Glossary

Discussion in 'Recipe Central' started by chatkara_tasty, Jun 12, 2006.

  1. chatkara_tasty

    chatkara_tasty Bronze IL'ite

    Messages:
    271
    Likes Received:
    46
    Trophy Points:
    48
    Gender:
    Female
    <TABLE cellSpacing=0 cellPadding=4 width="100%" border=0><TD class=Lgreencap align=left>BAKING TERMS<TD class=Mblackcap align=left>All Purpose Flour <TD class=Mblacktxt>Wheat flour milled from hard wheat or a blend of soft and hard wheat. All-purpose flour may be bleached or unbleached and may be enriched with four vitamins (niacin, riboflavin, folic acid, and thiamin) and iron. All-purpose flour may be used in a wide variety of home baked goods, such as cookies, quick breads and some yeast breads<TD class=Mblackcap align=left>Baking Blind <TD class=Mblacktxt>The term given to the process whereby the pastry case is partially or completely pre-baked. The pastry case is lined with greaseproof paper and weighted down with dried pulses to prevent the pastry from rising.<TD class=Mblackcap align=left>Baking Powder <TD class=Mblacktxt>A mixture of baking soda and dry acid. When mixed with a liquid such as batter, the dry acid and baking soda react together to release carbon dioxide. Work quickly once you have added liquid to the dry ingredients, as carbon dioxide escapes quickly. <TD class=Mblackcap align=left>Baking Soda <TD class=Mblacktxt>Also known as bicarbonate of soda or sometimes simply as soda. When mixed with an acid ingredient and a liquid, it releases carbon dioxide, which causes a batter to rise.<TD class=Mblackcap align=left>Baking Tray <TD class=Mblacktxt>Baking tray is a flat tray which can withstand the heat of the oven and is used to bake biscuits, cookies etc<TD class=Mblackcap align=left>Basting Brush <TD class=Mblacktxt>This is a kitchen brush that is used to apply a liquid (wash) over the top of any baked item, before, during, or after the baking process.<TD class=Mblackcap align=left>Beaters or Whisks <TD class=Mblacktxt>Beater is an equipment used for beating, refining and mixing pulps. Whereas whisk is a tool with a multiple thin-wire base. A mixing tool designed such so that its many strands of looped wire make it effective for beating. <TD class=Mblackcap align=left>Bloom <TD class=Mblacktxt>In bread baking the word bloom refers to the nice attractive brownish colour of the crust on a perfectly baked loaf of bread<TD class=Mblackcap align=left>Butter Paper <TD class=Mblacktxt>Generally used to line tins while baking ensures that the cake does not stick to tin<TD class=Mblackcap align=left>Cake Boards <TD class=Mblacktxt>Can be used as a separator plate between cake tiers instead of the usual plastic plates or as the board on which to decorate and serve your cake. Cake boards can be made of cardboard. They are cut to suit the shape of the cake and decorative gold or silver aluminum foils are used to cover the cardboard. They are readily available.<TD class=Mblackcap align=left>Cake Tins <TD class=Mblacktxt>Cake tins are usually made of aluminum. They come in various shapes and sizes. <TD class=Mblackcap align=left>Crimp <TD class=Mblacktxt>To create ridges around the edges of pie by pressing with your fingers and tapping with the back of a knife blade or a fork.
     
    Loading...

  2. chatkara_tasty

    chatkara_tasty Bronze IL'ite

    Messages:
    271
    Likes Received:
    46
    Trophy Points:
    48
    Gender:
    Female
    <TABLE cellSpacing=0 cellPadding=4 width="100%" border=0><TD class=Mblackcap align=left>BAKING TERMS -2

    Cutters (Cookie, Biscuit & Pastry Cutters)

