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Cooking Terms

Recipe Link: http://www127.pair.com/~sssmag/faerie/fft_new/tid101799.html

List of Ingredients




Many times we are not sure of the terms that are used for cooking. So, instead of being confused.....here are some for you.

Cooking Terms
Age
To control a food's aging process to improve its texture, flavor or both.

Bake
to cook food uncovered in an oven.

Barbecue
To cook food on a grill, in an open pit or on a spit using natural woods or charcoal as a heat source. The food is basted, often with a highly seasoned sauce, to keep it moist. See grill.

Baste
To keep food moist during cooking by brushing, drizzling or spooning with pan juice or sauce
to prevent the surface from drying out.

Beat
To rapidly stir food in a circular motion. to combine a mixture until smooth with rapid regular motion using a spoon, wire whisk or mixer.

Blanch
To drop food into boiling water for a brief period of time to preserve color and texture or to loosen skins for peeling.

Blend
To mix two or more ingredients together until combined.

Boil
To heat liquids until bubbles form on the surface and steam is given off.

Braise
To brown food in fat and then slowly cook it with a small amount of liquid in a tightly covered pan. This method is best for tougher cuts of meat.

Bread
To coat food with bread, cracker or other crumbs. Usually the food is dipped into a liquid (beaten eggs, milk, beer, etc.) before it is coated.


Broil
To cook food with intense heat directly under a broiler or on a grill, allowing fat to drip away.

Broth
The liquid in which meat, poultry or vegetables have been simmered.
This is the same as "stock".


Brown
To cook food quickly over high heat until the surface turns brown. This method allows the juices to stay sealed in and is usually done in a broiler or on a stove top.


Chop
To cut food into pieces ranging from small (finely chopped) to large (coarsely chopped).

Clove of Garlic
1 piece or section of the garlic "bulb".

Coat
to sprinkle food with or dip into flour or sauce until covered.


Cream
To mix an ingredient or combination of ingredients until soft, smooth and well-blended.

Cube
To cut food into cube-shaped pieces ranging from 1/4-inch to 1-inch long. Cubed pieces are generally larger than diced food pieces.

Dash
A small quantity measuring three drops to 1/8 teaspoon.

Dice
To cut food into small cubes ranging from 1/4 inch to 1/2 inch.

Dilute
To reduce a mixture's strength by adding liquid, usually water.

Drain
To remove liquid from food through a strainer.

Drippings
juice that is released from meat or poultry during the cooking process.


Emulsify
To bind together substances which under normal conditions will not mix, such as oil and water. Egg yolk is a commonly used emulsifier.


Fillet
To cut the bones from meat or fish. a boneless piece of meat, fish or poultry


Fold
To gently combine a light, airy mixture (such as beaten egg whites) with a heavier mixture (such as whipping cream). The heavier mixture, placed on the bottom, is lifted from underneath with a rubber spatula and incorporated into the lighter mixture.


Fry
To cook food in hot fat over medium to high heat.

Grate
To shred solid food by rubbing against the small, sharp-edged holes of a grater.


Grease
To lightly coat the inside surface of a pan with fat (shortening, nonstick cooking spray, etc.) to prevent foods from sticking.


Grill
To cook food on a rack over hot coals or other heat source, often a broiler.


Grind
To transform solid food into small pieces. Food can be ground to degrees ranging from fine to coarse.


Julienne
To cut food into matchstick-size strips.


Knead
To mix and work dough on a floured surface with the palms of your hands until it is smooth and elastic.


Leaven
Adding an agent -- such as yeast, baking powder or baking soda -- to make dough or batter rise. Jump to the Glossary of Baking Ingredients.


Marinate
a seasoned liquid used to soak food, improve flavor and many times to tenderize the meat or vegetable.
to soak in a "marinade".

Meringue
a mixture of stiffly beaten egg whites and sugar, then baked only until the tips are a light or golden brown.


Mince
To cut or chop food into very fine pieces, smaller than chopped food, no larger than 1/8 inch square. See hash.


Mix
To combine ingredients together.


Pan-Broil
to cook, uncovered, on the stove top using high heat.


Pan-Fry
to cook over high heat in a small amount of shortening on the stove top.


Preheat
to heat the oven to a desired temperature before baking.


Peel
To strip or cut off the outer covering from a piece of fruit or vegetable.


Pinch
The amount of a dry ingredient that can be held between the tips of the thumb and forefinger. A pinch measures less than 1/8 teaspoon.


Poach
To cook food in simmering liquid just below the boiling point.


Prick
To make small holes in the surface of food to prevent it from bursting or rising during baking.


Puree
to process in a blender or food processor until a smooth consistency is achieved.


Reduce
To boil a liquid, uncovered, until the volume is reduced by evaporation, which thickens and intensifies the flavor.


Roast
To cook food in an uncovered pan in an oven, often in a shallow pan and sometimes on a spit.


Saute
To cook food in an open frying pan or saute pan over direct heat with little or no fat, frequently tossing the food to prevent it from sticking to the pan.


Scald
To cook liquid, usually milk, over low heat until the temperature reaches just below the boiling point. Small bubbles will form around the edge of the liquid.


Shred
To cut or tear food into long, thin pieces.


Sift
To pass dry ingredients, usually flour, through a fine-meshed strainer or sifter to remove large pieces and lighten the texture.


Simmer
to cook over low heat in liquid just below the boiling point on the stove top.


Sliver
To cut food into long thin strips.


Steam
To cook food on a rack or in a special steamer over a small amount of boiling water in a covered pan.


Stew
To slowly cook food in a small amount of liquid, usually in a covered pan, for a long period of time.


Stir-fry
To quickly cook food in a wok or skillet stirring constantly over high heat.


Strain
To remove solid particles from a mixture or liquid by pouring through a colander or sieve.


Toss
To mix pieces of food together by gently turning the pieces over multiple times.

Vegetarian
Someone who does not eat meat or other animal foods. Vegans have the most limited diet. They eat no animal derivatives of any kind, including dairy products, eggs and meat. Ovo-lacto vegetarians eat dairy, but no meat. Some ovo-lacto vegetarians also eat fish and poultry.


Whip
To beat food rapidly, adding air and volume, until light and fluffy.


Zest
The outer skin of citrus fruits. When removed these are often used to flavor a wide range of dishes from main courses to desserts.



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