Cooking vocab
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20 terms
Terms | Definitions |
|---|---|
 Sear | to burn or char the surface of |
| Mince | cut into small pieces |
| Aerate | expose to fresh air |
| Gratin | Foods with a browned or crusted top; often made by browning a food with a bread-crumb, cheese and/or sauce topping under a broiler or salamander |
| Parboil | To boil until partially cooked. |
| Sieve | an instrument with a meshed or perforated bottom, used for separating coarse from fine parts of loose matter |
| Dice | cut into cubes |
| Flambe | aflame; served in a flaming liquor |
| Fricassee | Pieces of chicken, lamb, or veal stewed in liquid and served in a sauce made from the same liquid |
| Infuse | undergo the process of infusion |
| Poach | to cook gently in a hot liquid below the boiling point |
| Simmer | to cook gently in a liquid just at or below the boiling point |
| Deglaze | to swirl or stir a liquid (usually wine or stock) in a pan to dissolve cooked food particles remaining on the bottom; the resulting mixture often becomes the base for a sauce |
| Braise | To brown and then cook the food, covered, in a small amount of liquid at a low temperature until tender. |
| Al Dente | of pasta cooked so as to be firm when eaten |
| Saute | to cook in a small amount of fat |
| Julienne | to cut into long, thin strips |
| Roux | a mixture of fat and flour heated and used as a basis for sauces |
| Macerate | make or become soft by soaking in water |
| Congeal | to change from liquid to solid, thicken; to make inflexible or rigid |
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