glossary

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BAKING TERMS
All Purpose Flour
Wheat flour milled from hard wheat or a blend of soft and hard wheat. All-purpose flour may be bleached or unbleached and may be enriched with four vitamins (niacin, riboflavin, folic acid, and thiamin) and iron. All-purpose flour may be used in a wide variety of home baked goods, such as cookies, quick breads and some yeast breads
Baking Blind
The term given to the process whereby the pastry case is partially or completely pre-baked. The pastry case is lined with greaseproof paper and weighted down with dried pulses to prevent the pastry from rising.
Baking Powder
A mixture of baking soda and dry acid. When mixed with a liquid such as batter, the dry acid and baking soda react together to release carbon dioxide. Work quickly once you have added liquid to the dry ingredients, as carbon dioxide escapes quickly.
Baking Soda
Also known as bicarbonate of soda or sometimes simply as soda. When mixed with an acid ingredient and a liquid, it releases carbon dioxide, which causes a batter to rise.
Baking Tray
Baking tray is a flat tray which can withstand the heat of the oven and is used to bake biscuits, cookies etc
Basting Brush
This is a kitchen brush that is used to apply a liquid (wash) over the top of any baked item, before, during, or after the baking process.
Beaters or Whisks
Beater is an equipment used for beating, refining and mixing pulps. Whereas whisk is a tool with a multiple thin-wire base. A mixing tool designed such so that its many strands of looped wire make it effective for beating.
Bloom
In bread baking the word bloom refers to the nice attractive brownish colour of the crust on a perfectly baked loaf of bread
Butter Paper
Generally used to line tins while baking ensures that the cake does not stick to tin
Cake Boards
Can be used as a separator plate between cake tiers instead of the usual plastic plates or as the board on which to decorate and serve your cake. Cake boards can be made of cardboard. They are cut to suit the shape of the cake and decorative gold or silver aluminum foils are used to cover the cardboard. They are readily available.
Cake Tins
Cake tins are usually made of aluminum. They come in various shapes and sizes.
Crimp
To create ridges around the edges of pie by pressing with your fingers and tapping with the back of a knife blade or a fork.
Cutters (Cookie, Biscuit & Pastry Cutters)
These are available in different shapes and sizes and are used to make the above things.
Dough
A flour and water mixture, often with other ingredients, worked until it is firm enough to hold its shape but malleable enough to mould by hand.
Dropping consistency Dough
The term used to describe the necessary consistency of a cake mixture before it is baked.
Heat 0ven
To turn the oven controls to the desired temperature, allowing the oven to heat thoroughly before placing food. Heating takes about ten minutes.
Icing Set
An icing set has a set of metal tubes and pipes with detachable numbered nozzles ranging from thin, plain writing nozzles to star or ribbon nozzles. Icing bags can be made at home with butter paper. This is convenient and less expensive.
Imbibe
To soak cake with a flavoured sugar syrup or liqueur usually applied with a pastry brush.
Knead
A pressing and folding technique used to make dough firm and smooth. Kneading stretches the gluten in flour, providing elasticity.
Leaven
To cause batter or dough to rise, usually by means of a chemical leavening agent. This process may occur before or during baking.
Marble
To partly mix two different colors of cake batter or icing so that the colors are in decorative swirls.
Marzipan
Sweetened almond paste made in confections.
Mixing Bowls
A variety of bowls that are usually used for kneading dough, whisking cream, eggs, mixing batter etc. They can be easily procured from the market.
Palette Knife
Is an artist's knife with a thin, dull, flexible blade, used for mixing, scrapping or applying paint. It can be made of plastic or metal. In baking it is used to smoothen and spread icing evenly.
Pastry Brush
A pastry brush is one of those tools for which there is no substitute. If you need to brush an egg wash over a pie crust, a knife or spatula won't do. It should have soft, pliable boar bristles that are firmly anchored into the sturdy black nylon handle. The handle has a small rest, which keeps the brush elevated so the bristles stay clean and untainted. Whatever kind of wash your recipe calls for, this brush will evenly paint your pastry or crust. It's also great for spreading marinades, glazes, or barbecue sauce on meat.
Rolling Pin
Preferably a wooden one, it is used to roll out dough.
Self-Raising Flour
An all purpose flour with leavening and salt already added. Used for recipes where baking powder would be added, but not for yeast recipes such as bread.
Sift
To work dry ingredients through a sieve so that larger pieces are retained in the sieve and separated from the fine powder. Used frequently in baking to aerate ingredients.
Sifter
A fine meshed sifter that removes unwanted lumps or grains from any dry ingredient like sugar or flour.
Skewer
A thin long metal pin used to test if the cakes are baked completely.
Soften
To allow frozen food, such as butter, margarine or cream cheese, to stand at room temperature until they are no longer hard. Generally this will take thirty to sixty minutes.
Soufflé Dishes
These are high walled dishes, which have to be prepared beforehand by tying paper "collars" around them to keep the soufflés from overflowing.
Spatula
Is a small implement with a broad, flat, flexible blade that is used to mix ingredients and also plasters and similar substances. A wooden spatula can be used to fold in ingredients while a plastic spatula can be used to mix butter, flour or to scrape the insides of a bowl while mixing. Artists' spatulas are usually finer and more flexible, while cement spatulas are stouter and stiffer.
Stir
To combine ingredients with a circular or "figure 8" motion until they are of a uniform consistency.
Timbale
A high-sided, drum-shaped mould that can taper toward the bottom. The food baked in the mould is usually a custard-based dish. It is un-moulded before serving.
Wire Rack
Used for cooling baked goods, wire racks allow air to surround the food on all sides, making cooling quicker and preventing moisture build-up on the bottom of baked goods.