    <TD class=Mblacktxt>These are available in different shapes and sizes and are used to make the above things.<TD class=Mblackcap align=left>Dough <TD class=Mblacktxt>A flour and water mixture, often with other ingredients, worked until it is firm enough to hold its shape but malleable enough to mould by hand.<TD class=Mblackcap align=left>Dropping consistency Dough <TD class=Mblacktxt>The term used to describe the necessary consistency of a cake mixture before it is baked.<TD class=Mblackcap align=left>Heat 0ven <TD class=Mblacktxt>To turn the oven controls to the desired temperature, allowing the oven to heat thoroughly before placing food. Heating takes about ten minutes.<TD class=Mblackcap align=left>Icing Set <TD class=Mblacktxt>An icing set has a set of metal tubes and pipes with detachable numbered nozzles ranging from thin, plain writing nozzles to star or ribbon nozzles. Icing bags can be made at home with butter paper. This is convenient and less expensive.<TD class=Mblackcap align=left>Imbibe <TD class=Mblacktxt>To soak cake with a flavoured sugar syrup or liqueur usually applied with a pastry brush.<TD class=Mblackcap align=left>Knead <TD class=Mblacktxt>A pressing and folding technique used to make dough firm and smooth. Kneading stretches the gluten in flour, providing elasticity.<TD class=Mblackcap align=left>Leaven <TD class=Mblacktxt>To cause batter or dough to rise, usually by means of a chemical leavening agent. This process may occur before or during baking.<TD class=Mblackcap align=left>Marble <TD class=Mblacktxt>To partly mix two different colors of cake batter or icing so that the colors are in decorative swirls. <TD class=Mblackcap align=left>Marzipan <TD class=Mblacktxt>Sweetened almond paste made in confections.<TD class=Mblackcap align=left>Mixing Bowls <TD class=Mblacktxt>A variety of bowls that are usually used for kneading dough, whisking cream, eggs, mixing batter etc. They can be easily procured from the market.<TD class=Mblackcap align=left>Palette Knife <TD class=Mblacktxt>Is an artist's knife with a thin, dull, flexible blade, used for mixing, scrapping or applying paint. It can be made of plastic or metal. In baking it is used to smoothen and spread icing evenly.<TD class=Mblackcap align=left>Pastry Brush <TD class=Mblacktxt>A pastry brush is one of those tools for which there is no substitute. If you need to brush an egg wash over a pie crust, a knife or spatula won't do. It should have soft, pliable boar bristles that are firmly anchored into the sturdy black nylon handle. The handle has a small rest, which keeps the brush elevated so the bristles stay clean and untainted. Whatever kind of wash your recipe calls for, this brush will evenly paint your pastry or crust. It's also great for spreading marinades, glazes, or barbecue sauce on meat.<TD class=Mblackcap align=left>Rolling Pin <TD class=Mblacktxt>Preferably a wooden one, it is used to roll out dough.<TD class=Mblackcap align=left>Self-Raising Flour <TD class=Mblacktxt>An all purpose flour with leavening and salt already added. Used for recipes where baking powder would be added, but not for yeast recipes such as bread.<TD class=Mblackcap align=left>Sift <TD class=Mblacktxt>To work dry ingredients through a sieve so that larger pieces are retained in the sieve and separated from the fine powder. Used frequently in baking to aerate ingredients.<TD class=Mblackcap align=left>Sifter <TD class=Mblacktxt>A fine meshed sifter that removes unwanted lumps or grains from any dry ingredient like sugar or flour.<TD class=Mblackcap align=left>Skewer <TD class=Mblacktxt>A thin long metal pin used to test if the cakes are baked completely.<TD class=Mblackcap align=left>Soften <TD class=Mblacktxt>To allow frozen food, such as butter, margarine or cream cheese, to stand at room temperature until they are no longer hard. Generally this will take thirty to sixty minutes.<TD class=Mblackcap align=left>Soufflé Dishes <TD class=Mblacktxt>These are high walled dishes, which have to be prepared beforehand by tying paper "collars" around them to keep the soufflés from overflowing.<TD class=Mblackcap align=left>Spatula <TD class=Mblacktxt>Is a small implement with a broad, flat, flexible blade that is used to mix ingredients and also plasters and similar substances. A wooden spatula can be used to fold in ingredients while a plastic spatula can be used to mix butter, flour or to scrape the insides of a bowl while mixing. Artists' spatulas are usually finer and more flexible, while cement spatulas are stouter and stiffer. <TD class=Mblackcap align=left>Stir <TD class=Mblacktxt>To combine ingredients with a circular or "figure 8" motion until they are of a uniform consistency.<TD class=Mblackcap align=left>Timbale <TD class=Mblacktxt>A high-sided, drum-shaped mould that can taper toward the bottom. The food baked in the mould is usually a custard-based dish. It is un-moulded before serving.<TD class=Mblackcap align=left>Wire Rack <TD class=Mblacktxt>Used for cooling baked goods, wire racks allow air to surround the food on all sides, making cooling quicker and preventing moisture build-up on the bottom of baked goods.
     
