Copy of `Great British Kitchen - Food index`

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Great British Kitchen - Food index Category: Food and Drink Date & country: 27/05/2010, UK Words: 221

SuprÍme
Choice pieces of chicken, or of fish; a delicate sauce.

Sweating
Gently cooking food (usually vegetables), coated in melted fat until the juices run.

Syrup
A concentrated solution of sugar in water, used in making water ices, drinks and fruit juices.

Tartine
A slice of bread and butter.

Tenderising
Beating raw meat with a spiked mallet or rolling pin to break down the fibres tenderising it for grilling or frying.

Tepid
About blood heat.

Terrine
China or earthenware dish used for patés. Also used to refer to the food cooked in it.

Timbale
A mixture cooked in a high mould.

Tournedos
A beef fillet cut into a small round.

Trivet
A metal stand on which dishes are stood.

Truffle
Rare black or white fungus of the same family as the mushroom. Due to the cost, truffles are used mainly for garnishing.

Trussing
Tying or skewering into shape before cooking. Associated mainly with poultry and game.

Unleavened
Bread without a raising agent.

Unsalted butter
Is known as sweet butter in America.

Vanilla sugar
Sugar in which a vanilla pod has been stored to release its flavour.

Vanner
To stir a sauce after it has been cooked until it is cool, so that no skin forms, and its texture remains uniform.

Velouté
A white sauce made with chicken, veal or fish stock, or a soup of creamy consistency.

Vinegar
The word Vinegar is derived from the French vin aigre which means sour wine.

Vol-au-vent
A round or oval puff pastry case which is filled with diced meat, poultry, fish or vegetables in sauce.

Whipping
Beating air rapidly into a mixture either with a manual or electric whisk.

Zest
Thinly pared or grated coloured outer skin of citrus fruit without any of the bitter pith; used for adding flavour.