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 |
Leave a Reply