10 cooking terms and definitions

To brown a food, usually meat, quickly on all sides using high heat. These hazy terms can often lead to confusion. A Cantonese sauce popular in Asian cooking that contributes a multitude of sweet and spicy flavors: fermented soybeans, molasses, vinegar, mustard, sesame seeds, garlic, and chiles. These dry-heat cooking methods take place on the stovetop instead of the oven. A thick, sticky food produced by bees from floral nectar. A mixture of equal parts cream and milk. Dice: To chop food evenly into small pieces or cubes. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. It can be sauted, roasted, or grilled as a substitute for meat in dishes. A blend of herbs, spices, and fiery chiles that can be used as a shortcut in Indian and Southeast Asian cooking. To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer ($60, Kohl's). Types of Cooking Methods: Boiling Poaching Steaming Stewing Braising Roasting (Pot Roast & Oven Roast) Baking Grilling or Broiling Frying Sauteing: Blanching Microwave Cooking What is the Objective of Cooking Foods? The large, hard seed of a fruit, or the act of removing the seed from fruits, such as avocados, cherries, or peaches. Roasting refers to a dry-heat, oven cooking method used for foods from vegetables to tender pieces of meat. Aioli - A mayonnaise made with garlic popular in French cuisine, often used as an accompaniment. Both can be reconstituted in hot liquid to substitute for stock or broth (the chief difference between stock and broth is that stock is made using bones). Bake: Cook with dry, radiant heat in an oven. Here are the types of flour most commonly used in cooking: To coat or dust a food or utensil with flour. A seasoned liquid in which meat, poultry, fish, shellfish, or vegetables is soaked for flavor and sometimes to tenderize. A green, flat bean that looks like a large lima bean and is available dried, canned, or fresh. Sweet vermouth is reddish-brown and can be consumed straight or used in sweet mixed drinks. Braising is recommended for less tender cuts of meat. Al dente - firm to the bite. For newer cooks, this food dictionary is the perfect place to begin to understand those strange cooking terms you find in the recipes you look through. Stock - Used as the base of soups, stews and in risottos - can be home made or packaged. Scald: To gently heat a liquid, usually cream or milk, until it nearly reaches a boiling point. Antipasto - Italian term for an appetizer, frequently served before main pasta dishes. When cooking savory foods, such as cuts of meat or vegetables, it's often called roasting. Updated 18 May 2021. When reducing liquids, use the pan size specified in the recipe, as the surface area of the pan affects how quickly the liquid will evaporate. To cook food on a roast or spit over coals. Barely worth mentioning, a smidgen is approximately 1/32 teaspoon. Trim off the fibrous ends and slice what remains into 3- to 4-inch sections. Soft and silken varieties are shelf-stable and are used for stirring into dips, purees, and dressings. Immersion blender: A blender on the end of a stick-like appliance that can be inserted into liquid so foods can be blended directly in the pot they were cooked in. To make a decorative impression in food, usually the edge of a piecrust. So are sauerkraut, sourdough bread, and kombucha tea, for example. Pressure Cook: To cook using wet heat in a special pot thats sealed so pressure forms as its heated, allowing the temperature to go above the normal boiling point. Most is made from clover, but other sources include lavender, thyme, orange blossom, apple, cherry, buckwheat, and tupelo. Steaming is often used for cruciferous vegetables like broccoli and cauliflower or fish. Slowly pour the clear liquid into a dish, leaving the milky layer behind. Mayonnaise, hollandaise, and ganache are all emulsions. Variations may call for other herbs or greens, and may be homemade or purchased. Store honey at room temperature in a dark place. Elephant garlic is larger, milder, and more closely related to the leek. Some of the most common are defined here. Steaming involves boiling water, but the food is never actually submerged. Polenta can be made from any type of cornmeal. Stir or toss the foods constantly. A coating of soft or dry bread crumbs, sometimes seasoned, on meat, fish, poultry or vegetables. As a verb, to sieve is to separate liquids from solids, usually using a stainless steel strainer-sifter ($25, Crate and Barrel). Stew is another name for braising - the main difference is size. A soft-ripened, creamy cheese with an edible white rind formed by mold. This helps seal in the juices and may be done in the oven, under the broiler, or on top of the range. This process incorporates air into the fat, so baked products have a lighter texture and a better volume. Historically, it was made from sheep's or goat's milk. Clarify - To separate and remove solids from a liquid and make it clear. Unlike an extract or oil, a flavoring often does not contain any of the original food it resembles. 