To work dry ingredients through a sieve so that larger pieces are retained in the sieve and separated from the fine powder. Used frequently in baking to aerate ingredients.

Sifter

A fine meshed sifter that removes unwanted lumps or grains from any dry ingredient like sugar or flour.

Skewer

A thin long metal pin used to test if the cakes are baked completely.

Soften

To allow frozen food, such as butter, margarine or cream cheese, to stand at room temperature until they are no longer hard. Generally this will take thirty to sixty minutes.

Soufflé Dishes

These are high walled dishes, which have to be prepared beforehand by tying paper "collars" around them to keep the soufflés from overflowing.

Spatula

Is a small implement with a broad, flat, flexible blade that is used to mix ingredients and also plasters and similar substances. A wooden spatula can be used to fold in ingredients while a plastic spatula can be used to mix butter, flour or to scrape the insides of a bowl while mixing. Artists' spatulas are usually finer and more flexible, while cement spatulas are stouter and stiffer.

Stir

To combine ingredients with a circular or "figure 8" motion until they are of a uniform consistency.

Timbale

A high-sided, drum-shaped mould that can taper toward the bottom. The food baked in the mould is usually a custard-based dish. It is un-moulded before serving.

Wire Rack

Used for cooling baked goods, wire racks allow air to surround the food on all sides, making cooling quicker and preventing moisture build-up on the bottom of baked goods.

MONOSODIUM GLUTAMATE OR MSG	It is extracted from seaweed and other vegetable matter. Flavour enhancing secret of this seaweed is an amino acid called glutamate.
BAMBOO SHOOTS	These are the tender spear shaped shoots from the base of bamboo plants.
BAMBOO STEAMER	A special kind of steamer made from bamboo strips used in Chinese cooking specially for steaming dimsums.
BEAN CURD	Also known as Dou Fu in Chinese and Tofu in Japanese, it is made with boiled soya bean liquid. It is soft and white, cheese like in texture, ranges from firm to silken.
BEAN SPROUTS	Bean sprouts are sprouted green gram (moong) and are highly nutritious.
BLACK BEAN FERMENTED	These beans are aromatic and are cooked either only with salt or with salt, ginger and orange peel. Before using them, salt should be rinsed off.
BLACK BEAN SAUCE	Used in place of soy sauce when a thicker sauce is required. Made from salted soya beans, ground and mixed with flour and spices.
BROCCOLI	Similar to cauliflower, dark green in colour. The word brocco means sprout.
BROWN SUGAR	Small crystals of refined white sugar treated with dark grade molasses. Soft light brown sugar is treated with light colored molasses.
CELERY	A shoot vegetable with a distinct sharp and savoury flavour. The stalk is used to flavour soups and salads.
CELLOPHANE NOODLES	Cellophane noodles are made from green gram flour. They are very hard and fine. Also known as transparent noodles or bean threads.
CHILLI OIL	It is a very spicy bright red oil made of chillies with oil.

