glossary

Bake:  A dry-heat method of cooking in an oven at a temperature of between 140°C and 280°C.

Baker's Flour: A term used to describe the pre prepared, wheat-grain flour that is used for bread baking within commercial kitchens and bakeries.

Baking Powder:  A raising agent used for batters, cakes and pastry.

Balsamic Vinegar:  Italian vinegar made from Trebbiano grapes and aged in wood barrels. Balsamic vinegar is dark in colour and offers a sweet, mellow flavour.

Bamboo Shoot:  The young shoot of the bamboo plant, Bamboo shoots are crunchy in texture, creamy white in colour and come in two varieties - spring and winter.

Barbecue: Food that is cooked or grilled using radiant heat.

Basil:  A popular herb belonging to the mint family, with soft, green leaves and a peppery flavour. Available as a purple or green variety.

Basmati Rice:  A variety of long grain rice, popular in Indian and Middle Eastern dishes. Basmati rice affords a nutty flavour and firm texture.

Baste:  To spoon hot oil, butter or stock over food during cooking time.

Batter:  A semi-liquid mix of flour and liquid (usually water, milk, soda water or beer). Batters may also use eggs. Examples of batters include beer and tempura.

Bay Leaf:  The leaf from the Laurel tree and used to flavour food, Bay leaves are available fresh or dried.

Bean curd:  Also known as tofu and made from coagulated Soya bean milk. Bean curd is available in many forms (soft, hard, liquid, flavoured, shaped), and is high in protein.

Bean Shoots or Bean Sprouts: Bean shoots are the tender, young sprouts from germinating mung beans. Crunchy in texture, they may also be called a bean sprout.

Béarnaise Sauce: A classic French sauce made by reducing white wine, vinegar tarragon and spring onions and adding egg yolks and butter to thicken the sauce.  Béarnaise is a wonderful accompaniment to seafood, fish, chicken or some meats.

Béchamel Sauce: Is a white sauce with extra flavour added to it in the very beginning by infusing or simmering the milk to be used with carrot, peppercorns, onion, bay leaf and celery for 20-30 minutes.  Béchamel sauce is used in lasagne, or where a flavoursome white sauce is required such as a base sauce for chicken pot pies.

Besan flour: Flour made from ground chickpeas.

Beurre:  The French term for butter.

Biscotti: A flavoured Italian biscuit.

Bisque:  A French term meaning 'A thick creamy soup made from crustaceans'.

Bitters: Made from fruit, fruit peel and roots, bitters are usually consumed for their medicinal and digestive properties.

Blackened: A culinary term that refers to the dark coating that forms when food is dusted with spice and grilled, or when seafood is cooked until one side is dark in colour.

Blanchan: Or it is sometimes known as Shrimp Paste is an essential ingredient in South East Asian cooking. It has a very salty fishy flavour so distinctive in Thai cuisine.  The strong pungent smell does disappear during cooking.

Blanch: Plunge food into boiling water for just a few minutes then remove.

Blend:  To incorporate and mix two or more ingredients together to make one mixture.

Blind Bake:  A term that describes the baking or par baking of pastry, before it is filled. Blind baking the pastry prevents it from becoming soggy once it is filled.

Blini: Originating from Russia, this pancake is made from buckwheat and yeast.

Bocconcini: A small, un-matured mozzarella cheese sold fresh. While in colour, Bocconcini is often sold in whey to keep them fresh.

Boiling Point: The temperature at which water boils.

Bok choy:  A variety of Chinese cabbage, with thick white stems and light green leaves, often used in stir-fries.

Bolognaise:  A classic Italian meat sauce made from minced beef, onions, garlic, tomatoes, basil, oregano and thyme.

Bombe: A frozen dessert made from ice cream and sherbet, with a crème anglaise (custard sauce) centre.

Bon Appetit: A French term meaning 'To have a good appetite', or 'enjoy your meal', or 'enjoy your drink'.

Boned or Boned-out: A culinary term meaning 'To remove the bone'.

Bouillabaisse: A hearty stew made from finfish and shellfish.

Braise:  A culinary team meaning 'To brown the food before it is covered with liquid'. The term Braise can also describe the liquid that collects within the cooking dish when foods are braised.

Brandy snap:  A lacy, golden-brown biscuit flavoured with ginger and moulded into a cylindrical shape or basket while warm. Often filled with a brandy flavoured cream.

Brine:  A solution of salt and water.

Brie:  A popular soft, white-rind cheese. When ripe (ready to eat or 'ready to go') Brie has a 'runny' texture with a flavour that has become stronger with age.

Broil:  An American term meaning 'To grill'.

Broth:  A soup consisting of stock and vegetable, meat or fish pieces. The ingredients are served whole, and not pureed.

Brown:  A culinary term that describes foods that have been coloured 'brown' through grilling, searing or sautéing.

Bouquet Garni:  A bunch of fresh or dried herbs tied together and used to flavour sauces, stocks or stews.

Bruise:  A culinary term meaning 'To partially crush an ingredient', primarily to release its flavour.

Brulee:  A dessert term that describes the sugar crust or sugar coating which has been burnt or browned under a grill or flame (i.e. Crème Brulee).

Bruschetta:  A dish comprising grilled Italian bread rubbed with garlic and topped with diced fresh tomatoes and black olives.

Brush:  A culinary term meaning 'To apply a liquid or coating evenly onto food'.

Butterfly cut:  A term that describes a piece of meat that has been cut almost to the end, and then opened out. When open it resembles the wings of a butterfly.

Butter lettuce: A green, soft leafed lettuce with a mild flavour.

Buttermilk: The liquid left after butter has been churned, Butter milk affords a light sour flavour.

Butterscotch: A sweet brown sauce made from butter and brown sugar.

Button mushroom: A small white mushroom with short stalks and mild flavour.