| TERM | EXPLANATION |
| Acid | Vinegar, Lemon juice, Tamarind juice |
| Active dry yeast | Tiny dehydrated granules of yeast cells that are alive but dormant due to lack of moisture. |
| Aerate | To sift or sieve flours to incorporate air in them |
| Al Dente | Pasta or any food that is firm and not soft or overdone |
| Alkali | Bicarbonate of soda (baking soda) |
| Au Gratin (oh gra tan) | Having a browned or crusted top, often made by topping with bread crumbs, cheese and/or a rich sauce |
| Bacteria | Microscopic organisms, some of which can cause disease, including food – borne disease |
| Bain-Marie | A container of hot water used for keeping foods hot. |
| Bake | To cook foods by surrounding them with hot, dry air. |
| Baking Powder | A combination of Baking soda and acid such as cream of tartar and a moisture absorber like corn starch. When mixed with moisture it releases carbon-di- oxide and causes the cake to rise |
| Baking soda | Bicarbonate of soda that is used to leaven baked products. |
| Barbecue | To cook with dry heat created by the burning of hardwood or by the hot coals of this wood |
| Basmathi Rice | A variety of fragrant long grained rice with a fine texture and a |
| Batter | A mixture of flour and liquid such that it can be stirred, poured or dropped from a spoon |
| Beat | |
