SOME COOKING TERMS   EXPLAINED

BAKE 

TO COOK FOOD BY DRY HEAT USUALLY IN AN OVEN.

BLEND 

TO   STIR,    RATHER   THAN   BEAT   INGREDIENTS,   UNTIL   THEY   ARC  THOROUGHLY COMBINED.

BOIL 

TO HEAT A MIXTURE OR A LIQUID UNTIL BUBBLES APPEAR ON THE SURFACE AND VAPOUR STARTS RISING; ALSO TO CONTINUE THE PROCESS THEREAFTER.

BATTER

MIXTURE OF FLOUR AND LIQUID USUALLY COMBINED WITH OTHER INGREDIENTS SUCH AS SUGAR, AND BAKING POWDER. THE CONSISTENCY OF BATTER SHOULD BE SUCH THAT IT CAN BE STIRRED WITH A SPOON AND SHOULD BE OF A FAIRLY THIN CONSISTENCY TO BE POURED OUT FROM A SPOON.

CHOP 

TO CUT INTO SMALL PIECES.

DICE

TO CUT IN SMALL CUBES OF UNIFORM SIZE AND SHAPE. 

DISSOLVE 

TO MELT. 

DRAIN 

TO  TREE FOOD FROM LIQUID.

DEEP FRY

TO FRY IN PLENTY OF WELL HEATED GHEE OR VEGETABLE  OIL.

DOUGH 

A MIXTURE   OF  FLOUR AND  LIQUID  USUALLY  WITH  OTHER  INGRE­DIENTS ADDED.    A DOUGH IS THICK ENOUGH TO  KNEAD OR ROLL BUT IS TOO STIFF TO STIR OR POUR.

FRY 

TO COOK FOOD IN HOT OIL TILL BROWN.

GRATE 

TO RUB FOOD INTO SMALL PIECES ON A GRATER.

GRIND

TO  REDUCE FOOD TO A PASTE. 

KNEAD 

TO   WORK   DOUGH   WITH   HANDS-PRESSING,  STRETCHING,  FOLDING UNTIL IT REACHES A DESIRED CONSISTENCY AND ELASTIC STRUCTURE.

MELT 

TO  CHANGE  FAT  AND   SOLID   DISSOLVABLE  FOODS   INTO   A  LIQUID STATE BY HEAT.

MINCE

TO CHOP FOOD AS FINELY AS POSSIBLE.

PASTE 

A SMOOTH BLEND OF A DRY INGREDIENT AND A LIQUID.

ROLL 

TO PLACE A SMALL BALL   OF DOUGH  ON  A FLAT SURFACE  (WOODEN BOARD,  OIL SMEARED  PLASTIC  SHEET  OR  GREEN  PLANTAIN LEAF)   INTO ANY  SHAPE WITH  A  ROLLING PIN.

ROAST 

TO  COOK  FOOD  IN  AN OVEN.

SIFT

TO SEPARATE  COARSE  PIECES FROM  FLOUR, SUGAR  ETC.   BY SHAKING THROUGH A SIEVE.

SIMMER

TO  COOK A  LIQUID  BARELY AT BOILING  POINT.    THE SURFACE SHOULD SHOW ONLY A FEW BUBBLES BREAKING SLOWLY.

SEASON 

TO   ADD SALT, SPICES   OR   OTHER INGREDIENTS   TO  INCREASE  THE FLAVOURS OF FOOD.

SEASONINGS 

AROMATIC  DRIED  HERBS USED TO   INCREASE  THE   TASTE AND APPEARANCE OF FOOD.

SQUEEZE 

TO DRAIN OUT ALL LIQUID BY CRUSHING OR PRESSING IT BETWEEN

SOAK 

TO COVER FOOD WITH LIQUID UNTIL VERY WET. 

STALK 

AN INDIVIDUAL PIECE  IN  CORRIANDER OR PARSELY. 

SPRING 

SAME AS  ABOVE.