Many of the great recipes you’ll find here may use some terms with which you may not be familiar.
The French language is sometimes referred to as the “language of food”. With the number of cookery terms which come from the French language, it’s little wonder!
But you don’t have to speak French to know how to prepare wonderful meals. To help you prepare delicious Nestlé recipes, we’ve included this glossary of cookery terms for you.
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al dente
The cooked texture of food, usually pasta, when ready to eat and just firm to the bite.
allspice
A spice made from small sun-dried berries with an aroma of combined cinnamon, cloves and nutmeg. Sold whole or ground.
arboria rice
A variety of short-grain rice usually used to make risotto.
bake blind
To bake or part-bake a pastry case before filling. Line pan with pastry. Place aluminium foil or greaseproof paper over pastry and fill with dried beans or rice. Bake pastry as directed in recipe, remove paper and beans 5 minutes before end of cooking time.
baking
To cook by dry heat in oven.
bamboo shoots
Young and tender shoots often used to add crispness to Asian soups and stirfries.
basmati rice
White long-grain rice, light in texture with a scented aroma. Used in Indian cooking.
baste
To spoon hot fat / liquid over food as it cooks.
beat
To use a large spoon, or a rotary or electric beater, turn ingredients over and over rapidly to make the mixture smooth and light.
blanch
Place in boiling water for a short time then plunge into cold water.
boil
To bring liquids to boiling point so that large bubbles form, then break on the surface. Steam rises from the pan.
braise
Combination baking and stewing in covered pan (moist heat) in oven or top of cooker.
broccolini
A cross between broccoli and the Asian green, gai larn. It has long, thin stems and small florets.
butter beans
Large, flattish, dried white beans that are also known as lima beans.
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caramelise
To dissolve sugar slowly in water then to boil steadily without stirring, to a golden brown colour.
casserole
Usually refers to fire-proof cooking and serving dish used in either top or oven cooking; moist heat, slow cooking.
chat potatoes
Small young potatoes of any variety.
chickpeas
Medium-sized,pale brown, wrinkled peas with a sweet nutty flavour.
chill
To put food into the refrigerator to make and keep it cold. Cover foods with a lid or plastic wrap, or put them inside a plastic bag.
chop
To cut food into small even-sized pieces.
choy sum
A Chinese green vegetable with sparse leaves, small yellow flowers and pale green stems. Serve steamed or blanched as a side dish, or in stirfries.
coconut essence
A liquid extracted from coconuts that is used as a flavouring.
consommé
Clear soup.
couscous
Flour-coated granular semolina which absorbs liquid to become light and fluffy. Popular in Morocco, Tunisia and Algeria.
cracked wheat
Also known as burghul or bulgur, this whole wheat is partially boiled before it is cracked and then dried. It is used in the Middle East as the basis for tabouli.
croûton
Small square or dice of fried bread. Used to accompany soups and salads.
deep frying
Frying food with sufficient fat to completely cover the food.
desiree potatoes
Oval-shaped potatoes with smooth, pink skin and yellow flesh.
dice
Cut into small cubes.
double-boiler
One saucepan containing ingredients is placed in another containing hot or boiling water to facilitate slow cooking. It also prevents curdling in foods such as custards, sauces, etc.
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enoke mushrooms
Tiny button mushrooms that grow in clusters on long, slender stems. Use them raw in salads or to garnish soups and cooked dishes.
entrée
The conventional term for hot or cold side-dishes. Often served prior to main course.
fish sauce
A flavouring made from small, salted fish, important in Vietnamese and Thai cooking.
flan
Open tart.
garnish
To decorate, improve appearance of dish.
ghee
Clarified unsalted butter (Indian origin).
glaze
To give food a glossy coating by brushing the surface with sugar syrup, liquid jelly, milk or egg wash.
gnocchi
Small Italian dumplings made of choux pastry, semolina flour or potato. They are served with sauce or in soup.
green shallots
Slender white bulbs with straight side and bright green, hollow tube-like leaves.
grilling
To cook using dry heat either under an open grill or on a grill plate.
hummus
A smooth Middle Eastern dip made from pureed chickpeas, olive oil, lemon juice, garlic and tahini.
infusion
A process of steeping or soaking any substance in liquid.
jalapeno chilli
A dark green chilli that ripens to red and is used in a variety of Mexican dishes and sauces. It is also pickled and canned.
kaffir lime leaves
Also known as makrut, the fresh and aromatic leaves of this lime variety are widely used in Thai and Malaysian cooking.
kidney beans
Medium-sized, kidney-shaped beans that are often used in Mexican cooking.
knead
To work a dough lightly with the knuckles or heels of hands (as in yeast mixture or pastry making). In both methods the outside of the dough is drawn into the centre.
lemon grass
An aromatic perennial grass native to tropical regions that is used fresh in pastes or to flavour Asian dishes.
marinate
To soak raw foods in an aromatic liquid. To increase tenderness and impart flavour.
mirin
A sweet rice wine that is low in alcohol and used in Japanese cooking.
nori
An edible seaweed that is sold in paper-thin strips. It is used to make Japanese sushi rolls or is sliced thinly and sprinkled over soups, noodles or rice.
oblique cuts
A vegetable cut with 2 angled sides, for example, if a carrot is cut on a 45° angle then rolled ½ turn and cut on another 45° angle it’s shape will be long on one side and pointed on the opposite side. The larger cut surface releases more flavour in cooking.
organic
Organic plants grown without pesticides or artificial fertilizers and organic animals are fed food without chemicals such as pesticides or antibiotics and are drug-free.
pickled ginger
Thinly sliced and preserved ginger that is used in Japanese cooking.
poach
To cook in water or seasoned liquid in an open pan at simmering point with just enough liquid to cover the food.
purée
To mash or sieve foods into a smooth consistency.
