Glossary
Purée
A word used to describe either the act of making a smooth sauce or paste from various ingredients (verb), or the final result of the process (noun).
Reduce
To evaporate by fast boiling a flavoured liquid, such as a sauce or syrup, in order to concentrate the flavour or to thicken it.
Risotto
Italian rice dish made from risotto rice cooked with stock
Roast
To cook meat, poultry or vegetables in extra fat, or fat of meat, in the oven or over a rotisserie spit
Sauté
To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat
Sieve
To separate and remove lumps by passing through a sieve or other straining device
Simmer
To boil at a low temperature
Steam
To cook something by letting steam pass over it e.g. vegetables
Stew
To cook by slowly boiling or simmering; similar to braising
Whip
To beat a mixture rapidly
