Welcome to my page of common cooking terms. I hope you find these
helpful.
AL DENTE- Italian term meaning "to the tooth" used to describe pasta
that is cooked but still firm. AU JUS- Natural unthickened juices that
collect while roasting meat. BASTE- To moisten foods while cooking by
brushing with pan juices, butter, margarine, oil, or a reserved
marinade. BEAT- To make a mixture smooth by rapidly mixing with a spoon,
fork, whisk, or electric mixer. BIAS CUT- To cut foods diagonally into
thick or thin slices. Most often used in stir-fries. BLANCH- To partially
cook fruits and vegetables by plunging into boiling water or placing over
steam. Also used to loosen skins from tomatoes, peaches and
almonds. BLEND- To combine several ingredients with a sppon, electric
mixer, blender or food processor, making a smooth mixture. BOIL- To heat
liquids until bubbles form that cannot be stirred down. In the case of
water, the temperature will reach 212 degrees at sea level. BONE- To
remove raw or cooked meat from bones. BRAISE- To cook slowly in a small
amount of liquid in a covered pan on the stovetop or in the oven. Generally
used for less tender cuts of meat. BREADING- A coating of fine bread
crumbs or crackers used on meat, fish and vegetables. BROIL- To cook
foods 4 to 6 inches from a heat source. BROWN- To cook food in a small
amount of fat over medium to high heat until the food becomes brown, sealing
in the juices and developing rich pan drippings. CARAMELIZE- To heat
sugar in a skillet or saucepan over low heat until melted and golden brown
in color. Also refers to cooking onions in butter until soft,
caramel-colored and rich in flavor. CHOP- To cut foods into 1/4 to 1/2
inch pieces. COAT- To dip or roll foods in flour, sugar, or a sauce until
covered. COMBINE- To place several ingredients in a single bowl and
thoroughly mix. CORE- To remove the seed area of an apple or pear using a
coring tool or small knife. CREAM- To beat butter, margarine or
shortening alone or with sugar using a spoon or mixer until light and
fluffy. CRISP-TENDER- Defines a stage of vegetable cookery where the
vegetables are cooked until they are crunchy yet tender enough to be pierced
with a fork. CUBE- To cut foods into 1/2 to 1 inch pieces that are square
in shape. CUT IN- To break down and distribute butter, margarine or solid
shortening into flour mixture using a pastry blender or 2 knives. DASH- A
measurement less that 1/8 teaspoon that is used for herbs, spices and hot
pepper sauce. Not an accurate measurement. DEGLAZE- To add water, broth
or wine to a pan in which food, usually meat, has been cooked to remove the
browned drippings to make a rich gravy. DICE- To cut foods into small
cubes 1/8 to 1/4 inch in size. DOT- To break up small pieces of butter
and distribute over the top of a dish or casserole. DREDGE- To lightly
coat foods with flour or bread crumbs. DRESS- To toss salads, with salad
dressing. Also, to remove the internal organs of fish, poultry or game.
DRIZZLE- To slowly spoon or pour a thin stream of icing, melted butter or
other liquid over food. DUST- To sprinkle confectioners' sugar, baking
cocoa or flour lightly over foods. DUTCH OVEN- A multipurpose cooking
vessel that can range in size from 5 to 8 quarts and is used to roast meats,
cook soups and stews, boil pasta or steam vegetables. EMULSIFY- To
combine through a whisking action two liquids that traditionally seperate,
such as oil and vinegar, into a mixture that will not seperate upon
standing. FILLET- A boneless piece of fish, chicken or meat. FOLD- A
method of mixing to combine light or delicate ingredients such as whipped
cream or egg whites with other ingredients without beating. A rubber spatula
is used to gently cut down through the ingredients, move across the bottom
of the bowl and bring up part of the mixture. FULL ROLLING BOIL- To boil
a liquid in which the bubbles created by the boil cannot be stirred
down. FRY- To cook food in a small amount of fat over medium to high
heat. GLAZE- To coat the exterior of sweet or savory foods with a thin
glossy mixture. GRATE- To rub foods, such as hard cheese, citrus peel
and spices, over a grater to prduce very fine particles. GREASE- To rub
the inside of a baking dish or pan with fat to keep the contents from
sticking. GRIND- To transform a solid piece of food into smaller pieces
using a meat grinder, food processor or food mortar and
pestle. HEADSPACE- An area left unfilled between the top of food in a
home canning jar or freezer container and the bottom of the lid. HULL- To
remove the outer leaves of strawberries. HUSK- To remove the outer leaves
of an ear of corn. JELLY ROLL- A dessert made by spreading a filling of
jelly, cream or whipped cream over a sponge cake baked in a 15x10x1 inch pan
and rolling it into a log. Jelly-roll style is used when any food is filled
and rolled into a log shape. JULIENNE- To cut foods into long thin
matchstick shapes about 2 inches long and 1/4 inch thick. KNEAD- To work
foods, usually dough, by using a pressing and folding action to make it
smooth and elastic. LINE- To cover a baking sheet with a piece of waxed
or parchment paper or foil to prevent sticking. MARINATE- To tenderize
and/or flavor foods, usually meat or raw vegetables, by placing them in a
liquid mixture of oil, vinegar, wine, lime or lemon juice, herbs and
spices. MINCE- To cut foods into very fine pieces no larger than 1/8
inch. Used most often for fresh herbs or garlic. MIX- To stir or beat tow
or more ingredients with a sppon or fork until well combined. MOISTEN- To
add enough liquid to dry ingredients while stirring gently to make a wet but
not runny mixture. Often used in the preparation of muffins. PAN-DRESSED-
Fish or small game with the internal organs and head removed, making it
ready for cooking. PARBOIL- To boil foods, usually vegetables, until
partially cooked. Most often used when vegetables are finished using another
method of cooking or chiiled for marinated salads or appetizer
dips. PARE/PEEL- To remove the skin from fruits and vegetables using a
small knife or vegetable peeler. PARTIALLY SET- A term that describes the
consistency of chilled gelatin {resembles unbeaten egg whites} before
fruits, vegetables and nuts can be added without floating. PINCH- A small
amount of herbs or spices that is held between the thumb and index finger.