  3. chatkara_tasty

    chatkara_tasty Bronze IL'ite

    Messages:
    271
    Likes Received:
    46
    Trophy Points:
    48
    Gender:
    Female
    Chinese Glossary-1

    <TABLE class=tblborder cellSpacing=0 cellPadding=4 width="100%" border=0><TD class=Rgreyline>MONOSODIUM GLUTAMATE OR MSG <TD class=Mblacktxt>It is extracted from seaweed and other vegetable matter. Flavour enhancing secret of this seaweed is an amino acid called glutamate.<TD class=topRgreyline>BAMBOO SHOOTS <TD class=topgreyline>These are the tender spear shaped shoots from the base of bamboo plants. <TD class=topRgreyline>BAMBOO STEAMER<TD class=topgreyline>A special kind of steamer made from bamboo strips used in Chinese cooking specially for steaming dimsums. <TD class=topRgreyline>BEAN CURD <TD class=topgreyline>Also known as Dou Fu in Chinese and Tofu in Japanese, it is made with boiled soya bean liquid. It is soft and white, cheese like in texture, ranges from firm to silken. <TD class=topRgreyline>BEAN SPROUTS<TD class=topgreyline>Bean sprouts are sprouted green gram (moong) and are highly nutritious. <TD class=topRgreyline>BLACK BEAN FERMENTED<TD class=topgreyline>These beans are aromatic and are cooked either only with salt or with salt, ginger and orange peel. Before using them, salt should be rinsed off.<TD class=topRgreyline>BLACK BEAN SAUCE<TD class=topgreyline>Used in place of soy sauce when a thicker sauce is required. Made from salted soya beans, ground and mixed with flour and spices.<TD class=topRgreyline>BROCCOLI<TD class=topgreyline>Similar to cauliflower, dark green in colour. The word brocco means sprout. <TD class=topRgreyline>BROWN SUGAR<TD class=topgreyline>Small crystals of refined white sugar treated with dark grade molasses. Soft light brown sugar is treated with light colored molasses.<TD class=topRgreyline>CELERY<TD class=topgreyline>A shoot vegetable with a distinct sharp and savoury flavour. The stalk is used to flavour soups and salads. <TD class=topRgreyline>CELLOPHANE NOODLES<TD class=topgreyline>Cellophane noodles are made from green gram flour. They are very hard and fine. Also known as transparent noodles or bean threads. <TD class=topRgreyline>CHILLI OIL <TD class=topgreyline>It is a very spicy bright red oil made of chillies with oil.
     
