Cooking And Food Terms

AL DENTÉ - Describes foods, especially pasta, cooked only until soft enough to eat, but not overdone. The Italian translation is "to the teeth."

ADJUST SEASONING - To taste the dish before serving to determine the need for salt, pepper, herbs or other seasoning.

BLACKEN - A method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides.

BLANCH - Blanching is a process in which food is briefly plunged in boiling water for a moment then immediately transferred to ice water to stop the cooking process. Blanching tomatoes for few seconds will make it easier to peel.

BRAISE - Braising involves cooking a food in a little fat to brown usually on stove top then covering and cooking slowly until done. This is particularly suited to less tender cuts of meat.

BROIL - To cook food directly under or over heat source usually in the oven under the top broiling element or on the grill.

BROWN - To cook food quickly at a moderately high heat to brown the surface. May be done on the stove top or with a broiler.

BUTTERFLY - To cut a food down the center but not quite through leaving both halves attached. The food is then spread to resemble a butterfly.

CHUNKS - Usually bite-size pieces, about an inch thick or larger.

CLARIFIED BUTTER - Unsalted butter which has been melted and skimmed of milk solids.

CUBE - To cut into cubes about 1/2 to an inch. Cube may also mean to tenderize meat with a tenderizing mallet or utensil which makes "cube" imprints.

CURE - To preserve food usually meat or a fish by pickling, smoking, drying, salting or string in brine.

CUT IN - To incorporate solid fat into dry ingredients using a pastry blender or knives.

DASH - Less than 1/8 teaspoon.

DEEP-FAT FRY - To cook in hot fat which is deep enough to completely cover the food.

DEGLAZE - To add liquid to a pan in which meat or other food was cooked. The liquid which are usually broth or wine is heated to loosen the browned bits left in the pan, and is often used as a base for sauce or gravy.

DEGREASE - To remove melted fat from the surface of liquid usually by skimming with a spoon or refrigerating to solidify the fat or by using a cup or pitcher designed to separate the fat from the liquid.

DEHYDRATE - To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator.

DEVEIN - To remove the vein from the back of a shrimp or to remove the interior ribs from peppers.

DICE - To cut food into smaller cubes about 1/8 to 3/4 inch in size.

DOLLOP - A spoonful of soft food such as mashed potatoes or whipped cream. It may also mean a dash or splash of soda water, water or other liquid if referring to liquid.

DOT - To scatter bits of an ingredient evenly over the surface of another food.

DOUGH - A mixture of flour liquid and other ingredients. Dough is too thick to pour but thick enough to roll out or work with hands.

DREDGE - To coat food with a dry mixture (usually seasoned flour or bread crumbs), either by sprinkling, rolling or shaking the food in a bag with flour or other ingredients.

DRIPPINGS - The juices or liquefied fats left in a pan after cooking meat or other food.

DRIZZLE - To pour a thin mixture such as melted butter or thin icing over food in a very fine stream.

DUMPLING - Large or small amounts of dough usually dropped into a liquid mixture such as broth, stew or fruit. It can also be a fruit or a fruit mixture encased in sweet dough and baked.

EGG WASH - Egg yolk or white mixed with a small amount of water or any liquid then brished over baked goods to give color and sheen.

EN CROUTE - Food baked in a crust.

EXTRACT - Concentrated flavors from various foods usually derived from distillation or evaporation. Extracts are also called essences, may be solid or liquid.

FILLET - A boneless piece of meat or fish.

FLAKE - To use a fork or other utensil to break off pieces or layers of food.

FLANK STEAK - A long fibrous cut of beef which comes from an animal's lower hindpart. Flank steak is usually tenderized by marinating then boiled or grilled and cut thinly across the grain.

FLOUR - To lightly sprinkle or coat with flour.

FLUTE - To press a scalloped or decorative design into the edge of a pie crust.

FOLD - To incorporate a light mixture with a heavy mixture such as beaten egg whites into batter or custard. The lighter mixture is placed on the heavier mixture and a spatula is used to gently cut down and through the lighter mixture of the bottom of the bowl then up again.
This procedure gently turns the mixtures over on top of each other and is repeated until the two mixtures are combined.

FRENCH FRY - To deep-fry food such as strips of potatoes.

FRICASSEE - To cook or stew pieces of sauteed meat in a sauce, usually with vegetables. Wine is often used as a flavoring.

FRIZZLE - To fry thin slices of meat or other food until the edges curl.