CHILLI SAUCE	It is made from chillies ground with vinegar, starch and salt. Occasionally flavoured with garlic, it has thick consistency like tomato sauce and is very hot.
CHINESE BAR-BE-CUE SAUCE	A combination of hoisin sauce, vinegar, sesame oil or paste and bean sauce. Used in marination.
CHINESE CABBAGE	Large headed cabbage with firmly packed pale green leaves. Chinese cabbage is also wrongly referred to as Bok Choy.
CILANTRO	Leaves of coriander plant, also referred to as Chinese parsley. Used as a garnish.
CORNSTARCH	Commonly referred to as cornflour. Blended with water to form paste, it is used as a thickening agent.
DRY SHERRY	Traditional fortified wine. Largely used in cooking, marinating and its sweet version is used in making desserts.
EGG NOODLES, FRESH	These yellow noodles range in size and shape from long spaghetti like, to thin vermicelli like strands.
FERMENTED BEAN CURD	Also called bean curd cheese, it is made by fermenting small cubes of bean curd in wine and salt.
FISH SAUCE	It is a salty, thin, brown liquid made by fermenting fish/shrimps with salt and soy sauce.
FIVE SPICE POWDER	Made from varying combinations of star anise, fennel, cloves, cinnamon, ginger, nutmeg and Sichuan peppercorns ground together.
GINGER	This potato coloured root is indispensable to Chinese cooking.
HOISIN SAUCE	It is a thick and brownish red sauce. It is made from soya beans, sugar, salt, garlic and chillies with sesame oil.
HOT MUSTARD	Condiment served with Chinese appetizers. Made by mixing dry mustard powder with water, causing a chemical reaction that produces a sharp hot taste.
JULIENNES	Vegetables, like carrots, capsicums or even ginger cut into long thin strips.
LEMON GRASS	A sub tropical plant resembling spring onion which gives a delicious lemony flavour to South East Asian dishes.
LEMON RIND	Lemon peels with the inner white membrane removed can be used, grated or julienned, to garnish dishes both sweet and savoury.
LETTUCE	There are three varieties of lettuce - crisp-head, romaine butter-head or cabbage. All are mainly used raw and in salads.
LOTUS ROOT	Crunchy and gourd shaped, lotus roots grow underwater, four to five together strung like sausages and often one to one and half feet long.
MOREL MUSHROOMS	These are the most expensive of the dried mushrooms. But only a few should be used as they add quite a lot of flavour.
MUSHROOMS	Chinese mushrooms called Shitake are a beautiful pale gold colored when fresh and have a pleasantly firm texture and a haunting flavour. Available dry and should be soaked before cooking.
MUSHROOMS, BLACK	Usually available dried, the caps are thick with a nice curl and range in colour from black to speckled brown black.
MUSSELS	A seafood, closely related to the clam. Mussels are generally sold fresh in their shells and eaten raw or steamed or used in salads or soups.
NOODLES	Noodles is a Chinese staple food. Mein is the generic term after which the popular dish Chow Mein is named.
ORANGE RIND	Dry peels of oranges, julienned, used for garnishing in various sweet and savoury dishes.
OYSTER SAUCE	A dark brown sauce with a rich flavour made from extract of oysters, salt and starch, used mainly in south of China.
PEANUT BUTTER	A paste made from crushed peanuts, used mainly as a spread. Sometimes it is also used to thicken sauces.
PLUM SAUCE	A thick, rich, spicy fruit sauce it is used in savoury braised dishes or in dips. It is available bottled.
RICE NOODLES	Rice noodles are made in southern China from rice flour. They are flat, ribbon like strands that do not require soaking before use.
RICE VINEGAR	Light and delicately flavoured vinegar. Rice vinegar is distilled from white rice and is very aromatic.
RICE WINE	Wine from fermented rice, it is golden yellow in colour. It has a dry sherry like flavour and is used to flavour many Chinese dishes.
SHALLOTS	Unknown in ancient times and of uncertain origin, it is less pungent than onion. Mainly used in sauces, the elongated variety tends to be stronger in flavour.
SHRIMPS	Another type of seafood. Pale pink when raw, shrimps are available fresh, frozen or canned.
SHRIMP PASTE	Often used in dishes of vegetables and soups, it is salty in taste and should be used sparingly. Sold in jars and cans, should be refrigerated once opened.
SICHUAN PEPPER	This spice is not a species of pepper, though it does have a peppery taste.
SNOW PEAS	Also known as Mangetout. Early varieties of peas, which have very tender pods.
SOY SAUCE	It is made from fermented soy beans, salt, yeast and sugar. Available in two versions - Dark and Light.
SOYA BEAN PASTE	Ground soya beans are seasoned and flavored with chillies, peppers, sugar and salt. It is very hot and aromatic.
SQUIDS	This seafood is found world wide in temperate waters, they are available fresh or frozen
STICKY RICE	Despite its name this rice, widely used in Chinese cooking, is completely gluten free. When boiled it becomes sweet and sticky.
STIR-FRY	To cook small pieces of food in very little fat, tossing constantly over high heat, usually in a wok.
STOCK	It is an aromatic and nutritive liquid extracted by boiling bones, spices and/or vegetables with water.
WATER CHESTNUT	It’s a walnut sized bulb with brown /green skin. Inside the flesh is white and crisp. Water chestnut flour too is used.
WHITE WINE VINEGAR	Wine vinegars are ideal for mayonnaise and all kinds of salad dressings. They are also used in many sauces that can be served with fish.
WOK	Cone shaped utensil which is normally used to cook Chinese food. It has a rounded bottom, which encourages ingredients to return to the centre.
WONTON WRAPPERS	Wafer thin wrappers eight centimeter (three inches) square made from wheat flour, egg and water.

