Culinary Terminology

Sautéing involves cooking food quickly in a small amount of fat or oil, stirring or tossing it frequently.

A roux is a mixture of equal parts flour and fat, cooked together until it reaches a desired color and consistency.

Simmering involves cooking food in a liquid at a temperature just below boiling, allowing it to cook gently.

Seasoning refers to the use of herbs, spices, and other ingredients to enhance the flavor of food.

Baking involves cooking food in an oven using dry heat, typically at a moderate temperature.

Custard is a mixture of eggs, milk, and cream that is thickened by heat and used in various desserts and savory dishes.

Grilling involves cooking food on a hot pan or griddle without adding fat or oil.

Shortcrust Pastry is a mixture of flour, sugar, and butter used in baking, known for its crumbly texture.

Broiling involves cooking food in a hot oven for a short period of time at a high temperature, typically used for meats and vegetables.

Dough is a mixture of flour, water, and salt, sometimes with other ingredients, used in making bread, pasta, and other baked goods.

Poaching involves cooking food in a liquid that is kept at a constant temperature just below boiling, often used for eggs, fish, and vegetables.

Batter is a mixture of flour, sugar, butter, and eggs, sometimes with other ingredients, used in baking cakes, pancakes, and waffles.

Braising involves cooking food in a covered pot with a small amount of liquid, typically used for meats and vegetables.

Yeast is a fungus used in baking to cause dough to rise, producing carbon dioxide gas.

Searing involves cooking food in a hot pan or griddle for a short period of time at a very high temperature, typically used for meats and vegetables.