Al dente |
An Italian phrase literally translated “to the tooth.”
It describes food that is cooked until tender but firm, just to the point of doneness |
Baste |
To add flavor by spooning or brushing liquid over food with pan drippings, water, or sauce. |
Beat |
To make a mixture smooth and light, stirring in a circular motion, using a spoon or electric mixer. |
Blanch |
To briefly immerse in boiling water to loosen skin, remove color, or whiten, and then cool immediately in cold/ice water to stop the cooking process. |
Blend |
To mix together two or more ingredients until smooth well combined. |
Boil |
To heat a liquid until bubbles constantly come to the surface. A slow boil means the bubbles lazily come to the surface. In a hard boil, the bubbles are large and rapidly break the surface. |
Bread |
To coat with seasoned or unseasoned bread crumbs.
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Broil |
Broiling is a cooking method using intense heat on one side. Broiling can be done in the stove, or on a grill. It is usually a quick cooking method that needs to be watched carefully to prevent burning. |
Brown |
The purpose of browning is to quickly sear the meat, sealing in juices and giving color to the food. Medium to high heat is usually used. Sometimes the heat is lowered to complete the cooking. Browning is usually done on the stovetop but a broiler can also deliver the same results. |
Broth |
This is a liquid containing the flavors and aroma of chicken, beef, fish, or vegetables. The meat or vegetables are simmered in water, and then the solids are strained out, leaving broth. Broth may be made from granules or cubes that have been dissolved in water. Condensed broth is also available. |
Chop |
To cut solids into smaller pieces. |
Cream |
To mix together until soft and smooth. |
Cube |
To cut solids into ½ inch pieces or larger. |
Cut In |
Work butter, shortening, margarine, or lard into a dry ingredient until it looks like coarse crumbs. The key to achieving the correct crumb consistency is to ensure whichever fat you are using is cold. |
Debone |
To remove bones from meat, poultry, or fish. |
De-grease |
Removing grease or fat from a broth, soup, or sauce. You can skim the fat off the top with a spoon or skimmer, or chill the liquid until the fat rises to the surface and hardens. The hard fat can be removed with a slotted spatula and discarded. |
Dice |
To cut into small, uniform cubes of less than ½ inch. |
Dredge |
This usually means to drag a solid food like meat, fruit, or vegetables through other dry ingredients like sugar or flour. This presses the dry ingredients into the food. |
Drippings |
Melted fat and juices and bits of cooked food that collect at the bottom of the pan in which the meat was cooked. |
Flash freeze or open freeze |
To firm up foods before fully freezing by putting them on a pan in the freezer until just firm and then packaging them for long term storage. Usually done with fragile foods. |
Fold |
Folding is done when a substance that has a lot of air in it, like whipped cream or beaten egg whites, is gently mixed into a heavier ingredient, like a batter. A rubber spatula or large spoon can be used to carefully lift and mix. |
Grate |
This usually means to rub a solid food, like vegetables or cheese against a grater. A grater has a coarse, serrated surface that cuts the solid food into smaller pieces. |
Grill |
To cook on a grill or barbeque over intense heat. |
Julienne |
To cut into thin, matchstick-sized strips. |
Marinate |
To cover food in a liquid, paste, or dry seasonings to tenderize or add flavor. |
Mince |
To chop solids into very small pieces. |
Mix |
To stir together until blended. |
Parbake |
To briefly cook food in oven until partially done. |
Parboil |
To briefly cook food in boiling water until partially done. |
Pinch |
As a measurement, it is a very small amount. What you can hold between your thumb and index finger. |
Poach |
To cook food in water or hot liquid just below the boiling point. |
Puree |
This means to mash something until it is a uniformly smooth product. This is done with a blender, food processor, or food mill. |
Reduce |
Boil or simmer liquid to reduce its volume and intensify its flavor. |
Sauté |
To cook in a small amount of fat, butter, or water, stirring gently. |
Skim |
To remove the layer of fat or foam that rises to the surface of soup, stock, or pan drippings. |
Skin |
To remove the skin of a food item either before or after cooking. |
Simmer |
To cook slowly over low heat in water or liquid until bubbles form at the edges. |
Steam |
To cook over boiling water without touching the water, allowing steam to circulate. |
Stir fry |
To cook small, uniform pieces of food quickly in a hot pan or wok, stirring constantly. |
Stock |
This is an intensely flavored broth. The liquid is simmered until much of it evaporates, leaving a stronger flavored product. |
Toss |
To mix ingredients together until evenly coated. |
Whip |
This means to beat with a whisk or whip to incorporate air into item thereby increasing its volume until it is light. |