TYPES OF PASTAS

Cannelloni The word “cannelloni” meaning “big pipes” describes this hollow cylindrical pasta shape, which is stuffed and baked.

Conchiglie Shell-shaped pasta. Available in a variety of sizes.

Farfalle Pretty bow tie shaped pasta. They normally have crinkled edges and can be ridged or plain. Available in a variety of colours.

Fusilli Thin pasta spirals. The spirals open out during cooking.

Lasagne Flat pasta sheets, which may be plain or ridged. Plain and egg lasagne, are available mostly in two flavors spinach and whole-wheat. Lasagne is normally precooked and then baked in the oven between layers of sauce.

Macaroni Hollow short pasta shapes. There are many versions varying in size and length. Plain and egg macaroni are both available.

Pastina (soup pasta) A tiny pasta available in almost countless number of pasta shapes used for broths and soups.

Penne Penne are pasta tubes with angular ends that are often used in Italian dishes and in dishes with chunky sauces.

Ravioli The most well-known pasta dumpling, square in shape, it is traditionally stuffed with spinach and ricotta cheese or herbs. It can also be filled with savoury meat mixture. Ravioli is usually served fresh.

Spaghetti Made from durum wheat the word spaghetti means little strings. It remains the most popular type of pasta and is available fresh or dried.

Tagliatelle A ribbon shaped pasta. It can be with or without egg and is available in different flavours, spinach being the most popular apart from the plain noodle.

Tortellini A small stuffed pasta dumpling, usually stuffed with a variety of fillings like chopped chicken, sausage, cheese and nutmeg.

ITALIAN CHEESE

Fontina A cow’s milk cheese, it has a delicate nutty, slightly smoky taste and is much used for “fonduta” an Italian version of the Swiss “fondue”.

Gorgonzola A blue veined cheese, it is considered one of the best blue cheeses in the world. It is good for deserts, snacks and salad dressings and when grated and grilled it can be used as a topping for several foods.

Mascarpone Made from the cream of curdled cow’s milk, this delicately flavoured triple cream cheese is too rich to be eaten on its own, but can be used in the same way as whipped or clotted cream and has a similar texture. Its unique sweetness makes it ideal for desserts. It is an essential ingredient of Tiramisu and can be churned into a rich velvety ice cream.

Mozzarella An Italian unripened curd cheese made from cow’s milk. It is a soft cheese with a rather moist texture. It has a mild creamy texture and is widely used as a cooking cheese in pizzas, lasagne and toasted sandwiches.

Parmesan One of Italy’s best-known cheeses, it is of a granular type. It is a cow’s milk cheese made in large wheel shapes and when fully matured it is used for grating and cooking.

Provolone An Italian curd cheese made from cow’s milk, it is often used in cannelloni and ravioli.

Ricotta An Italian fresh, unripened cheese made from the whey of cow’s milk. It is smooth and mild tasting and is used in a variety of sweet and savoury dishes including pizzas.

OTHERS

Al dente Although the term “al dente” is applied in cooking of various foods, it is particularly associated with cooking pasta. An Italian term, it means “firm to the bite” which pasta should be when cooked.

Antipasto Refers to appetizers served before the main meal. Antipasto literally means "before the pasta”.

Arborio This is one of the best-known Italian rice. Originally grown in PO valley in Italy. A starchy short grain rice that has been developed especially for Risotto, the most famous Italian dish. When cooked it develops a creamy consistency.

Basil A member of the mint family, the fresh green leaves are full of flavour. Crumbled and dried leaves are less aromatic. Associated with Italian cooking, basil is used in chicken, fish and tomato dishes, pasta sauce and salads, soups, stuffings, pesto sauce and salad dressings.

Biscotti Italian cookie often hard in texture and lightly flavored with anise.

Cannelloni beans These white oval shaped beans are used frequently in Italian dishes. They are available canned.

Carnaroli This is premium risotto rice. The outer part of the grain is made up of soft starch that dissolves during cooking to leave the inner grain, which has a firm bite.

