Pasta

Glaze
Glaze
Glaze To glaze in cooking terms is to coat the finished dish with a layer of glossy, often sweet, sometimes
Grating
Grating
Grate To Grate is the process of transforming firm food items into smaller finer pieces by rubbing the item against
Greasing
Greasing
Grease Greasing is the application of fat to a cake tin or maybe a baking tray to eliminate the food
Kneading
Kneading
Knead To fold and stretch dough into a soft, uniform texture to create structure and strength in the dough. Kneading
Italian Caprese Salad
Italian Caprese Salad
Insalata Italian for Salad
Jambalaya
Jambalaya
Jambalaya Creole rice dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
Minced Mead
Minced Mead
Mince cut up or grind food, (especially meat) into very small pieces, typically in a machine with revolving blades
Marinate
Marinate
Marinate To soak food in a marinade that will impart the flavour from the marinade into the food before cooking.
Marinade
Marinade
Marinade A Marinade is a liquid made up to Marinate food.It can be either acidic (which would be made up
Macerate
Macerate
Macerate To macerate is to soften food using a liquid. Raw, dried or preserved fruit or vegetables are soaked in