image
Image
Image
Image
Image
Image
image
| More

Good Cooking's Food & Cooking Dictionary

(B) Definitions

Bacteria --- Microscopic organisms, some of which can cause sickness including food-borne infections. Others can be perfectly safe and help tenderize or even add flavor. The blue veining in cheese is an example of the "good" type.

Bake --- To cook in the oven as baking a cake, but also may be used in meat cookery such as baked leg of lamb.
Baste --- To brush or spoon liquid fat or juices over meat, fish poultry or vegetables during cooking to help keep moisture on the surface area.

Batter --- A mixture of flour and liquid that is beaten or stirred in preparation of baking, i.e. cake batter.

Beat --- Briskly whipping or stirring it with a spoon, fork, wire whisk, beater or mixer.

Betterave --- French for Beets.

Beurre Noir --- Heating salted butter until dark brown and foamy but not smoking. A type of butter sauce called black butter sauce.

Bias-slice --- Slicing a food crosswise at a 45-degree angle.

Bierre douce --- A Louisiana Creole beer made from pineapple skins, sugar, rice and water.

Bind --- To thickening a sauce or hot liquid by stirring in ingredients such as roux, flour, butter, cornstarch, egg yolks, vegetable puree or cream.

Birne --- German for Pear.

Bisque --- A rich thick shellfish soup with cream.

Blackened --- Cajun-style cooking method in which highly seasoned foods are dipped in liquid butter then cooked over high heat in a super-heated heavy skillet until charred.

Blanch --- To partially cook vegetables by parboiling them in highly salted water then cooling quickly in ice water.

Blend --- Mixing two or more ingredients together to obtain an equally distributed mixture.

Boil --- To heat water or other liquids to 212 degrees Fahrenheit, 100 degrees Celsius and to keep it bubbling and shimmering in the pot.

Bouillabaisse --- A Mediterranean fish soup made from several varieties of fish, tomatoes, saffron, fennel and wine.�

Bouillon --- Clear soup made from slow simmering lean meat, bones and seasonings and vegetables. Strained and served with the shredded cooked meat it was made from.

Bouquet Garni --- A bundle of seasonings; bay leaf, thyme and parsley stems tied with leeks, carrot and celery stalk. It's used to season braised foods and stocks.

Braise --- Meat browned in fat with vegetables, seasonings and then cooked slowly in liquid so it is partially submerged then cooked in an oven, this combines moist and dry heat cooking. Making a pot roast is an example.

Brassica --- Large genus of plants known as the "cabbage" family.

Bread --- To coat the food with bread crumbs. Standard method is to first dip in salted flour, then beaten egg and then bread crumbs. Items prepared like this are usually pan fried in oil or clarified butter until golden and crispy.

Broil --- To cook food directly under a very hot 500 degree F. heat source.

Brombeeren --- German for Blackberries.

Broth or stock --- A liquid made by gently simmering meats, fish, or vegetables and/or their by-products, such as bones and trimming with herbs, in liquid, usually water. Broths usually have a higher proportion of meat to bones than stock.

Brown --- A quick saut�ing/searing done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.

Brush --- To coat food with melted butter, glaze, or other liquid using a pastry brush.

Bundt pan --- The name for a tube baking pan having fluted sides.

Burrito --- A tortilla rolled with various ingredients, usually including beans, vegetables and spices.

Buttercream --- A frosting made from sugar, sweet butter, milk, egg yolks and flavoring. Confectioner's or powdered sugar is often used buy not required.

Butterfly --- To cut food down the center without cutting all the way through to open and then spread it apart. Shrimp cut this way is popular. Meat may be butterflied when cooking it well done so it isn't burned during the process as if it remained thick.�

BYOB --- A slang term for "Bring your own bottle" or "Bring your own booze".

Special thanks to my late mother Julia Rauscher Vyhnanek for her food knowledge which  was the source for many of the definitions.  She was a retired school teacher who was a real "Foodie"!  If it were not for her, I many not have become a Chef.

rev. 10/16

Back to Good Cooking

image