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.
Al denté
This term is usually used in cooking pasta. It means to cook until tender but still slightly firm.
Au gratin
A dish, such as a casserole, topped with cheese, butter, or bread crumbs, then browned.
Bake
Cooking in an oven or oven-type appliance. When meat is cooked uncovered it is generally referred to as roasting.
Baste
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.
Beat
Stirring thoroughly and vigorously with a wire whisk, spoon, hand-beater or electric mixer to incorporate air into food.
Blanche
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.
Blend
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.
Boil
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.
Bouillon
A base for soup and sauces made by cooking vegetables, poultry, meat, or fish in water, then straining. Also known as broth or stock.
Braise
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.
Bread
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.
Broil
To cook food directly under or over heat source, usually in the oven under the top broiling element or on the grill.
Brown
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.
Butterfly
To cut a food down the center, but not quite through, leaving both halves attached. The food is then spread to resemble a butterfly.
Brush
To coat lightly with a liquid such as melted butter, milk, or egg using a pastry brush.
Caramelize
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.
Chill
To cool in refrigerator, but not freeze.
Chop
Cutting food into small pieces with a knife, chopper, or other sharp tool, blender, or food processor.
Chunks
Usually bite-size pieces, about 1-inch or larger.
Coat
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.
Coats a spoon
This phrase refers to the stage of cooking a sauce or custard when it is thick and forms a film on a metal spoon.
Combine
Stirring 2 or more ingredients together to form a mixture of uniform consistency.
Cream
Mixing 1 or more foods (usually fat and sugar) with a spoon or an electric mixer until soft, smooth, and creamy.
Crisp-tender
Cooking foods such as vegetables just until tender but not soft or limp. This term is often used in stir-fry recipes.
Crush
To mash food or bruise leaves of fresh herbs to release flavors.
Cube
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.
Cut in
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.
Dash
About half of 1/8 teaspoon of a spice or seasoning.
Deep-Fry
Cooking food in enough hot fat (350º F - 375º F) to cover the food.
Deglaze
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.
Degrease
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.
Dice
To cut food into cubes about 1/8- to 3/4-inch in size.
Dilute
Thinning a liquid or reducing flavor by adding liquid.
Dollop
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.
Dot
To scatter bits of an ingredient (usually butter) evenly over the surface of another food.
Dredge
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.
Drippings
The juices or liquefied fats left in a pan after cooking meat or other food.
Drizzle
To pour a thin mixture, such as melted butter or thin icing, over food in a very fine stream.
Dust
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.
Dutch oven
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 Wash
Egg yolk or white mixed with a small amount of water or liquid then brushed over baked goods to give color and sheen.
Even / Level
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.
Firmly Packed
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.
Flake
To use a fork or other utensil to break off pieces or layers of food.
Flour
(verb) To lightly sprinkle or coat with flour.
Flute/Fluting
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.
Fold
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.
French
Cut on a diagonal creating a large side with a large surface area.
Frizzle
To fry thin slices of meat or other food until the edges curl.
Frost
To apply sugar, frosting, glaze, or icing to fruit, cake, or other food.
Fry
To cook food in fat over moderate to high heat.
Garnish
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.
Giblets
The heart, neck, liver, and gizzard of poultry.
Glaze
Coating with a glossy mixture that enhances both flavor and appearance of food such as meat, vegetables, and
desserts.
Grate
To cut food into small shreds or particles, usually with a food grater.
Grease
(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.
Grill
To cook on a rack directly over hot coals or other heat source.
Grind
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.
Half and Half
A mixture of half cream, half milk. The fat content is between 10 and 12 percent.
Hard-Ball Stage
A test for sugar syrup describing the rigid ball formed when a drop of boiling syrup is immersed in cold water.
Hard-Crack Stage
A test for sugar syrup describing brittle threads formed when a drop of boiling syrup is immersed in cold water.
Headspace
The amount of space to leave at the top of a container to allow for expansion of food when frozen or processed.
Heaping / Heaped
Pile as much of the ingredient on top of the measure as it can hold.
Jigger
A liquid measure equal to 1 1/2 fluid ounces.
Julienne
To cut food into thin, matchstick strips. Julienne strips are usually about 1/8-inch thick, but the length varies.
Knead
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.
Lightly Packed
Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too
much either.
Lukewarm
A temperature of about 95ºF. Lukewarm liquids and food feel neither hot nor cold when tested on the inside of the wrist.
Marinate
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.
Mash
To crush a food until smooth and evenly textured.
Meringue
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.
Mince
To chop food into small pieces, usually 1/8-inch or less.
Mix
Combining 2 or more ingredients into a uniform mixture by stirring or using an electric mixer.
Mold
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.