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CHINESE GLOSSARY
MONOSODIUM GLUTAMATE OR MSG It is extracted from seaweed and other vegetable matter. Flavour enhancing secret of this seaweed is an amino acid called glutamate.
BAMBOO SHOOTS These are the tender spear shaped shoots from the base of bamboo plants.
BAMBOO STEAMER A special kind of steamer made from bamboo strips used in Chinese cooking specially for steaming dimsums.
BEAN CURD Also known as Dou Fu in Chinese and Tofu in Japanese, it is made with boiled soya bean liquid. It is soft and white, cheese like in texture, ranges from firm to silken.
BEAN SPROUTS Bean sprouts are sprouted green gram (moong) and are highly nutritious.
BLACK BEAN FERMENTED These beans are aromatic and are cooked either only with salt or with salt, ginger and orange peel. Before using them, salt should be rinsed off.
BLACK BEAN SAUCE Used in place of soy sauce when a thicker sauce is required. Made from salted soya beans, ground and mixed with flour and spices.
BROCCOLI Similar to cauliflower, dark green in colour. The word brocco means sprout.
BROWN SUGAR Small crystals of refined white sugar treated with dark grade molasses. Soft light brown sugar is treated with light colored molasses.
CELERY A shoot vegetable with a distinct sharp and savoury flavour. The stalk is used to flavour soups and salads.
CELLOPHANE NOODLES Cellophane noodles are made from green gram flour. They are very hard and fine. Also known as transparent noodles or bean threads.
CHILLI OIL It is a very spicy bright red oil made of chillies with oil.
CHILLI SAUCE It is made from chillies ground with vinegar, starch and salt. Occasionally flavoured with garlic, it has thick consistency like tomato sauce and is very hot.
CHINESE BAR-BE-CUE SAUCE A combination of hoisin sauce, vinegar, sesame oil or paste and bean sauce. Used in marination.
CHINESE CABBAGE Large headed cabbage with firmly packed pale green leaves. Chinese cabbage is also wrongly referred to as Bok Choy.
CILANTRO Leaves of coriander plant, also referred to as Chinese parsley. Used as a garnish.
CORNSTARCH Commonly referred to as cornflour. Blended with water to form paste, it is used as a thickening agent.
DRY SHERRY Traditional fortified wine. Largely used in cooking, marinating and its sweet version is used in making desserts.
EGG NOODLES, FRESH These yellow noodles range in size and shape from long spaghetti like, to thin vermicelli like strands.
FERMENTED BEAN CURD Also called bean curd cheese, it is made by fermenting small cubes of bean curd in wine and salt.
FISH SAUCE It is a salty, thin, brown liquid made by fermenting fish/shrimps with salt and soy sauce.
FIVE SPICE POWDER Made from varying combinations of star anise, fennel, cloves, cinnamon, ginger, nutmeg and Sichuan peppercorns ground together.
GINGER This potato coloured root is indispensable to Chinese cooking.
HOISIN SAUCE It is a thick and brownish red sauce. It is made from soya beans, sugar, salt, garlic and chillies with sesame oil.
HOT MUSTARD Condiment served with Chinese appetizers. Made by mixing dry mustard powder with water, causing a chemical reaction that produces a sharp hot taste.
JULIENNES Vegetables, like carrots, capsicums or even ginger cut into long thin strips.
LEMON GRASS A sub tropical plant resembling spring onion which gives a delicious lemony flavour to South East Asian dishes.
LEMON RIND Lemon peels with the inner white membrane removed can be used, grated or julienned, to garnish dishes both sweet and savoury.
LETTUCE There are three varieties of lettuce - crisp-head, romaine butter-head or cabbage. All are mainly used raw and in salads.
