In order to follow a recipe, there are certain basic cookery terms that you should be familiar with. In this lesson, we will go through some of the basic terms so next time when you read through a recipe, you aren't confused or make a mistake.
Age
Food kept under precise temperature for various lengths of time to increase flavor; such as wine, cheese or meat.
Al dente
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.
Au gratin
Food covered with a sauce sprinkled with bread crumbs and baked.
Bake
To cook by dry heat, usually in an oven.
Barbecue
To roast meat slowly on a spit rack or rack overheating - basting frequently with a seasoned sauce.
Beat
To make a mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
Blanch
Immerse in rapidly boiling water and allow to cook slightly.
Blend
To mix two or more ingredients together until well combined.
Boil
To cook in water or liquid in which bubbles rise continually and break on the surface.
Brew
Cook in a hot liquid until flavor is extracted.
Broil
To cook over, under, or in front of hot coals or a gas or electric burner, or another form of direct heat.
Brown
To bake, dry or toast food until the surface is brown.
Brush
To coat food with butter, margarine, or egg using a small brush
Coat
To cover the entire surface with a mixture, such as flour or bread crumbs.
Cook
To prepare food by applying heat in any form.
Cream
To beat sugar and fat together until fluffy.
Crisp-tender
Describes the “doneness” of vegetables when they are cooked only until tender and remain slightly crisp in texture.
Cut in
To mix fat into dry ingredients using a pastry blender, fork or two knives, with as little blending as possible until fat is in small pieces.
Chop
To cut into small pieces.
Dice
To cut into small cubes.
Drain
To remove all the liquid using a colander, strainer, or by pressing a plate against the food while tilting the container.
Entree
The main course of a meal.
Florentine
A term used to describe any dish which includes spinach.
Flour
To sprinkle or coat with a powdered substance, usually with crumbs or seasonings.
Flute
To pinch the edge of the dough, such as on a pie crust.
Fold in
To mix ingredients by gently turning one part over another with a spatula.
Fork-tender
Describes the “doneness” of food when a fork can easily penetrate the food.
Garnish
To ornament food usually with another colorful food before serving to add eye appeal.
Grate
To finely divide food in various sizes by rubbing it on a grater with sharp projections.
Grease
To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking
Knead
To press, fold and stretch dough until it is smooth and uniform, usually done by pressing with the heels of the hands
Marinate
To soak food in a liquid to tenderize or add flavor to it (the liquid is called a marinade)
Mash
To squash food with a fork, spoon or masher.
Mince
To cut into very small pieces, smaller than chopped or diced pieces.
Mix
To stir ingredients together with a spoon, fork, or electric mixer until when combined.
Peel
To remove or strip off the skin or rind of some fruits and vegetables.
Pre-heat
To turn the oven ahead of time so that it is at the desired temperature when needed (usually takes about 5-10 minutes).
Roll
To flatten to the desired thickness by using a rolling pin.
Saute
To cook in a small amount of fat.
Scallop
Bake food, usually in a casserole, with sauce or other liquid, often topped with crumbs.
Season
To add salt, pepper or other substances to food to enhance the flavor.
Simmer
To cook below the boiling point, bubbles form slowly and break on the surface.
Steam
To cook in the steam generated by boiling water.
Stir Fry
To quickly cook small pieces of food over high heat while constantly stirring the food until it is crispy tender (usually done with a wok).
Toss
To mix ingredients lightly without mashing or crushing them.
Whip
To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.
