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Culinary Terms

Cooking, Preparation, etc.

TermDefinition
Baste To spoon liquid or fat over food as it cooks
Beat To mix or stir quickly, bringing the contents of bowl to the top and down again
Blanch To dip in boiling water, making the skins of fruits and nut meats easy to remove; pre-cook
Blend To mix two or more ingredients thoroughly
Boil To cook a liquid where the bubbles rise and break on the surface
Brown To make food brown by roasting, pan frying or broiling
Caramelize To cook to the browned stage (sugar, onions)
Carry Over Cooking The continued cooking of a food after it has been removed from the cooking source
Chop To cut into uneven pieces
Cream To mix one or more foods until smooth and creamy
Cut and fold To combine by using two motions (1) cutting vertically through the mixture (2) turning the mixture over and over
Deepfry To cook food fully sumerged in hot fat.
Dice To cut into small cubes
Dilute To lessen the strength, thickness or flavor of a mixture
Dissolve To combine a solid ingredient with a liquid until a solution is formed
DryHeatCooking Heat is conducted without moisture; used to cook cuts of meat that are naturally tender
Dust To sprinkle with flour
Emulsion A uniform mixture of two unmixable liquids; it is often temporary (for example, oil and vinegar).
Flute To make an edge with a scalloped effect; as in a pie crust
Fry To cook in hot fat or oil
Grate To reduce to small shreds or pulverize by rubbing against a rough or sharp perforated surface
Grind To reduce to fine particles by grinding; to crush
Julienne To cut foods into thin strips
Knead To manipulate with a pressing motion, accompanied by a folding and stretching motion, as in kneading bread dough
Marinade a mixure, usually acid/oil base to soak food in so as to soften connective tissue and add flavor
Marinate To let food stand in a flavorful, often acidic liquid
Mince To cut into very fine pieces
Mix To combine ingredients
MoistHeatCooking Heat is conducted to a foods through water or steam; provides flavor and tenderness to tougher cuts of meat
Parboil To boil until partially cooked
Pare To peel away the outer covering of foods with the use of a small knife
Pit To remove the stone (pit) or seed of a fruit
Poach To cook in a still liquid with no bubbles breaking the surface
Reduce To cook a liquid until the quantity is half the amount you started with
Saute To cook quickly in fat at a high temperature. In French, "to jump"
Scald To heat milk/cream to just below the boiling point
Sear To brown surface of meat by heating at a very high temperature for a short time
Created by: MArrowood
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