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Au Gratin
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Cooking with topping up with bread crumb and cheese and grilled to brown color in an oven.
Basting
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To brush with butter or oil a little at a time while grilling or roasting meat or chicken to prevent drying.
Blanching
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To dip in boiling water for a short time and then in cold water to remove the outer skin for tomatoes,.almonds etc.
Broiling
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Same as grilling. e. cooking by direct heat.
Caramelizing
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Browning sugar on slow heat till it reaches an amber color.
Croutons
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Small square pieces of bread fried in butter or toasted for garnishing soup.
Dessert
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A general term refers to sweets, fruits,puddings etc.served after any meal.
Dice
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To cut into very small even cubes
Disjoint
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To cut meat or chicken at the bone joints.
Dot
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To place bits of butter or oil or cream on the food surface.
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