Cooking Terms

Baste

Spooning liquid over food often while cooking; keeps meat moist and flavorful

Blackened

Seasoning meat with a Cajun spice mix and then pan searing over medium high heat

Blanch

Dropping fruit or vegetable into boiling water; then often dropped into ice water to either remove skin or stop the cooking process

Boil

When liquid is heat to the point of bubbling vigorously or cooking food in bubbling water

Braise

Browning meat in oil/fat on all sides then cover with liquid and slowly cook using low heat; great for tougher cuts of meat

Broil

Cooking food directly under heat source

Butterfly

Cutting a thicker piece of meat down the center but not completely through; often for rolling or stuffing

Caramelize

Cooking (often sautéing) food so that the natural sugars in the food brown; adds depth of flavor and rich color

Chiffonade

A cooking technique in which herbs (such as basil) or leafy green vegetables are cut into long, thin strips. To do this, stack the leaves, roll them tight, and then cut them with a sharp knife into fine ribbons.

Deglaze

Adding liquid to a pan to release the browned bits from cooking that are often stuck to the bottom of the pan

Fillet

Removing the meat from the bones

Fry

Cooking in hot oil or fat creating a crispy brown crust

Grill

Cooking over a dry heat source such as wood or charcoal

Knead

Working dough by pressing and folding until it becomes elastic and smooth

Loin

Cut of meat that comes from the center of the back; one of the least used muscles and very tender

Marinate

Soaking food in a seasoned liquid for a period of time

Medallion

A small round cut of meat

Mince

To chop into tiny pieces

Poach

Simmering food in liquid below the boiling point; most often a cooking technique for fish or eggs

Proof

The process where yeast begins to rise

Reduce

Cooking liquids down in volume usually by half

Render

Melting fat to make drippings

Roast

Cooking uncovered in the oven

Roux

Mixture of flour and butter or fat and then cooking just until flour begins to brown; acts as a thickening agent and is followed by the addition of liquids

Sauté

Cooking on stove top at high heat with minimal fat

Sear

Browning meat to create a caramelized crust

Sift

Passing powdered dry ingredients through a fine mesh to remove lumps

Simmer

Cooking liquids at a lower temperature without boiling

Steam

The process of cooking over boiling water; allows the natural nutrients of the food to remain

Stewing

Browning small pieces of meat then slowly cooking with vegetables and liquid to cover