 Glossary
of Food and Cooking Terms - B
A
B C
D E
F G
H I
J K
L M
N O
P Q
R S
T U
V W
X Y
Z
Bain-Marie
A shallow hot water bath into which another container
is placed to cook. Used to distribute heat evenly and
prevent scorching. Also used to keep food warm without
boiling or over-cooking.
Bacalao
Dried salted cod.
Baking Powder
A leavener that is used to cause breads and cakes to
rise
Baking Soda
A leavener, also known as bicarbonate of soda, that
is used in breads and cakes. Baking soda can also be
used to neutralize the acidity in certain dishes
Balsamic Vinegar
Dark brown vinegar from Italy, made from grape juice
aged in wooden casks.
Banbury Cake
An oval flaky pastry filled with currants, lemon peel,
and spices cake, from Oxfordshire.
Banger
Slang for a sausage. Bannock
A traditional Scottish griddle cake usually made from
barley, oatmeal or wheat flour. The bannock may also
refer to a nineteenth century New England cornmeal cake.
Bap
A light bread oval bread roll with a soft floury crust
and light inner crumb.
Bara Brith
A traditional Wales fruit bread or cake.
Bard
To cover lean meat with strips of bacon to prevent it
drying out whilst cooking.
Barbary Duck
Breed of duck not as fatty than common duck, requires
more basting.
Basmati Rice
Indian long grain rice, with a characteristic flavour.
Bass
White fish with three types: sea, silver and striped.
Baste
To spoon over hot fat or liquid whilst cooking.
Bay boletes or boletus
A wild mushroom of the ‘cep’ family is often
found in areas where conifers grow.
Bay Leaves
An evergreen shrub, with aromatic leaves. used as a
herb both fresh and dried.
Béarnaise Sauce
Classic French sauce made from vinegar, white wine,
black peppercorns, tarragon and shallot, finished with
egg yolks and butter.
Béchamel Sauce
A flavoured white sauce often used as a base for other
sauces.
Beignet
A deep-fried pastry, dusted with confectioner's sugar,
made popular in New Orleans.
Beurre Manié
A paste of flour and softened butter, used to thicken
soups and sauces.
Bisque
A creamy, rich soup, often made from shellfish.
Black Bream
A dark grey sea fish, served filleted, baked or stuffed.
Black Pepper
Whole peppercorns of varying colours used as a seasoning.
Black Pudding
A large sausage made from pigs blood, suet and seasonings.
Blanch
To steep in boiling water to soften, whiten, clean or
to make the skin easier to peel.
Blanquette
A stew or white meat dish cooked in white stock or water
with flavourings, with a sauce made from the cooking
stock.
Blind Bake
To bake a pastry case without a filling.
Borlotti beans
Large, plump bean, pinkish brown in colour with reddish
brown streaks; often available dried.
Bouquet Garni
A small bunch of herbs, usually parsley, thyme, bay
leaf and marjoram, either in a muslin bag or tied together,
removed before serving.
Bovril
A simple way to flavour boiling water to replace beef
stock. Made from beef extract, use as a flavouring for
soups. A teaspoon dissolved in cup of water makes a
quick beefy drink.
Braise
A method of cooking that involves browning meat or vegetables
in oil or butter first, then slowly cooking the food
in a small amount of liquid.
Brazil Nut
A large nut with a hard shell and white kernel, can
be eaten raw or used in cooking.
Brill
A fish of the flounder family.
|