FROST - To apply sugar frosting, glaze or icing to fruit, cake or other food.

FRY - To cook food in fat over moderate to high heat.

GARNISH - To decorate food or the dish on which food is served.

GLAZE - A thin glossy coating applied to the surface of a food. A glaze may also add flavor.

GRATIN DISH - A shallow baking dish or pan, usually round or oval in shape.

GREASE - To spread fat or non stick cooking spray on a cooking utensil or pan to prevent food from sticking. To grease and flour means to grease the pan then dust with flour. The flour is sprinkled into the greased pan then the pan is shaken ti distribute evenly before inverting to removed the excess flour.

GRILL - To cook on a rack directly over a hot coals or other heat source.

GRIND - To reduce food to small particles as in ground coffee, ground beef or ground spices. A variety of instruments may be used, including mortar and pestle, meat grinder, pepper mills and food processor.

HALF AND HALF - A mixture of half cream and half milk. The fat content is between 10 and 12 percent.

INFUSE - To immerse tea, herbs or other flavoring ingredients in a hot liquid in order to extract the flavor.

JELL - To congeal often with the addition of gelatin.

JIGGER - A liquid measure equal to 1-1/2 fluid ounces.

JULIENNE - To cut food into thin matchsticks strips. Julienne strips are usually about 1/8 inch thick but the length varies.

KNEAD - A technique used to mix and work dough, usually using the hands. Dough is pressed with the heels of the hands while stretching it out then folded over itself.

LARD - Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor.

LEAVENER - An ingredient or agent used to lighten the texture an increase volume in baked goods. Baking powder, baking soda and yeast are some of the well known leaveners.

LIQUEUR - Sweet alcoholic drink usually served after a meal. Liqueurs are usually flavored with aromatic ingredients such as nuts, fruits, flowers or spices and are frequently used in baked desserts and dessert sauces.

MARINATE - To let food soak in a seasoned liquid in order to flavor and tenderize.

MASH - To crush a food until smooth and evenly textured.

MEDALLION - A small, round cat of meat, usually pork, veal or beef.

MELT- Heating a food until it becomes liquid. (shortening, butter, chocolate, etc)

MINCE - To chop food into small pieces about 1/8 inch or less.

MIX - To blend ingredients.

MOLD - To form a food into a shape by hand or by placing or pouring into a decorative container (mold) then refrigerating or cooking until firm enough to hold its shape.

MOUSSE - A sweet or savory dish made with egg whites or whipped cream to give the light airy texture.

MULL - To flavor a beverage, such as cider or wine by heating it with spices or other flavorings.

PARBOIL - To boil a food briefly until partially done. A food might be parboiled before adding it to faster-cooking ingredients to ensure all ingredients are evenly cooked.

PARE - To cut the skin from a food usually with a short knife called a paring knife.

PASTEURIZE - To kill bacteria by heating liquids to moderately high temperatures only briefly. French scientist Louis Pasteur discovered the solution while he was researching the cause of beer and wine spoilage.

PASTRY BAG - A cone-shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may be fitted with a decorator tip. It has a variety of uses, including decorating cakes and cookies, forming pastries or piping decorative edging. Bags may be made of cloth, plastic or other materials.

PASTRY BLENDER - A kitchen utensil with several u-shaped wires attached to a handle. It's used to cut solid fat like shortening or butter into flour and other dry ingredients in order to evenly distribute the fat particles.

PASTRY BRUSH - A brush used to apply glaze or egg wash to breads and pastries or other baked goods either before or after baking.

PASTRY WHEEL - A utensil with a cutting wheel attached to a handle. It's used to mark and cut rolled-out dough, and may have a plain or decorative edge.

PIPE - To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging.

PIQUANT - A term which generally means tangy flavor.

PIT - To remove the seed or stone of a fruit or berry.

POACH - To cook in liquid at or just below the boiling point. For eggs, meat or fish the liquid is usually water or seasoned stock; fruit is generally poached in a sugar syrup.

PREHEAT - To allow the oven or pan to get to a specified temperature before adding the food to be cooked.

PRESERVE - To prepare foods for long storage. Some ways to preserve foods are drying, freezing, canning, pickling, curing and smoking.

PRICK - To make a small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked.

PULVERIZE - To reduce to a powder or dust by pounding, crushing or grounding.

PUREE - To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food.

REDUCE - To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.

RENDER - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.

ROAST - To cook food in an open pan in the oven with no added liquid.

