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Culinary Arts Vocab

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bread
to coat food with fine bread crumbs, flour before cooking
garnish
to decorate a food or a dish
flour
to sprink food with syrup or jelly and then heat or chill
glaze
to coat a food with syrup or jelly then heat or chill
grease
to coat a utensil lightly with fat, oil, or butter to prevent sticking
drain
to remove excess water by using a strainer
drain
to remove excess water by using a strainer
knead
to press dough with the palms of your hand - to incorperate air
leavening agent
an ingredient that makes a product rise as yeast or baking powder
dissolve
to cause a dry substance to pass into a liquid
dice
to cut in very small pieces
cream
to make a mixture soft and smooth
core
to remove center seed section of fruit
cool
to let stand at food temperature until it doesn't feel warm
chop
to cut into small pieces
chill
to place in the refrigerator until cold
caramelize
to heat sugar or food containing sugars until a syrup of brown color and caramel flavor develops
brush
to spread the surface of food with butter, oil, egg, etc. using a pastry brush
fry
to cook in hot fat
bake or roast
to cook in the oven by dry heat
baste
to spoon pan drippings, water, or sauce over a food while roasting it
batter
a mixture of flour, liquids, and other ingredients thin enough to drop from a spoon
boil
to cook in liquid that is bubbling and steaming
braise
to cook in a small amount of water in a covered container
grate
to seperate the food into tiny pieces by rubbing in on a grater
whip
to beat vigorously
toss
to mix ingredients lightly without mashing or crushing
toast
to brown by direct heat
stir
to mix with a circular motion, using a spoon or a fork
stew
to cook slowly in a small quantity of a liquid to a long time
sterilize
to destroy microorganisms
steam
to cook food in a basket inside a covered pan with a small amount of boiling water
slice, shred, or julienne
to cut into thin pieces
skewer
to fasten meat with pins to hold desired shaped while cooking
simmer
to cook gently in liquid just below the boiling point
sift
to put dry ingredients through a strainer
season
to add salt, papper, or ingredients that make the food taste better
sear
to brown quickly with intense heat
score
to cut narrow grooves or gashes in food
roll
to flatten to desired thickness by using a rolling pin
reconstitute
to add water to a concentrated food to restore it to its natural state
preheat
to heat an oven to the desired temp before putting in food
pare or peel
to cut off the other covering
parboil
to cook in a liquid until partly cooked
panfry or saute
to cook in a small amount of hot fat
mix
to combine 2 or more ingredients
mince
to cut or chop into very fine pieces
melt
to change solid food to a liquid by heating
marinate
to allow food to stand in a sauce
level
to even off the measurement of an ingredient with a straight edge