|Word / Phrase||Definition|
|Bake Blind||Baking a pastry case without a filling so that it becomes light and crisp|
|Blanch||To dip food into boiling water or very hot fat to cook them briefly.|
|Lardons||Small cubes of bacon, lean or fatty, smoked or unsmoked, useful to add flavour to stews or fry up and add to a salad!|
|Marinade||Used to tenderise and flavour meat, the process of soaking meats in a seasoned liquid before cooking.|
|Glaze||A coating of a glossy, often sweet, sometimes savoury, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes.|
|Baking soda||Sodium bicarbonate, referred to as “baking soda” is primarily used in cooking (baking), as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, and other baked and fried foods|
|Rigatoni||Rigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved.|
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