Prep & Cook
the term for removing dirt and pestisides from fruit and veg using water
washing
the term for using your fingertips to combine butter and flour together to make a breadcrumb type texture. Used when making scones.
the term used when two ingredients are mixed together very gently to prevent air being knocked out of it. This is a common technique used when making sponges allowing them to become light and aerated.
folding
the term used for a bundle of herbs that's used to add flavour to soups, stocks, sauces, stews, and casseroles.
au gratin
the term used for a cooking technique where cheese and/or breadcrumbs are added to the top of a dish and then browned in the oven or under a grill
au gratin
the term for removing the outer layer of skin from a fruit or veg
peelinjg
the term used when a pastry shell is covered with baking paper, weighed down with beads, beans or rice and pre-cooked prior to the filling being added.
baking blind
the term used for a thickening agent used as a base for soups and sauces made by combining equal parts of fat (butter) and flour to make a paste
roux
the term used for putting a fruit crumble or a cauliflower bake into the oven and cooking it for the desired time
baking
the term used when two or more ingredients are combined together. This may be done simply with a fork or spoon or may need an electric beater for larger quantities.
mixing
the term used for a roux based sauce made with milk - often cheese is added to this when making dishes like macaroni and cheese or lasagne
bechamel
the term used for dipping the fruit or veg into boiling water and thena couple of minutes later into cold water before freezing it
blanching
the term used for applying a thin, often shiny coating to pastries, cakes, or bread to enhance their appearance, flavor, or texture
glazing
the term used for being well organised and set up prior to service. Everything is in the correct place allowing for efficient cooking.
mise en place
placing fruit or veg into very hot bubbly water so as to cook it
boiling
the term used for this technique which needs butter (or fat) to be softened before other ingredients (usually sugar) are added. They are mixed together until the ingredients become light and fluffy and pale in colour.
creaming
the term used for a thin gravy or sauce made from the juices of roasted meat
jus