Upgrade to remove ads
Only $2.99/month

Common Cooking Terms

Terms in this set (42)

Roast
Cook by dry heat, uncovered in an oven
Carmelize
To heat sugar until it liquefies and becomes a syrup.
Steep
Cover with boiling water and let stand to extract flavor and color
Grill
Cook over coals or direct dry heat
Blanch
Immerse in boiling water, then immediately remove to ice water to stop the cooking process
Cut-in
Mix solid fat into flour mixture by cutting the fat into smaller and smaller pieces using a pastry blender or two knives
Grease
To rub fat (usually butter) or oil on the surface of a cooking utensil or on a food itself.
Glaze
To coat foods with mixtures such as jellies or sauces.
Bake
Cook in an oven covered or uncovered - 350 degrees is a common temperature
Garnish
Decorate with an edible decoration
Mince
Cut into very small pieces - 1/8 inch
Sift
Put dry ingredients through a wire mesh to incorporate air
Julienne
Cut into long thin strips 1/8 inch square, 2 inches long.
Dice
Cut into very small cubes - 1/4 inch
Chop
Cut into small pieces
Poach
Cook gently in a hot liquid just below the boiling point
Shred
Tear or cut into thin pieces of strips - using a knife or food processor
Whip
Beat rapidly with a whisk, rotary beater, or electric mixer, to incorporate lots of air
Marinate
Soak in a seasoned liquid which normally contains an acid
Saute
To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown food.
Slice
Cut into flat pieces
Braise
To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender.
Barbecue
Cook slowly over coals or in the oven, basting with a seasoned liquid (cook with gray coals & have room temperature meat)
Cube
Cut into small cubes - 1/4 in or 1/2 inches
Grind
Cut up by putting into a food chopper or grinder
Puree
Mash a solid into a finely blended smooth liquid
Boil
Cook in liquid which is heated to the point of having bubbles rising constantly and breaking the surface
Stir
Combine with a circular motion - a figure "8" motion is most effective (use a wooden spoon)
Scald
Eat just below boiling point, or dip food briefly into boiling water
Steam
Cook over rising vapor from boiling water
Grate
Rub food over a fine or rough cutting surface to obtain fine particles
Brown
To turn the surface of a food brown by placing it under a broiler or quickly cooking it over high heat (typically meats, occasionally sauces)
Broil
Cook under coals or direct dry heat
Baste
To spoon or brush a liquid over food as it cooks
Knead
Work dough by folding, pressing, and turning, usually with hands - Smooths - Develops gluten
Simmer
Cook in liquid just below the boiling point - small bubbles DO NOT break the surface
Stew
Cook slowly, in liquid, for a long time
Cream
To beat ingredients, usually a sugar and a fat, until smooth and fluffy
Beat
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.
Dissolve
Mix a solute into a liquid until it disappears
Pare
Cut away the skin on fruit or vegetables
Fold
To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using a over-and-under motion.
YOU MIGHT ALSO LIKE...