Cooking glossary



To reduce the thickness of pastry or dough by applying equal pressure, eg roll out the pastry and use to line a 20cm flan tin.

Rolling pin

A long, smooth cylindrical roller mainly used to roll out pastry. A variety of types are available: without handles, with integral handles or with handles that are attached to a central rod in the roller. Rolling pins are usually made from wood but can also be made from marble or plastic. A rolling pin can also be used to tenderise meat and to crush biscuits (in a plastic bag) to make crumbs.