This is not an accurate measurement.{less than 1/8 tsp} PIPE- To force a
soft mixture such as whiped cream, frosting or mashed potatoes through a
decorator's icing bag or pastry bag for a fancy garnish. POACH- To cook
meat, fish, eggs or fruits in simmering liquid. PRESS- Often called a
cookie press. Used to extract cookie dough in decorative shapes. PRICK-
To pierce food or pastry with the tines of a fork to prevent them from
bursting or rising during baking. Also used when roasting ducks and geese to
remove excess fat under the skin. PUNCH DOWN- To use a fist to deflate
risen yeast dough after the first rising. PUREE- To mash solid foods into
a smooth mixture using a food processor, blender, food mill or
sieve. REDUCE- to thicken sauces and gravy by boiling down and
evaporating a portin of the liquid in an uncovered pan. ROUX-A French
term for a mixture of flour and fat that is cooked until golden brown and
used to thicken gumbo soups and sauces. SAUTE- To cook and lightly brown
foods in butter, margarine or oil until tender. SCALD- To heat milk or
cream over low heat until jsut before it boils. Look for little bubbles
iaround the edge of the liquid. SCORE- To make thin slasehs in meat to
tenderize or decorate. SEED- To remove the seeds from fruits and
vegetables. SEPERATE- To divide eggs into whites and yolks. SHRED- To
cut or tear foods into long thin strips. In the case of soft cheese, carrots
or potatoes, a metal shredder is used. SHUCK- To remove the meat of
oysters, clams, ect. from thier shells. Also refers to removing the husk
from an ear of corn. SIFT- To pass dry ingredients, most often flour,
through a fine-mesh strainer to remove lumps, add air and combine several
dry ingredients. SIMMER- To cook liquids alone or a combination of
ingredients with liquid just under boiling point.{180 to 200
degrees} SKIM- To remove with a sppon a layer of fat or foam that rises
to the top of cooking liquids. SNIP- To cut herbs into small pieces using
kitchen shears. SOFTEN- To bring butter, margarine, cream cheese or ice
cream to a soft consistency by holding at room temperature for a short
time. STEAM- To cook foods, covered, on a rack or in a steamer basket
over a small amoutn of boiling water. Msot often used for
vegetables. STEEP- To place dry foods, such as tea leaves, in hot water
to extract flavor and/or color. STIR- To blend a combination o
ingredients by hand using a spoon in a circular motion. STIR-FRY- To
quikly saute meats and vegetables while stirring constantly in a wok or a
skillet. STOCK- A long-simmered broth made from meat, poultry, fish,
and/or vegetables with herbs and spices. STRAIN- To seperate solids from
liquids by pouring through a collander or sieve. STUD- To insert
seasonings like whole cloves in the surface of food, such as ham. STUFF-
To fill a cavity in fish, poultry or pork chops with bread or rice,
vegetable, fruit or nut mixture. THREAD- To place pieces of meat and
vegetables onto skewers...for instance, when making kabobs. TOSS- To
quickly and gently mix ingredients with a spoon and fork. Oftne used in
salads or pasta dishes. TRUSS- To tie the legs and wings of poultry close
to the body before roasting. If poultry is stuffed, the openings are closed
with skewers that are tied or closed with string. WARM- To hold foods at
a low temperature without further cooking, usually around 200
degrees. WHIP- To beat rapidly by hand or with an electric mixer to add
air and increase volume. WHISK- A multi-looped wire mixing utensil with a
handle used to whip sauces, eggs, cream, salad dressings, ect. to a smooth,
airy consistency. ZEST{Peel}- The outer portion of a citrus fruit. To
remove zest or peel, use a sharp small knife, a grater, a vegetable peeler,
or a zester.
