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BARBECUE—To roast slowly, basting with a highly
seasoned sauce.
BASTE—To moisten foods while cooking, especially
while roasting meat. Melted fat, meat drippings,
stock, water and fat, or water may be used.
BATTER—A homogeneous mixture of ingredients
with liquid to make a mass that is semiliquid.
BAVARIAN CABBAGE—(German) Sautéed cabbage
with onions and vinegar.
BAVARIAN CREAM—(German) A variation of soft
custard into which gelatin and whipped cream and
sometimes egg whites and flavoring are folded.
BEAT—To blend and introduce air by using a rapid
over-and-over or rotary motion.
BECHAMEL SAUCE—(French) A seasoned cream
sauce with meat stock; egg yolks may be added for
color and different consistency.
Used for
vegetables, meat, fish, and poultry.
BENCH TOLERANCE—(Baking term) The property
of dough to ferment at a rate slow enough to prevent
overfermentation while dough is being made up into
units on the bench.
BISQUE—(French) A thick soup usually made with a
white sauce base and containing fish, shellfish,
chicken, or cooked meat. Ingredients are pureed.
Also, a rich frozen dessert, often containing
powdered nuts or macaroons.
BLANCH—1. To partially cook in hot, deep fat for a
short time until clear but not brown.
Used for
potatoes. 2. To rinse with boiling water, drain, and
rinse with cold water. Used for rice, macaroni, and
other pastas to prevent sticking. 3. A method used
to remove skins from almonds.
BLANCMANGE—(French) Literally, “white food.”
A pudding thickened with cornstarch only.
BLEEDING—Dough that has been cut and left
unsealed at the cut, thus permitting the escape of
leavening gas. Also applies to icing that bleeds.
BLEND—To thoroughly mix two or more ingredients.
BOIL—To cook in a liquid that bubbles actively during
the time of cooking. The boiling temperature at sea
level is 212°F.
BOTULINUS—A deadly bacterium that develops in
canned foods that have been improperly canned.
BOUILLON—(French) A clear soup made from beef
or chicken stock. May be used as a soup or gravy
base.
Obtainable in cubes or powder for
reconstituting.
BOWL KNIFE—A spatula or flexible dull-edge knife
used to scrape batter or dough from bowl sides.
BRAISE—To brown meat or vegetables in a small
amount of fat, then to cook slowly, covered, at
simmering temperature (185°F to 210°F) in a small
amount of liquid. The liquid may be juices from
meat or added water, milk, or meat stock
BRAN—Skin or outer covering of the wheat kernel.
BREAD—To cover with crumbs or other suitable dry
coating ingredient; or to dredge in a mixture of flour,
seasonings, and/or condiments, dip in a mixture of
milk and slightly beaten eggs and then dredge in
bread crumbs.
BROIL—To cook under or over direct heat; to grill. No
liquid is added.
Oven—to cook in an oven,
uncovered. Griddle-to cook uncovered on a hot
griddle, removing grease as it accumulates.
BROWN—To seal juices inside a piece of food by
searing its surfaces on a hot griddle or pan.
BRUNSWICK STEW—A main dish composed of a
combination of poultry, meats, and vegetables.
BUTTERFLY—A method of cutting double chops
(usually pork) from boneless loin strips. The double
chops are joined by a thin layer of meat.
BUTTERHORNS—Basic sweet dough cut and shaped
like horns.
BUTTERSCOTCH—A flavor produced by the use of
butter and brown sugar.
BUTTER SPONGE—Cake made from sponge cake
batter to which shortening has been added.
CACCIATORE—(Italian) Refers to a chicken cooked
“hunter” style.
Browned chicken is braised in a
sauce made with tomatoes, other vegetables, stock
and herbs.
CAMEBERT—Soft, full-flavored cheese.
CANAPE—(French) An appetizer eaten with the
fingers, served either hot or cold. Small pieces of
bread, toast, or crackers topped with a tasty spread.
CANDY—To cook in sugar or syrup.
CAPON—A young male bird that has been castrated at
an early age, to improve the flavor, and fattened.
AII-2
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