To add or incorporate air into something. Usually applies to frostings and batters, but can also apply to some ingredients.
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Aerate
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Against the grain
To cut food perpendicular to the direction the fibers are running. Applicable for proteins like, meat, poultry, fish.
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Air Fry
A cooking method that involves super high temperatures and a powerful fan, that will circulate super heated air around food , so that it will cook and crisp up foods with very little oil. A healthier and efficinet way of crisping up food than deep frying.
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Al dente
A term used to decribe the preferable texture of cooked pasta – Cooked, but firm to the bite. In Italian, it means “to the tooth”.
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All-Purpose Flour
All-purpose flour is a versatile wheat flour milled to a medium protein level, usually around 10-12%. This protein content makes it suitable for both structure and tenderness in baked goods. It strikes a balance between bread flour’s strength and cake flour’s softness. Because of its adaptability, it’s the most commonly used flour in home baking.
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All-purpose flour (AP flour)
A versatile wheat flour with typically 10-12% gluten content (depending on brand and region) that can be used for a wide range of baking and cooking applications.
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Amuse-bouche
Small, complimentary, typically single-bite dish served before a meal.
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Au gratin
Baked dish topped with breadcrumbs and/or cheese mixed with butter, and browned under heat.
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Au jus
A French culinary term that means serving “with juice”, referring to the natural juices secreted when meat is cooked.
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Autolyse
A technique in bread baking where flour and water are mixed together and left to rest before adding other ingredients and kneading.
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Bain-marie
Melting and/or mixing ingredients together, slowly and gently in a bowl that is kept over a pot of simmering water. Also known as double boiler or hot water bath.
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Bake
When food is cooked in an oven. Also known as roasting, when it involves proteins or vegetables. Also see, Conventional baking and convection baking
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Baking Powder
Baking powder is a chemical leavening agent composed of baking soda, an acid (usually cream of tartar), and a moisture-absorbing starch. It releases carbon dioxide when hydrated and heated, causing baked goods to rise. It’s considered “double-acting” because gas is released twice-once during mixing and once in the oven.
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Basting
The act of brushing, or spreading a liquid over food that is being baked / roasted or barbequed.
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Batter
Pourable mixture of flour, liquid, and other ingredients (for cakes, pancakes etc.)
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Beat
To mix two or more ingredients together intensely or quickly, usually with a whisk or stand mixer.
