CULINARY TERMS
Albumen(n): An other name for egg White.
Al Dente(n): Italian term used to describe
pasta
that is
cooked until it offers a slight resistance to the bite.
Apron(n): Garment worn over the front part
of the body to keep the wearer’s clothes clean while working.
Aspic(n):Frozen food in jelly.
Bake(v):To
cook by dry heat, usually in the oven.
Barbecue(n):Usually used generally to refer
to grilling done outdoors or over an open charcoal or wood fire. More
specifically, barbecue refers to long, slow direct- heat cooking, including
liberal basting with a barbecue sauce.
Barbecue(v): To cook foods on a rack or a
spit over coals.
Baking powder(n): A combination of baking soda, an
acid such as cream of tartar, and a starch or flour (moisture absorber). Most
common type is double-acting baking powder, which acts when mixed with liquid
and again when heated.
Baking soda(n): The main ingredient in baking
powder, baking soda is also used when there is acid (buttermilk or sour cream,
for example) in a recipe. Always mix with other dry ingredients before adding
any liquid, since leavening begins as soon as soda comes in contact with
liquid.
Baste(v):To moisten foods during cooking
with pan drippings or special sauce to add flavor and prevent drying.
Baster(n): Used during cooking to cover
meat in its own juices or with a sauce.
Batter(n): An uncooked pourable mixture
usually made up of flour, a liquid, and other ingredients.
Bib(n): A cloth worn while cooking.
Beat(v):To mix rapidly in order to make a
mixture smooth and light by incorporating as much air as possible.
Blanch(v): To cook briefly in boiling water
to seal in flavor and color; usually used for vegetables or fruit, to prepare
for freezing, and to ease skin removal.
Blend(v): To thoroughly combine 2 or more
ingredients, either by hand with a whisk or spoon, or with a mixer.
Blender(n): An electric machine, that is used
for making food into liquid.
Boil(v): To heat a liquid until bubbles
break continually on the surface.
Bone(v): To remove bones from poultry,
meat, or fish.
Bouquet garni:(n) A tied bundle of herbs, usually
parsley, thyme, and bay leaves, that is added to flavor soups, stews, and
sauces but removed before serving.
Braise(v): To cook first by browning, then
gently simmering in a small amount of liquid over
low heat
in a covered pan until tender.
Bread(v): To coat with crumbs or cornmeal
before cooking.
Broil: (v)To cook on a rack or spit under
or over direct heat, usually in an oven.
Brew(v): To make a drink of tea or coffee
by adding hot water.
Brown:(v) To cook over high heat, usually
on top of the stove, to brown food.
Can/ tin opener(n): A device for opening tins of
food.
Caramelize(v):To heat sugar in order to turn it
brown and give it a special taste.
Casserole(n): A Taype of food made by cooking
meet and vegitables
in liquid for a long time in the owen.
Cherry pitter (n): A tool used for the removel of
pits from cherries or olives.
Chinoise (v): Straining substances such as
custards, soups and sauces or to dust food with powder.
Chop(v):To cut solids into pieces with a
sharp knife or other chopping device.
Clarify(v): To separate and remove solids
from a liquid, thus making it clear.
Cookie cutter(n): A sharp metal or plastic device
used to cut cookies into shapes
before
they are cooked.
Cream(v):To soften a fat, especially
butter, by beating it at room temperature. Butter and sugar are often creamed
together, making a smooth, soft paste.
Cream(n): The butterfat portion of milk.
Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.
Crumble(v) :To break in to small pieces.
Cube(v): To cut food into small (about
1/2- inch) cubes.
Cup(n): Small bowl-shaped container usually
with a handle for drinking tea, coffee.
Cut in(v): To distribute a solid fat in
flour using a cutting motion, with 2 knives used scissors-fashion or a pastry
blender, until divided evenly into tiny pieces. Usually refers to making
pastry.
Cutting board(n): A wooden or plastic tool used for cutting vegitables, fruits,
meat on it.
Cure(v):To
preserve meats by drying and salting and/or smoking.
Core(v):
To remove the seeds or tough woody centers from fruits and vegetables.
Deep-fry(v): To cook by completely immersing
food in hot fat.
Deglaze(v):To dissolve the thin glaze of
juices and brown bits on the surface of a pan in which food has been fried,
sauteed or roasted. To do this, add liquid and stir and scrape over high heat,
thereby adding flavor to the liquid for use as a sauce.
Degrease(v):To remove fat from the surface of
stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens
and is easily removed.
Dice(v):To cut food in small cubes of
uniform size and shape. Large Dice(n):
Large dice is a basic knife cut measuring ¾ inch × ¾ inch × ¾ inch. Medium Dice(n): Medium dice is a basic
knife cut measuring ½ inch × ½ inch × ½ inch. Small Dice(n): Small dice is a basic knife cut measuring ¼ inch × ¼
inch × ¼ inch.
