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Cooking Terms
cooking terms
71
Culinary Art
Undergraduate 1
01/06/2010
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Term
Bake
 Definition
to cook covered or uncovered in an oven or oven-type appliance. For meats cooked uncovered, the term is called roasting.
Term
Baste
 Definition
To moisten foods during cooking with liquid sauce, pan drippings, or soup to add flavor and prevent drying.
Term
Beat
 Definition
To make a mixture smooth by the incorporation of air. This can be accomplished with a brisk whipping or stirring motion. The implement can be a spoon, food processor, or electric mixer.
Term
Blanch
 Definition
To precook in boiling water or steam to loosen skin, prepare foods for canning, or to inhibit enzymatic browning.
Term
Blend
 Definition
To thoroughly mix two or more ingredients together, until the texture is smooth and uniform.
Term
Boil
 Definition
To cook in liquid at a temperature until bubbles rise to the surface and break. A rolling boil is a rapid formation of bubbles throughout the liquid.
Term
Braise
 Definition
To cook slowly with a small amount of liquid in a tightly covered pan in the oven or on the range (stove) top. May also require searing the meat first.
Term
Bread
 Definition
To coat with bread or cracker crumbs before frying or baking.
Term
Brew
 Definition
To steep in water to extract flavor.
Term
Broil
 Definition
To cook with direct heat. This can be done under a broiler or over coals.
Term
Candied
 Definition
To cook in sugar or syrup. A form or preserving Also coating with a layer of sugar.
Term
Carmelize
 Definition
To melt sugar slowly over low heat in a heavy pan until it becomes brown in color.
Term
Chill
 Definition
To place in refrigerator or on ice in order to reduce temperature.
Term
Chop
 Definition
To cut into pieces slightly larger than a large pea. This can be accomplished with a knife, chopper, processor, or blender.
Term
Combine
 Definition
To mix ingredients together.
Term
Cool
 Definition
To remove from heat and let stand at room temperature.
Term
Cream
 Definition
To beat with a spoon or mixer until mixture is soft and smooth. When applied to shortening and sugar, until light and fluffy (the consistency of beaten cream).
Term
Cut
 Definition
To divide foods with a knife or scissors. May also mean incorporation of fat into dry ingredients with the least amount of blending. The fat then remains in small particles.
Term
Cut in
 Definition
To mix shortening with dry ingredients using a pastry blender or two knives moving against each other.
Term
Dice
 Definition
To cut foods into small cubes of uniform size and shape.
Term
Disinfecting
 Definition
To kill most (but not all) microorganisms.
Term
Dissolve
 Definition
To disperse a substance in a liquid to form a solution.
Term
Flake
 Definition
To break lightly into small pieces.
Term
Fold
 Definition
To mix foods without releasing the air bubbles. Accomplished by using a spatula to cut through mixture, gently scraping bottom of bowl, then gently carrying added ingredient over the top, near the surface. Bowl must be turned frequently in order to insure equal distribution.
Term
Fry
 Definition
To cook in fat. Deep fry- To cook in fat. The fat completely covers the food while cooking.
Term
Pan fry
 Definition
To fry in a small amount of fat.
Term
Garnish
 Definition
To decorate with small piece of colorful foods such as peppers, pimento, orange, carrot, lemon.
Term
Glaze
 Definition
To coat with a sugar solution that has been cooked to the crack stage.
Term
Grate
 Definition
To reduce to small particles by rubbing against an object with is rough and indented.
Term
Grill
 Definition
To cook by direct heat on a grid iron.
Term
Julienne
 Definition
Match-like strips of vegetables, fruits, meats.
Term
Knead
 Definition
To work the dough with the heel of the hand in a pressing, folding motion.
Term
Lard
 Definition
Animal fat. May also mean to add strips of fat to lean meat or fish before cooking.
Term
Leaven
 Definition
To cause foods to rise by adding an agent such as baking powder, yeast or soda.
Term
Marinate
 Definition
To allow foods to absorb liquid in order to tenderize or flavor it.
Term
Mask
 Definition
To completely cover a food with a sauce, jelly or marinade.
Term
Mince
 Definition
To chop foods in very small pieces.
Term
Mix
 Definition
To combine ingredients until evenly distributed.
Term
Mold
 Definition
The process of putting a liquified food into a mold. When the liquid is cooled, it will retain the shape of the mold.
Term
Pan-broil
 Definition
To cook meat over a hot surface, pouring off fat as it accumulates.
Term
Pan-fry
 Definition
See fry
Term
Parboil
 Definition
To boil raw food until it is partially cooked.
Term
Parch
 Definition
To brown food using dry heat. Usually applied to grains.
Term
Pare
 Definition
To cut off outside covering.
Term
Pasteurize
 Definition
To preserve liquids by heating, to destroy some microorganisms, and arrest fermentation.
Term
Peel
 Definition
To remove outer covering of fruits and vegetables.
Term
Pit
 Definition
To remove seed.
Term
Poach
 Definition
To cook slowly in hot liquid to cover, while holding its shape.
Term
Precook
 Definition
To cook foods partially or completely before final cooking or re-heating.
Term
Puree
 Definition
To create a paste or thick liquid suspension. May be accomplished with a blender or processor.
Term
Render
 Definition
To free fat from its connective tissue by heating until it melts or separates.
Term
Roast
 Definition
To cook with dry heat, usually in an oven.
Term
Roux
 Definition
A mixture of flour and fat that is cooked, sometimes browned, thickens soups & sauces.
Term
Saute
 Definition
To cook in a small amount of fat, by shifting the food from side to side of the pan.
Term
Scald
 Definition
To cook just below boiling until tiny bubbles form around the edge of the pan.
Term
Score
 Definition
To cut lightly so as to mark with lines.
Term
Sear
 Definition
To brown quickly with intense heat on the surface of the meat.
Term
Shred
 Definition
To rub on a shredder to form long narrow pieces.
Term
Sift
 Definition
To put one or more dry ingredients through a sieve or sifter.
Term
Simmer
 Definition
To cook in liquid over low heat at a temperature of 185-210 degrees F. The bubbles form at a slow rate and burst before reaching the surface. The liquid is practically motionless.
Term
Skewer
 Definition
To pierce or fasten meat or vegetables to a metal or wood skewer.
Term
Soft peaks
 Definition
To beat egg whites or whipping cream until the peak tip when lifted, curls over.
Term
Steam
 Definition
To cook in steam with or without pressure. A small amount of water is usually used. Food is usually suspended in the steam in a steamer.
Term
Steep
 Definition
To extract color or flavor from a substance.
Term
Sterilize
 Definition
To destroy all microorganisms. Not to be confused with disinfecting or pasteurizing.
Term
Stew
 Definition
To simmer in a small amount of liquid.
Term
Stiff peaks
 Definition
To beat egg whites until the peaks stand straight up when lifted. Whites should be moist and glossy, not dry.
Term
Stir
 Definition
To mix ingredients in a circular motion until well blended.
Term
Toss
 Definition
To mix ingredients lightly
Term
Truss
 Definition
To secure fowl or other meats with skewers or cooking thread to hold its shape during cooking.
Term
Whip
 Definition
To beat rapidly. Done in order to incorporate air and produce expansion usually in egg whites or creams.
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