ROLLING BOIL - A very fast boil that doesn't slow when stirred.

SAUTÉ - To cook quickly in a pan on top of the stove until the food is browned.

SCORE - To cut shallow slashes into ham or other food, to allow excess fat to drain, or to help tenderize.

SEAR - To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.

SHRED - To cut food into narrow strips. A grater or food processor may be used to shred.

SIFT - To pass dry ingredients through a mesh sifter. Incorporates air which makes food lighter.

SIMMER - To cook liquid at about 185° or just below boil. Tiny bubbles just beginning to break the surface.

SKIM - To remove a substance from the surface of a liquid.

SLIVER - To cut a food into thin strips or pieces.

STEEP - To soak, in order to extract flavor of soften.

STRAIN - To pour liquid through a strainer or colander to remove solid particles.

THICKEN - To make liquid more thick by reducing or adding roux, starch, or eggs.

THIN - To dilute a mixture by adding more liquid.

TRUSS - To hold food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.

WATERBATH - To place a container of food in a large pan of warm water, which surrounds the food with heat.

WHIP - To beat ingredients with a whisk or other utensil, which incorporates air into a mixture and changes the texture.

Different Cusines

Cuisine is a specific cooking traditions and practices or culture. Often named after the region or place where the said culture are present. Primarily influenced by the ingredients that are available locally or through trade. It reflects the cultural diversity of countries regions and their various history. Religious food laws can also exercise a strong influence on different cuisines.

All country has its own special cuisine that differs from other. That different cuisines stands for the country's very own traditions and custom as well as the the types and taste of foods that its people love.

Traditional cuisine is a coherent tradition of food preparation that develops from the everyday lives and kitchens of people through an extended period of time in a particular region of a country, or a specific country, having their own unique and famous distinctions makes it their own cuisine.

Herbs and Spices

Herbs and Spices Tips

In contrast to herbs, spices are nearly always dried and are mostly ground before using. Pre-ground spices lose their potency quickly, so they should be stored in airtight containers in a cool, dark place and be replaced around every six months. Whole spices retain their flavor longer for up to five years and can be used as is or quickly ground with mortar and pestle or an inexpensive coffee grinder that will only be used for your spices to avoid the coffee flavor.

Another way to get the best flavor from your spices is to "toast" them in a dry skillet over low heat,
stirring constantly until they start to release their aromas. Even ground spices can perk up a bit after a quick toast in a dry skillet, but the ones that are to old and fade are beyond repair.

Fresh Seasonings

• In recipes, cut salt in half and add more fresh herbs and spices.
• Add sage, bay leaf and garlic at the beginning of the cooking process as they have a strong flavor. Herbs with more subtle aroma such as basil, parsley and fennel are best when added at the end of the cooking process to preserve their flavor
• Cut or chop fresh herbs to expose more surface area. This will release more flavor and aroma.
• Delicate aromas can be lost due to overcooking.

• When doubling a recipe, herbs and spices should only be increased by one and a half times. Taste it and add some if necessary

Here's a chart to convert dried herbs to fresh herbs

1 tsp. dried herbs = 1 Tbsp. fresh herbs
1/8 tsp. garlic powder = 1 medium clove of garlic
1 tsp. onion powder = 1 medium onion, finely chopped
1 tsp. ground ginger = 1 tsp. grated fresh ginger

Commonly Used Herbs and Spices

ALL SPICE - Usually used in ground form, allspice has a flavor like a combination of cinnamon, nutmeg and cloves. Allspice is used in both savory and sweet dishes.

ANISE SEEDS - Related to parsley, this spice has a mildly sweet licorice flavor

BASIL - Most people are usually using fresh basil in their favorite Italian dishes, but this licorice-like herb is equally at home in Thai coconut curry or a Provencal pistou. Dried basil tastes completely different from fresh, so if you want to add a little bit of basil flavor try blending basil with extra virgin olive oil and store it on your freezer

BAY LEAF - A pungent flavor. Available as whole leaf. Good in vegetable and fish soups, tomato sauces and juice. Remove before serving.

CARAWAY - Their slightly anise flavor works particularly well with with rye breads as well with the kind of sweet and sour dishes favored in Central Europe such as pork and apples or braised red cabbage.

CARDAMOM - Whole cardamon pods can appear in pilaf of rice, curries, or Scandivian baked goods. Ground cardamom loses its flavor.

