Cooking Terms

In cooking, the term means the cook must taste before serving, and add seasonings to suit his or her own sense of what the right flavor is.

This term is usually used in cooking pasta. It means to cook until tender but still slightly firm.

A dish, such as a casserole, topped with cheese, butter, or bread crumbs, then browned.

Cooking in an oven or oven-type appliance. When meat is cooked uncovered it is generally referred to as roasting.

Brushing food with liquid such as melted fat, meat drippings, fruit juice, sauce, marinade, or water during cooking to moisten. Basting adds flavor and prevents surfaces of food from drying out.

Stirring thoroughly and vigorously with a wire whisk, spoon, hand-beater or electric mixer to incorporate air into food.

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 or peaches for about 20 seconds makes them easier to peel.

Mixing two or more ingredients together thoroughly. Blending may be done by hand or with a spoon, or low speeds of a blender or electric mixer.

Cooking in liquid that is at boiling temperature. When a liquid is at a boil (212º F at sea level for water) bubbles will rise and continuously break the surface.

A base for soup and sauces made by cooking vegetables, poultry, meat, or fish in water, then straining. Also known as broth or stock.

Braising involves cooking a food in a little fat to brown--usually on the stove top--then covering and cooking slowly until done. This is particularly suited to less tender cuts of meats.

Coating a food with bread crumbs, cracker crumbs, or other food prior to cooking. Typically, the food is moistened with beaten egg or other liquid first. Good for sautéing or frying.

To cook food directly under or over heat source, usually in the oven under the top broiling element or on the grill.

To cook food quickly at a moderately high heat to brown the surface. May be done on the stove top or under the broiler in the oven.

To cut a food down the center, but not quite through, leaving both halves attached. The food is then spread to resemble a butterfly.

To coat lightly with a liquid such as melted butter, milk, or egg using a pastry brush.

Heating sugar or foods containing sugar over moderate heat with constant stirring to develop a brown color. This browning process contributes to the flavor of foods.

To cool in refrigerator, but not freeze.

Cutting food into small pieces with a knife, chopper, or other sharp tool, blender, or food processor.

Usually bite-size pieces, about 1-inch or larger.

Covering a food with, or dipping it into, an ingredient such as flour or sauce. To cover with a thin layer of flour, sugar, nuts, crumbs, seeds, or spices.

This phrase refers to the stage of cooking a sauce or custard when it is thick and forms a film on a metal spoon.

Stirring 2 or more ingredients together to form a mixture of uniform consistency.

Mixing 1 or more foods (usually fat and sugar) with a spoon or an electric mixer until soft, smooth, and creamy.

Cooking foods such as vegetables just until tender but not soft or limp. This term is often used in stir-fry recipes.

To mash food or bruise leaves of fresh herbs to release flavors.

To cut into cubes, about 1/2- to 1-inch. Cube may also mean to tenderize meat with a tenderizing mallet or utensil which makes "cube" imprints.

Mixing solid fat throughout dry ingredients using 2 knives or a pastry blender until flour-coated fat particles are the desired size. Typically used when making pastry.

About half of 1/8 teaspoon of a spice or seasoning.

Cooking food in enough hot fat (350º F - 375º F) to cover the food.

To add liquid to the pan in which meat or other food was cooked. The liquid--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.

To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid.

To cut food into cubes about 1/8- to 3/4-inch in size.

Thinning a liquid or reducing flavor by adding liquid.

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.

To scatter bits of an ingredient (usually butter) evenly over the surface of another food.

To Lightly covering or coating food with flour or other fine substances such as bread crumbs or cornmeal. Often beef cubes are "dredged" in flour prior to browning for beef stew.

The juices or liquefied fats left in a pan after cooking meat or other food.

To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream.

A light sprinkle of flour or sugar over a food. This process results in a lighter covering than when coating a food before frying. Powdered sugar is commonly used to dust desserts.

A large, heavy kettle with a tight-fitting lid, often made of cast iron or heavy aluminum. The pot is usually used for stewing or braising, and most can be used to cook on stovetop, in the oven, and over an open fire.

Egg yolk or white mixed with a small amount of water or liquid then brushed over baked goods to give color and sheen.

Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.

With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.

To use a fork or other utensil to break off pieces or layers of food.

(verb) To lightly sprinkle or coat with flour.

Pressing or crimping an attractive edge into the edges of a piecrust before baking, using a fork or fingers. The fluted edge should be pressed under the rim of the pan in several places to prevent shrinkage. When a top crust is used, the top and bottom crusts are pressed together to seal in the filling.

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 to 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.

Cut on a diagonal creating a large side with a large surface area.