LOTUS ROOT Crunchy and gourd shaped, lotus roots grow underwater, four to five together strung like sausages and often one to one and half feet long.
MOREL MUSHROOMS These are the most expensive of the dried mushrooms. But only a few should be used as they add quite a lot of flavour.
MUSHROOMS Chinese mushrooms called Shitake are a beautiful pale gold colored when fresh and have a pleasantly firm texture and a haunting flavour. Available dry and should be soaked before cooking.
MUSHROOMS, BLACK Usually available dried, the caps are thick with a nice curl and range in colour from black to speckled brown black.
MUSSELS A seafood, closely related to the clam. Mussels are generally sold fresh in their shells and eaten raw or steamed or used in salads or soups.
NOODLES Noodles is a Chinese staple food. Mein is the generic term after which the popular dish Chow Mein is named.
ORANGE RIND Dry peels of oranges, julienned, used for garnishing in various sweet and savoury dishes.
OYSTER SAUCE A dark brown sauce with a rich flavour made from extract of oysters, salt and starch, used mainly in south of China.
PEANUT BUTTER A paste made from crushed peanuts, used mainly as a spread. Sometimes it is also used to thicken sauces.
PLUM SAUCE A thick, rich, spicy fruit sauce it is used in savoury braised dishes or in dips. It is available bottled.
RICE NOODLES Rice noodles are made in southern China from rice flour. They are flat, ribbon like strands that do not require soaking before use.
RICE VINEGAR Light and delicately flavoured vinegar. Rice vinegar is distilled from white rice and is very aromatic.
RICE WINE Wine from fermented rice, it is golden yellow in colour. It has a dry sherry like flavour and is used to flavour many Chinese dishes.
SHALLOTS Unknown in ancient times and of uncertain origin, it is less pungent than onion. Mainly used in sauces, the elongated variety tends to be stronger in flavour.
SHRIMPS Another type of seafood. Pale pink when raw, shrimps are available fresh, frozen or canned.
SHRIMP PASTE Often used in dishes of vegetables and soups, it is salty in taste and should be used sparingly. Sold in jars and cans, should be refrigerated once opened.
SICHUAN PEPPER This spice is not a species of pepper, though it does have a peppery taste.
SNOW PEAS Also known as Mangetout. Early varieties of peas, which have very tender pods.
SOY SAUCE It is made from fermented soy beans, salt, yeast and sugar. Available in two versions - Dark and Light.
SOYA BEAN PASTE Ground soya beans are seasoned and flavored with chillies, peppers, sugar and salt. It is very hot and aromatic.
SQUIDS This seafood is found world wide in temperate waters, they are available fresh or frozen
STICKY RICE Despite its name this rice, widely used in Chinese cooking, is completely gluten free. When boiled it becomes sweet and sticky.
STIR-FRY To cook small pieces of food in very little fat, tossing constantly over high heat, usually in a wok.
STOCK It is an aromatic and nutritive liquid extracted by boiling bones, spices and/or vegetables with water.
WATER CHESTNUT It’s a walnut sized bulb with brown /green skin. Inside the flesh is white and crisp. Water chestnut flour too is used.
WHITE WINE VINEGAR Wine vinegars are ideal for mayonnaise and all kinds of salad dressings. They are also used in many sauces that can be served with fish.
WOK Cone shaped utensil which is normally used to cook Chinese food. It has a rounded bottom, which encourages ingredients to return to the centre.
WONTON WRAPPERS Wafer thin wrappers eight centimeter (three inches) square made from wheat flour, egg and water.

