To spoon liquid or fat over food as it cooks

To mix or stir quickly, bringing the contents of bowl to the top and down again

To dip in boiling water, making the skins of fruits and nut meats easy to remove; pre-cook

To mix two or more ingredients thoroughly

To cook a liquid where the bubbles rise and break on the surface

To make food brown by roasting, pan frying or broiling

To cook to the browned stage (sugar, onions)

The continued cooking of a food after it has been removed from the cooking source

To mix one or more foods until smooth and creamy

To combine by using two motions (1) cutting vertically through the mixture (2) turning the mixture over and over

To cook food fully sumerged in hot fat.

To lessen the strength, thickness or flavor of a mixture

To combine a solid ingredient with a liquid until a solution is formed

Heat is conducted without moisture; used to cook cuts of meat that are naturally tender

A uniform mixture of two unmixable liquids; it is often temporary (for example, oil and vinegar).

To make an edge with a scalloped effect; as in a pie crust

To reduce to small shreds or pulverize by rubbing against a rough or sharp perforated surface

To reduce to fine particles by grinding; to crush

To manipulate with a pressing motion, accompanied by a folding and stretching motion, as in kneading bread dough

a mixure, usually acid/oil base to soak food in so as to soften connective tissue and add flavor

To let food stand in a flavorful, often acidic liquid

Heat is conducted to a foods through water or steam; provides flavor and tenderness to tougher cuts of meat

To peel away the outer covering of foods with the use of a small knife

To remove the stone (pit) or seed of a fruit

To cook in a still liquid with no bubbles breaking the surface

To cook a liquid until the quantity is half the amount you started with

To cook quickly in fat at a high temperature. In French, "to jump"

To heat milk/cream to just below the boiling point

To brown surface of meat by heating at a very high temperature for a short time

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Culinary Terms

Cooking, Preparation, etc.

Term	Definition
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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