studentcook.co.uk

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Definitions (17)

1

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al dente


If you're a pasta fan this is a term you'll become very familiar with. It literally translates from Italian as 'to the tooth' and basically means cooking your pasta so it still has [..]
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baste


This is when you baste meat with a sauce or marinade as it cooks (ie brush the juices from the meat over the top of the joint). Roast lamb or chicken will benefit from being basted with the juices in [..]
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beat


Eggs are the usual recipients of this technique. Hold the bowl to your chest with one hand and then beat the eggs firmly with a fork or whisk, with the other hand.
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blanch


Some vegetables should be cooked very briefly and will literally be dropped into boiling water for a minute. You can also blanch tomatoes, and other vegetables and fruit, if you want to remove the ski [..]
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chop


Let's face it; no one's going to be put off cooking because they don't understand this term. However, pay attention to any precedding words as you might be asked to 'roughly' [..]
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cream


Not the stuff you pour over apple pie - this is a culinary term that's often used in baking. You generally cream together the butter or margarine and sugar.
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7

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dice


This is when you chop ingredients into neat cubes.
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8

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fillet


If you're a novice cook you probably won't be tackling too many recipes that call for filleting. It's a bit of a skill but once mastered is very impressive! You fillet fish and meat in [..]
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9

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julienne


A posh form of chopping whereby you cut vegetables into long, fine, even strips.
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marinate


A sauce (marinade) is made and meat or fish are left to soak up the juices before cooking. Depending on the recipe, the food might be left to marinate for anything from a few minutes to overnight. It& [..]
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