80+ Common Baking Terms Glossary - Bake Play Smile Repeat with the remaining sections. To cook a food in the vapor given off by boiling water. To cut meat away from the end of a rib or chop to expose the bone, as with a lamb rib roast. To smash food into smaller pieces, generally using hands, a mortar and pestle ($35, Target), or a rolling pin. 10 Essential Cooking Methods and Techniques Everyone Should Know 1. 10 Essential Cooking Methods Everyone Should Know Blend -To mix ingredients together gently with a spoon, fork, or until combined. This hot air cooks your food at an even rate by surrounding the roasting pan or baking dish on all sides. Silicone baking mat: A flexible, reusable mat used instead of parchment paper to keep foods from sticking to baking sheets. May 6, 2021 Recipes can sometimes be a minefield of terms, jargon and foreign words that lead even the most gifted cook to question everything they know. Wonton wrappers are usually sold refrigerated, so look for them alongside other refrigerated foods. In a pinch, substitute a narrow whole wheat ribbon pasta, such as linguine. Cream: To beat solid fat (often shortening or butter) with sugar until lightened in texture and very well combined. This affords you more control over the final texture of dishes. Because they have unique attributes, they should not be substituted for other sweeteners unless a recipe calls for them specifically. It's usually served over rice, noodles, eggs, and stir-fries. To slowly cook food in liquid for a long time until tender, usually in a covered pot. In some cases, soymilk can be substituted for cow's milk in recipes, though the flavor may be affected. When broiling, the food is typically 5 or less from the heat source. It's an estimate, so don't worry about measuring them. Deep fry is when your ingredient is fully submerged in hot oil. To check a dish's capacity, fill it with water, a quart at a time. to cook meat in a small amount of liquid, in a covered pan. Saucepan: A deep pan with one long handle on the side. To shallow-fry is to cook a food, usually breaded or coated in batter, using about an inch of hot fat or oil. Pastry wrappers used to encase a savory filling and make egg rolls. If you can't find either, you can try substituting feta. Chocolate is made from the beans of the cacao tree, and can be traced back to the Mayan, Aztec, and Toltec civilizations. Rice vinegar is interchangeable with rice wine vinegar, which is an alcohol made from fermented rice. A metal or disposable foil pan ($10, Target) that's placed under food to catch drippings when grilling. Chiffonade: To shred leafy foods, such as lettuce or herbs, very finely with a knife. To stir or beat two or more foods together until they are thoroughly combined. A natural substance found in fruits that sets, or thickens, the fruit and sugar mixtures of jellies or jams. Move the spatula across the bottom of the bowl, and bring it back up the other side, carrying some of the mixture from the bottom up over the surface. The word also refers to the resulting mixture. Poaching is all about gently cooking ingredients in water. Food may be floured before cooking to add texture and improve browning. Ganache: A smooth mixture of melted chocolate and/or butter. Star Anise vs. Anise Seed: How Are They Different? Stock and broth can be used interchangeably, and reconstituted bouillon can also be used.. A sweetener that's primarily made from sugar beets or sugarcane. While culinary terms are usually different from kitchen slang, they both fall under the same category of kitchen lingo, which is a language you'll need to speak to get by in the restaurant, food or catering biz. Once food becomes fully cooked through and has a light browning on the exterior, you're done sauting. Batter: A pourable mixture prior to baking, often used