Cooking Glossary

3. A dressing made from oil, vinegar and seasonings
4. to beat with a egg or electric beater until thick and frothy
5. to add eggs cream or liquid to make the other ingredients hold
6. to mash sieve or blend well cooked veggies to create a thick smoothe paste
7. to beat sugar and softened butter by hand, cake mixer or egg beater until they are soft,creamy and light in colour
8. in Spain it is a set omelette containing potato and other veggies. In Mexico it is a flat bread made from corn or wheat flour
12. a dip made from crushed, cooked chickpeas, tahimi,oil,garlicand lemon juice
14. to beat with a wire tool until thick or frothy
15. a streamed sauce made from puree r=fruit or vegges
16. To cook slowly in a small amount of liquid in a sealed dish
18. the outer ring of a citrus fruit containing essential oils
19. To cook in liquid that is heated to the point where small bubbles reach the surface
21. cook quickly in a heated pan using a small amount of oil or butter
22. to gently mix together a light mixture with a heavier one by gently lifting the bottom mixture and "folding" it over at the top
23. When foods usually pasta are cooked until "firm to bit"

1. cutting veggies into sticks
2. when cake batter mixture drops of the spoon reluctantlty
6. cooked gently in simmering water
9. the thickening of a sauce by adding cooked flour and butter and slowly stirring in the ingredients
10. A temp that is nether hot nor cold when tested on the inside of the wrist
11. to coat foods usually meat or cake, with certain sauces or foods to give it a glazed look
13. young shoots, lettuce, herbs and leaves made into a salad
17. To stand food in hot liquid to extract flavour
19. to heat liquids until they are nearly boiling
20. to take a flavour from one food to another