CULINARY TERMS A&B

In order to be able to follow recipes you have to know what various terms mean; if you don't it can be very difficult to find explanations - not anymore, here are a few which you may find useful.

1. AL DENTE (pentru dinte, gtit bine numai bun de mncat) Cook until tender but firm to the bite. 2. AU GRATIN - gratinare A dish coated in sauce, sprinkled with cheese or crumbs and browned in the oven or under the grill. 3. BAKE a frige To cook by dry heat inside an oven.

4. BAKE BLIND To bake a pastry case without a filling. To prevent shrinkage pierce the bottom pastry with the prongs of a fork. Or put a piece of greased greaseproof paper on the bottom, greased side down, and fill with beans or dried peas kept for this purpose. 5. BAKE- a coace To cook in an oven. 6. BASTE - a stropi friptura cu grsime To moisten food with fat or other liquids whilst cooking. 7. BEAT a bate To stir vigorously or whip briskly using a fork or whisk in order to work air into liquid or food making it smooth and light. 8. BIND a ngroa (cu fin) To thicken liquids by the addition of thickening agents e.g. flour, cornflour. 9. BLANCH a opri A nmuia in ap fierbinte, apoi rece. Plunge food into boiling water for a few seconds, then cold water and drain. 10. BLANCH 2 a turna ap fierbinte peste mncarea crud Pour boiling water over raw food. 11. BLANCH 3 a fierbe (ceva crud n lichid) Bring raw food to the boil in liquid.

12. BLEND A AMESCTECA Mix ingredients so thoroughly each loses its identity. 13. BOIL - a fierbe continuu a ap clocotind Cook food in a generous amount of liquid, which should bubble continuously. (boiling temperature is 100 C) 14. BONE a scoate oasele din carnea crud Remove bones from raw meat. 15. BOUILLON - bulion An unstrained meat broth. 16. BOUQUET GARNI verdea/ ierburi pentru condimentare A mixture of herbs used to flavour soups, stews and sauces etc. 17. BRAISE a fierbe nbuit Brown in a small amount of fat quickly (saut), then cook slowly in a very small amount of liquid in a covered pan either on top or in an oven. 18. BREADCRUMB a presra cu firimituri de pine Coat food in breadcrumbs. 19. BROIL a frige To cook over or under direct heat (similar to grilling). Pan broiling is cooking without fat in a hot frying pan or on a hot griddle. 20. CARAMELISE a carameliza Gently heat foods until the sugars turn brown. 21. CARVE a tia bucele ( a ciopli) Cut raw or cooked food into slices or pieces. 22. CHOP a toca Cut up in small pieces. 23. CLARIFY a strecura To remove impurities from a liquid or fat by heating, skimming and straining. 24. COURT-BOUILLON bulion ( in special pentru pete) Stock made from wine, vegetables etc. often used in fish dishes. 25. CREAM a smntni Mix and beat with a spoon or fork until soft and fluffy. 26. CROTONS pesmei Tiny cubes of bread, fried until golden brown and crisp used to garnish soups and other dishes. 27. DECANT a pritoci ( a turna ncet un lichid pentru a-l separa de sedimente) Separate a liquid from sediments by careful pouring.

