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Terms in Chefs Reference

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Baklava
A Greek sweet consisting of very thin pastry (phyllo) layered with nuts (pistachio, almonds, walnuts mixed with sugar and baked - then steeped in honey, lemon juice and rose water.
Balti
A balti is also a dish cooked in a karahi, though in this case the term likely originated in Birmingham England. Baltis are based on the food of Baltistan, an area of Pakistan close to the More…
Barbary Duck
Well-flavoured lean duck that is best cooked medium rare. Synonym: Muscovy Duck
Barbecue
To cook over or in front of glowing coals usually charcoal - a form of grilling.
Bard
To cover meat or poultry with a slice of fat. Barding protects the meat which might otherwise dry from the heat of the oven.
Bat
To flatten meat or fish with a cutlet bat or other suitable implement.
Bearnaise
(bahr NAZ) Bearnaise is a sauce similar to hollandaise. It's not like a bechamel sauce at all. A reduction of white wine and seasonings is blended with egg yolks until emulsified. More…
Beat
To mix ingredients rapidly so that air is incorporated, resulting in a smooth mixture.
Bechamel
Bechamel is a creamy basic French white sauce is made by stirring milk into a butter-flour mixture called a roux. The thickness of the sauce depends on the proportion of flour and butter to More…
Beef Dripping
The fat and juices left after roasting a joint of beef which set on cooling and separate into jelly beneath and fat on top. Traditionally spread on bread and sprinkled with salt.
Belgian Endive
Related to the dandelion family. Consists of forced heads of pointed leaves which are white with green or yellow tips, and have a characteristically bittersweet taste. Choose yellow tips as More…
Beurre Manié
Kneaded butter and plain flour, whisked in small pieces into a sauce at the end of cooking. 30g beurre manié to 250ml liquid.
Blachan
A firm dark brown paste made of matured shrimp that is widely used in Southeast Asian cookery. Very strong smelling it is used as a flavouring and can be bought insome delicateesen and More…
Black Bean
It is a small black bean that comes from a yellow pod. It has a meaty, mushroomy flavour, and is used in many South and Central American dishes. Frijoles negros is a well known Mexican dish More…
Black Bean Sauce
It is commercially prepared and made from fermented soya beans, used to flavour many Asian dishes. Some varieties are thick and contain chopped beans; others are smooth and thin. The More…
Black Treacle
A thick, sticky, dark liquid that is a by-product of the sugar refining process. It is mostly used in cake and biscuit making.
Blanch
(blanch (verb)) (गरम पानी मैं ढाल कर निकालना) This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the More…
Blancmange
Meaning White Food in french a popular dessert since the middle ages when it was often made with a white meat jelly, nowadays usually a sort of jellied almond cream.
Blend
To combine ingredients until a desired consistency is reached, usually until smooth.
Blood Pudding
Traditional sausage made from pig's blood mixed with spices, onion, cereal, onion and salt. They are rich and dark in flavour and colour, although commercial black puddings are dyed black. More…
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