Quick Easy Recipe Cooking Terms is an easy guide when preparing any recipe. Cooking Terms will
help make your ccoking experience enjoyable, and you can learn too.
Cooking / Culinary Terms
Bake-To cook in a covered or un covered
pan in an oven type appliance.
Barbeque-To roast or broil over a direct heat source, like a grill or char broiler,
gas , electric or charcoal.
Baste-To add liquid to cooking foods to add moiture and flavor.
smooth foods by introducing air by brisk motion that lifts food over and over in a circular motion with mixer or whisk.
Blanch- to heat in boiling water, to inactivate enzymes, shrink food for canning or freezing Also to remove skins
from fruits and vegetables. !-2 minutes is all it takes. Not meant to Cook food.
To mix two or more ingredients together so each loses identity.
Boil- To cook in a liquid that reaches 212* at
sea level. Where bubbles are constantly breaking the surface.
Braise- To cook slowly in a covered pan using small
amount of water or steam.
Bread- To coat food with a crumb type coating before frying or baking.
cook by direct heat over or under food.
Candy- To cook fruit or foods in a heavy syrup intil translucent.
Caramelize- To heat dry sugar or foods containing sugar until a brown color and flavor characteristic appear.
Chop- To cut into pieces or chunks with a sharp knife or cleaver.
Coddle- To cook just under the boiling point
as for eggs and fruits.
Combine- To mix ingredients.
Cream- To mix one or more foods together until
creamy and smooth.
Cube- To dice foods into squares.
Cut in- To evenly distribute solid fats into dry
ingredients with pastry blender or knives.
Devil- To mix with hot seasoning like pepper or mustard.
Same as cube above.
Dissolve- To cause a dry substance and liquid to pass into a solution.
sprinle or coat a food with flour or other fine substance.
Fold- To combine by using a vertical cutting motion
and sliding rubber spatula under food on bottom of bowl to the top and repeating until mixed.
Fry- To cook
Grate-To reduce food into small particles by passing through small holes of grater or shredder.
Grind- To reeduce food to particles by crushing or through a food processor or chopper.
Knead- To fold, press,
and strech dough repeatedly as for breads.
Marinate- To allow foods to sit in liquid to enhance flavor and
Mask- To completely cover foods with a thick sauce or covering.
Mince- To cut or chop to fine
Mix- To combine food ingredients that effects a distribution.
Panbroil- To cook uncovered on
a hot surface.
Parch- To brown by dry heat, applied to grains and nuts.
Pare- To peel outside skin of
fruits and vegetables.
Pasteurize- To preserve foods by heating to a temperature 140*-180* which arrests microorganisms
and fermentation. (Usually milk and fruits).
Peel- To strip off outer coverings of fruits and vegetables.
Poach- To cook in small amount of water to maintain shape.
Puree- To force through a fine sieve or a blender
Reconstitute- To restore concentrated foods to their normal state by using water or another liquid.
Reduce Liquid- To continue cooking to reduce the amount of liquid in a food concentrating flavor and sometimes causing
Render- To remove fat from connective tissue over low heat.
Rice- To force food through
a ricer, or food mill.
Roast-To slow cook food in oven by dry heat.
Scallop- To bake foods usually with
Score- To make cuts on the surface of meats before roasting.
Sear- To brown meats quickly with
Sieve- To force through a sieve.
Simmer- to slow boil a food so bubbles slowly break to the
Steam- To cook foods using indirect steam.
Steep- To allow a substance to stand in a hot liquid
to extract flavor and color as tea.
Sterilize- To destroy all organisms through heat or chemical sanitizing.
Stew- To cook slowly in a small amount of liquid.
Stir To mix food in a circular motion using a spoon.
Truss- To bind meat with twine or netting or skewers.
Whip- To beat rapidly to incorporate with air causing
expansion of food, like whipped cream.