Cooking Terminology

Originally it was the flesh of an animal. It has come to mean the solid portion of most anything. The meat of the fruit is the fleshy part of the fruit. The meat of the discussion is the meaningful content. So it's a broad meaning today.

To"sift" and to "sieve" are the same thing, except that when using a sieve with flower people call it "sifting" flower.

It means passing the flower through a fine sieve to make sure there are no lumps in it and holding it high when you do so so that as the flower falls though the sieve, air gets incorporated into it to make the baked products lite and fluffy.

Remoulade is a French sauce, like tarter sauce. It typically has a mayonaisse or aioli texture and look, although it's usually more yellow. It sometimes has chopped pickles in it and a bunch of herbs like parsley, chives, chervil and tarragon. It's delicious on potatoes.

Common terms used to describe methods of cooking are varied. The most common are: sauteing, boiling, grilling, simmering, poaching, frying, double boiling, braising, roasting, microwaving (nuking) and baking.

Dalchini

Whipping something like cream or eggs means to stir them vigorously in order to mix air into them and lighten them. Usually this is done with a whisk or an electric mixer which helps to mix in the air.

this depends largely on the type of 'paste' you are referring to. There is tomato paste used in many savory dishes and sauces. There is royal icing that acts as 'glue' for any type of sugar based creation, such as cakes and gingerbread houses. There is also almond paste that is used in many confections and is the main base of marzipan.

Aromatics are generally herbs but can be anything that will impart an aroma such as some types of spice.

Another answer.

Aromatics are any of numerous vegetables used as the base of many stews and sauces. Some of the most common are onions, celery and carrots which make up the traditional Mirepoix of French cuisine, if you replace the carrots with red bell pepper than you would have the Trinity of Louisiana fame.

Frac 12 of 1 cup in cooking terms refers to one-twelfth of a cup, which is equivalent to about 2 tablespoons or approximately 1 ounce. This measurement is often used in recipes that require precise ingredient amounts. If you need to convert this further, it is also about 30 milliliters in metric terms.

It is a moist method. Most commonly used as you "sweat onions" this is to take the sugars and flavor out of the onion or garlic or what ever into the oil and or butter you are sweating them in. It is a bottom layer of what you are building.

To clarify broth, usually for making consumme, cooks whisk egg whites, sometimes with their crumpled shells, into a broth. The egg proteins stick to particles and impurities in the broth, eventually gathering into a scummy disk know as "the raft". The raft floats to the top and is discarded.

A main dish is usually a meat or casserole type thing... something that forms the "main" part of a meal, and excluding any "side" dishes like desserts or chips or salads.

first things first, you need to be good at measuring so you know what to put in and how much of that ingredient. next you have to be able to stay focused for long or short periods of time and you have to know how to whats called "recover". this means if you mess up you will be able to recover or fix it once you mess up.

hope this was helpful.

Tenting means to loosely cover something so either steam is captured and driven back down into the food; or in other cases (as in resting food), steam, but not too much heat, escapes. Usually a loosely doomed piece of foil is used-thus the term "tent." There are generally three good reasons to tent: (1) a loose covering of foil will keep cooked food warm while it is resting, such as a roast before carving, or a Thanksgiving turkey while you are making the gravy. Because they are loosely covered steam can escape, but the food remains crisped and warm. (2) For prolonged simmering and braising on the stove-top, a foil tent provides an initial covering over the meat-first the tent, then the cover of the pot-both forcing steam and juices back into the meat, as it simmers to become succulent and tender. (3) Its disposable. Pitch the foil, after you've reaped the rewards of cooking with it.

The cooking term, deviled, refers to spicy or zesty foods, cooked and then finely chopped and prepared with hot seasoning or sauce.

A cold dessert is usually sweet unheated dish served after the main course.

It is an expression that describes the shape into which something is cut. A potato wedge, an apple wedge, a fruit wedge, a cheese wedge, and other examples are possible.

Cooking words and their meanings

Florentine has two meanings that I know of. 1. A chewy biscuit (cookie) with a lot of fruit and glace cherries. It often has a chocolate coating on one side. 2. It can mean 'cooked with spinach' such as the dish called 'oeuf florentine' which is an egg cooked in the oven on a bed of spinach. Hope this helps.

A food venue is somewhere you can eat food, e.g. a restaurant, cafe, food court, or most regularly, your own home.

It refers to a boil. When water is boiling, a rolling boil is when you are stirring the water and it is still boiling.

Canapés are small pieces of bread which is stamped or cut into shapes and usually fried or toasted, or little pastry rounds or shells, or biscuits, which are topped with savoury food. They are intended to be bite-sized - eaten in one bite - and are usually served as appetizers with drinks, either before a meal or at a stand-up drinks function or cocktail party. Because they are bite-sized, only a napkin is necessary to be offered to each guest.

Canapés are usually highly-flavoured and attractive in appearance; care is taken to present them in a decorative manner so they have high visual appeal as well as flavour.

The base is frequently covered with a light spread of flavoured butter or paste or sliced cheese, and then topped with small delicacies which can range from anchovies to caviar to tiny slices of spicy sausage, frequently garnished with a leaf or small sprig of fresh herbs, perhaps with a little mustard or pâté to hold the herbs in place.

It is best to start with butter, pâté, or other soft spread, as this helps hold other toppings in place and prevents the base from becoming too soft. Avoid toppings which are slippery or overly moist, or place these on a kitchen towel as you work, to dry them slightly. Toppings such as caviar or lumpfish roe should be placed in a small mound using a teaspoon. If using commercially-bought crackers or pastry, make up a couple well ahead of time to check the base stays crisp right up until serving.

A canapé which is quick and easy to serve at home could be made with good-quality crackers: spread them with cream cheese or savoury butter, top with a slice of small hardboiled egg and finish with a slice of tiny tomato, first drained on kitchen paper, or a single shrimp, and a small leaf of basil or little sprig of dill or parsley. Other easy toppings over a spread could be a little slice of red or green pepper, a small piece of smoked salmon, and so on. Anything that looks and tastes good will be popular; just keep your canapés colourful, tasty and not top-heavy. Because the topping portions are so tiny it's possible to be a little extravagant in choosing them!

Make up your canapés as close to the last minute, cover with cling-film and refrigerate until serving to ensure the crispness of the base and the colour and flavour of the toppings are in great condition when you serve.

The word canapé comes from the French, 'couch' or 'sofa', so, toppings are placed to form canapés as cushions are placed on a sofa, or as a canopy is placed above a sofa.

Definition 1:

Evidence, either material or otherwise, needed to substantiate a claim.

Definition 2:

A proof run of coins or money checks that the machines are running, minting, or printing correctly. A proof is a coin or banknote from that run. Proof can also mean a special minting of coins or printing of bills that uses higher-quality materials and methods to produce items intended for sale to collectors.

Definition 3:

A measure of alcohol in terms of 1/200ths. E.g.: an alcoholic beverage that is 40 proof is 20% alcohol.