Cooking Terms

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Cooking Terms

  1. Au Gratin: Topped with crumbs and/or cheese and browned under the broiler.
  2. woman cutting vegetablesBake:
  3. Baste: Moisten food with pan juices, marinades, or other liquid to add flavor and prevent drying.
  4. Beat: Rapidly combine ingredients with an electric mixer, spoon, or wire whisk.
  5. Blend: Combine ingredients until just mixed. Avoid over-mixing.
  6. Boil:
  7. Blanch: Immerse in rapidly boiling water and allow to cook slightly.
  8. Braise:
  9. Bread:
  10. Broil:
  11. Candy:
  12. Caramelize:
  13. Chop:
  14. Combine:
  15. Cream: Soften butter (or another fat) at room temperature by beating it. Butter and sugar are often creamed together, making a smooth, soft paste.
  16. Crimp: To seal the edges of a pie or other pastry by pinching dough together at intervals with your fingers or the tines of a fork.
  17. Cube:
  18. Cut in:
  19. Degrease: Remove fat from the surface of stews, stocks, or soups either with a separator or by chilling until fat hardens on the surface.
  20. Dice:
  21. Dredge: Coat lightly with flour, cornmeal, or other breading.
  22. Fold: To mix delicate ingredients, such as whipped cream or beaten egg whites, into another substance gently, without releasing air bubbles. Use a spatula to bring part of the mixture at the bottom of the bowl to the top. Repeat the process while slowly rotating the bowl until the ingredients are fully blended. This process generally helps keep batters light.
  23. Fricassee:
  24. French fry:
  25. Fry:
  26. Garnish:
  27. Glaze: To cover with a glossy coating.
  28. Grate:
  29. Grill:
  30. Grind:
  31. Julienne: To cut cheese, vegetables, or fruits into long and thin slivers.
  32. Knead: To work dough, usually using the hands. Dough is pressed with the heels of the hands, while stretching it out, then folded over itself.
  33. Level:
  34. Marinate: Immerse meat or other food in a liquid mixture in order to tenderize or add flavor.
  35. Melt:
  36. Meunière: Fish or other food prepared by dredging in flour and sautéing in butter.
  37. Mince: To chop into very fine pieces. Often used for herbs or garlic.
  38. Mix:
  39. Pan broil:
  40. Pan fry:
  41. Parboil: To boil until partially cooked. Final cooking in a seasoned sauce generally follows parboiling.
  42. Pare or peel: To remove the outermost skin of a fruit or vegetable (usually with peaches, pears, potatoes, carrots, and onions).
  43. Poach: To cook gently in a hot liquid kept just below its boiling point (e.g. breaking and gently dropping eggs into hot water or milk) .
  44. Purèe: To process foods into a smooth mixture using a blender, food processor, food mill, or sieve.
  45. Refresh: Run cold water over a food that you have parboiled to stop the cooking process quickly.
  46. Roast:
  47. Roll: flatten dough with a rolling pin
  48. Sautè: Cook and/or brown food in a small quantity of hot oil, butter or shortening. Often done with onions, mushrooms, peppers and other delicate and or chopped vegetables.
  49. Scald: To heat just below the boiling point, when tiny bubbles appear at the edge of the pan. Often done with milk.
  50. Scallop:
  51. Score: Cut slits partway through the outer surface of foods.
  52. Sear:
  53. Shortening:
  54. Shred:
  55. Sift:
  56. Simmer: Cooking in liquid just below the boiling point. The surface of the liquid should barely move, broken occasionally by slowly rising bubbles. Soups and sauces are usually simmered to blend flavors.
  57. Slice:
  58. Steam:
  59. Steep: Allow food to stand in a hot liquid in order to enhance or extract flavors, colors, or other qualities. Examples include tea in hot water and poached fruit in sugar syrup.
  60. Sterilize:
  61. Stew:
  62. Stir:
  63. Stir-Fry: To cook meats and/or vegetables in a small amount of oil in a wok or skillet over high heat with a constant stirring motion.
  64. Toast:
  65. Whip: Beat ingredients rapidly to incorporate air and produce expansion, as with egg whites for meringue or angel food cakes or heavy cream for garnish on desserts.

Kitchen knives

  • chef’s knife
  • paring knife