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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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Al dente
Italian term meaning "to the tooth" used to describe pasta that is cooked but still firm.
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Au jus
Natural unthickened juices that collect while roasting meat.
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Baste
To moisten foods while cooking by brushing with pan juices, butter, margarine, oil or a reserved marinade.
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Beat
To make a mixture smooth by rapidly mixing with a spoon, fork, wire whisk or electric mixer.
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Bias cut
To cut foods diagonally into thick or thin slices. Most often used in stir-fries.
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Blanch
To partially cook fruits and vegetables by plunging into boiling water or placing over steam. Also used to loosen skins from tomatoes, peaches and almonds.
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Blend
To combine several ingredients with a spoon, electric mixer, blender or food processor, making a smooth mixture.
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Boil
To heat liquids until bubbles form that cannot be stirred down.
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Bone
To remove raw or cooked meat from bones.
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Braise
To cook slowly in a small amount of liquid in a covered pan on the stovetop or in the oven. Generally used for less tender cuts of meat.
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Breading
A coating of fine bread crumbs or crackers used on meat, fish and vegetables.
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Broil
To cook foods 4 to 6 in. from a heat source.
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Brown
To cook food in a small amount of fat over medium to high heat until the food becomes brown, sealing in the juices and developing rich pan drippings.
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Caramelize
To heat sugar in a skillet or saucepan over low heat until melted and golden brown in color. Also refers to cooking onions in butter until soft, caramel-colored and rich in flavor.
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Chop
To cut foods into 1/4-in. to 1/2-in. pieces.
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Coat
To dip or roll foods in flour, sugar or a sauce until covered.
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Combine
To place several ingredietns in a single mixing bowl or container and thoroughly mix.
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Core
To remove the seed area of an apple or pear using a coring tool or a small knife.
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Cream
To beat butter, margarine or shortening alone or with sugar using a spoon or mixer until light and fluffy.
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Crisp-tender
Defines a stage of vegetable cookery where the vegetables are cooked until they are crunchy yet tender enough to be pierced with a fork.
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Cube
To cut foods into 1/2-in. to 1-in. pieces that are square in shape.
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Cut in
To break down and distribute butter, margarine or solid shortening into a flour mixture using a pastry blender or two knives.
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Dash
A measurement less than 1/8 teaspoon that is used for herbs, spices or hot pepper sauce. Not an accurate measurement.
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Deglaze
To add water, broth or wine to a pan in which food, usually meat, has been cooked to remove the browned drippings to make a rich gravy.
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Dice
To cut foods into small cubes 1/8 in. to 1/4 in. in size.
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Dot
To break up small pieces of butter and distribute over the top of a dish or casserole.
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Dredge
To lightly coat foods with flour or bread crumbs.
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Dress
To toss salads with salad dressing. Also, to remove the internal organs of fish, poultry or game.
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Drizzle
To slowly spoon or pour a thin stream of an icing, melted butter or other liquid over food.
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Dust
To sprinkle confectioners' sugar, baking cocoa or flour lightly over foods.
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Dutch oven
A multipurpose cooking vessel that can range in size from 5 to 8 qts. and is used to roast meats, cook soups and stews, boil pasta or steam vegetables.
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Emulsify
To combine through a whisking action two liquids that traditionally separate, such as oil and vinegar, into a mixture that will not separate upon standing.
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Fillet
A boneless piece of fish, chicken or meat.
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Fold
A method of mixing to combine light or delicate ingredients such as whipped cream or egg whites with other ingredients without beating. A rubber spatula is used to gently cut down through the ingredients, move across the bottom of the bowl and bring up part of the mixture.
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Fry
To cook food in a small amount of fat over medium to high heat.
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Full rolling boil
To boil a liquid in which the bubbles created by the boil cannot be stirred down.
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Glaze
To coat the exterior of sweet or savory foods with a thin glossy mixture.
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Grate
To rub foods, such as hard sheese, citrus peel and spices, over a grater to produce very fine particles.
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Grease
To rub the inside of a baking dish or pan with fat to keep the contents from sticking.
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Grind
To transform a solid peice of food into smaller pieces using a meat grinder, food processor or mortar and pestle.
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Headspace
An area left unfilled between the top of the food in a home canning jar or freezer container and the bottom of the lid.
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Hull
To remove the green stem and leaves of strawberries.
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Husk
To remove the outer leaves from an ear of corn.
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Jelly roll
A dessert made by spreading a filling of jelly, cream or whipped cream over a sponge cake baked in a 15-in. x 10-in. pan and rolling it into a log. Jelly-roll style is used when any food is filled and rolled into a log shape.
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Julienne
To cut foods into long thin matchstick shapes about 2 in. long and 1/4 in. thick.
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Knead
To work foods, usually dough, by using a pressing and folding action to make it smooth and elastic.
