| 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 |