  4. chatkara_tasty

    chatkara_tasty Bronze IL'ite

    Messages:
    271
    Likes Received:
    46
    Trophy Points:
    48
    Gender:
    Female
    Chinese Glossary-2

    <TABLE class=tblborder cellSpacing=0 cellPadding=4 width="100%" border=0><TD class=topRgreyline>CHILLI SAUCE <TD class=topgreyline>It is made from chillies ground with vinegar, starch and salt. Occasionally flavoured with garlic, it has thick consistency like tomato sauce and is very hot.<TD class=topRgreyline>CHINESE BAR-BE-CUE SAUCE <TD class=topgreyline>A combination of hoisin sauce, vinegar, sesame oil or paste and bean sauce. Used in marination.<TD class=topRgreyline>CHINESE CABBAGE <TD class=topgreyline>Large headed cabbage with firmly packed pale green leaves. Chinese cabbage is also wrongly referred to as Bok Choy.<TD class=topRgreyline>CILANTRO <TD class=topgreyline>Leaves of coriander plant, also referred to as Chinese parsley. Used as a garnish.<TD class=topRgreyline>CORNSTARCH <TD class=topgreyline>Commonly referred to as cornflour. Blended with water to form paste, it is used as a thickening agent. <TD class=topRgreyline>DRY SHERRY <TD class=topgreyline>Traditional fortified wine. Largely used in cooking, marinating and its sweet version is used in making desserts.<TD class=topRgreyline>EGG NOODLES, FRESH <TD class=topgreyline>These yellow noodles range in size and shape from long spaghetti like, to thin vermicelli like strands. <TD class=topRgreyline>FERMENTED BEAN CURD<TD class=topgreyline>Also called bean curd cheese, it is made by fermenting small cubes of bean curd in wine and salt. <TD class=topRgreyline>FISH SAUCE <TD class=topgreyline>It is a salty, thin, brown liquid made by fermenting fish/shrimps with salt and soy sauce.<TD class=topRgreyline>FIVE SPICE POWDER<TD class=topgreyline>Made from varying combinations of star anise, fennel, cloves, cinnamon, ginger, nutmeg and Sichuan peppercorns ground together.<TD class=topRgreyline>GINGER <TD class=topgreyline>This potato coloured root is indispensable to Chinese cooking.<TD class=topRgreyline>HOISIN SAUCE <TD class=topgreyline>It is a thick and brownish red sauce. It is made from soya beans, sugar, salt, garlic and chillies with sesame oil.<TD class=topRgreyline>HOT MUSTARD <TD class=topgreyline>Condiment served with Chinese appetizers. Made by mixing dry mustard powder with water, causing a chemical reaction that produces a sharp hot taste. <TD class=topRgreyline>JULIENNES<TD class=topgreyline>Vegetables, like carrots, capsicums or even ginger cut into long thin strips.<TD class=topRgreyline>LEMON GRASS <TD class=topgreyline>A sub tropical plant resembling spring onion which gives a delicious lemony flavour to South East Asian dishes.<TD class=topRgreyline>LEMON RIND<TD class=topgreyline>Lemon peels with the inner white membrane removed can be used, grated or julienned, to garnish dishes both sweet and savoury.<TD class=topRgreyline>LETTUCE<TD class=topgreyline>There are three varieties of lettuce - crisp-head, romaine butter-head or cabbage. All are mainly used raw and in salads.<TD class=topRgreyline>LOTUS ROOT<TD class=topgreyline>Crunchy and gourd shaped, lotus roots grow underwater, four to five together strung like sausages and often one to one and half feet long.<TD class=topRgreyline>MOREL MUSHROOMS<TD class=topgreyline>These are the most expensive of the dried mushrooms. But only a few should be used as they add quite a lot of flavour. <TD class=topRgreyline>MUSHROOMS <TD class=topgreyline>Chinese mushrooms called Shitake are a beautiful pale gold colored when fresh and have a pleasantly firm texture and a haunting flavour. Available dry and should be soaked before cooking. <TD class=topRgreyline>MUSHROOMS, BLACK <TD class=topgreyline>Usually available dried, the caps are thick with a nice curl and range in colour from black to speckled brown black.