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Line
To cover a baking sheet with a piece of waxed or parchment paper or foil to prevent sticking.
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Marinate
To tenderize and/or flavor foods, usually meat or raw vegetables, by placing in a liquid mixture of oil, vinegar, wine, lime or lemon juice, herbs and spices.
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Mince
To cut foods into very fine pieces no larger than 1/8 in. Used most often for fresh herbs or garlic.
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Mix
To stir or beat two or more ingredients together with a spoon or a fork until well combined.
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Moisten
To add enough liquid to dry ingredients while stirring gently to make a wet but not runny mixture. Often used in the preparation of muffins.
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Pan-Dressed
Fish or small game with the internal organs and head removed, making it ready for cooking.
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Parboil
To boil foods, usually vegetables, until partially cooked. Most often used when vegetables are finished using another cooking method or chilled for marinated salads or appetizer dips.
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Pare/Peel
To remove the skin from fruits and vegetables using a small knife or vegetable peeler.
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Partially set
A term that describes the consistency of chilled gelatin (resembles unbeaten egg whites) before fruits, vegetables and nuts can be added without floating.
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Pinch
A small amount (less than 1/8 teaspoon) of a seasoning or spice that is easily held between the thumb and index finger. This is not an accurate measurement.
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Pipe
To force a soft mixture such as whipped cream, frosting or mashed potatoes through a decorator's icing bag or pastry bag for a fancy garnish.
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Poach
To cook meat, fish, eggs or fruits in simmering liquid.
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Press
Often called a cookie press. Used to extract cookie dough in decorative shapes.
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Prick
To pierce food or pastry with the tines of a fork to prevent them from bursting or rising during baking. Also used when roasting ducks and geese to remove excess fat under the skin.
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Punch down
To use a fist to deflate risen yeast dough after the first rising.
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Puree
To mash solid foods into a smooth mixture using a food processor, food mill, blender or sieve.
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Reduce
To thicken sauces and gravy by boiling down and evaporating a portion of the liquid in an uncovered pan.
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Roux
A French term for a mixture of flour and fat that is cooked together until golden brown and used to thicken gumbo soups and sauces.
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Saute
To cook or lightly brown foods in butter, margarine or oil until tender.
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Scald
To heat milk or cream over low heat until just before it boils. Look for small bubbles around the edge of the liquid.
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Score
To make thin slashes on the surface of meats to tenderize or decorate.
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Seed
To remove seeds from fruits and vegetables.
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Separate
To divide eggs into whites and yolks.
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Shred
To cut or tear foods into long thin stirps. In the case of soft cheese, carrots or potatoes, a metal shredder is used.
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Shuck
To remove the meat of oysters, clams, etc. from their shells. Also refers to removing the husk from an ear of corn.
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Sift
To pass dry ingredients, most often flour, through a fine-mesh strainer to remove lumps, add air and combine several dry ingredients.
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Simmer
To cook liquids alone or a combination of ingredients with liquid just under the boiling point (180 to 200 degrees).
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Skim
To remove with a spoon a layer of fat or foam that rises to the top of cooking liquids.
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Snip
To cut herbs into small pieces using a kitchen shears.
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Soften
To bring butter, margarine, cream cheese or ice cream to a soft consistency by holding a room temperature for a short time.
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Steam
To cook foods, covered, on a rack or in a steamer basket over a small amount of boiling water. Most often used for vegetables.
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Steep
To place dry foods, such as teas leaves, in hot water to extract flavor and/or color.
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Stir
To blend a combination of ingredients by hand using a spoon in a circular motion.
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Stir-Fry
To quickly saute meats and vegetables while stirring constantly in a wok or a skillet.
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Stock
A long-simmered broth made from meat, poultry, fish and/or vegetables with herbs and spices.
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Strain
To separate soilds from liquid by pouring through a colander or sieve.
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Stud
To insert seasonings like whole cloves in the surface of food, such as a ham.
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Stuff
To fill a cavity in fish, poultry or pork chops with a bread or rice, vegetable, fruit or nut mixture.
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Thread
To place pieces of meat and vegetable onto skewers...for instance, when making kabobs.
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Toss
To quickly and gently mix ingredients with a spoon and fork. Often used in salads or pasta dishes.
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Truss
To tie the legs and wings of poultry close to the body before roasting. If poultry is stuffed, the openings are closed with skewers that are tied or closed with string.
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Warm
To hold foods at a low temperature without further cooking usually around 200 degrees.
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Whip
To beat rapidly by hand or with an electric mixer to add air and increase volume.
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Whisk
A multi-looped wire mixing utensil with a handle used to whip sauces, eggs, cream, salad dressings, etc. to a smooth, airy consistency.
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Zest (Peel)
The outer portion of a citrus fruit. To remove zest or peel, use a small sharp knife, a grater, a vegetable peeler or a special gadget called a zester.
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