for making pancakes, muffins, and quick breads. Basic Terms For Cooking Broiling Broiling involves cooking food from the top inside your oven replicating grilling, usually at around 500F. If you can't find crme frache in your supermarket, you can make a substitute by combining cup whipping cream (do not use ultrapasteurized cream) and cup of sour cream. When a recipe calls for chilling a food, it should be done in the refrigerator. Cooking Terms & Dictionary | Land O'Lakes The skin or outer covering of a vegetable or fruit (sometimes called the rind). All-purpose flour may be stored for up to 8 months. If a specific size isn't mentioned, a good rule of thumb to follow is that small dice is 1/8-inch, medium dice is 1/4-inch, and large dice is 1/2-inch. The food is dipped into boiling water for a small amount of time, usually ranging from one to five minutes, before being plunged into an ice bath to stop the cooking process. This is done to ensure even cooking and allow for equal distribution of flavor and texture in the final dish. To preserve food at home by canning, or to prepare food in a food processor ($100, Crate and Barrel). A mixture of ground anchovies, vinegar, and seasonings. This allows the steam to thoroughly cook the food through, without leaching out any of the flavor or nutrients into the water. Blanch: To quickly boil foods, often vegetables. Definitions of Basic Culinary Terms | CIA Culinary School If the honey smells or tastes strange, toss it out. Recipes calling for a baking dish are referring to ceramic or glass dishes. Italian for "to the tooth." Some cooks prefer it over table salt for its clean flavor. To combine two or more ingredients by hand, or with an electric mixer or blender, until smooth and uniform in texture, flavor, and color. extract in frosting or candy recipes. Oils are so concentrated that they're measured in drops, not teaspoons. Let it stand 5 minutes to soften, then stir it over low heat until the gelatin is completely dissolved. Discard the milky liquid. There won't be nearly as much movement as when boiling, but there should still be a small amount of bubbling. This cooking method often includes oil or fat to evenly transfer the heat from the pan into the food. All-purpose flour - Wheat flour milled from hard wheat or a blend of soft and hard wheat. Reconstituted bouillon can also be used when broth is specified. Popular in Asian cooking, both products are made from fermented soybeans and have a salty bean flavor. To cook food, covered or uncovered, using the direct, dry heat of an oven. As meat rests, its internal temperature often goes up several degrees. Despite seeming oxymoronic, frying is considered a dry heat cooking method. Chipotle peppers are sometimes packed in cans of adobo sauce. To gently break food into small, flat pieces. Cube: Cut into squares about 1/2 or larger. An imitation extract made of chemical compounds. Bechamel: A sauce made from a cooked flour-and-butter paste (a roux) and thickened with milk. Rinse well and press out the moisture. A pastry brush ($11, Bed Bath & Beyond) works well to grease pans. It can be layered at this stage. The high temperature accelerates cooking, making pressure cooking master than conventional cooking. It describes pasta that's cooked until it offers a slight resistance when bitten into, rather than cooked until soft. Stack the sticks in a bundle and cut them finely. The Best Food Processors Take the Guesswork Out of Your Prep Work, One Simply Terrific Thing: Atecos Offset Spatula, One Simply Terrific Thing: Precut Parchment Paper, One Simply Terrific Thing: Silpat, the Original Silicone Baking Mat, One Simply Terrific Thing: Rubbermaids Commercial Silicone Spatula, These Skillets Will Have You Searing and Sauting Like a Pro, The Best Sous Vide Cookers for Beginners and Pros, The Best Woks May Have You Ditching Takeout, The 9 Best Instant Read Thermometers of 2023, The 7 Best Grill Thermometers of 2023, Tested and Reviewed. Egg yolks are high in fat and flavor, while egg whites (a mixture of protein and water) add moisture and contribute to the structure in baked products. 