Think you know every culinary term used in your kitchen? Get ready to think again.
Reading a recipe and aren’t sure about some of the ingredients, terms, and recipe techniques included?
Recipes can sometimes be a minefield of terms, jargon and foreign words. Even for the most gifted Chefs, there are terms in a recipe that make them stop and say “huh?”.
Don’t worry, we have compiled an extensive list of common culinary terms to help you out!
Some of the most common are defined here. Take a look at our list to get cooking.
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A Japanese dish of small pieces of marinated boneless chicken placed on skewers and grilled.
A leavening agent (used in bread and beer). It’s a tiny, single-cell organism that feeds on the sugar in the dough, creating carbon dioxide gas that makes the dough rise.
Three common forms of yeast are:
Active dry yeast – This is the most popular form; these tiny, dehydrated granules are mixed with flour or dissolved in warm water before they’re used.
Bread-machine yeast – This highly active yeast was developed especially for use in doughs processed in bread machines.
Quick-rising active dry yeast (sometimes called fast-rising, rapid rise or instant yeast) – This is a more active strain of yeast than active dry yeast, and it substantially cuts down on the time it takes for the dough to rise. This yeast is usually mixed with the dry ingredients before the warm liquids are added.
Did we leave any out? What would you add to this list of culinary terms? Comment below!
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