Confused about a culinary term?
Whether you want clarity on a cooking technique, recipe term or specific ingredient,
you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
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Glossary
Raclette
The name comes from the French word meaning ‘to scrape’.
This Swiss semi-hard cheese has a slightly rubbery texture with a sweet “peach” flavour which is stronger when melted.
Traditionally a half head of Raclette is placed in front of an open fire and melted.
The melted cheese is scraped off and served over new potatoes with gherkins and small white pickled onions.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
