Food and Wine

There are 12 entries in this glossary.
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Glossaries

Term Main definition
BARD
Glossaries - Food and Wine
Glossaries Description -


To tie fat around lean meats or fowl to keep them from drying out during roasting. The fat bastes the meat while it cooks keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished allowing the meat to brown. Barding is necessary only when there is no natural fat present.

Author - Chef Michael
Hits - 519
BASTE
Glossaries - Food and Wine
Glossaries Description -

To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.

Author - Chef Michael
Hits - 526
Beef
Glossaries - Food and Wine
Glossaries Description -

The flesh of a cow bull or ox used as food.

Author - Chef Michael
Hits - 560
BLANCH
Glossaries - Food and Wine
Glossaries Description -

To cook raw ingredients in boiling water briefly. Blanched vegetables are generally 'shocked' i.e. plunged immediately and briefly into an ice water bath to stop the cooking process and preserve color and crunch.

Author - Chef Michael
Hits - 581
BLEND
Glossaries - Food and Wine
Glossaries Description -

To combine two or more ingredients together with a spoon beater or blender.

Author - Chef Michael
Hits - 497
BLEND
Glossaries - Food and Wine
Glossaries Description -

To combine two or more ingredients together with a spoon beater or blender.

Author - Chef Michael
BOIL
Glossaries - Food and Wine
Glossaries Description -

To heat a liquid to its boiling point until bubbles break the surface. 'Boil' also means to cook food in a boiling liquid.

Author - Chef Michael
Hits - 506
BONE
Glossaries - Food and Wine
Glossaries Description -

To remove the bones from meat fish or fowl. Use a sharp boning knife and angle the blade toward the bone to avoid tearing or nicking the flesh.

Author - Chef Michael
Hits - 554
BRAISE
Glossaries - Food and Wine
Glossaries Description -

To cook food tightly covered in a small amount of liquid at low heat for a long period of time. Sometimes the food is first browned in fat. The long slow cooking tenderizes meats by gently breaking down their fibers. The braising liquid keeps meats moist and can be used as a basis for sauce. Use wine stocks or water as components in braising liquid.

Author - Chef Michael
Hits - 510
BROIL
Glossaries - Food and Wine
Glossaries Description -

To cook food directly above or under a heat source. Food can be broiled in an oven or on a grill.

Author - Chef Michael
Hits - 468
BRUSH
Glossaries - Food and Wine
Glossaries Description -

To apply a liquid like a glaze to the surface of food using a pastry brush.

Author - Chef Michael
Hits - 473
BUTTERFLY
Glossaries - Food and Wine
Glossaries Description -

To split food (meat fish fowl) down the center cutting almost but not completely through. The two halves are then opened flat to resemble a butterfly.

Author - Chef Michael
Hits - 530