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DIFFERENT TYPES OF KNIVES
A well-equipped kitchen will contain a range of different knives. The following are a few of them.
Carving knife
This knife has a long, narrow blade ideal for slicing hot cooked meats.
Chef’s knife
Essential for chopping, slicing, dicing and mincing. This knife has a long triangular shaped blade that ranges in length from 6 to 12 inches. The edge is slightly curved so you can rock the knife for easy chopping.
Graters
Most often consist of a hollow box with different perforations on each side. Other types of graters are rotary graters, with different blades, single sided graters for citrus zest and cheese and concave nutmeg graters, which can hold the whole spice.
Paring knife
Used for cutting fruits, vegetables, meat and cheese.
Serrated knife
Sold in various sizes, the smaller knives, which are usually 5 inches long, are ideal for slicing through fruits and vegetables while the large ones cut cakes and breads evenly.
Vegetable peeler
A vegetable peeler is easier to use than a paring knife for potatoes, apples, carrots and other fruits and vegetables. A swivel blade conforms more to the shape of the ingredient than a fixed blade, so less of the flesh is removed.
Zester
A zester has a stainless steel rectangular head with five holes that are designed to remove fine shavings of citrus zest when dragged along the surface of the fruit.

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COOKING TERMS
Baking
The food to be cooked is surrounded by hot air in a closed oven. bread,cake, pastry,pudding and potatoe may be cooked by this method.
Baghar/Chhonkha/Tadka
Oil or fat heated to maximum, poured over the prepared dish with or without vegetable or spices.
Baste
To moisten with gravy or melted fat/butter to prevent the object of cooking from drying , usually during dry method of cooking as in roasting, grilling or barbecuing.
Beating
This method can be used with thin mixture or liquid. This should be done carefully with an aim of enclosing air or breaking of soft matter to form a smooth consistency. e.g beating of egg
Bhunao
Searing the juices of the cooking object by roasting or frying, incorporating masalas or spices.
Bhunana/Roasting
In Indian cooking , roasting is usually done in a tandoor, which helps to impart the flavour. The juices of the meat drip on the the charcoal which sizzles and sends up billows of smoke. Kebabs, paneer and vegetables can be roasted on a sigri or a grill.
Spit roasting
The food to be cooked is brought in direct contact with the flame of a clear,bright fire.The food is basted with fat and is turned on regularly to ensure even cooking and browning. Roast meats have a very special flavour, for e.g barbecued meats.
Oven Roasting
Food is cooked in a closed oven at a constant temperature by dry circulating air as in baking of cake or roasting of chicken / mutton.
Pot roasting
This method is used to cook small joints in a thick heavy pan,not necessarily in an oven. The pan is covered with a well fitting lid and cooked over a very slow flame.