<TD class=topRgreyline>MUSSELS <TD class=topgreyline>A seafood, closely related to the clam. Mussels are generally sold fresh in their shells and eaten raw or steamed or used in salads or soups.<TD class=topRgreyline>NOODLES<TD class=topgreyline>Noodles is a Chinese staple food. Mein is the generic term after which the popular dish Chow Mein is named. <TD class=topRgreyline>ORANGE RIND<TD class=topgreyline>Dry peels of oranges, julienned, used for garnishing in various sweet and savoury dishes.<TD class=topRgreyline>OYSTER SAUCE <TD class=topgreyline>A dark brown sauce with a rich flavour made from extract of oysters, salt and starch, used mainly in south of China. <TD class=topRgreyline>PEANUT BUTTER <TD class=topgreyline>A paste made from crushed peanuts, used mainly as a spread. Sometimes it is also used to thicken sauces.<TD class=topRgreyline>PLUM SAUCE <TD class=topgreyline>A thick, rich, spicy fruit sauce it is used in savoury braised dishes or in dips. It is available bottled.<TD class=topRgreyline>RICE NOODLES <TD class=topgreyline>Rice noodles are made in southern China from rice flour. They are flat, ribbon like strands that do not require soaking before use.<TD class=topRgreyline>RICE VINEGAR <TD class=topgreyline>Light and delicately flavoured vinegar. Rice vinegar is distilled from white rice and is very aromatic.<TD class=topRgreyline>RICE WINE <TD class=topgreyline>Wine from fermented rice, it is golden yellow in colour. It has a dry sherry like flavour and is used to flavour many Chinese dishes. <TD class=topRgreyline>SHALLOTS<TD class=topgreyline>Unknown in ancient times and of uncertain origin, it is less pungent than onion. Mainly used in sauces, the elongated variety tends to be stronger in flavour.<TD class=topRgreyline>SHRIMPS<TD class=topgreyline>Another type of seafood. Pale pink when raw, shrimps are available fresh, frozen or canned.<TD class=topRgreyline>SHRIMP PASTE <TD class=topgreyline>Often used in dishes of vegetables and soups, it is salty in taste and should be used sparingly. Sold in jars and cans, should be refrigerated once opened.<TD class=topRgreyline>SICHUAN PEPPER<TD class=topgreyline>This spice is not a species of pepper, though it does have a peppery taste. <TD class=topRgreyline>SNOW PEAS<TD class=topgreyline>Also known as Mangetout. Early varieties of peas, which have very tender pods. <TD class=topRgreyline>SOY SAUCE<TD class=topgreyline>It is made from fermented soy beans, salt, yeast and sugar. Available in two versions - Dark and Light.<TD class=topRgreyline>SOYA BEAN PASTE<TD class=topgreyline>Ground soya beans are seasoned and flavored with chillies, peppers, sugar and salt. It is very hot and aromatic. <TD class=topRgreyline>SQUIDS<TD class=topgreyline>This seafood is found world wide in temperate waters, they are available fresh or frozen<TD class=topRgreyline>STICKY RICE<TD class=topgreyline>Despite its name this rice, widely used in Chinese cooking, is completely gluten free. When boiled it becomes sweet and sticky.<TD class=topRgreyline>STIR-FRY <TD class=topgreyline>To cook small pieces of food in very little fat, tossing constantly over high heat, usually in a wok.<TD class=topRgreyline>STOCK<TD class=topgreyline>It is an aromatic and nutritive liquid extracted by boiling bones, spices and/or vegetables with water. <TD class=topRgreyline>WATER CHESTNUT <TD class=topgreyline>It’s a walnut sized bulb with brown /green skin. Inside the flesh is white and crisp. Water chestnut flour too is used.<TD class=topRgreyline>WHITE WINE VINEGAR<TD class=topgreyline>Wine vinegars are ideal for mayonnaise and all kinds of salad dressings. They are also used in many sauces that can be served with fish.<TD class=topRgreyline>WOK <TD class=topgreyline>Cone shaped utensil which is normally used to cook Chinese food. It has a rounded bottom, which encourages ingredients to return to the centre.<TD class=topRgreyline>WONTON WRAPPERS <TD class=topgreyline>Wafer thin wrappers eight centimeter (three inches) square made from wheat flour, egg and water.
     
