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Cooking Terms
Aerate
Also known as “sift.” The process of aeration means to pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air into the ingredient, such as flour, to make it lighter.
al dente
A term used to describe the finished texture of cooked pasta, risotto, and vegetables. The food should be slightly chewy but should not be soft, overdone, or have a hard center.
Baking Stone
Also known as a pizza stone. A baking stone is made from unglazed ceramic, clay, or stone tiles that allow for high temperatures and dry heat, which is necessary for crisp crusts when making breads and pizzas. A baking stone can be placed in the oven where it retains heat and makes an ideal surface for baking breads.
Baste
A term used to describe the process of spooning, brushing or pouring drippings or liquid over a food before or during cooking in order to prevent drying and to add flavor.
Blackened
A cooking technique where meat or fish is usually seasoned with a Cajun spice mixture and then cooked in a cast-iron skillet that has been heated to a high temperature. This technique gives the food an extra crispy crust and sears in the juices.
Blanch(ing)
The process of blanching means to briefly plunge food into boiling water and then into cold water to stop it from cooking. Blanching allows you to cook vegetables completely, then cool them quickly for use in dishes like salad, soup, stew, and pasta. Blanching is also used to loosen skins of fruits, vegetables and nuts.
Blend
The process of blending means to mix ingredients together thoroughly either by hand or by mixer.
Braise
The process of braising means to slow-cook tough cuts of meat, poultry and vegetables in a small amount of liquid in a covered pan. Braising may be done in a covered container in the oven, on the range, or in a covered steam kettle or fry pan.
Broil(ing)
Broiling is a high-heat method of cooking in which food is placed below the heat source. The speed at which the food cooks is based on how far away it is placed from the heat source. Broiling is most commonly done in the oven at a setting so only the top heating ring is active.
Brown
This process refers to quickly cooking food, usually over medium or high heat, in a little oil or fat just until it turns brown.
Butterfly
This process means to split food (usually meat, fish, or poultry) down the center without cutting the entire way through the meat. The two halves are then opened to resemble a butterfly.
Carmelize
This process means to melt either sugar or sugary foods by cooking slowly over low heat until the contents become browned. The finished product resembles a thick sauce.
Chop
This process of chopping means to cut food into irregular, medium-sized pieces.
Coat
The process of coating means to cover food completely with a glaze, sauce or icing.
Cream
This process of mixing together ingredients, such as butter and sugar, until light, fluffy, and thoroughly blended.
Cube
This process means to cut foods into small, straight-sided cubes. The size of the cube can range depending on the recipe. Larger cubes are often called chunks.
Dash
A measuring term used to describe a very small amount of seasoning added to food. In general, a dash can be considered to be somewhere between 1/16 and a scant 1/8 teaspoon.
Dice
This process means to cut food into cubes which are more or less even. The size of can range from ? to ½ inch dice, the most average size being ¼ inch.
Dissolve
This process means to stir a solid food and a liquid food together to form a mixture in which none of the solid remains. Heat is sometimes need to properly dissolve the mixture.
Dollop
This term refers to a large lump or portion of a food, such as a dollop of ice cream or a dollop of whipped cream.
Dot
This process means to cover the surface of a food with small amounts of butter before baking or broiling.
Double Boiler
This term refers to a specialized piece of kitchen equipment consisting of two fitted saucepans. The larger saucepan is partially filled with water brought to a simmer or boil. The inner saucepan uses this indirect heat to melt chocolate, cook custards and sauces, or even melt wax for candle making. This tool prevents scorching that can occur from direct heat.
Dredge
This process means to lightly coat food that is going to be fried with flour, breadcrumbs, or cornmeal. The coating helps to brown the food and provides a crunchy surface. Dredged foods need to be cooked immediately.
Drizzle
This process means to pour a thin stream of a liquid ingredient over a food without completely covering it.
Emulsify
This process refers to binding together two liquid ingredients that normally do not combine smoothly (such as water and fat). To do this, slowly add one ingredient to the other while mixing rapidly.
Fold
To fold means to use a rubber spatula or spoon to very gently combine two mixtures without beating or mixing in order to retain the product’s volume, keeping as much air in the mixture as possible.
Garnish
A garnish refers to a decorative edible accompaniment that is added to a finished dish entirely for eye appeal, such as a sprig of mint or parsley.
Grease
This process means to rub a thin layer of oil, shortening, butter or margarine, or to spray nonstick cooking spray on a dish or pan to prevent foods from sticking during cooking or baking.
Grate
When grating, a hard-textured food is rubbed against a grater (a tool with small, rough, sharp-edged holes) to reduce to fine particles.
Grill(ing)
This term refers to a high-heat cooking method done directly over live flames, giving foods a smoky or charred flavor.
Infuse
This process means to steep an aromatic ingredient in hot liquid until the flavor has been extracted and absorbed by the liquid. Teas are an example of infusions.
Julienne
This term refers to the process of cutting food into thin sticks which are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips.
Knead
This term refers to the process of working dough by mixing, stretching, and pulling. Kneading is most often used in the bread making process.
Marinate
This term refers to the process of soaking or let food stand in a seasoned liquid (known as the marinade) to add flavor and to tenderize food.
Mince
This process means to cut food into very small, irregularly shaped pieces, smaller than chopped or diced.
Non-Reactive Pan
This term refers to cookware made out of clay, copper, enamel, glass, plastic, or stainless steel. Stainless steel is the most common non-reactive cookware available.
Pinch
Also known as “dash,” this term refers to the amount of dry spice you can hold between your thumb and forefinger.
Purée
This term means to turn food into a smooth consistency, usually by using a blender or a food processor.
Reduce
This process means to cook liquid rapidly and uncovered. Reducing causes the water to evaporate, leaving a thicker and more intensely flavored liquid. It is often called for when making sauces and soups.
Sauté
This term refers to a cooking technique which means to cook a food quickly in oil and/or butter over high heat.
Scant
This term of measurement means lacking a small part of the whole; not quite up to full measure. In other words, one scant teaspoon means not quite a whole teaspoon but a little less.
Score
This term means to cut narrow gashes in the fast of meat to prevent the meat from curling when cooked.
Sear(ing)
This term refers to the browning (or caramelizing) of a food surface at high heat.
Season
This means to add flavor to foods (such as adding herbs and spices).
Shred
This means to use a knife or a shredder (a cutting tool with round, smooth, sharp-edged holes) to cut food into long, thin strands.
Shuck(ing)
This term means to remove a natural outer covering from food, such as shells from oysters or husks from corn.
Simmer
This term means to cook a food submerged in liquid just below a boil. A simmering liquid has bubbles floating slowly from the bottom to the surface.
Soften
This term means to set out cold food, such as a stick of butter or package of cream cheese, at room temperature until it softens.
Splash
This term refers to a dash of a liquid.
Steam
This term refers to a cooking process with steam, usually in a steamer or on a rack over boiling water. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.
Steep
This process means to soak herbs, spices, raisins, etc. in a hot liquid to intensify the flavors.
Strain
To pour a mixture through a strainer or a piece of cheesecloth. This removes any lumps or chunks of food and provides a clearer liquid.
Temper
This process means to slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredient from cooking or setting. The tempered mixture can then be added back to hot liquid for further cooking.
Unleavened
This term refers to any baked good that has no leavener, such as yeast, baking powder, or baking soda.
Zest
This term refers to the grated rind (outer colored portion) from citrus fruits. It is used in cooking because the rind holds flavorful oils of the fruit. When removing the skin from oranges or other citrus fruit, be sure to take only the thin outer zest or colored portion. The white pith will give your dish a bitter taste.
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