28. DEEP FRY a pji cufundat n grsime Immerse in sufficient hot fat or oil to cover food. 29. DREDGE a pudra, a presra Sprinkle over food usually with flour or sugar. 30. DRESS a fasona To shape meat, fish or poultry before cooking 31. DRIZZLE a cerne lichidul (a turna foarte ncet peste felul de mncare) Pour liquid very slowly and gently over food. 32. DRY-FRY a prji pe uscat Quickly fry in pan without oil or fat. 33. EMULSIFY a emulsioa (a combina 2 lichide care nu se amestec, ex. Ulei+oet) Combine two liquids which do not mix e.g. oil and vinegar in a dressing. 34. EXTRACT (juice) a stoarce (sucul) Separate solid and liquid components of fruit or vegetables by squeezing or pressing. 35. FILLET fileu Cut off piece of raw flesh, extracting skin and bones. 36. FLAMB (Flame) a arde cu flacr ( a turna lichid care conine alcool i apoi a-I da foc) Pour small quantities of hot liquid containing alcohol over food and then set alight. 37. FOLD a nfura Combine whisked mixtures by cutting and turning with a metal spoon to retain lightness. 38. FRY a prji ( cu puin grsime i fr capac) To cook in a small amount of fat in an open pan. 39. GARNISH a garnisi Decorate or embellish. 40. GLAC a acoperi cu zahr sau sirop Coat with a thin sugar or syrup. 41. GLAZE a glazura Coat food to give glossy finish; usually with beaten egg, egg white, milk, syrup, sugar glaze or reduced juices. 42. GRATE a rade (cu rztoarea) Reduce food to small strips by rubbing on a serrated surface. 43. GRILL - a frige Cook food under a heat source, with or without the addition of fat. 44. KNEAD a frmnta Work dough by folding, stretching and pummelling with heel of hand. 45. MARINADE a marina Soak food in seasoned liquid to tenderise and flavour before cooking.

46. PAPILLOTE - a gti n folie sau n hrtie rezistent la grsime To cook food in foil or buttered greaseproof paper. 47. PARE a rade, a decoji Thinly peel vegetables or fruit. 48. PARBOIL a fierbe pe jumtate, a nfierbnta Boil or simmer until partially cooked. 49. PICKLE a pune la murat, a marina Preserve vegetables etc. in brine, vinegar, oil and spices. 50. PLUNGE a cufunda ( a rci cu ap sau cu ghea) Cool rapidly by immersing in cold water or crushed ice. 51. POACH a fierbe moale ( ex. Ochiuri moi) Cook food in liquid which must be kept just below boiling point. 52. PURE - pireu Pulp of vegetables or fruit sieved, mashed or ground to a smooth thick paste. 53. REDUCE a lsa s scad prin fierbere Rapidly boil a liquid to reduce in volume thereby thickening and concentrating the flavour. 54. RENDER a topi (de grsime) Heat chopped food which contains fat in order to extract the fat. 55. ROAST a rumeni, a prji pn la rumeneal Cook with a little fat in the oven. 56. ROUX - (unt topit sau grsime cu fin folisit la ngroat sosul, supa etc.) Melted butter or fat combined with an equal amount of flour, used for thickening sauces, soups or gravies. 57. SAUT- a prji ajitnd tigaia (ca la ntors cltitele) Cook food gently in a little hot fat, shaking pan to prevent sticking or browning.

58. SCALD a opri, a nclzi lichidul fr a-l fierbe Heat liquid to a temperature just below boiling point. 59. SCORE a brzda, a cresta cu cuitul To make cuts or slashes with the point of a knife.

60.

SEAR a prji cu minimum de grsime, fr capac

Brown raw food in a minimum of fat in an open pan in order to seal in the juices.

61.

SIEVE/SIFT a cerne ( prin sit)

Pass dried goods through a fine mesh in order to remove lumps.

62.

SIMMER a fierbe nbuit ( fr a se fierbe pn la urm), la foc mic

Cook a liquid or food immersed in a liquid which is kept just below boiling point. Similar to poaching but applies to longer periods of cooking. e.g. soups and stews are simmered during cooking process without ever being brought to the boil.

63. SKIM a strnge spuma Remove scum from surface after first boiling of fruit, sugar, meat and fish stocks. 64. STEAM a fierbe n aburi Cook in steam from boiling liquid. This can be done in a steamer, which is a covered sieved container placed over boiling water or, the food may be placed in a basin which is then put into, but not covered by, boiling water in a covered container. 65. STEW a fierbe nbuit (cu ap ct s acopere mncarea) Cook food slowly in a lidded container with enough liquid to cover, until tender. 66. TOSS a zgli vasul ca s se amestece componentele ntre ele Shake food in various products e.g. fat, flour, salad dressing, in order to cover with said product.

67. TRIM a cura de orice este n plus Remove sinews, skin or other unwanted parts. 68. ZEST - coaj de citrice Thinly peeled or grated outer skin of citrus fruit without the inner white pith.