  5. chatkara_tasty

    chatkara_tasty Bronze IL'ite

    Messages:
    271
    Likes Received:
    46
    Trophy Points:
    48
    Gender:
    Female
    Italian Glossary - Types Of Pastas

    <TABLE cellSpacing=0 cellPadding=4 width="100%" border=0><TD class=Mbrowncap align=left>TYPES OF PASTAS


    <TD class=Mblackcap align=left>Cannelloni
    The word “cannelloni” meaning “big pipes” describes this hollow cylindrical pasta shape, which is stuffed and baked.
    <TD class=Mblackcap align=left>Conchiglie
    Shell-shaped pasta. Available in a variety of sizes.
    <TD class=Mblackcap align=left>Farfalle
    Pretty bow tie shaped pasta. They normally have crinkled edges and can be ridged or plain. Available in a variety of colours.
    <TD class=Mblackcap align=left>Fusilli
    Thin pasta spirals. The spirals open out during cooking.
    <TD class=Mblackcap align=left>Lasagne
    Flat pasta sheets, which may be plain or ridged. Plain and egg lasagne, are available mostly in two flavors spinach and whole-wheat. Lasagne is normally precooked and then baked in the oven between layers of sauce.
    <TD class=Mblackcap align=left>Macaroni
    Hollow short pasta shapes. There are many versions varying in size and length. Plain and egg macaroni are both available.
    <TD class=Mblackcap align=left>Pastina (soup pasta)
    A tiny pasta available in almost countless number of pasta shapes used for broths and soups.
    <TD class=Mblackcap align=left>Penne
    Penne are pasta tubes with angular ends that are often used in Italian dishes and in dishes with chunky sauces.
    <TD class=Mblackcap align=left>Ravioli
    The most well-known pasta dumpling, square in shape, it is traditionally stuffed with spinach and ricotta cheese or herbs. It can also be filled with savoury meat mixture. Ravioli is usually served fresh.
    <TD class=Mblackcap align=left>Spaghetti
    Made from durum wheat the word spaghetti means little strings. It remains the most popular type of pasta and is available fresh or dried.
    <TD class=Mblackcap align=left>Tagliatelle
    A ribbon shaped pasta. It can be with or without egg and is available in different flavours, spinach being the most popular apart from the plain noodle.
    <TD class=Mblackcap align=left>Tortellini
    A small stuffed pasta dumpling, usually stuffed with a variety of fillings like chopped chicken, sausage, cheese and nutmeg.
     
  6. chatkara_tasty

    chatkara_tasty Bronze IL'ite

    Messages:
    271
    Likes Received:
    46
    Trophy Points:
    48
    Gender:
    Female
    Italian Glossary - Italian Cheese

