K
Knead
A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself.
Kosher
Food prepared according to Jewish dietary laws.
Kissing Crust
In baking, the kissing crust is the pale, slightly underdone portion of a loaf that was in contact with the loaf next to it during baking
L
Lard
Rendered and clarified pork fat. To lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderise and add flavour.
Leek
A plant from the green onion family with little or no bulb and fairly long broad, mild-flavoured green stems. The green stems are used to season or flavour foods
Leavener
An ingredient or agent used to lighten the texture and increase volume in baked goods. Baking powder, baking soda and yeast are common leaveners.
Line
To cover inside or bottom of a baking dish or pan with parchment or wax paper.
Let Stand
To let baked goods cool down on a wire rack
Liaison
Any mixture used for thickening or binding sauces, soups, stews etc. It can be a mixture of egg yolks, cream, arrowroot, cornflour etc.
Liqueur
A sweet alcoholic drink usually served after a meal. Liqueurs are usually flavoured with aromatic ingredients such as nuts, fruits, flowers, or spices and are frequently used in baked desserts and desert sauces.
Lyonnaise
To prepare and serve with onions
M
Macerate
To soak fruit or other food in liquid in order to soften and flavour it with the liquid. Brandy or Rum are often used as the soaking liquid.
Malt
a grain that is sprouted, dried, and ground into a powder with a mellow, slightly sweet flavor. the powder may be used in making beer, vinegar, distilling liquor, and is an additive To many foods.
Mask
To cover completely, as with a sauce, aspic, mayonnaise, or cream.
Mandoline
A compact, hand-operated slicing and cutting machine. Mandolines are used to cut fruits and vegetables uniformly.
Marinade
A seasoned liquid in which meat or other food is soaked to flavour and tenderise.
Marinate
To let food soak in a seasoned liquid in order to flavour and tenderise.
Marmalade
A citrus fruit condiment, similar to jam, which includes the fruit peel.
Marrow
Soft tissue from the centre of beef and veal bones
Marzipan
A sweet paste made from ground almonds, sugar, and egg whites.
Mash
To crush a food until smooth and evenly textured.
Macedoine
A blended combination of fruit or vegetables
Mayonnaise
An emulsified sauce made from oil, egg yolks, and lemon juice.
Melt
Heating a food (such as shortening, butter, or chocolate) until it becomes liquid.
Mozarella
A fairly soft Italian cheese with a rubbery texture and is used in making pizza toppings.
Miso
It is a fermented soybean paste, essential in Japanese cooking. It has the consistency of creamy peanut butter and will keep indefinitely, refrigerated in a closed container.
Meringue
A meringue is a mixture of beaten egg whites and sugar. Meringues are often used as a topping--usually lightly browned in the oven--or baked separately.
Mince
To chop food into small pieces, usually 1/8-inch or less. Eg. minced meat
Mocha
Flavouring made from mixing coffee and chocolate.
Macaroons
Small round cakes made with ground almonds, sugar and egg whites which are crunchy from outside and soft from inside. They are sometimes flavoured with coffee, chocolate, nuts, fruits etc.
Molasses
It is the thick brown syrup produced by boiling down juice from sugar cane, especially during sugar refining. The darker the molasses, the more boilings it has been through. Light molasses comes from the first boiling, dark molasses from the second, and blackstrap molasses from the third.
Marzipan
A sweet made up of ground almond paste, sugar and egg. It is used to cover cakes to prevent them from drying. It is also used to fill Easter eggs. It can be dipped in chocolate or in fondant.
Muesli
A mixture of cereals, dried fruit and fresh fruits and served with milk. It is a nutritious breakfast cereal.
Mold
To form a food into a shape by hand, or by placing or putting into a decorative container (or "mold") then refrigerating or cooking until it is firm enough to hold its shape.
Muffins
Traditional light textured rolls made up of yeast dough. They are served hot for tea. Sometimes they are also served with jam. These days, however, small cup-sized cakes are also called muffins. They are baked in a cup-shaped pans.
Mortar and Pestle
It refers to a bowl and heavy, blunt instrument used to pulverize--or grind--herbs, spices, and other foods.
Mousse
A sweet or savoury dish, mousse is usually made with egg whites or whipped cream. It has a light, airy texture. In French, the word means "froth" or "foam."
Mull
To flavour a beverage, such as cider or wine, by heating it with spices or other flavourings.