Bind
Addition of things like egg, bread crumbs, sauce, flour etc. in dry ingredients for the purpose of combining is called binding.
Blanch
Putting in boiling water for a short time to remove skin, dirt, refreshing and also to brighten the colour is called blanching.
Boiling
Food is cooked surrounded by boiling liquid (stock or water).
Par boil
Cooking to a certain extent of any food object by boiling or simmering.
Poaching
Poaching is cooking slowly in a minimum amount of liquid even below the simmering point and not allowing the liquid to boil. It is a special technique to cook delicate food products. For e.g poaching eggs,fish etc.
Simmer
To cook food gently in liquid that bubbles steadily just below boiling point so that the food cooks in even heat without breaking up.

Braising
Braising term uses two cooking methods wherein a food is first roasted / fried and then cooked in some moistening.
Broiling
Broiling is cooking by direct heat, food is cooked uncovered on hot metal such as a griddle / frying pan or even in an oven.
Caramalize
Heating sugar to 110 degrees C and above at which it starts turning brown or melts is called caramalization.
Chop
Reducing food into smallest size cubes or squares by cutting is called chopping.
Chopping
Reducing a cooking object into smaller pieces with the aid of a chopper, knife, scissors, processor etc. is called chopping.
Clarify
Act of removing impurities from liquids , butter etc. by heating. For e.g stock is clarified by adding egg white.
Creaming
Softening of fat by friction with a wooden spoon with an idea of incorporating air in it.
Cut and Fold
A special technique to incorporate flour into a batter of butter, sugar and eggs while making cakes.
Dhunaar/Smoking
The dish is cooked/given flavour by smoke generated of a source which can be live coals or burning wood dust.
Dicing
Cutting into even sized cubes is called dicing.
Dressing
Any condiment or herb or a combination of spices in a medium (cream, vinegar, oil, etc.). Which is used for adding in the end (prior to consumption) for enhancing taste and flavour.
Emulsification
Blending one liquid in another in which it is immiscible with the help of an emulsifier, as in making of salad dressings.
Fermentation
Aeration brought upon in a dough or a batter through bacterial organic reactions. For e.g bread dough ,dosa batter.
Frying
This is a method of cooking whereby the food to be cooked is brought into contact with hot fat / oil. There are two types of frying:
Shallow frying
Food is cooked in pan with little fat / oil so that only bottom and side surfaces of the food are immersed, hence this method ensures excellent colour and crispness to the fried product. For e.g Patties,cutlets,etc.
Deep frying
The food is completely immersed in hot fat/oil and cooked. In most cases , deep frying ensures cooking with colouring of exteriors. Deep frying is done at a temperaturre of 150-180C/300-350F. For e.g Gulab jamun,vada etc.