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quiche
A savoury custard pie or tart made with eggs, milk, meats and / or vegetable.
red wine vinegar
Vinegar obtained from fermented red wine that is used to heighten the flavour of bland foods.
reduce
To boil liquid until it thickens by process of evaporation.
refried beans
Also known as frijoles refritos, these cooked dried beans are mashed to a thick, smooth paste and then fried.
rice paper sheets
Made from rice flour, these paper-thin sheets of dough are dried until stiff. They are used to wrap fresh spring rolls.
roasting (dry heat)
Cooking by radiant heat. This also applies to rotisserie cooking.
rocket
A peppery herb that is often used in salads and sandwiches.
rose water essence
A natural flavouring that is made from the diluted essence of distilled rose petals. It is often used to flavour Indian and Middle Eastern desserts.
saffron threads
An expensive, pungent, aromatic spice that is obtained fromhe orange, thread-like stigmas of the purple crocus flower. Used in Asian and Mediterranean dishes.
sauté
To fry briskly using a small amount of fat in a shallow frying pan over moderately high heat. The food is turned or tossed for even browning.
seasonsed rice vinegar
A slightly sweet, mild-tasking vinegar made from fermented rice. It is used in Japanese, Korean and Chinese cooking.
shallow frying
Frying with little fat or with only sufficient to half immerse food.
simmer
Keep a liquid at just below boiling point, with small bubbles rising to the surface.
slice
To cut food (like carrots, onions or tomatoes) into strips or rounds using a sharp knife. Hold the food firmly on a chopping board while slicing.
sourdough bread
Bread leavened with fermented dough.
spray oil
Olive or canola oil available in a spray can.
steaming
To cook by vapour from boiling water.
stewing (moist heat)
Cooking food slowly in its own juices plus a little water in a covered vessel.
stir
To move a wooden or metal spoon in circles through a mixture.
stir fry
To cook even sized pieces of food in a little oil in a frying pan or wok over a high heat while stirring frequently.
sushi rice
Japanese short-grain rice that is used to make sushi.
sweet paprika
A powdered spice that is bright red in colour, made from a mild-tasting red pepper native to Central America.
tahini
A smooth paste made from ground sesame seeds that is used in Greek and Middle Eastern dishes.
textured vegetable protein (TVP)
A fibrous, dehydrated meat alternative usually made by a process that isolates the proteins from soy flour. It is commonly used by vegetarians and is a great substitute for ground beef in tacos, stews and chilli dishes.
tofu
A smooth, custard-like substance made from freshly pressed bean curd. It absorbs the flavours of other ingredients easily and is available soft or firm.
tortilla
A thin, round, unleavened bread made from cornmeal that is used in Mexican dishes as a wrapping.
tzatziki
A cucumber and yogurt salad that is seasoned with crushed garlic, chopped mint, salt and pepper.
utility knife
A small lightweight knife which usually has a blade that is 10 cm to 18 cm long and is used for miscellaneous light cutting.
verde
An Italian, Spanish and Latin American term that most often describes the colour of a food ingredient. Mole verde, salsa verde, oliverde, chile verde, or spicy verde are all examples of sauces or condiments that have a green colour and are described using the "verde" term. Foods described as verde indicates the use of a green ingredient instead of some other colour, thus improving the taste and/or appearance of the food being prepared.
vol-au-vent
A round case of puff pastry, 15 - 20cm in diameter with a pastry lid. It is filled after baking and served as a hot starter.
wasabi paste
A very hot paste made from the thick, green root of an aquatic plant that is widely used in Japanese dishes.
whisk
To use a special piece of equipment, a wire whisk, with a rapid up and down circular movement to incorporate air into mixtures and make them light.
ximenia
A small tropical plant that bears fruit known as mountain plums which occasionally may be called wild limes.
xo
Means 'extra old' in reference to cognac. VS (very special) is two years old and VSOP (very special old pale) is four years old.
yam
Yam is a term that is often used when referring to various types of sweet potatoes, such an orange-fleshed sweet potato. However, a true yam, which is not related to the sweet potato, is very different in taste and shape. It is a hearty tuber that does not have the sweeter taste of a sweet potato, but instead may have flavours that range from bland to earthy, slightly smoky in taste, or nutty and only moderately sweet. The shape of the yam can be oblong, tapered or round with a thick outer skin that is dark brown and bark-like, ranging from smooth to shaggy in appearance. Their dense flesh can be an off-white colour to pale yellow or slightly pinkish orange with a very starchy texture.
yeast
A living, microscopic, single-cell organism which, as it grows, converts its food into alcohol and carbon dioxide hence its widespread importance to brewers, wine and vinegar makers and bakers. The two types of food-quality yeast are baker's yeast and brewer's yeast. Baker's yeast is a leavening agent of three different types: active dry yeast, compressed fresh yeast and yeast starters. Active dry yeast presents itself as little dehydrated granules which are alive but dormant because of the absence of moisture. Active dry yeast is available in two guises, regular and quick rising. Compressed fresh yeast makes its appearance in the dairy case of most supermarkets as it must be kept refrigerated and is highly perishable. As all yeasts, compressed fresh yeast must be thawed at room temperature and used immediately.
zest
The coloured, oily outer skins of citrus fruit.
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