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Cooking Terms
Food Cooking Terms
| Term | Definition |
|---|---|
| Chill | To cool a food below room temperature in the refrigerator or freezer, or over ice. |
| Whip | To beat a food lightly & rapidly in order to incorporate air into the mixture and to increase its volume. |
| Al Dente | “To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture. |
| Baste | To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying |
| Blanch | To partially cook fruits, vegetables, or nuts in boiling water or steam. |
| Coat | To evenly cover food with crumbs, flour, or a batter. |
| Cube | To cut into uniform pieces, usually a half inch on all sides. |
| Cut In | To work a solid fat such as shortening, margarine, or butter into dry ingredients, usually with a pastry blender. |
| Dash | A measure equal to 1/16 teaspoon. |
| Dice | To cut into uniform pieces, usually ⅛ to ¼ inch on all sides. |
| Garnish | To add visual appeal to a finished dish. |
| Julienne | To cut food into thin match like sticks about two inches long. |
| Knead | To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. |
| Marble | To gently swirl one food into another; usually done with light and dark batters for cakes or cookies. |
| Marinade | A liquid in which food is allowed to stand in order to flavor or tenderize it. |
| Mince | Chopping food into tiny irregular pieces. |
| Pare | To cut off the skin or outer covering of a fruit or vegetable, using a knife or a vegetable peeler. |
| Butterfly | To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly. |
| Preheat | To heat an oven or utensil to a temperature before using it. |
| Score | To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern. |
| Sear | To brown a food, usually meat, quickly on all sides using high heat to seal in the juices. |
| Simmer | To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface. |
| Snip | To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes. |
| Steam | To cook a food in the vapor given off by boiling water. |
| Stew | To cook food in liquid for a long time until tender, usually in a covered pot. |
| Wire Whisk | Used for light duty beating such as sauces, gravies, and scrambled eggs. |
| Oven Mitt | To protect your hands from hot foods. |
| Grater | Is used for cutting food into small particles or slivers. |
| Rolling Pin | To flatten dough for pie crusts and cookies. |
| Slotted Spoon | Removes food from liquid |
| Broiler | Used to brown food by direct heat in the oven. |
| Meat Thermometer | Measures the internal temperature of meat |
| Tongs | Used to remove food such as corn on the cob from liquid. |
| Bread Knife | Has a serrated edge for cutting bread and tomatoes. |
| Rubber Scraper | Removes food from spoons and the sides of bowls. |
| Pancake Turner | Used to lift and turn hot food |
| Rotary Beater | Used to beat egg whites into meringue and make whipped cream. |
| Pastry Blender | Used to blend flour and shortening when making pie crust, etc. |
| Sifter | Incorporates air into flour and other dry ingredients. |
| Colander | To drain liquid from a food such as spaghetti. |
| Paring Knife | To pare and cut fruits and vegetables use.. |
| Vegetable Peeler | To remove the outer layer from fruits and vegetables. |
| Candy Thermometer | Measures the temperature of sugar syrup in a pan. |
| Wire Cooling Rack | In cooling breads or cookies you would use... |
| Cutting Board | Protects the counter or table top while you are cutting. |
| Apple Corer | Removes the seeds or the center of fruit. |
| Saucepan | Has a long handle and is used to cook things on the top of the range. |
| Spatula | Used to level off dry ingredients when measuring. |
| Pastry Brush | Used to spread liquid over food. |
| Kitchen Shears | Used for opening packages, disjointing poultry, and cutting food. |
| Vanilla | Hold spoon over a small cup and pour into measuring spoon. |
| Flour | Stir. Spoon into dry measuring cup and level with a spatula. Don’t pack, shake, or tap the cup. |
| Brown Sugar | Break up lumps. Spoon into dry measuring cup and pack firmly with back of spoon. Level with spatula. |
| Margarine/Butter | Cut using measurement marks printed on the wrapper. |
| Molasses | Set liquid measuring cup on a level surface. Pour in liquid and check measurement at eye level. Use a rubber scraper to remove. |
| Granulated Sugar | Spoon into dry measuring cup higher than the top and level off with a spatula. |
| Milk | Set liquid measuring cup on a level surface. Pour in liquid and check measurement at eye level. |
| Shortening | Pack firmly into dry measuring cup so no air bubbles. Level with a spatula. Remove with a rubber scraper. |
| 1/2 Egg | Beat. Measure out two tablespoons. |
| Baking Soda | Smash lumps. Measure with a measuring spoon and level. |
| Confectioner's Sugar | Sift. Spoon lightly into a dry measuring cup and level. |
| T. or tbsp | Tablespoon |
| t or tsp | teaspoon |
| c. | cup |
| lb | pound |
| qt | quart |
| oz | ounce |
| pt | pint |
| doz | dozen |
| 3 teaspoons | 1 tablespoon |
| 16 tablespoons | 1 cup |
| 8 tablespoons | 1/2 cup |
| 4 tablespoons | 1/4 cup |
| 5 1/3 tablespoons | 1/3 cup |
| 8 ounces | 1 cup (liquid) |
| 2 cups | 1 pint |
| 2 pints | 1 quart |
| 1 cup | 1/2 pint |
| 4 cups | 1 quart |
| 4 quarts | 1 gallon |
| 16 ounces | 1 pound |
| 1 pound butter | 2 cups or 4 sticks |
| 1/2 pound butter | 1 cup or 2 sticks |
| 1/4 pound butter | 1/2 cup or 1 stick |
| 1 pound granulated sugar | 2 1/4 cups sugar |
Created by:
kspooner
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