Culinary Terms

Blend
To mix ingredients thoroughly and form a uniform mixture.

Boil
Is to make it hot so that it begins make bubbles and to turn to steam.

Chill
Allow to become cool but not frozen.

Chop
To cut food into small pieces e.g. onion is finely or roughly chopped.

Consistency
Thickness or texture of a mixture.

Dash
Less than 1/8 of a teaspoon.

Deep Frying
Cook in hot oil deep enough to immerse the object being fried e.g. pakoras, cutlets. The oil should be heated before object is fried.

Dice
To cut into small cubes e.g. diced potatoes etc.

Dough
A mixture of flour, liquid and other. Used for Samosas, Indian bread etc.

Fry
To cook in hot oil that is crystal clear and free from moisture.

Garnish
To decorate dishes with cilantro, fried onions, nuts etc. This makes it look attractive and gives it that special flavor.

Grate
To reduce to small shreds using a grater.

Grind
To reduce to fine particles by grinding.

Grill
To cook under direct heat under an electric grill or charcoal fire.

Knead
To work a dough using knuckles of hand e.g. to knead dough to make Indian bread etc.

Marinade
Paste could consist of yogurt, spices, and garlic and softens it.

Mash
To crush food to make it soft.

Mince
Cut with a knife into small pieces.

Mix
To combine ingredients so that they are evenly distributed.

Peel
To remove outer skin

Puree
Cooked vegetables reduced to a thick pulp or passing through a sieve.

Sift
Pass through a sieve.

Simmer
To cook on slow heat.

Shallow Frying
Cook in small amount of oil in a frying pan.

Seasoning
To add spices like salt, pepper, garlic etc.

Stock
Extract of bones or vegetables in water produced by simmering for 2-3 hours.

Temper
To heat oil and fry various spices before adding it to a dish.