Glossery of Terms and useful information in cooking

These are some terms useful to know when reading the recipe books.

Process
To use either a food processor or a blender to finely chop or puree ingredients.

Bake Blind
To bake a pastry case,usually containing baking paper and beans or rice,before filling to ensure a crisp finish

Puree
To process or blend ingredients to a smooth consistency

Dust
To lightly coat ,usually just before serving and often with icing sugar or coca powder

Rub in
To rub butter or other fat into flour,using the fingertips

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1 cup coconut,desiccated = 90g
1 cup chocolate, grated = 125g
1 cup cornflour = 185g
1 cup sugar -caster =250g
-granulated =250g
-icing = 125g
1 cup sultanas = 75g

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International Glossary

They are basically the same thing... just different names..

cornflour - cornstarch
prawns - shrimp
eggplant - aubergine
spring onion - scallion
zuchinni - courgette
bicarbonate of soda - baking soda
caster sugar - superfine sugar
choc bits - chocolate chips
glace fruit - candied fruits
icing sugar - confectioners sugar
plain flour - all purpose flour
swiss roll - jelly roll
pouring cream - thin cream
sponge fingers - lady fingers

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