Agar-Agar
A setting agent made from seaweed
Au Gratin
Baking or Grilling using cheese or breadcrumbs on a sauce base.
Barbeque
Spanish term describing roasting a whole animal outside – now more commonly used to mean putting some economy burgers onto a few hot coals and serving them up when still frozen in the middle and burnt on the outside.
Barcarbonate of Soda
Baking soda.
Bechamel
A ponsey sauce named after Louis de Bechamel. A white sauce flavoured with vegetables and bouquet garni.
Beat
To mix rapidly with a utensil such as whipping an egg with a fork.
Blanching
The act of boiling rapidly then cooling rapidly to retain flavour, colour and texture.
Brawn
Jellied meat spiced and preserved made from the head of a pig, sheep or ox. (lovely)
Calorie
A unit of heat that expresses the energy providing qualities of food
Cream – Double
Thicker heavier cream
Single
Thinner, lighter and with less calories.
Currants
Tiny rasins. Originally they were named after a grape variety from Corinth in Greece.
Dariole
A small mould that is used when baking, poaching and steaming.
Dredge
Sprinkling with with flour or sugar.
Dripping
Animal fat, seperated from the juices after roasting. My Dad used to eat it on bread.
Filo pastry
Very thin pastry
Fool
Cream and fruit puree
Garnish
The little bits that are served with a meal, generally just a bit of parsley.
Ghee
Clarified butter
Haggis
The mnced liver, heart and lungs of a sheep mixed with oatmeal and often some secret ingredients. It might not sound like a nice food but it is.
Icing sugar
Very fine white sugar used on top of cakes known elsewhere as confectioners sugar.
Junket
Milk solidified by rennet
Muslin bag
Very thick cheese cloth, use for draining things though such as when making jam.