Grating
Reducing to fine particles by rubbing over a sharp, rough surface. For e.g Grated carrots used for gajar halwa.
Grind
Crushing a food item to a powder or paste form in a mixer or grinder or pulveriser or grinding stone or mortar-pestle etc.
Grinding
Reducing to small fragments or paste by crushing in a mill/mixer/pulveriser.
Grilling
This is cooking by dry heat. The food is supported on a grid iron over fire or betweeen electric heated grill bars.
Juliennes
Vegetables, like carrots, capsicums or even ginger cut into long thin strips.
Kneading
Combining of liquid with flour for making dough using pressure of hand is the process of kneading.
Marinade
A mixture, mostly comprising of a liquid like yogurt and herbs, spices and condiments. Used in cooking for the purpose of applying to a cooking object to make it tender and/ or tasty.
Marinate
Covering the food object with oil, tenderisers, spices, seasonings etc. to tenderise, give good taste and facilitate fast cooking.
Mashing
This is a method of breaking up soft foods for the purpose of giving them some shape or coating for further cooking, such as cooked potatoes or vegetables.
Mince
Another version of grinding. Reducing a food item to its smallest possible unit through mechanical action of some gadget operated manually or electrically.
Peeling
Removal of outermost layer of the cooking or ready to serve object.
Piping
To force a pulp or batter through a piping bag, to give a desired shape.
Pressing
This is done to shape foods like cutlets and sometimes as a method of subdivision to separate liquids from solids as for in paneer.
Pressure cooking
By increasing the pressure in an enclosed vessel, the boiling temperature is increased leading to decrease in cooking time.
Prick
Making small pointed openings on a food item for the purpose of marination or to let spices penetrate inside. It can be done through the pointed end of a knife or a fork.
Puree
A smooth mixture obtained by passing cooked ingredients through a sieve/strainer.
Refresh
To cool hot food quickly either under running water or by dipping in ice cold water to stop the cooking.
Roast
A cooking process in which the item is first seared in a hot medium of oil/fat/butter etc. and then cooked by dry process like in oven or sautéed or fried in a pan/kadai.
Roux
A thickening for soups or sauces made with flour, besan, maida and butter, for e.g besan and curd mixed for kadhi.
Rubbing in
Rubbing fat into flour using the tips of the fingers and thumb until the mixture looks like breadcrumbs
Saute
To toss and cook a cooking object in a shallow pan in a small quantity of cooking medium without much of mixing.
Scrape
Removing things stuck on the inside of a bowl etc. or on a flat surface with tools like spatula or palette knife is known as scraping.
Scooping
To shape a fruit, vegetableand icecream in spherical shape for decorative food presentations, using a scooper.
Shred
To cut into fine long pieces, e.g shredding cabbage, spinach, etc
Sift
To pass dry ingredients through a fine sieve. For e.g sifting flour before making a dough.
Skewer
A long metallic or wooden solid-cylindrical accessory. Its one end is pointed and the other is flat or has a handle. Used for holding pieces of food for bar-be-cuing or frying.

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Skim
To remove with a spoon the impurities or scum or even cream from milk or fat from soups from the surface layer of liquid which is allowed to stand.
Slice
Cutting any ingredient into thin pieces lengthwise.
Slit
Putting a cut on a food object in a manner such that the opposite side remains intact. This opening allows filling of spicesetc. Done mostly in ingredients like chillies.
Steaming
The cooking object is surrounded by steam ( the temperature is higher than boiling water), normally covered, produced by some liquid.
Stewing
Cooking of food (seared or unseared ) in liquid at simmering point, (mostly covered) for longer time to optimise doneness of tough meat and vegetables.
Stir
Whenever we are sautéing or dry roasting a preparation, its ingredients need to be moved continuously in the pan or griddle with a tool like flat spoon. This process is called stirring.
Stirring
Mixing foods with a suitable tool such as spoon by a circular motion in contact with the pan, inorder to combine well and to prevent sticking or burning . For e.g in halwas and toffee.
Stir-fry
To cook small pieces of food in very little fat, tossing constantly over high heat, usually in a wok.
Tempering
On completing some preparations like dal, a concoction of spices and/ or herbs fried in hot fat or oil or butter is added. This process is known as tempering.
To Dust
Sprinkling of flour into the areas where any batter or dough is to be handled is known as dusting. For e.g chapatis, baking cakes.
Toss
Mixing the ingredients in a bowl or a pan by throwing the contents slowly in the air holding the handle or by using one or two spoons taking care that the food does not get mashed.
Trim
Removing excess or unwanted element of a food item or making it lean. Like removal of fat portion in meat or fish.
Whip
To incorporate air by beating and thus increase the volume as in egg whites and whipped cream.
Whisk
An accessory made with a length of Stainless Steel (mostly) wire shaped in a balloon shape with a handle at its one end. Used for whipping eggs or mixing things. These days you also get whisks specially for use in Teflon coated pans.