CAYENNE PEPPER - A touch of spicy cayenne can add a lot of heat to a dish without radically changing the flavor. It is a mixture of ground chili peppers and can be used in a wide variety of cuisines.

CELERY SEED - The wild celery plant seeds are now used on more and more menus emphasizing regional and local cuisines. The seeds add their pungent flavor to anything from cocktails to coleslaw and can be used as whole or ground.

CHIVES - Leaves are used in many ways. May be used in salads, cream cheese, sandwiches, omelets, soups and some other fish dishes.
CILANTRO - This herb is truly a love it or hate it taste. Stems are quite sweet and can be added raw along with the leaves while the roots are prized by Thai chefs for curry pastes.

CINNAMON - Cinnamon adds sweetness and heat to sweet and savory dishes alike. Cinnamon sticks are often added whole to coffee, stews, rice, curries or tangines and removed before serving. It is a staple in baked baked goods a sprinkle makes even a simple bowl of oatmeal smell and taste fantastic.

CLOVE - Often paired with cinnamon and nutmeg, cloves are dried flower buds that are sold both ground and whole. They have a warm sweet flavor that works great with sweet and savory, like clove studded ham. Grind them fresh yourself for a much potent flavor.

CUMIN - Can be experienced in all kinds of dishes from Mexico, India and the Middle East. The toasted seeds can be used whole in dishes and eaten as is or freshly ground just before using. Pre-ground cumin loses its taste and aroma quickly but can be helped by toasting it first in a dry skillet over a medium low fire heat.

DILL - The feathery leaves of the dill plant add light anise like flavor to seafood, soups, salads and lots of other dishes. Dill is almost always added at the very last minute. Dill will stay fresh by storing it in a glass of water with a plastic bag placed over the top and keep it in the refrigerator.

GINGER - There are many ways to use this peppery root from fresh to dried and ground to pickled or crystallized. Each of these preparations adds unique flavors and aroma as well as textures to everything from stir-fries to roasted meats to classic ginger snaps.

MINT - Usually associated with sweet treats, mint lends its cooling and peppery bite to plenty of savory dishes particularly from the Middle East and North Africa. Perfect for summer-fresh salads or to liven up a sauce, leftover fresh mint can also be used to brew a fragrant tea which is equally tasty served hot or cold.

MUSTARD - Mustard is great to have around to add heat and a piquant flavor in sauces, dressings, marinades and entrees. Whole mustard seeds are often part of the pickling spices but are also a key part of many Indian curries where they are toasted in oil first until they pop.

NUTMEG - An aromatic spice with a sweet and spicy flavor. Nutmeg adds warmth and depth to foods but doesn't overpower other ingredients.

OREGANO - A pungent herb primarily found in Mediterranean and Mexican cuisines, it is one of the few herbs that survives the drying process relatively unscathed. Use dried oregano for longer stewing or dry rubs, but make sure to use half as much dry as you would fresh since the flavor is so intense. Oregano can also be used as a substitute for its close cousin marjoram.

PARSLEY - Formerly regulated to the role of garnish, fresh parsley is coming into its own for its fresh flavor and great health benefits, but dried parsley lacks both flavor and color.

PEPPERCORN - Along with salt, black pepper is half of a team that is so fundamental to cooking that they get called upon nearly every time you need to spice up a dish. There are all sorts of peppercorns that each offer their own flavors and degrees of heat.

RED PEPPER - Dried red chili pepper sold either ground or in flakes red pepper works well either added early to dishes that are going to cook for a while or simply shaken on near the very end. Because they vary greatly in terms of heat, taste your red pepper to see just how hot it is.

ROSEMARY - Can be used fresh or dried for long cooking in soups, meats, stews and more. Use sparingly st first and more if needed.

SAGE - Used fresh. Maybe used in poultry and meat stuffing in sausage and practically all meat combination in cheese and vegetable combination or curries.

TARRAGON - Experimenting with this anise like taste herb in classic French favorites such as bearnaise sauce, creamy tarragon chicken, or fresh vinaigrette can help you learn how to use tarragon to lift flavors without overpowering other ingredients on a dish.

THYME - One of the most popular herbs in American and European cooking. Thyme can be paired with nearly any kind of meat, poultry, fish or vegetable. To use fresh thyme, peel off as many of the leaves as you can from the woody stem by running your fingers along the stem.

VANILLA - An aromatic spice with warm flavor. Vanilla is the seed pod of an orchid. It's available dried or as an extract.

articles to be post soon!!! ;)