Terminologies

• Al Dente


  To cook pasta until a slight firmness remains when bitten
• Baste


  To brush or spoon a melted fat (such as butter), a liquid (such as a stock), or a marinade over food as it cooks to give flavor and moistness
• Blanching


  A cooking process that involves briefly boiling a food item, then immediately placing it in ice water to halt the cooking process
• Braise


  To cook a food item by first browning it in oil or fat, then simmering it in liquid (usually with vegetables and herbs) until tender
• Brine


  A solution of salt and water used to flavor and tenderize meat or vegetables
• Broil


  To cook a food item under direct heat (usually from a broiler or grill) until it is browned and cooked through
• Broth


  To cook meat, vegetables, or fish in water. Other ingredients such as seasonings, onions, or celery can be added for additional flavor
• Caramelize


  To cook a food item (usually onions or sugar) until the natural sugars break down and turn a deep, rich brown color
• Ceviche


  A dish made with raw fish or seafood that is "cooked" in acidic citrus juice
• Chiffonade


  A technique for cutting herbs or leafy greens into thin, ribbon-like strips
• Chop


  To cut food into small, irregular pieces
• Clarify


  To remove solids from a liquid to yield a clear liquid, most often used with butter to remove milk solids
• Consommé


  A clear soup made by clarifying stock with egg whites and vegetables
• Cream


  To beat together two or more ingredients, such as butter and sugar, until the mixture becomes smooth, creamy, and uniform consistency
• Croquette


  A small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs
• Curdle


  To overcook a mixture, such as an egg-based recipe, causing the mixture to separate. The mixture will appear lumpy. Another example is when acids, such as vinegar or lemon juice, to milk are added to milk which will then thicken and become lumpy
• Cut-in


  To mix a cold fat (such as butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs
• Dash


  To add a tiny amount of an ingredient
• Deglaze


  To add liquid (usually wine or stock) to a pan after cooking, scraping the bottom of the pan to loosen any browned bits, and use the liquid to create a sauce
• Dice


  To cut food into small, uniform cubes
• Dredge


  To coat food (usually meat or fish) in flour or breadcrumbs before cooking
• Drizzle


  To slowly pour a thin liquid mixture over food, such as a cookie, or a quick bread, or pour a thin stream of salad dressing or vinaigrette over a salad
• Dust


  To coat lightly with an ingredient, such as flour or powdered sugar
• Emulsion


  A mixture of two liquids that don't normally combine, such as oil and vinegar, that is stabilized by an emulsifying agent like egg yolks or mustard
• Fillet


  To remove the bones from a piece of meat or fish
• Flake


  To pull food, such as cooked fish, with a fork, producing small pieces as a test for doneness. Cooked fish should break away easily into small pieces
• Flambe


  To pour liquor over warm/hot food, usually on the stove-top, and ignite
• Froth


  To beat a light mixture or beverage until bubbles or foam form on the surface
• Garnish


  An edible decoration added to a dish for visual appeal: such as herbs, chopped nuts, or citrus zest
• Glaze


  To coat food with a very thin mixture that will be smooth and glossy
• Golden Brown


  To visually test for the doneness of a light to medium brown color on foods, such as cookies and cakes
• Gratin


  A dish that is topped with breadcrumbs or cheese and then broiled until it forms a crust
• Grease


  To coat the surface of the baking pan with shortening to prevent food from sticking
• Julienne


  To cut food into thin, matchstick-like strips
• Jus


  A sauce made from the natural juices of meat or poultry, often served with a roast
• Knead


  To work the dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough
• Lukewarm


  Neither hot nor cold- usually around room temperature
• Marinate


  To soak a food item in a mixture of liquids (such as vinegar, oil, and spices) to add flavor and tenderize the meat
• Meringue


  A mixture of egg whites and sugar that is beaten until stiff peaks form, used to make desserts such as pavlova and meringue pie
• Mince


  To cut food into very small pieces, often with a knife or food processor