Ciabatta These flattish, slipper shaped loaves with squared or rounded edges are made with olive oil and are often flavoured with fresh or dried herbs, olives or sun dried tomatoes. They have an airy texture inside and a pale crisp crust. Ciabatta is delicious served warm and is excellent for sandwiches.

Dried red chillies (peperoncini) Hot flakes of dried chillies added to many Italian dishes such as Arrabiata sauce, Pasta All Aglio or sprinkled over pizzas.

Focaccia Flavoured with olive oil, salt and herbs, this is simple flat bread shaped as a rustic slab or round. A simple loaf of focaccia can turn into a feast when served as an antipasto with Italian salami, home made Italian vinegar and olive oil dressing, and extra sea salt to sprinkle over the bread.

Grissini Thin, crunchy bread sticks made from simple yeast dough enriched with a little olive oil or lard, often flavoured with Parmesan. They go well with soups, salads and antipasto, as well as dips and are a wonderful replacement for party nibbles.

Light olive oil Paler in colour and less full flavoured than virgin or regular olive oil, light olive oil is still 100 percent pure olive oil. It can be used for cooking and in salads and marinades when a rich, distinctive oil flavour is not desired.

Oregano Related to marjoram, the dried leaves of oregano are available crumbled or ground. Used in a wide variety of pasta sauces and salad dressings.

Pesto This is a classic basil sauce from Italy. It is made with fresh basil, pinenuts, Parmesan and olive oil and is sometimes also flavoured with red peppers or sun dried tomatoes. It is available fresh or bottled.

Pine nuts Tiny cream coloured nuts, with a distinct tarry flavor. Pine nuts are the key components of the popular Italian Pesto Sauce.

Prosciutto An Italian ham from the hind leg of the pig rubbed with salt and other dry seasonings and matured for eight to ten months.

Pugliese Made with really good fruity olive oil, this is soft, yet chewy, olive oil bread with a thin crust. This bread is best eaten warm on the day of baking. On the next day it makes fine crostini, Italian open sandwiches made on thin slices of toast.

Sun dried tomatoes (pomodori secchi) Wrinkled red dried tomatoes are available dry in packets or preserved in olive oil. They are brick red in colour and have a chewy texture. They can be eaten on their own as a snack, but for cooking they should be soaked in hot water until soft.

Sun dried tomato paste This is similar to standard tomato puree, but is made from intensely flavoured sun dried tomatoes and olive oil. Although thick in texture, the flavour of sun dried tomato paste is sweet and mild compared with regular tomato puree.

Vialone Nana This rice too is also used for making risotto. This has a plump grain and a firmer inner starch, so that risottos made from this rice tend to have a slightly more bite.

Virgin olive oil Made from only the pulp and not the kernels of the highest quality olives. Virgin olive oil has a robust fruity flavour and a green gold colour. It adds a distinctive flavour to salad dressings and is used in dishes where strong flavoured oil is needed.

DIFFERENT TYPES OF KNIVES

A well-equipped kitchen will contain a range of different knives. The following are a few of them.

Carving knife

This knife has a long, narrow blade ideal for slicing hot cooked meats.

Chef’s knife

Essential for chopping, slicing, dicing and mincing. This knife has a long triangular shaped blade that ranges in length from 6 to 12 inches. The edge is slightly curved so you can rock the knife for easy chopping.

Graters

Most often consist of a hollow box with different perforations on each side. Other types of graters are rotary graters, with different blades, single sided graters for citrus zest and cheese and concave nutmeg graters, which can hold the whole spice.

Paring knife

Used for cutting fruits, vegetables, meat and cheese.

Serrated knife

Sold in various sizes, the smaller knives, which are usually 5 inches long, are ideal for slicing through fruits and vegetables while the large ones cut cakes and breads evenly.

Vegetable peeler

A vegetable peeler is easier to use than a paring knife for potatoes, apples, carrots and other fruits and vegetables. A swivel blade conforms more to the shape of the ingredient than a fixed blade, so less of the flesh is removed.

Zester

A zester has a stainless steel rectangular head with five holes that are designed to remove fine shavings of citrus zest when dragged along the surface of the fruit.