Category: Notes

Blanching is often done in conjunction with another step, known as shocking, which involves plunging the blanched item directly into …

Blanching is a food preparation technique in which food is briefly immersed in hot liquid, like boiling water often but …

Concasser, the French word for “to crush or grind,” is a very basic cooking technique often applied to vegetables. Concassè …

Meanings Vegetables to be pickled are usually brined ( unless they are to be used in a chutney or similar …

Meanings Chutneys are made from a variety of ingredients, usually fruits, preserved in sugar and acid after careful cooking. They …

MISE-EN-PLACE Mise-en-place is a French term that means having ‘everything in place’. In kitchen terms this become a popular notion …

Bouquet Garni Bouquet Garni is a bunch of herbs (often parsley, celery, thyme, bay leaf, cloves, etc) that are either …

To Sweet To Sweet is a technique by which ingredients particularly vegetables, are cooked in a small amount of fat …

Escherichia Coli Escherichia coli are bacteria found in the environment, foods, and intestines of the people and animals. E. coli …

Thawing Most food taken from the freezer can be cooked immediately, but poultry and large joints should be completely thawed …