Non-Reactive Pan
A nonporous pan which does not produce a chemical reaction when it comes into contact with acidic foods.
An aluminium pan is reactive, while stainless steel, glass, and enamel are not.
Pan-Broil
To broil in a skillet on top of the stove with very little fat. During the cooking, drippings are poured
off as they form.
Panfry
Cooking foods, uncovered, over high heat in a small amount of fat.
Parboil
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.
Parchment Paper
A heavy moisture and grease-resistant paper used to line baking pans and wrap foods to be baked.
Pare
To cut the skin from a food, usually with a short knife called a paring knife.
Pastry Bag
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.
Pastry Blender
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.
Pastry Brush
A brush used to apply glaze or egg wash to breads and other baked goods either before or after baking.
Pastry Wheel
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.
Peel
Removing the outer covering or skin of fruit and vegetables such as potatoes, carrots, oranges, or bananas.
Pinch
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.
Pipe
To squeeze icing or other soft food through a pastry bag to make a design or decorative edible edging.
Pit
To remove the seed or stone of a fruit or berry.
Poach
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.
Preheat
To allow the oven or pan to get to a specified temperature before adding the food to be cooked.
Preserve
To prepare foods for long storage. Some ways to preserve food are drying, refrigeration, freezing, canning, curing, pickling, and smoking.
Pressure Cooker
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.
Prick
To make small holes in the surface of a food, usually using the tines of a fork. Pie crust is usually pricked.
Pulverize
To reduce to powder or dust by pounding, crushing or grinding.
Punch down
Pushing down a risen yeast dough with the fist. This step is necessary to allow formation of smaller, more uniform air pockets.
Puree
To blend, process, sieve, or mash a food until it's very smooth and has the consistency of baby food.
Reconstitute
To bring a dried or dehydrated product to its original consistency by adding a liquid.
Reduce
To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.
Render
To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.
Ribbon
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.
Rind
The tough outer peel of a food.
Roast
To cook a food in an open pan in the oven, with no added liquid.
Roll
To spread dough or pastry with a rolling pin to desired thickness.
Rolling Boil
A very fast boil that doesn't slow when stirred.
Rotisserie
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.
Rounded
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.
Royal Icing
An icing which hardens when dried. Royal icing is made with confectioners' sugar, egg whites, flavoring, and sometimes
food coloring.
Rub/Paste
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.
Sauté
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.
Scald
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.
Scant
As in "scant teaspoon," not quite full.
Score
To cut shallow slashes into a ham or other food, usually for decoration, to allow excess fat to drain, or to
help tenderize.
Sear
To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove.
Shred
To cut food into narrow strips. A grater or food processor may be used to shred. Well-cooked meat can be shredded
with forks.
Shuck
To remove the shell or husk, such as from an oyster or ear of corn.
Sieve
A mesh or perforated utensil, usually made of metal. Food is pressed or passed through a sieve to remove lumps or
strain liquid.
Sift/Sifted
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.
Simmer
To cook liquid at about 185°, or just below a boil. Tiny bubbles just begin to break the surface.
Skewer
A thin, pointed metal or wooden rod onto which chunks of food are threaded, then broiled or grilled.
Skim
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.
Skin
To remove the skin of a food, such as poultry or fish, before or after cooking.
Sliver
To cut a food into thin strips or pieces.
Soft-Ball Stage
A test for sugar syrup describing the soft ball formed when a drop of boiling syrup is immersed in cold water.
Soft-Crack Stage
A test for sugar syrup describing the hard but pliable threads formed when a drop of boiling syrup is immersed in
cold water.
Soft Peaks
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.
Springform Pan
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.
Steam
Cooking food on a rack in steam over boiling water in a closed container. The food should not touch the water.
Steep
To soak, in order to extract flavor or soften.
Stew
(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.
Stiff Peaks
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.
Stir-fry
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.
Stock
The strained liquid in which meat, fish, poultry, or vegetables have been cooked. Stock may also be called "broth"
or "bouillon."
Stockpot
A deep pot with straight sides and handles used to cook stocks.
Strain
To pour liquid through strainer or colander to remove solid particles.
Terrine
A deep covered baking dish, a terrine is often made of earthenware.
Thicken
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.
Thin
To dilute a mixture by adding more liquid.
Toss
Gently mixing ingredients together by turning them over using two forks or a fork and a spoon.
Truss
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.
Unmold
To remove molded food from its container.
Unsalted Butter
Butter which contains no salt. Unsalted butter is more perishable than butter with salt.
Upside-Down Cake
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.
Water Bath
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.
Wax Paper or Waxed Paper
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.
Whip
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.
Whisk
(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.
Wok
A pan with a round bottom, the wok is used to stir-fry foods.
Yeast Starter
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.
Zest
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.