1. Find it next to the other salt in the supermarket. Master recipes like a pro with our extensive list of common cooking terms, global ingredients, cooking methods, and tips from our Test Kitchen. For 1 teaspoon of grated ginger, use teaspoon of ground ginger. Fine particles of bread. To fold, use a rubber spatula to cut down vertically through the mixture from the back of the bowl. A creamy mixture made of ground, blanched almonds and sugar that's often used as a filling in pastries, cakes, and confections. This technique is also called browning. Marinara vs. Some Cajun and Creole rouxs are made with oil or other fat, and are cooked until the flour browns to create extra flavor. A 2-piece tool that includes a bowl-shaped vessel ($28, Sur la Table) (the mortar) which holds ingredients to be crushed into a powder or paste by a club-shaped utensil (the pestle). Whip: To incorporate air into an ingredient by beating rapidly, often with a whisk. To cook food in liquid at a temperature that causes large bubbles to form and to rise in a steady pattern, breaking at the surface. Use this handy 'cheat sheet' to help you decode recipes and get the most out of your kitchen time. Here is a glossary of common cooking terms. When other foods are shaped "jelly-roll-style," it refers to rolling them into a log shape with fillings inside. Mince. Here at Simply Recipes, we try to use regular language as much as possible, but we cant help but slip into recipe speak from time to time. Cooking Terms and Definitions - Young Women's Health Test Your Knowledge with Our Guide to Cooking Terms and Definitions Boiling, steaming, poaching, cooking sous vide, and all forms of pressure cooking use wet heat. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. To combine two liquid or semiliquid ingredients, such as oil and vinegar, that don't naturally dissolve into one another. To evenly cover food with crumbs, flour, or a batter. Stir-frying is usually done in a wok, whose bowl shape helps the food on top steam as the food at the bottom of the wok cooks in the fat. These are available at some retailers or use a widely available pasteurized egg product. At this stage, a fork can be inserted with a little pressure. Silken tofu is available in soft, firm, and extra-firm textures. Like, "sweat the onions," "brine the meat," or "fold the batter?" And from there, you're totally lost. Cooking Terms and Techniques - George Washington University We're here to put an end to all the confusion and have compiled a comprehensive A-Z of cooking terms to help you out. Deglazing releases the flavorful browned buildup from the bottom of the pan; often the liquid added is nearly cooked off until a thick, glaze-like mixture forms. Parchment paper: Paper in sheets or a roll thats used to line baking sheets and pans to keep food from sticking. What Does Saut Mean? Interestingly, deep frying, which does not require water, is also dry heat. To peel, cut off one end of the root and use a vegetable peeler to remove the brown outer layer. Cover and refrigerate up to one week. Also described as tender-crisp. But if you're making desserts, pastries, or breads, it's commonly referred to as baking. How to Use an Air Fryer: A First-Timer's Guide. If it crystallizes (becomes solid), liquify it by warming the jar slightly in the microwave or in a pan of very hot tap water. Boiling, a common introduction to moist cooking, is when water is heated to 212 degrees F. This makes the water produce bubbles and movement, which is why some recipes will instruct you to bring your water to a "rolling boil." A dash is roughly 1/8 teaspoon. They're easily snipped with scissors. Vermouth is often used as a cooking ingredient. It can also be softened in the microwave using a microwave-safe bowl covered in a moist cloth. Scalding dairy changes the structure of its proteins and helps it perform better in recipes. Weeping occurs when liquid separates from a solid food, such as jellies, custards, and meringues. This cut is for foods and long vegetables (for example, carrots or green onions) and makes the cuts more oval by slicing at an angle. Broil is similar to bake, but it cooks the food only on one side (the top) at a very high heat. Follow the package directions for reconstituting them. A term referring to a whole fish, with or without scales, that has had its internal organs removed. An Indian method of cooking. Types of Cooking Methods: Definition, Objective and Method Dry heat: Cooking methods that dont use water or water-based liquid. The natural liquid extracted from fruits, vegetables, meats, and poultry. It usually contains about 20% milk fat and cannot be whipped. Cooking Terms: List of 20+ Useful Cooking Verbs in English Mince: To chop as finely as possible. This is