Dissolve(v):To cause a dry substance to
pass into solution in a liquid.
Dollop(n): A spoonful of soft food such as
whipped cream or mashed potatoes.
Dot(v): To scatter butter in bits over
food.
Drain(n): To withdraw or draw off a liquid
gradually.
Dredge(v): to sprinkle or coat with flour.
Dress(v): To coat foods such as salad with
a sauce. Also, to clean fish, poultry, or game for cooking.
Drippings(n): Juices and fats rendered by meat
or poultry during cooking.
Drizzle(v): To pour melted butter, oil,
syrup, melted chocolate, or other liquid back and
forth
over food in a fine stream.
Dust(v): To sprinkle food with dry
ingredients. Use a strainer or a jar with a perforated cover, or try the good,
old-fashioned way of shaking things together in a paper bag.
Dredge(v): To sprinkle or coat with flour
or other fine substance.
Egg timer(n): A device that helps you judge
when a boild egg has been cooked long enough to be eaten.
Fillet(v): As a verb, to remove the bones
from meat or fish. A fillet (or filet) is the piece of flesh after it has been
boned.
Filter(v): To pass a liquid throuh a
filter.
Fines herbes: A mixture of herbs traditionally
parsley, chervil, chives, and tarragon,
used to
flavor fish, chicken, and eggs.
Flake(v):To break lightly into small
pieces.
Flambé: To drizzle liquor over a food
while it is cooking, then when the alcohol has warmed,
ignite
the food just before serving.
Flute: To make decorative grooves.
Usually refers to pastry.
Fold(v):To incorporate a delicate
substance, such as whipped cream or beaten egg whites, into another substance
without releasing air bubbles. Cut down through mixture with spoon, whisk, or
fork; go across bottom of bowl, up and over, close to surface. The process is
repeated, while slowing rotating the bowl, until the ingredients are thoroughly
blended.
Fork(n): Small implement with a handle and
two or more points or prongs, used for lifting food to the mouth or holding
thing firmly while they are cut.
Fricassee(v):To cook by braising; usually
applied to fowl or rabbit.
Fry(v): To cook in hot fat. To cook in a
fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot
fat is called shallow-fat frying;
to cook
in a deep layer of hot fat is called deep-fat frying.
Garnish(v):To decorate a dish both to
enhance its appearance and to provide a flavorful foil. Parsley, lemon slices,
raw vegetables, chopped chives, and other herbs are all forms of garnishes.
Glass(n): Transparent container for
drinking water.
Glaze(v):To cook with a thin sugar syrup
cooked to crack stage; mixture may be thickened slightly. Also, to cover with a
thin, glossy icing.
Grate(v): To rub on a grater that
separates the food in various sizes of bits or shreds.
Grater(n): A kitchen tool that is used for
cutting food in to small pieces
by
rubbing it across its rough surface.
Gratin(n):From the French word for
"crust." Term used to describe any oven-baked dish--usually cooked in
a shallow oval gratin dish--on which a golden brown crust of bread crumbs,
cheese or creamy sauce is form.
Grease(v): To rub the interior surface of a
cooking dish or pan with shortening, oil,
or
butter to prevent food from sticking to it.
Grill(v): To cook food on a rack under or
over direct heat, as on a barbecue or in a broiler.
Grind(v): To process solids by hand or
mechanically to reduce them to tiny particles.
Gut(v): To remove the organs from inside
an animal.
Hull(v): Clean the stalks and leaves of
fruits or vegitables with a knife.
Ice tray(n): Plastic tray to freeze water in
fridge and to get ice.
Icing sugar(n) : A soft powder made from sugar
that is used to make icing for cakes.
Immersion Blender(n): An immersion blender is a tool
used for blending
soups,
sauces and other liquids.
Julienne(v):To cut vegetables, fruits, or
cheeses into thin strips.
Julienne(n):Julienne is a basic knife cut
measuring 1/8 inch × 1/8 inch × 2½ inches.
Kettle(n): A container with a lid, used for
boiling water.
Kitchen cabinet (n): A room used to store utensils
.
Kitchen gloves (n): Gloves worn while cooking.
Kitchen tangs(n): used to hold the roast dinners.
Knead(v):To work and press dough with the
palms of the hands or mechanically,
to
develop the gluten in the flour.
Knife(n): A tool used to devide or used to
cut the food.
Ladle(v): To serve food with ladle.
Lard(v): To prepare or enrich
meat,chicken with fat especially with lardons
.
Lemon squeezer(n): A small
kitchen tool with an attached bowl
that you use for getting the juice out of a lemon.
