Commonly used terms in food preparation
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| Baking | The cooking of food in an oven without the addition of fat or oil
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| Blanching | A method of partly cooking food by plunging it briefly into boiling water
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| Boiling | Cooking food in water at 100 degrees
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| Conduction | Occurs when heat is transferred from one molecule to another by collision or movement
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| Convection | Occurs when the molecules in liquids or gases move from a warmer area to a cooler one
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| Cooking | The transfer of energy from a heat source to food
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| Frying | Cooking food by total or part immersion in fat or oil that is heated to temperatures between 150 and 220 degrees
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| Grilling | Fast, dry method of cooking that uses intense heat radiated by an electrical element, a gas flame, glowing charcoal, or an open wood fire
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| Poaching | Method of cooking delicate foods in liquid at a temperature just below simmering point - 85 degrees
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| RAdiation | "The transmission of heat energy in the form of rays, as occurs during grilling
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| Roasting | The cooking of food in an oven using a minimum amount of fat or oil
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| Steaming | Cooking food in the steam from boiling water
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| Stewing | A long, slow method of simmering food in a small amount of liquid
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| Beating | Mixing ingredients vigorously to incorporate air or combine ingredients
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| Blind baking | Baking a pastry shell before it is filled
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| Fermentation | The process that occurs ver time when yeast multiplies and produces carbon dioxide. In a bread dough the volume increases as a result of this process
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| Folding | Gently combining a light, airy mixture with a heavier mixture; a metal spoon or spatula is used in short strokes to prevent loss of air or volume
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| Kneading | Mixing and shaping flour dough by hand; the dough is folded, pressed and turned as it is kneaded
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| Proving | When a yeast dough is placed in a warm environment while fermentation takes place and the dough doubles in sixe
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| Resting | When pastry is placed in the fridge for a period of time to allow the gluten to relax
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| Rubbing in | When the shortening is mixed through the dry ingredients with fingertips until the mixture looks like breadcrumbs.
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| Shortening | A type of solid fat used in food preparation, for example, butter, margarine or lard
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| Dehydration | The removal of water from animal or plant tissues
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| Freezing | Occurs when the moisture in food is converted into ice to inhibit the growth of micro-organisms
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| Micro-organisms | Microscopic, single-cell organisms such as bacteria, yeasts and moulds that can spoil food
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| Pickling | A method of preserving food in which salt is used to draw the water out of vegetables. The natural liquid is then re;laces with an acid such as vinegar which infuses into the food, protecting it from spoilage, as well as providing flavour
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| Preservation | The process of preventing food products from decay so that they can be stored safely for longer periods and future use
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| Sterilising | Involves creating an atmosphere that is free from micro-organisms
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| Brine | A solution of salt and water which during osmosis passes through the cells walls of the food to equalise the concentration of solution inside and outside the food. Used to preserve ham, olives, cabbages and lemons
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| Pectin | A natural, gum like component in fruit which has the ability to form a gel in the presence of sugar and acid. Used in the making of jams, jellies and marmalades.
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