A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). to beat food lightly and rapidly in order to incorporate air into the mixture and to increase its volume. cube. Kiss Recipes: A list of common cooking terms, many of which are not found on the list above. Terms for Cooking Methods Each cooking method requires a specific type of heat, temperature, or technique. To cook in the oven. to moisten foods during cooking with pan drippings or … Recipes are full of culinary codes and weird measurements – our charts can help you decipher common abbreviations and conversion measurements while cooking! Al dente. Common Cooking Terms. Phone: (416) 978 1309. Mince To brown the surface of meat by quick-cooking over high heat into order to seal in the meat’s juices. The ingredient is plunged into boiling water for a brief time before being removed to an ice bath. Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat. Boiling is also essential for steaming and blanching. STUDY. Pasta cooked until just firm. Braise Whisk To cook food on a rack or in a steamer set over boiling or simmering water. Broil is similar to bake but it cooks the food only on one side (the top) at a very high heat. Bring a pot to a boil, then reduce the heat until there are no bubbles. Knead To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender. Your first challenge comes before you even start cooking: learning how to prepare ingredients. Cream If you like it spicy, bring on the freshly ground black pepper. Cooking is an art. Dredge Terms in this set (...) Bake. Reading a recipe and aren’t sure about some of the terms included? 17 Common Cooking Terms + How To Use Them. Prepared By: C. Simpson 1 COOKING TERMS.doc A DICTIONARY OF COOKING TERMS. Sometimes a recipe will specify the size: a small dice means 1/8-inch, medium dice is 1/4-inch, and large dice refers to 1/2-inch pieces. To do this, I have used the online dictionaries as well … To expose food to direct heat on a rack or spit, often used for melting food like cheese. Recipes can guide you, but they often leave the final seasoning up to you, as everyone’s taste is different. baste. 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. It’s important that they’re the same size so they cook at the same rate when cooking via saute. baste. PLAY. Before I (finally!) For the most common ingredients used in Italian cooking, see “The Italian Pantry“. Prepared By: C. Simpson 1 COOKING TERMS.doc A DICTIONARY OF COOKING TERMS. To cook covered over low heat in a liquid for a substantial period of time. Mince is the smallest cut. BAKE: To cook by dry heat, usually in an oven. This not only protects the meat or veggie skin, but it also crisps up nicely. Grate Dollop CookingNook.com’s dictionary of cooking terms is provided to help you with cooking related terms you may not be familiar with. Dry heat cooking uses air, or fat, to transfer heat to the ingredient (as opposed to using moisture). to moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying. BARBECUE: To roast meat slowly on a spit or rack over heat - basting frequently with a highly seasoned sauce. Acidulate – To make a dish slightly sour or acidic in order to bring out other flavours, or to make the dish more tender. Don’t worry, we have a list of common culinary terms for just that situation! Chop something too small, it'll change the flavor. If you preheat your oven to 375 degrees, for example, the air in the oven heats up to that temperature. Inexpensive cuts of meat transform into something totally amazing when braised. For example, onion slices should be thinner for a burger (you don’t want a big mouthful of onion), and thicker for grilling or frying. The process is intensive but worth it: boiling the bones removes impurities, roasting (notice I didn’t say baking? A recipe has two basic components: the ingredients list and the step-by-step instructions. The “line” is the kitchen space where the cooking is done, often set up in a horizontal line. Last week, I shared my first installment of my new Cooking School section of the blog! Blanch: To partially cook vegetables in boiling water. In this Cooking Terminology page I have compiled a list of all the culinary terms that I have come across till date. To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed. The heated air then surrounds the baking dish or roasting pan on all sides and remains constant, cooking your food at an even rate. Generally, these measurements happen with the fingers. Garlic and herbs are often minced. A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food. To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking. The recipe will usually specify the amount of oil (i.e., heat 1-inch of oil), but a general rule of thumb is the oil should come halfway up the side of the ingredient. So, here's what each of those terms typically means: 1. Baste. Because it involves a protein!) Familiarity with the lingo and how to use these words gives you instant credibility in every restaurant kitchen. (And since we’re talking cheese…try these!). Cube Above all, don’t stress about this instruction! Sear Boiling brings water to a temperature of 212 degrees at sea level. Want to practice and perfect a whole lot of these cooking techniques we just talked about? http://www.reluctantgourmet.com/cooking-terms/, 229 College St, 2nd Floor, Toronto, Ontario M5T1R4, Email: mealplan@utoronto.ca Broil Dress Dress. Purée To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa. When searing, it’s important to cook in small batches. To coat foods with mixtures such as jellies or sauces. Pan fry uses much less oil than deep frying but more oil than a typical saute. To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer. To cook food until just firm, usually referring to pasta, but can include vegetables. To really understand Italian cookery, you need to know its essential vocabulary. To beat ingredients with a fork or a whisk. Scald Roast Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. 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