Glossary

Beating

Rapidly mixing ingredients, typically with a whisk or electric mixer, to incorporate air and create a smooth, uniform consistency.

Boil

To heat a liquid until bubbles break continuously on its surface, typically at 100°C for water.

Brown

To cook an ingredient, usually over medium-high heat, until it turns golden to dark brown. Doing the food develop a delicious flavour and aroma.

Chop

Cut food into slightly irregular cubes or pieces.

Crush

To press or smash an ingredient, often with the flat side of a knife, to break it down and release its scent oils, and flavour.

Deglaze

Add liquid to a hot pan after cooking. This allows for the caramelised flavour of scraps to release from the pan, adding flavour to the pan.

Dice

To cut ingredients into small cubes. Often 1-2cm in size.

Finely sliced

To use a knife or mandoline to cut food into thin strips or long pieces.

Folding

To gently combine a light mixture with a heavier one. Use a spatula or a spoon to gently rotate the lighter mixture, mixing it until it combines with the heavier one.

Fry

To cook food in hot oil or far. Often until it is golden brown, and crispy on the outside.

Grate

Using a grater, shred food into small pieces by rubbing it against the sharp edges of the tool. This should result in thin strips or fine particles, depending on the type of grater.

Knead

To work and press into a mixture, often dough, for making bread. Use your hands to shape the mixture, while keeping the pressure firm throughout.

Mince

To cut ingredients into extremely fine pieces, typically smaller than diced food. You can use a rocking motion with a chef’s knife or a specialised tool.

Peel

Remove the outer skin from a vegetable or fruit. Often using a peeler.

Roughly chop

To cut ingredients into irregular, coarse pieces approximately 1-2 cm in size, without concern for uniformity, typically for dishes where precise cuts aren’t necessary.

Sauté

To cook food quickly on a high heat, with minimal oil or fat. Toss or stir the food, not allowing it to stay in the same part of the fan for long.

Simmer

To cook in a liquid that is just below boiling temperature. You know a mixture is simmering when bubbles are forming but do not burst.

Steam

To cook food using hot water vapour. This can be done by using an insert for your pot, or another steamer container. There are benefits to steaming, including preserving nutrients and moisture without direct contact with water.

Stir

To mix ingredients in a circular motion using a spoon, whisk, or other utensil. The aim is usually to combine ingredients, to prevent sticking, or distribute heat evenly.

Vegan

Free from animal products, including no meat or eggs.

Vegetarian

Does not include any meat.

Whisking

To beat or blend ingredients rapidly using a wire utensil (called a whisk) in a circular motion, often to incorporate air, emulsify, or create a smooth consistency.

Zest

To remove the outer colored layer of citrus fruit peel. This is often done using a grater or zester. Zesting produces fine shavings rich in aromatic oils for flavouring dishes.