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Indian Gooseberry-------------- Amla
Star anise---------------- Anasphal/Dagad Phool
Figs-------------------- -Anjeer
Grape Fruits ----------------Chakotra
Sapodilla -----------------------Chikoo
Black-eyed Beans/Cow Beans---- Chawli/Lobia
Dates ---------Chuara
Amaranth --------------Chaulai ka Saag
Cracked Wheat ---------------Dalia/Lapsi
Asparagus -------------------Halyan/shatwar/soot mooli
Cassia ------------------Jungli Dalchini
Oat---------------- Jaee
Starfruit/Carambola ------------------Kamrakh
Screwpine--------------- Kewra
Apricots---------------- Khubani/Jardalu
Sultanas/Large raisin ----------------Munakka
Custard Apple ----------------Sarifa/Sitaphal
Water Chestnuts---------------- Singhara
Vinegar ----------Sirka
Stone Apple -----------Siriphal/Bael
Dill -----------Suwa
Celery----------- Doroo

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ITALIAN GLOSSARY

TYPES OF PASTAS
Cannelloni
The word “cannelloni” meaning “big pipes” describes this hollow cylindrical pasta shape, which is stuffed and baked.
Conchiglie
Shell-shaped pasta. Available in a variety of sizes.
Farfalle
Pretty bow tie shaped pasta. They normally have crinkled edges and can be ridged or plain. Available in a variety of colours.
Fusilli
Thin pasta spirals. The spirals open out during cooking.
Lasagne
Flat pasta sheets, which may be plain or ridged. Plain and egg lasagne, are available mostly in two flavors spinach and whole-wheat. Lasagne is normally precooked and then baked in the oven between layers of sauce.
Macaroni
Hollow short pasta shapes. There are many versions varying in size and length. Plain and egg macaroni are both available.
Pastina (soup pasta)
A tiny pasta available in almost countless number of pasta shapes used for broths and soups.
Penne
Penne are pasta tubes with angular ends that are often used in Italian dishes and in dishes with chunky sauces.
Ravioli
The most well-known pasta dumpling, square in shape, it is traditionally stuffed with spinach and ricotta cheese or herbs. It can also be filled with savoury meat mixture. Ravioli is usually served fresh.
Spaghetti
Made from durum wheat the word spaghetti means little strings. It remains the most popular type of pasta and is available fresh or dried.
Tagliatelle
A ribbon shaped pasta. It can be with or without egg and is available in different flavours, spinach being the most popular apart from the plain noodle.
Tortellini
A small stuffed pasta dumpling, usually stuffed with a variety of fillings like chopped chicken, sausage, cheese and nutmeg.
ITALIAN CHEESE
Fontina
A cow’s milk cheese, it has a delicate nutty, slightly smoky taste and is much used for “fonduta” an Italian version of the Swiss “fondue”.
Gorgonzola
A blue veined cheese, it is considered one of the best blue cheeses in the world. It is good for deserts, snacks and salad dressings and when grated and grilled it can be used as a topping for several foods.
Mascarpone
Made from the cream of curdled cow’s milk, this delicately flavoured triple cream cheese is too rich to be eaten on its own, but can be used in the same way as whipped or clotted cream and has a similar texture. Its unique sweetness makes it ideal for desserts. It is an essential ingredient of Tiramisu and can be churned into a rich velvety ice cream.
Mozzarella
An Italian unripened curd cheese made from cow’s milk. It is a soft cheese with a rather moist texture. It has a mild creamy texture and is widely used as a cooking cheese in pizzas, lasagne and toasted sandwiches.
Parmesan
One of Italy’s best-known cheeses, it is of a granular type. It is a cow’s milk cheese made in large wheel shapes and when fully matured it is used for grating and cooking.
Provolone
An Italian curd cheese made from cow’s milk, it is often used in cannelloni and ravioli.
Ricotta
An Italian fresh, unripened cheese made from the whey of cow’s milk. It is smooth and mild tasting and is used in a variety of sweet and savoury dishes including pizzas.
OTHERS
Al dente
Although the term “al dente” is applied in cooking of various foods, it is particularly associated with cooking pasta. An Italian term, it means “firm to the bite” which pasta should be when cooked.
Antipasto
