add vinegar, lemon or lime juice to water which peeled raw foods, such as, artichokes, pears, potatoes or apples are added to prevent dicolouration.

substances added to foods to assist in preserving, colouring, flavouring

incorporating air into food to make it lighter, for example beating egg whites

referring to the correct degree of cooking pasta so that it is tender, but still firm to the bite

to cook in oven

to moisten meat or vegetables during cooking by spooning over or brushing with cooking liquid from the dish

mixture based on flour, eggs and milk, water or beer. Used to coat food such as fish or vegetables before frying, fritters or pancakes.

to cook raw ingredients in boiling water (generally vegetables), for a short time, then plunge into cold water and drain. Used to maintain crispness and retain colour of green vegetables such as asparagus and green beans. Also helps to loosen skins for easy peeling of tomatoes, onions, almonds.

to bake an unfilled, raw pastry case by lining pastry with baking paper, filling with rice, dried beans or pastry weights before baking

to slowly cook meat, fish, poultry or vegetables in a small amount of liquid, in a tightly covered pan, either on cook top or in oven.

when cooking foods with a high sugar content they become brown and caramelize, eg onions

a cast iron pan that has deep ridges and grooves so that the food sits above any fat that may accumulate giving charred, blackened lines across

slow cooking of duck, goose, pork or salmon in its own fat or light flavoured oil

create the base of a sauce by simmering a small amount of wine or stock to a pan that has had meat or poultry cooked in it

cut into small even cubes

a mixture of dry spices or herbs used to rub into meat or poultry to give added flavor during cooking

lightly beaten egg and a little milk used to brush pastry before baking

to mix egg yolks and oil together to form a smooth, thick mixture such as mayonnasie

remove bone from meat, fish or poultry

head of broccoli or cauliflower cut into small stems

savoury flat omelette cooked whole, in muffin pans or in a baking pan and cut into squares.

to give a shiny appearance to food by brushing with a sweet or caramelized liquid

protein found in wheat and other grains

to cook food on or under high heat to sear or brown the outside

layered stew of meat and vegetables, commonly finished with a layer of sliced potataoes

to soak an aromatic flavor in hot liquid to extract flavour

food, usually vegetables, cut into long, thin strips, similar to matchsticks

sharp, adjustable blades held in a frame used for slicing vegetables in varied thickness and shapes

flavoured liquid that food is soaked in to enhance flavours

to soak food, usually dried fruit, in a liquid with the purpose of softening.

to partially cook in boiling water

a very small amount, usually ground food, held between the thumb and forefinger

food gently cooked on low heat in stock or flavoured milk or water

to lessen the volume of liquid by boiling and concentrating the flavour

cooking meat, poultry or vegetables in the oven in a shallow uncovered pan

to cook over a high heat in a small amount of fat in a shallow pan

to make shallow cuts in the surface of foods

to strain liquids through a strainer or muslin to remove solids

to cook food in liquid on a low heat just under boiling point

fast cooking, on high heat

to secure meat or poultry with kitchen string to keep its shape during cooking

kitchen utensil made of a number of wires looped and joined together on a handle. Used to aerate cream and eggs to increase volume.