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Cooking Terms

QuestionAnswer
In Italian it means, “to the tooth.” It is when pasta is cooked to just firm. al dente
To moisten food while it is cooking in order to keep it from drying out and to add flavor. baste
To stir rapidly a mixture of ingredients with a spoon, whisk, or mixer until the desired consistency is reached. beat
To place vegetables or fruits into boiling water for a very short period of time (usually 30 seconds or less). Usually the food is then quickly moved to a bowl of ice water to stop cooking. blanch
To cook meat or vegetables first by browning and then by gently simmering in a small amount of liquid in a covered pan until very tender. braise
To coat with crumbs or cornmeal before cooking. bread
The process in which meat is exposed to salt before cooking. brine
To cook directly over or under high heat, usually in an oven. broil
To cook sugar until it browns and releases a nutty flavor. caramelize
To loosen the brown bit from a pan by adding liquid and then scraping the bits off the pan. deglaze
To combine two ingredients together which normally would not mix by agitating them with a whisk, blender, or some other agitation method. An example would be oil and vinegar to form a salad dressing. emulsify
To combine light, air-filled ingredients, such as whipped cream or beaten eggs, into a heavier mixture, using a gentle over-and-under motion. fold
To rub the inside of a cooking dish or pan with fat or oil, to prevent sticking. grease
To cut a food into long thin pieces, like matchsticks. julienne
To work a dough, like bread or pasta dough, usually with your hands by stretching, folding, and pushing knead
To place foods into a flavored liquid in order to transfer the flavors. marinate
To cook gently, over a low heat, in barely simmering liquid that barely covers the food. poach
To mash or blend food until is has become a liquid. purée
Flour and fat that has been cooked together to form a paste which will thicken a sauce. roux
To cook food in a small amount of fat over a relatively high heat. sauté
To heat liquid to just short of boiling, until bubbles begin to form around the edge, but a boil has not begun. scald
To brown the surface of meat with a quick cook over a high heat so that the juices are sealed in. sear
To cook in liquid that is just below boiling, bubbles are forming but do not burst. simmer
To beat food with a whisk or mixer in order to incorporate air and build volume. whip
A living microscopic organism that turns sugars or starch into alcohol and carbon dioxide. yeast
An agent added to a dough or batter in order to help the food to rise during cooking leavening (Examples: baking soda, baking powder, yeast, air, and steam)
Created by: Schu221
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