Refers to appetizers served before the main meal. Antipasto literally means "before the pasta”.
Arborio
This is one of the best-known Italian rice. Originally grown in PO valley in Italy. A starchy short grain rice that has been developed especially for Risotto, the most famous Italian dish. When cooked it develops a creamy consistency.
Basil
A member of the mint family, the fresh green leaves are full of flavour. Crumbled and dried leaves are less aromatic. Associated with Italian cooking, basil is used in chicken, fish and tomato dishes, pasta sauce and salads, soups, stuffings, pesto sauce and salad dressings.
Biscotti
Italian cookie often hard in texture and lightly flavored with anise.
Cannelloni beans
These white oval shaped beans are used frequently in Italian dishes. They are available canned.
Carnaroli
This is premium risotto rice. The outer part of the grain is made up of soft starch that dissolves during cooking to leave the inner grain, which has a firm bite.
Ciabatta
These flattish, slipper shaped loaves with squared or rounded edges are made with olive oil and are often flavoured with fresh or dried herbs, olives or sun dried tomatoes. They have an airy texture inside and a pale crisp crust. Ciabatta is delicious served warm and is excellent for sandwiches.
Dried red chillies (peperoncini)
Hot flakes of dried chillies added to many Italian dishes such as Arrabiata sauce, Pasta All Aglio or sprinkled over pizzas.
Focaccia
Flavoured with olive oil, salt and herbs, this is simple flat bread shaped as a rustic slab or round. A simple loaf of focaccia can turn into a feast when served as an antipasto with Italian salami, home made Italian vinegar and olive oil dressing, and extra sea salt to sprinkle over the bread.
Grissini
Thin, crunchy bread sticks made from simple yeast dough enriched with a little olive oil or lard, often flavoured with Parmesan. They go well with soups, salads and antipasto, as well as dips and are a wonderful replacement for party nibbles.
Light olive oil
Paler in colour and less full flavoured than virgin or regular olive oil, light olive oil is still 100 percent pure olive oil. It can be used for cooking and in salads and marinades when a rich, distinctive oil flavour is not desired.
Oregano
Related to marjoram, the dried leaves of oregano are available crumbled or ground. Used in a wide variety of pasta sauces and salad dressings.
Pesto
This is a classic basil sauce from Italy. It is made with fresh basil, pinenuts, Parmesan and olive oil and is sometimes also flavoured with red peppers or sun dried tomatoes. It is available fresh or bottled.
Pine nuts
Tiny cream coloured nuts, with a distinct tarry flavor. Pine nuts are the key components of the popular Italian Pesto Sauce.
Prosciutto
An Italian ham from the hind leg of the pig rubbed with salt and other dry seasonings and matured for eight to ten months.
Pugliese
Made with really good fruity olive oil, this is soft, yet chewy, olive oil bread with a thin crust. This bread is best eaten warm on the day of baking. On the next day it makes fine crostini, Italian open sandwiches made on thin slices of toast.
Sun dried tomatoes (pomodori secchi)
Wrinkled red dried tomatoes are available dry in packets or preserved in olive oil. They are brick red in colour and have a chewy texture. They can be eaten on their own as a snack, but for cooking they should be soaked in hot water until soft.
Sun dried tomato paste
This is similar to standard tomato puree, but is made from intensely flavoured sun dried tomatoes and olive oil. Although thick in texture, the flavour of sun dried tomato paste is sweet and mild compared with regular tomato puree.
Vialone Nana
This rice too is also used for making risotto. This has a plump grain and a firmer inner starch, so that risottos made from this rice tend to have a slightly more bite.
Virgin olive oil
Made from only the pulp and not the kernels of the highest quality olives. Virgin olive oil has a robust fruity flavour and a green gold colour. It adds a distinctive flavour to salad dressings and is used in dishes where strong flavoured oil is needed.

[vidhivictory]

Good Job!
Thanx for all the information:):)

[uglyman]

Can you post a recipe for Mirchee cake?