Common Cooking Terms

Created by hundmutti Teacher

30 terms · This is a list of common cooking and baking terms

whip

to beat food lightly and rapidly in order to incorporate air into the mixture and to increase its volume

baste

to moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying

chill

to cool a food to below room temperature in the refrigerator or freezer or over ice

snip

to cut food, often fresh herbs or dried fruit, with kitchen shears into very small, uniform pieces using short quick strokes

cube

to cut into uniform pieces, usually a half inch on all sides

butterfly

to split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly. This exposes more of the food's surface to allow for quicker and more even cooking.

cut in

to work a solid fat such as shortening, margarine, or butter into dry ingredients, with a pastry blender or with two butter knives

blanch

to partially cook fruits, vegetables, or nuts in boiling water or steam; to immerse fruits or nuts in boiling water to remove skins or make them easy to peel

al dente

"to the tooth," a term to indicate that pasta is cooked just enough to keep a firm texture

marinade

a liquid in which food is allowed to stand in order to flavor or tenderize it

marinate

to place food in a liquid for the purpose of flavoring or tenderizing it

dash

a measure equal to 1/16 teaspoon

mince

to chop food into tiny irregular pieces

preheat

to heat an oven or utensil to a temperature before using it

dice

to cut food into uniform pieces, usually 1/8 to 1/4 inch on all sides

steam

to cook food in the vapor given off by boiling water

stew

to cook food in a liquid for a long time until tender, usually in a covered pot or slow cooker; also the name of the food prepared this way

knead

to work dough with the heels of the hands in a pressing and folding motion until it becomes smooth and elastic

pare

to cut the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler

garnish

to add visual appeal to a finished dish

score

to cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern

julienne

to cut food into thin match-like sticks about two inches long

coat

to evenly cover food with crumbs, flour, or a batter, or to dip food first into slightly beaten egg or milk and then cover with other coating as indicated in the recipe

sear

to brown a food, usually meat, quickly, on all sides using high heat to seal in the juices

marble

to gently swirl one food into another, usually done with light and dark batters for cakes and cookies

simmer

to cook food in a liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface

pan-broil

to cook, uncovered, on a hot surface, usually a skillet; pouring off the fat as it accumulates

pan-fry

to cook or fry on the top of the range in a hot, uncovered skillet with little or no fat

glace

to coat with a thin sugar syrup cooked to the cracked stage

fork-tender

a degree of doneness for cooked vegetables and meats; you should feel just a slight resistance when piercing food with a fork

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