    <TABLE cellSpacing=0 cellPadding=4 width="100%" border=0><TD class=Mbrowncap align=left>ITALIAN CHEESE<TD class=Mblackcap align=left>Fontina
    A cow’s milk cheese, it has a delicate nutty, slightly smoky taste and is much used for “fonduta” an Italian version of the Swiss “fondue”.
    <TD class=Mblackcap align=left>Gorgonzola
    A blue veined cheese, it is considered one of the best blue cheeses in the world. It is good for deserts, snacks and salad dressings and when grated and grilled it can be used as a topping for several foods.
    <TD class=Mblackcap align=left>Mascarpone
    Made from the cream of curdled cow’s milk, this delicately flavoured triple cream cheese is too rich to be eaten on its own, but can be used in the same way as whipped or clotted cream and has a similar texture. Its unique sweetness makes it ideal for desserts. It is an essential ingredient of Tiramisu and can be churned into a rich velvety ice cream.
    <TD class=Mblackcap align=left>Mozzarella
    An Italian unripened curd cheese made from cow’s milk. It is a soft cheese with a rather moist texture. It has a mild creamy texture and is widely used as a cooking cheese in pizzas, lasagne and toasted sandwiches.
    <TD class=Mblackcap align=left>Parmesan
    One of Italy’s best-known cheeses, it is of a granular type. It is a cow’s milk cheese made in large wheel shapes and when fully matured it is used for grating and cooking.
    <TD class=Mblackcap align=left>Provolone
    An Italian curd cheese made from cow’s milk, it is often used in cannelloni and ravioli.
    <TD class=Mblackcap align=left>Ricotta
    An Italian fresh, unripened cheese made from the whey of cow’s milk. It is smooth and mild tasting and is used in a variety of sweet and savoury dishes including pizzas.
    <TD class=Mbrowncap align=left>OTHERS<TD class=Mblackcap align=left>Al dente
    Although the term “al dente” is applied in cooking of various foods, it is particularly associated with cooking pasta. An Italian term, it means “firm to the bite” which pasta should be when cooked.
    <TD class=Mblackcap align=left>Antipasto
    Refers to appetizers served before the main meal. Antipasto literally means "before the pasta”.
    <TD class=Mblackcap align=left>Arborio
    This is one of the best-known Italian rice. Originally grown in PO valley in Italy. A starchy short grain rice that has been developed especially for Risotto, the most famous Italian dish. When cooked it develops a creamy consistency.
    <TD class=Mblackcap align=left>Basil
    A member of the mint family, the fresh green leaves are full of flavour. Crumbled and dried leaves are less aromatic. Associated with Italian cooking, basil is used in chicken, fish and tomato dishes, pasta sauce and salads, soups, stuffings, pesto sauce and salad dressings.
    <TD class=Mblackcap align=left>Biscotti
    Italian cookie often hard in texture and lightly flavored with anise.
    <TD class=Mblackcap align=left>Cannelloni beans
    These white oval shaped beans are used frequently in Italian dishes. They are available canned.
    <TD class=Mblackcap align=left>Carnaroli
    This is premium risotto rice. The outer part of the grain is made up of soft starch that dissolves during cooking to leave the inner grain, which has a firm bite.
    <TD class=Mblackcap align=left>Ciabatta
    These flattish, slipper shaped loaves with squared or rounded edges are made with olive oil and are often flavoured with fresh or dried herbs, olives or sun dried tomatoes. They have an airy texture inside and a pale crisp crust. Ciabatta is delicious served warm and is excellent for sandwiches.
    <TD class=Mblackcap align=left>Dried red chillies (peperoncini)
    Hot flakes of dried chillies added to many Italian dishes such as Arrabiata sauce, Pasta All Aglio or sprinkled over pizzas.
    <TD class=Mblackcap align=left>Focaccia
    Flavoured with olive oil, salt and herbs, this is simple flat bread shaped as a rustic slab or round. A simple loaf of focaccia can turn into a feast when served as an antipasto with Italian salami, home made Italian vinegar and olive oil dressing, and extra sea salt to sprinkle over the bread.
    <TD class=Mblackcap align=left>Grissini
    Thin, crunchy bread sticks made from simple yeast dough enriched with a little olive oil or lard, often flavoured with Parmesan. They go well with soups, salads and antipasto, as well as dips and are a wonderful replacement for party nibbles.
    <TD class=Mblackcap align=left>Light olive oil
    Paler in colour and less full flavoured than virgin or regular olive oil, light olive oil is still 100 percent pure olive oil. It can be used for cooking and in salads and marinades when a rich, distinctive oil flavour is not desired.
    <TD class=Mblackcap align=left>Oregano
    Related to marjoram, the dried leaves of oregano are available crumbled or ground. Used in a wide variety of pasta sauces and salad dressings.
    <TD class=Mblackcap align=left>Pesto
    This is a classic basil sauce from Italy. It is made with fresh basil, pinenuts, Parmesan and olive oil and is sometimes also flavoured with red peppers or sun dried tomatoes. It is available fresh or bottled.
    <TD class=Mblackcap align=left>Pine nuts
    Tiny cream coloured nuts, with a distinct tarry flavor. Pine nuts are the key components of the popular Italian Pesto Sauce.
    <TD class=Mblackcap align=left>Prosciutto
    An Italian ham from the hind leg of the pig rubbed with salt and other dry seasonings and matured for eight to ten months.
    <TD class=Mblackcap align=left>Pugliese
    Made with really good fruity olive oil, this is soft, yet chewy, olive oil bread with a thin crust. This bread is best eaten warm on the day of baking. On the next day it makes fine crostini, Italian open sandwiches made on thin slices of toast.
    <TD class=Mblackcap align=left>Sun dried tomatoes (pomodori secchi)
    Wrinkled red dried tomatoes are available dry in packets or preserved in olive oil. They are brick red in colour and have a chewy texture. They can be eaten on their own as a snack, but for cooking they should be soaked in hot water until soft.
    <TD class=Mblackcap align=left>Sun dried tomato paste
    This is similar to standard tomato puree, but is made from intensely flavoured sun dried tomatoes and olive oil. Although thick in texture, the flavour of sun dried tomato paste is sweet and mild compared with regular tomato puree.
    <TD class=Mblackcap align=left>Vialone Nana
    This rice too is also used for making risotto. This has a plump grain and a firmer inner starch, so that risottos made from this rice tend to have a slightly more bite.
    <TD class=Mblackcap align=left>Virgin olive oil
    Made from only the pulp and not the kernels of the highest quality olives. Virgin olive oil has a robust fruity flavour and a green gold colour. It adds a distinctive flavour to salad dressings and is used in dishes where strong flavoured oil is needed.
     