also an important step in preparing fruits and vegetables for freezing. (Although sometimes packaged with the giblets, the neck is not actually considered a giblet.) For each clove a recipe calls for, use teaspoon of garlic powder or a teaspoon of bottled minced garlic. Glossary of Common Baking Terms In this lesson, you will learn some important words related to cooking with ESL picture, definitions and example sentences to broaden your vocabulary. In the United States, it generally describes a candied fruit.. A thin, glossy coating. One way to do this is to gradually add one ingredient to the other while beating rapidly with a fork or wire whisk ($9, Crate and Barrel). A pinch, based on the amount of spice you can literally "pinch" between your fingers, is around 1/16 teaspoon. Dry vermouth is white and used as a before-dinner drink or in nonsweet drinks, such as a martini. Cheesecloth ($3, Target) is used to bundle herbs, strain liquids, and wrap rolled meats. Bake: To cook in an oven, usually at moderate temperatures (around 350F). The Complete Glossary of Cooking Terms for the Culinary Arts The sugar will absorb the moisture and soften in a day or two. All-purpose flour: A wheat flour with a medium gluten content of around 12 percent or so. Aerate, Aeration - To whip, sift or beat air between particles, as with flour, confectioners sugar, or sugar and butter. Beat - Mixing rapidly while incorporating some amount of air into the substance. Is sauting the same as braising? The skin or outer coating of a food, usually rather thick, and with the exception of candied citrus, rarely eaten. This is a method to quickly, partially cook fruits, vegetables, or nuts in boiling water or steam, followed by an ice bath to halt the cooking process. A Mediterranean sauce commonly made with fresh chopped herbs (basil, parsley, or cilantro), citrus zest, and fresh garlic. This creates an irresistibly crispy exterior on all sides. Mexican chorizo is made with ground pork or organ meats, chiles, and sometimes vinegar , cilantro, and tomatillos, and must be cooked before consuming. To beat a food rapidly using a wire whisk, rotary beater, or electric mixer ($60, Target), which incorporates air into the food and increases its volume. It's often tied inside pieces of a leek's outer leaves, or in a piece of cheesecloth, to keep the herbs together. The most common bake temperature is 350 degrees but can range anywhere from 300 - 400 degrees. To mix ingredients with a spoon or other utensil to combine them, to prevent ingredients from sticking during cooking, or to cool them after cooking. A DICTIONARY OF COOKING TERMS . . It's available canned or dried. The better commercial balsamic vinegar, sold as Balsamic Vinegar of Modena, contains other ingredients to mimic aged balsamic, although it's generally aged only two months and not in wood, so that it's a diluted version of the aged product. The body, color, and unique flavor comes from being aged in a series of wooden barrels from 12 years to 25 or more. Boil. This high temperature is used to create a golden brown top crust on casseroles or add caramelization to roasted veggies. Almond, anise, lemon, mint, orange, peppermint, and vanilla are some commonly available extracts. A liquid is simmering when a few bubbles form slowly and rise, bursting just before reaching the surface. It can also cut down on fat in cooking. A tiny, single-cell organism that feeds on the sugar in dough, creating carbon dioxide gas that makes dough rise. Air frying is not actually frying. This technique is typically used on cuts of meat to seal in flavor and natural juices while giving each piece a crispy exterior. Blanching helps loosen skins for easy removal from tomatoes, peaches, and almonds. When preheating your oven, the air inside warms to a temperature of your setting. To use a sharp or blunt instrument to remove the outer coating from a food, such as carrots. Use this method to make healthy dishes without any added fat or oil. It can be whipped to twice its volume. It's often used in Southeast Asian cooking. Here Are 11 All-Purpose Flour Substitutes That Work in Any Recipe, The BHG Test Kitchen Breaks Down the 10 Most-Googled Recipes of 2022, Char-Broil Classic 2-Burner Gas Grill, $130, Target. It's also served cooked, and can be used as a substitute for spinach. Keep Reading: Here's What The Bottom Drawer of Your Oven Is Really For. Baking A charcoal grill is often left