NAMA : ADITYA AHMAD PUTRA

KITCHEN GLOSSARY
Namely the terms used in international kitchens.
BEAT
To mix quickly in a circular motion
to make a smooth dough, use a
whisk, spoon or mixer.
BATTER
mix flour with liquid and other
ingredients such as sugar, salt and
yeast.
CREAM
To beat the ingredients (usually
sugar and fat) until smooth and
creamy.
CURDLE
It doesn't mix well between dry and
liquid ingredients so it clumps
together.
DOUGH
Mix flour and viscous liquid with
other ingredients. such as yeast,
shortening, sugar, salt, eggs, and
various flavours.
DRESS
For coating food with sauces, such
as salads.
DUST
To lightly coat with a powdery
substance, such as confectioners'
sugar or cocoa.
FILLET
For cutting or separating the bones
from a piece of meat, poultry, or
fish
FOLD
To combine lighter ingredients,
such as whipped cream or whipped
egg whites, with a heavier mixture,
use an up and down motion.
PROOFING
Leave the dough for a while for the
yeast to ferment properly.
GRATE
Makes small pieces of food, best for
things like cheese that melts quickly
or vegetables used in sauces.
GREASE
To coat the inside of a pot or dish
with shortening, oil, or butter to
prevent food from sticking during
cooking.
GREASY
Moisten the meat with oil that
comes from the fat.
MOIST
The wet that came out of the meat
itself.
KNEAD
The process of mixing the dough by
hand or mixer.
MARINATE
To marinate in a flavorful sauce or
liquid for an extended period of
time, usually meat, poultry or fish.
PINCH
1/16 teaspoon, usually pronounced
when referring to spices such as salt
and pepper.
PUREE
To mash or grind food until
completely smooth.
SKIM
To remove grease or foam from the
surface of liquids.
WHIP
To beat food with a whisk or mixer
to introduce air and increase the
volume.
WHISK
To beat or stir ingredients with a
fork or whisk.
GLAZE
For coating food with mixtures such
as jellies, sauces or very thin syrups.
ICING
Coat the surface of the cake with a
texture that is more fluid than
frosting and not liquid like glaze.
STIR
. Move a spoon or other utensil
around the inside (liquid or other
substance) to mix thoroughly
FROASTING
. coating the cake with a creamy
texture and smeared with the main
ingredient of butter cream or
whipped cream
ROUX
Melted fat (especially butter) and
flour mix together.
MIRPOIX
The flavor base consists of carrots,
shallots and scallions which are
commonly used to make the broth.
MERINGUE
Beat the mixture of egg whites and
sugar until it increases in volume.
FLUFFY
The mixture is shaken until it is light
in color and stiff.