  7. chatkara_tasty

    chatkara_tasty Bronze IL'ite

    Messages:
    271
    Likes Received:
    46
    Trophy Points:
    48
    Gender:
    Female
    Glossary - DIFFERENT TYPES OF KNIVES

    <TABLE cellSpacing=0 cellPadding=4 width="100%" border=0><TD class=Lgreencap align=left>DIFFERENT TYPES OF KNIVES<TD class=Mblacktxt>A well-equipped kitchen will contain a range of different knives. The following are a few of them.<TD class=Mblackcap align=left>Carving knife <TD class=Mblacktxt>This knife has a long, narrow blade ideal for slicing hot cooked meats.<TD class=Mblackcap align=left>Chef’s knife <TD class=Mblacktxt>Essential for chopping, slicing, dicing and mincing. This knife has a long triangular shaped blade that ranges in length from 6 to 12 inches. The edge is slightly curved so you can rock the knife for easy chopping.<TD class=Mblackcap align=left>Graters <TD class=Mblacktxt>Most often consist of a hollow box with different perforations on each side. Other types of graters are rotary graters, with different blades, single sided graters for citrus zest and cheese and concave nutmeg graters, which can hold the whole spice.<TD class=Mblackcap align=left>Paring knife <TD class=Mblacktxt>Used for cutting fruits, vegetables, meat and cheese.<TD class=Mblackcap align=left>Serrated knife <TD class=Mblacktxt>Sold in various sizes, the smaller knives, which are usually 5 inches long, are ideal for slicing through fruits and vegetables while the large ones cut cakes and breads evenly. <TD class=Mblackcap align=left>Vegetable peeler <TD class=Mblacktxt>A vegetable peeler is easier to use than a paring knife for potatoes, apples, carrots and other fruits and vegetables. A swivel blade conforms more to the shape of the ingredient than a fixed blade, so less of the flesh is removed.<TD class=Mblackcap align=left>Zester <TD class=Mblacktxt>A zester has a stainless steel rectangular head with five holes that are designed to remove fine shavings of citrus zest when dragged along the surface of the fruit.
     

Share This Page