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.