Scalloped Turnips and Rutabaga -contains a bechamel tutorial.

Helpful articles related to the cooking term Bechamel: Since this sauce can be altered for so many recipes, it’s a great technique for new cooks to master. It’s very similar to roast, but generally refers to bread, pastries, vegetables, and fish.īatter – a semiliquid mixture used while making cakes or bread OR for coating an object to be deep-fried.īechamel – a white sauce made by thickening milk with a roux. The usual suspects are onions, celery, and carrots (these three are often called mirepoix), bell peppers (in Cajun or Creole cooking, mirepoix uses bell peppers and is called trinity), garlic, leeks, shallots, and other peppers.Īu Gratin – (or all rotten, in my house) is usually a vegetable dish like potatoes or turnips with a browned or crusted top, usually with cheese, bread crumbs, and a rich sauce.īake – to cook foods by surrounding with hot, dry air as in an oven. These vegetables are usually sweated or sauteed to draw out the flavor before the recipe continues. Al dente generally implies firm but not mushy.Īromatic Vegetables – A general term for vegetables often used as a flavor base in some dishes. Cooking Terms – A to ZĪl Dente – this term is used with pasta and some vegetables.

The Home Ec 101 glossary of cooking terms takes the guessing out of cooking and includes commonly used words and phrases that you will find in recipes.

Define dredge cooking