uncovered, while a gas grill is generally covered. For longer storage, place unpeeled ginger in a freezer bag and store in the freezer. Cut each section in half lengthwise, exposing the layers. Eggs are the glue that holds ingredients together (especially in custards and puddings). Tagged healthy eatingnutrition Facebook Twitter Print Cooking at home is often healthier and less expensive than eating out, however sometimes recipes contain terms that can be confusing. That's because basting tools, such as brushes and bulb basters, can be sources of bacteria when dipped into uncooked or undercooked meat and poultry juices, then allowed to sit at room temperature before being used for basting. It is rich in fruit oils and often used as a seasoning. Silpat is a popular brand. Instead, the ingredients are placed in a steamer basket held above the boiling water. Liquid ingredients: The ingredients in a recipe that contain moisture, such as molasses, milk, and eggs. Food processor: An appliance for pureeing, slicing, grating, and chopping food. A leavening agent (sodium bicarbonate or bicarbonate of soda) that's actually a salt which, when combined with an acid, such as cream of tartar, buttermilk, sour cream, yogurt, brown sugar or fruit juices, releases carbon dioxide to create the bubbles that cause batters to expand and become airy during cooking, for the familiar texture of cakes. Charring is achieved by cooking in a very hot pan or grill grate on the stovetop. They can act as leaveners in recipes, such as angel food cake; and they add structure, richness, and moisture to baked goods. These include oils of anise, cinnamon, cloves, peppermint, and wintergreen. This is usually done for a piecrust edge. Rewrap any remaining sheets and return them to the freezer. We'll also continue adding definitions as we think of them. Cookie scoop: A metal tool shaped like an ice cream scoop thats used to portion cookie dough, as well as other scoopable foods. If the result smells acrid and overly smoky or has an overwhelming bitterness, you've crossed the threshold from charred to burnt. It's very easy to burn dishes when broiling, so keep a watchful eye on your dish. Colander: A perforated metal or plastic bowl with handles used for draining foods cooked in liquid. Steaming is an important low-fat method of cooking vegetables. Meat, fish, and poultry are often coated before cooking. Beef, chicken, vegetable and fish stocks are the most common. A condiment that originated in India as a method of preservation, and has many, many varieties, depending on regional cuisines, ranging widely in ingredients, taste, and texture. Deglaze: To add liquid, often stock or alcohol, to a pan or pot after cooking meat or vegetables in a small amount of fat. Salsas come in many variations and are an element in Mexican and Southwestern cuisine. To carefully cut or slice a food, such as cooked meat, poultry, fish, or game, into serving-size pieces. Bias: To cut food at an angle. This technique is often used for delicate foods that would be torn apart by boiling, such as eggs or fish. 10 Essential Cooking Skills That Every Cook Should Know Au Gratin Cover the mixture and let it stand at room temperature for two to five hours, or until it thickens. This makes it easy to remove food from the pan. High-speed blenders can smoothly puree foods that regular blenders cant. It's often used when the recipe creator is trying to add the tiniest note of flavor to a dish. When you're buying polenta at the store, keep in mind that some types are shelf-stable and others need to be refrigerated, so they might be stocked in different places. In general, there are three types of chocolate: white, milk, and dark. Blanching also uses boiling water and is a common method for helping veggies keep their bright color and creating a crisp-tender texture. A powder made primarily from dehydrated egg whites that can be mixed with water and used as a substitute for egg whites in many recipes. Roasting often adds a crispy, browned surface to the food. 10 Cooking Terms And Definitions. Mushrooms are low in calories but high in vitamins and antioxidants. Marbling is usually done with light and dark batters for cakes or cookies. White wine that has been fortified and flavored with herbs and spices. This can be done with a fork, potato masher ($47, Williams Sonoma) food mill, food ricer, or electric mixer.

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