To fry thin slices of meat or other food until the edges curl.

To apply sugar, frosting, glaze, or icing to fruit, cake, or other food.

To cook food in fat over moderate to high heat.

An edible decoration added to finished dishes or desserts. Garnishes may be placed under, on, or around the food. They range from a simple sprig of parsley to delicately carved vegetables.

The heart, neck, liver, and gizzard of poultry.

Coating with a glossy mixture that enhances both flavor and appearance of food such as meat, vegetables, and desserts.

To cut food into small shreds or particles, usually with a food grater.

(verb) 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 to distribute evenly before inverting and discarding the excess.

To cook on a rack directly over hot coals or other heat source.

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 mill, and food processor.

A mixture of half cream, half milk. The fat content is between 10 and 12 percent.

A test for sugar syrup describing the rigid ball formed when a drop of boiling syrup is immersed in cold water.

A test for sugar syrup describing brittle threads formed when a drop of boiling syrup is immersed in cold water.

The amount of space to leave at the top of a container to allow for expansion of food when frozen or processed.

Pile as much of the ingredient on top of the measure as it can hold.

A liquid measure equal to 1 1/2 fluid ounces.

To cut food into thin, matchstick strips. Julienne strips are usually about 1/8-inch thick, but the length varies.

To work dough with hands by folding it over on itself, pushing down and away with heel of hands and turning dough one quarter turn after each folding motion.

Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.

A temperature of about 95ºF. Lukewarm liquids and food feel neither hot nor cold when tested on the inside of the wrist.

Soaking a food in a marinade. Foods should be refrigerated during marinating. Discard any remaining marinade that has been in contact with uncooked meat, poultry or seafood.

To crush a food until smooth and evenly textured.

A foam of beaten egg whites and sugar that is baked. A soft meringue may be baked as topping of a single-crust pie; a baked hard meringue is used as a shell for berries or other dessert fillings.

To chop food into small pieces, usually 1/8-inch or less.

Combining 2 or more ingredients into a uniform mixture by stirring or using an electric mixer.

To form a food into a shape by hand, or by placing or pouring into a decorative container (or "mold") then refrigerating or cooking until firm enough to hold its shape.

A nonporous pan which does not produce a chemical reaction when it comes into contact with acidic foods. An aluminum pan is reactive, while stainless steel, glass, and enamel are not.

To broil in a skillet on top of the stove with very little fat. During the cooking, drippings are poured off as they form.

Cooking foods, uncovered, over high heat in a small amount of fat.

To boil a food briefly, until partially done. A food might be parboiled before adding it to faster-cooking ingredients to insure all ingredients are evenly cooked.

A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked.

To cut the skin from a food, usually with a short knife called a paring knife.

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 edgings. Bags may be made of cloth, plastic, or other materials.

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.

A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking.

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.

Removing the outer covering or skin of fruit and vegetables such as potatoes, carrots, oranges, or bananas.

A small amount of a dry ingredient, generally around 1/16 of a teaspoon. It's about as much as can be held between the tip of the thumb and forefinger.

To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging.

To remove the seed or stone of a fruit or berry.

To cook food in liquid, at or just below the boiling point. For eggs, meat, or fish, the liquid is usually water or a seasoned stock; fruit is generally poached in a sugar syrup.

To allow the oven or pan to get to a specified temperature before adding the food to be cooked.

To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking.

A cooking pot made to cook food under pressure. The pressure cooker has a locking lid and a valve system to regulate the internal pressure. Cooking time may be reduced by as much as 50% without destroying the nutritional value of the food.

To make small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked.

To reduce to powder or dust by pounding, crushing or grinding.

Pushing down a risen yeast dough with the fist. This step is necessary to allow formation of smaller, more uniform air pockets.

To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food.

To bring a dried or dehydrated product to its original consistency by adding a liquid.

To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.

To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.

The term describing the texture of egg yolks which have been beaten with sugar. When beaten sufficiently, the mixture forms a thick "ribbon" when the beater is held up over the bowl. The ribbon makes a pattern atop the batter which disappears into the batter after a few seconds.

The tough outer peel of a food.

To cook a food in an open pan in the oven, with no added liquid.

To spread dough or pastry with a rolling pin to desired thickness.

A very fast boil that doesn't slow when stirred.

A device which contains a spit with prongs. Food (usually meat or poultry) is impaled on the the spit, fastened securely then cooked. Most rotisseries are motorized so they automatically turn the food as it cooks.

Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.

An icing which hardens when dried. Royal icing is made with confectioners' sugar, egg whites, flavoring, and sometimes food coloring.

