COOKING TERMS
BAKE
To cook by dry heat, either covered or uncovered, in an oven or oven-type appliance.
BASTE
To moisten meat or other foods with pan drippings, fruit juice or a sauce. Prevents drying of food surface and adds flavour.
BEAT
To make a mixture smooth by introducing air with a brisk over and over motion using a spoon, or a rotary motion using an egg beater (whisk) or an electric beater.
BLANCH
To preheat in boiling water or steam. Helps loosen skins of fruits, vegetables or nuts. Also used to prepare food for canning, freezing or drying.
BLEND
To combine two or more ingredients thoroughly. Boil:
To heat a liquid until bubbles continuously break on the surface.
BRAISE
To cook slowly in a small amount of liquid in a covered pan.
BREAD
To coat with flour, then dip into slightly diluted beaten egg or milk, and finally coat with bread, cereal or cracker crumbs.
BROIL
To cook by direct heat, under a broiler or over hot coals.
CARAMELIZE
To melt sugar, slowly over low heat without burning, until it melts and becomes brown in colour.
CHOP
To cut food into small pieces with a knife.
CLARIFY
To make a liquid (stock, broth, butter) clear by skimming away or filtering out fat or other impurities.
COAT
To cover food evenly with flour, crumbs or batter.
CODDLE
To cook food slowly in water just below the boiling point.
COMPOTE
Fruit stewed or cooked in syrup, usually served as a dessert.
COOL
To let food stand at room temperature until it is no longer warm to the touch.
CREAM
To make a fat, such as butter, soft and smooth by beating with a spoon or mixer. Also to combine a fat with sugar until the mixture is light and fluffy.
CUBE
To cut a solid into cubes of about 1/2 inch or more.
CUT IN
To mix evenly a solid fat into dry ingredients (e.g. shortening and flour) by chopping with two knives or a pastry blender.
DICE
To cut a solid into cubes of 1/8 to 1/4 inch.
DREDGE
To cover or coat food with flour or a similar fine, dry substance.
DUST
To sprinkle lightly with flour or sugar.
FILLET
A piece of meat, poultry or fish without bones.
FLAKE
To break food into small pieces, usually with a fork.
FLUTE
To make decorative indentations around the edge of pastries, fruits or vegetables.
FOLD
To combine two ingredients. Using a spoon or rubber spatula, go down through the mixture on the far side of the bowl, bring the spoon across the bottom of the bowl and up the near side, turn the mixture over on the top. Turn bowl slightly and repeat until mixture is blended.
FRY
To cook in hot fat; pan-fry or saute in a small amount of fat, deep-fry in a deep layer of fat that covers the food.
GLAZE
To coat with a smooth mixture to give food a glossy appearance.
GRATE
To rub food against a grater to form small particles.
GRILL
To cook on a rack over hot coals or other direct heat.
GRIND
To reduce to particles in a grinder, blender or food processor.
JULIEANN
To cut meat, vegetables or fruit into long matchlike strips.
KNEAD
To manipulate with a pressing motion accompanied by folding and streching. For yeast bread: fold dough toward you, push dough away using the heel of your hand. Rotate 1/4 turn and repeat. For tea biscuits: Knead as per yeast bread, but for less time and with less vigour.
MARINATE
To let food stand in a seasoned sauce called a marinade to tenderize and increase flavour.
MINCE
To cut or chop into very small pieces, but smaller than diced.
MIX
To combine ingredients until evenly distributed.
PAN BROIL
To cook uncovered on a hot surface removing fat as it accumulates.
PARBOIL
To cook food in a boiling liquid until partially done. Cooking is usually completed by some other method.
PARE
To remove outer covering of a fruit or vegetable with a knife.
PEEL
To remove or slip off outer covering of fruit or vegetable.
POACH
To cook slowly in simmering liquid such as water or milk.
PUREE
To put food through a sieve, blender or food mill to produce a thick pulp or paste with juice.
REDUCE
To rapidly boil down the volume of a liquid to concentrate flavor.
ROAST
To cook meat in an uncovered pan by dry heat in an oven.
SAUTE'
To brown or cook in a small amount of fat (see fry).
SCALD
To heat milk to just below the boiling point, when tiny bubbles appear around the edge of the pan; to dip certain foods briefly into boiling water.
SCORE
To make shallow slits into the surface of a food in a diamond or rectangular pattern.
SEAR
To brown and seal surface of meat quickly with intense heat.
SHRED
To cut into long, thin strips with a knife or shredder.
SIMMER
To cook in liquid just below the boiling point; bubbles form slowly and burst before reaching surface.
SLIVER
To cut into long thin pieces with a knife; e.g. almonds or pimento.
STEAM
To cook in a covered container above boiling water.
STEEP
To let stand for a few minutes in water that has just been boiled to enhance flavor and color.
STEW
To simmer slowly in liquid deep enough to cover. Stir:
To mix ingredients in a circular motion until blended with uniform consistancy.
STIRFRY
To cook in a frypan or wok over high heat in a small amount of fat, tossing or stirring constantly.
TOAST
To brown with dry heat in an oven or toaster.
WHIP
To beat rapidly with a wire whisk, beater or mixer to incorporate air to lighten and increase volume.
