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Ebony James

on 16 September 2013

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Transcript of Glossary

Glossary by Ebony James
A process is a series of actions or steps taken to achieve an end. A step in which the food is changed or altered in some way
To beat and mix an ingredient or combination of ingredients to a smooth, creamy consistency.
Piping bag
A pastry bag, hand held made from plastic used to pipe semi-solid foods by pressing them through a narrow opening.
The process through which natural sugars in foods become browned and flavourful while cooking.
This presentation will give you a better understanding of some of the processes used in the kitchen and why they are used.
Mix an ingredient gently with another ingredient by lifting a mixture with a spoon
Piping nozel
A projecting part with an opening for regulating and directing a flow in fluid.
Change something to a liquid condition by heating it.
To sprinkle lightly before or after cooking with dry ingredients.
Heating a liquid to the temperature at which it bubbles
Extremely hot. Pressurized water vapor used for heating.
A perforated bowl used to strain off liquid from food after cooking.
Rolling pin
A cylinder rolled over pastry or dough to flatten or shape it.
A bowl-shaped frying pan used typically in chinese cooking
The transfer of harmful bacteria from one surface to another.
High risk food
Any foods that have a higher risk of carrying harmful bacteria.
Food allergy
Allergic reaction to a substance ingested in food.
Bacteria found in chicken
Improves the consistence of a substance by heating it or adding particular substances to it.
Ganache is a glaze, icing, sauce or filling for pastries made from chocolate and cream.
Compound chocolate
Compound chocolate is a less expensive non chocolate product made from a combination of cocoa, vegetable fat and sweeteners.
Full transcript