Cooking Terms

To cook uncovered by dry heat, usually in an oven or oven-like appliance.

To moisten foods with pan drippings or sauces during cooking to add flavor and prevent drying.

A mixture with flour and liquid that is thin enough to pour.

To mix rapidly in order to make a mixture smooth and light by incorporating air.

To cook food slightly in rapidly boiling water. Usually followed by dipping in cold water to stop the cooking process.

To gently mix two or more ingredients thoroughly.

To heat a liquid over high heat until bubbles rise and break continually on the surface.

To cook meat or poultry slowly with a small amount of liquid in a covered pot.

To cook food under direct heat, usually on a rack.

To cook a fruit or vegetable slowly until it becomes brown and sweet. Also to cook sugar, or cook a food (like nuts) in sugar, slowly until it turns brown and sweet.

To cut food into small pieces.

To make a fat (like butter) soft and smooth by beating with a spoon or mixer. Also to cream together a soft fat with another food (like creaming together butter and sugar).

Cut food into small cubes about ½” on all sides.

To preserve meat or fish by drying, salting, or smoking.

To cut food into small pieces about ¼” on all sides.

To combine a dry ingredient into a liquid over heat.

To remove all liquid using a colander, strainer, or by holding the lid or a plate against the food while tilting the container.

To combine ingredients by using a gentle circular motion to cut down into the mixture, slide across the bottom of the bowl to bring some of the mixture up and over the surface.

To cook in hot fat. Pan-fry in a small amount of fat over medium heat. Deep-fry in hot fat deep enough for the food to float.

To decorate with a small amount of food that enhances the appearance and flavor of the dish.

To scrape food against the holes of a grater (or chop in a blender or food processor) to make fine, medium, or coarse particles.

To lightly coat with oil or fat to keep food from sticking to the pan when cooking or baking.

To cut vegetables, fruit, or cheese into thin strips.

To press, fold and stretch dough until it is smooth usually done by pressing the heels of the hands.

To soak food in a liquid (called a marinade) to tenderize or add flavor.

To squash food with a fork, spoon, or masher to make it smooth.

To cut or chop food into tiny pieces.

To boil until partially cooked. Usually followed by final cooking in a seasoned sauce.

To remove the outer covering of foods by trimming away with a knife or vegetable peeler.

A tiny amount of flavoring added to a dish -- the amount you can hold between your thumb and forefinger.

To remove the pit or seed from a fruit.

To soak dried fruit in liquid until they swell.

To turn oven on ahead of time so it is ready when needed (usually takes 5-10 minutes).

To cook food over low heat in a small amount of hot, simmering liquid.

To mash foods until perfectly smooth by hand or in a blender or food processer.

To boil liquid off to reduce the volume.

To cook by dry heat in an oven (usually refers to meat).

To cook or brown food quickly in a little hot fat (oil or butter).

To bring liquid to a temperature just below the boiling point.

To brown very quickly over high heat to develop flavor and improve appearance.

To cut or tear into long, narrow pieces.

To put dry ingredients through a sifter or strainer to remove lumps or add air.

To cook liquid over low heat at just below the boiling point so tiny bubbles form slowly.

To remove fat or scum from the surface of a liquid.

To cut food into thin pieces.

To cook food on a rack or in a colander in a covered pan over a small amount of boiling water.

To cook food over low heat in a large amount of simmering liquid for a long time.

To quickly cook small pieces of food over high heat while constantly stirring until it is crisp-tender.

To change from frozen to liquid slowly.

To mix foods lightly with a lifting motion using forks or spoons.

To beat rapidly to mix in air and make food light and fluffy. Usually used for egg whites or heavy cream.