Common Cooking Terms
| baste | to brush on or spoon a liquid over food to keep it moist during cooking |
| blanch | to dip in boiling water, then in cold water, in order to cook food partially or in order to remove its skin or peel |
| blend | to combine ingredients of different textures by mixing gently |
| braise | to brown in fat, then add a small amount of liquid, cover, and cook slowly on stove or in oven |
| broil | to cook over or under direct heat |
| crisp | to soak vegetables in cold water until firm or to heat foods until crisp |
| cut in | to blend ingredients (eg. flour and shortening) by using 2 knives or a pastry blender |
| dredge | to coat food with flour or crumbs |
| fillet | to remove bones from meat or fish |
| fold | to combine ingredients with a gentle folding motion |
| julienne | to cut into long, thin strips |
| marinate | to soak food in a liquid to add flavor or to tenderize it |
| mince | to cut into very fine pieces |
| parboil | to boil in water until partially cooked |
| pare | to remove the skin or to peel |
| poach | to cook in a hot liquid just below the boiling point |
| purée | to put food through a coarse sieve to make a paste or thick liquid from it |
| sauté | to fry in a small amount of fat |
| scald | to heat a liquid until hot, but not boiling |
| skim | to remove the fat that rises to the surface of soup, stew, or gravy by using a spoon or a bulb baster |
| steam | to cook food by placing it in a covered, sieve-like container over boiling water |
| steep | to let stand in a hot liquid that is just below boiling temperature |
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