Copy of `Cookery India - Glossary of Indian cooking`

The wordlist doesn't exist anymore, or, the website doesn't exist anymore. On this page you can find a copy of the original information. The information may have been taken offline because it is outdated.

Cookery India - Glossary of Indian cooking Category: Food and Drink > Cooking and food Date & country: 02/01/2011, IN Words: 89

absorption
A taking in or preparation, by molecular and or physical action. The property of flour to absorb and hold liquid.

acidity
sourness or tartness in food product, the condition indicating excess fermentation in yeast dough. Also a factor used with soda to generate co2 for leavening of cake.

albumen
Egg white.

almond paste
Almonds ground to a paste with sugar.

areation
The treatment of dough or batter by charging with gas to produce a volume increase.

bacteria
Microscopic organisms various species of which are considered in fermentation and spoilage of food.

bake
To cook or roast by dry heat in a closed place such as oven.

baking powder
A chemical leavening agent composed of soda dry acids and corn starch; when wet and heated carbon dioxide is given off to raise the batter during baking.

bars
Sweet biscuits made in oblong or rectangular shape.

batter
A homogeneous mixture of ingredients with liquid to make a mass that is of soft elastic character.

bleeding
Term applied to dough that has been cut and left unsealed at the cut thus permitting the escape of leavening gas.

bleached flour
The term refers to flour that has been treated by a chemical to remove its natural color and make it white.

boil
To bubble, emitting vapor, when heat is applied 100C or 212F.

bolting
Sifting of ground grain to remove the bran and coarse particles.

boiled icing
Icing made by boiling sugar and H2O to thread state albumen with additional beating.

bowl knife
Spatula or flexible dull edged knife used for scraping batter or dough from bowl sides.

bread dough
Unbaked mass of ingredients used for making bread.

bread faults
Deviations from standards of perfection used to determine wrong factors in the bread production method.

buns
Small shapes of bread dough slightly sweetened and flavored.

butter horns
Basic sweet dough cut and shaped like horns.

butter cream frosting
Rich uncooked frosting containing powdered sugar butter and other shortening and whipped to a plastic conditions.

butter sponge
Cake made from sponge cake batter to which shortening has been added.

butter scotch
A flavor product by the use of butter and brown sugar.

cake
A product obtained by baking a leavened and shortened batter containing flour, sugar, egg, milk, liquid, flavoring, shortening and leavening agent.

cake fault
Deviations from the standards of perfection for the type of cake.

caramelized sugar
Dry sugar heated with constant stirring until melted and dark in colors, used for flavoring and color.

carbohydrates
Sugars and starches derived chiefly from fruits and vegetables sources that contain set amount of carbon, hydrogen and oxygen.

carbonated ammonia
Leavening agent made from ammonia and carbonic acid.

cardomom
Seed of a spice plant used for flavorings.

casein
The principle nitrogenous or protein part of milk.

cinnamon
The aromatic bark of trees of the laurel family, ground and used as flavorings.

citron
The sweetened rind of fruit.

clear flour
Lower grade and high ash content flour remaining after the patent flour has been separated.

cocoa
A powder made from chocolate from which part of the cocoa butter has been extracted.

coconut
The inside meat of the coconut shredded or grated.

coffee cake
Sweet yeast leavened dough made in various shapes with filling/topping.

colours
Shapes produced by the use of dyes.

compounds
In the big industries certain mixtures of fats and oils.

congealing point
Temperature at which a liquid changes to plastic or a solid.

corn meal
Coarse meal made by grinding corn.

cottage cheese
The drained curd of soured or coagulated creamy pressed and mixed until smooth.

cream
The fat portion of cows milk also used for pies and fillings.

cream pies
One –crust pies having cream filling usually topped with whipped cream or margarine.

cream puffs
Baked puffs of cream puff dough that are hollow usually filled with whipped cream or cooked puffs.

crescent rolls
Hard crusted rolls shaped into crescent often with seeds on top.

cripple
A mis-shapen, burnt or otherwise undesirable unit.

crullers
Long twisted baking powder dough nuts.

crusting
Formation of dry crust on surface of doughnuts due to evaporation of water from the surface.

cupcakes
Small cups of layer cake batter baked in muffin pans.

currant
The acidulous berry of a shrub, usually dried.

custard
A sweetened mixture of eggs and milk that is baked or cooked oven hot water.

danish pastry
Flaky yeast dough having butter or shortening rolled into it.

dates
The fruits of a species of palm.

dates filling
A cooked blend of dates, water and sugar.

diastase
An enzyme possessing the power to convert starches into dextrose and maltose.

dissolved
To bring a solid in a solvent.

divider
A machine used to cut into a desired or weight.

docking
Punching a no of vertical impressions in dough with a smooth stick about the size of a pencil or smaller.

dough
The thickened mass of combined ingredients for bread rolls and biscuits but usually applied to bread.

dough conditioner
A chemical product added to alter flour in its properties to hold gas.

dry fruits
Fruits from which most of the moisture have been removed by drying.

dry milk
Milk from which the water has been removed by drying.

dry yeast
Dehydrated form of yeast.

emulsification
The process of blending together fat and water solutions of the ingredients to produce a stable mixture that will not separate on standing.

enriched bread
Bread made from enriched flour and containing prescribed amounts of vitamins and minerals.

enzymes
A substance produced by living organisms that has the power to bring about changes in organic materials.

evaporated milk
Unsweetened canned milk from which water has been removed before canning.

extract
Essence of fruits of species used for flavorings.

fermentation
The chemical changes of an organism compound due to action of living organisms.

fillings
Sweet creams, jams, etc placed between baked layers in cakes or shaped into yeast raised products.

finger rolls
A bun about 5in. long and 1in. wide.

flavour
An emulsion, extract, or spice used to produce a pleasant taste.

flour
Finely ground meal of grain.

flour extraction
Term referring to the proportion of the wheat that becomes flour.

fluff
A mass of beaten egg white air and crushed fruit.

foam
Mass of beaten egg and sugar as in sponge cake before the flour is added.

fondant
Low moisture content sugar syrup containing a small quantity of sugar that has been rapidly cooled so that the sugar crystals are mall in size.

french bread
Unsweetened crusty bread, baked in narrow strip and containing little or no shortening.

fruit cake
A long knife with a pointed blade used in cutting cakes, dough and nuts.

frying
Cooking in deep fat.

germ
That part of the seed from which plant grows.

ginger
The spicy root of a tropical plant used for flavoring.

glace
Sugar so treated as to resemble ice.

gliadin
One of the two proteins comprising gluten that provides elasticity.

glucose
A simply sugar made by action of acid on starch.

glutenin
One of the two proteins comprising gluten, which gives strength.

graham flour
Finely ground whole wheat flour.

greasing
Spreading a film of fat on a surface.

hardness of water
A measure of minerals salts in greater amounts than found in soft water.