A rub is a dry blend of ground herbs and spices that is rubbed onto the surface of meat, poultry, or fish to impart an "instant" flavor to the food. To make a wet rub or "paste," simply combine the dry blend with a touch of oil, water, honey, or juice.

To cook quickly in a pan on top of the stove until the food is browned. Sautéing is often done in a small, shallow pan called a sauté pan.

To heat a liquid such as milk to just below the boiling point. Scald also means to plunge a food into boiling water to loosen the peel.

As in "scant teaspoon," not quite full.

To cut shallow slashes into a ham or other food, usually for decoration, to allow excess fat to drain, or to help tenderize.

To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.

To cut food into narrow strips. A grater or food processor may be used to shred. Well-cooked meat can be shredded with forks.

To remove the shell or husk, such as from an oyster or ear of corn.

A mesh or perforated utensil, usually made of metal. Food is pressed or passed through a sieve to remove lumps or strain liquid.

To pass dry ingredients through a mesh sifter. Sifting breaks coarser particles down or keeps them out of the food. It also incorporates air, which makes ingredients lighter.

To cook liquid at about 185°, or just below a boil. Tiny bubbles just begin to break the surface.

A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled.

To remove a substance from the surface of a liquid, usually with a spoon or special utensil. Fat, scum, or foam are skimmed from the surface of liquids.

To remove the skin of a food, such as poultry or fish, before or after cooking.

To cut a food into thin strips or pieces.

A test for sugar syrup describing the soft ball formed when a drop of boiling syrup is immersed in cold water.

A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in cold water.

A term used to describe beaten egg whites or cream. When the beaters are removed, soft peaks curl over and droop rather than stand straight up.

A round cake pan a little deeper than a standard cake pan. Springform pans have a clamp on the side which releases the sides from the bottom, leaving the cake intact. It's commonly used for cheesecake.

Cooking food on a rack in steam over boiling water in a closed container. The food should not touch the water.

To soak, in order to extract flavor or soften.

(verb) A method of cooking in which food--usually meat and vegetables--is covered with liquid and cooked slowly for a long period of time.

A term describing the consistency of beaten egg whites or cream. When the beaters are removed from the mixture, the points will stand up straight.

Frying thinly and uniformly sliced food quickly in a small amount of hot oil, stirring constantly. Denser foods, such as broccoli and carrots, may need to be sliced thinner and/or cooked before other ingredients are added.

The strained liquid in which meat, fish, poultry, or vegetables have been cooked. Stock may also be called "broth" or "bouillon."

A deep pot with straight sides and handles used to cook stocks.

To pour liquid through strainer or colander to remove solid particles.

A deep covered baking dish, a terrine is often made of earthenware.

To make a thin paste by mixing flour, cornstarch, or arrowroot with an equal amount of cold water and then stirring the paste into a hot liquid and cooking it, stirring constantly, until the liquid has thickened.

To dilute a mixture by adding more liquid.

Gently mixing ingredients together by turning them over using two forks or a fork and a spoon.

To hold a food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.

To remove molded food from its container.

Butter which contains no salt. Unsalted butter is more perishable than butter with salt.

An upside-down cake is generally made by first covering the bottom of the baking pan with butter, sugar, and arranged fruit. A cake batter is then poured over the fruit. The baked cake is inverted onto a serving plate, which makes the fruit bottom the top of the cake.

To place a container of food in a large pan of warm water, which surrounds the food with heat. The water bath is used to cook custards, sauces, and mousses, and may be used to keep food warm.

A paper with a thin coating of wax on both sides. Wax paper is moisture proof and almost transparent, often used to cover foods and line baking pans.

Rapidly beating ingredients, such as egg white or cream, with a whisk, fork, or mixer in order to incorporate air into them to increase their volume until they are light and fluffy.

(noun) A metal utensil made of looped wires joined at the handle, used to whip foods such as cream and egg whites. (verb) Whipping ingredients with a whisk.

A pan with a round bottom, the wok is used to stir-fry foods.

Yeast starters were commonly used before yeasts and other leaveners were commercially available. Typically, a mixture of water, flour, and sugar, and sometimes commercial yeast are mixed and allowed to ferment, capturing natural airborne yeasts. When the mixture has fermented, a portion is used in a recipe, and the amount taken is replenished with equal amounts of water and flour. A starter may be replenished and kept going indefinitely. Sourdough bread is one of the most popular breads using this method.

The thin, brightly colored outer skin of a citrus fruit (not the white part). A citrus zester or paring knife may be used to remove the thin layer, usually in small shreds. Zest adds a nice citrus flavor to dishes and baked goods.