Lukewarm(v):Neither cool nor warm;
approximately body temperature.
Marinate(v): To flavor and moisturize pieces
of meat, poultry, seafood or vegetable by soaking them in or brushing them with
a liquid mixture of seasonings known as a marinade. Dry marinade mixtures
composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry
or seafood.
Meuniere(v): Dredged with flour and sauteed
in butter.
Mince(v): To cut or chop food into
extremely small pieces.
Mix(v): To combine ingredients usually
by stirring.
Mortar(n): Strong bowl in which substances
are crushed and ground with a pestle.
Pan(n): Wide flat usually metal container
with handle or handles, used for cooking food in.
Pan-Broll(v): To cook uncovered in a hot fry
pan, pouring off fat as it accumulates.
Pan-Fry(v): To cook in small amounts of fat.
Parboil(v): To boil until partially cooked;
to blanch. Usually this procedure is followed by
final
cooking in a seasoned sauce.
Pare(v):To remove the outer most skin of
a fruit or vegetable.
Peel(v): To remove the peels from
vegetables or fruits.
Peeler(n): A tool for removing the skin of
fruit and vegetable.
Pickle(v):To preserve meats, vegetables,
and fruits in brine.
Pinch(n): A pinch is the trifling amount
you can hold between your thumb and forefinger.
Pit(v):To remove pits from fruits.
Pizza Peel(n): A wooden board with a tapered
edge and a long handle designed to slide pizzas and other baked items into the
oven.
Pizza cutter(n): A tool used for pizza to cut into
slices.
Pizza tray(n): A tray used for cutting pizza on
.
Planked(n):Cooked on a thick hardwood plank.
Plump(n): To soak dried fruits in liquid
until they swell.
Poach(v): To cook very gently in hot
liquid kept just below the boiling point.
Pot(n): Round vessel made of earthenware,
metal for cooking things in.
Potato Ricer(n): A potato ricer is a kitchen tool
used for pressing potatoes and other soft foods.
Puree(v): To mash foods until perfectly
smooth by hand, by rubbing through a sieve or food mill, or by whirling in a
blender or food processor.
Reduce(v): To thicken a liquid and concentrate its flavor
by boiling.
Render(v): To cook fatty meat or
poultry—such as bacon or goose—over low heat to obtain drippings.
Roast(v): To cook a large piece of meat or
poultry uncovered with dry heat in an oven.
Refresh(v):To run cold water over food that
has been parboiled, to stop the cooking process quickly.
Saute(v): To cook and or brown food in a small amount of hot fat. Scald(v): To heat liquid almost to a boil until bubbles begin to form around the edge.
Scallop(v):To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
Score(v):To cut narrow grooves or gashes partway through the outer surface of food.
Sear(v):To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
Shred(v):To cut or tear in small, long, narrow pieces.
Sift(v):To put one or more dry ingredients through a sieve or sifter.
Simmer(v):To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
Skim(v):To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
Spatula(n):A cooking utensil with a wide, flat blade that isn’t sharp, used especially for lifting food out of pans.
Spoon(n):
An object with a round end a long handle that you use for eating, mixing or
serving food.
Springform
pan(n): A springform pan consists of two parts, the
bottom and the side, which is removable and attaches with a clip. Being able to
remove the sides without flipping
the pan over makes it much easier to remove the
cake from the pan.
Steam(v): To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used,
more water being added during steaming process, if necessary.
Steep(v):To extract color, flavor, or other qualities from a substance by leaving it in water
just below the boiling point.
Sterilize(v): To destroy micro organisms by boiling, dry heat, or steam.
Stew(v):To simmer slowly in a small amount of liquid for a long time.
Stir(v):To mix ingredients with a circular motion until well blended or of uniform consistency. Sauté or panfry: To cook food in a small amount of fat over relatively high heat.
Stir-fry(v): To quickly cook small pieces of food over high heat, stirring constantly.
Strainer(n): A utensil with a lot of holes in it for seperating liquid from solid.
Stuff(v): To fill meat, vegitables with seasoned bread crumbs or other avory matters.
Toss(v): To combine ingredients with a lifting motion.
Truss(v):To secure poultry with string or skewers, to hold its shape while cooking.
Whip(v): To beat rapidly to incorporate air and
produce expansion, as in heavy cream or egg whites.
Whisk(v): To beat ingredients (such as heavy or
whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix,
blend, or incorporate air.
Wok(n): A large bowl shaped Chinesse pen used for frying food
quickly in hot oil.
Zest(n): The outer, colored part of the peel of citrus fruit.
Zester (n) : A kitchen appliance used to remove the
outer part of citrus fruit peel.
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