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Cooking Terms
Techniques, cuts and kitchen words used in recipes.
0 of 66 known
66 cards
- SautéTermCook quickly in a small amount of fat over fairly high heat
- SimmerTermCook gently in liquid just below boiling, with small bubbles
- BoilTermHeat liquid until it bubbles rapidly
- PoachTermCook gently in barely simmering liquid
- SteamTermCook with hot vapor from boiling water
- BlanchTermBoil briefly then cool in ice water
- BraiseTermBrown then cook slowly in a covered pot with liquid
- RoastTermCook in the oven with dry heat
- BakeTermCook food in the oven
- BroilTermCook with strong heat from above
- GrillTermCook over direct heat on an open grate
- SearTermBrown the surface of food quickly over high heat
- FryTermCook in hot fat
- Deep fryTermCook while completely covered in hot oil
- Stir-fryTermCook small pieces quickly in a hot pan while stirring
- Pan-fryTermCook in a shallow layer of fat
- Saute panTermA wide pan with straight sides
- ReduceTermBoil a liquid until some evaporates and it thickens
- DeglazeTermAdd liquid to a hot pan to loosen browned bits
- MarinateTermSoak food in a flavorful liquid before cooking
- BasteTermSpoon juices or fat over food while it cooks
- CaramelizeTermCook sugar or onions until they turn brown and sweet
- DiceTermCut into small even cubes
- MinceTermChop into very tiny pieces
- ChopTermCut into pieces of no set size
- SliceTermCut into thin flat pieces
- JulienneTermCut into thin matchstick strips
- ChiffonadeTermCut leafy herbs into thin ribbons
- GrateTermRub food on a grater to make small shreds
- ZestTermThe thin colored outer skin of citrus
- PeelTermRemove the outer skin
- CoreTermRemove the center of a fruit
- MashTermCrush food until soft
- PureeTermBlend food until completely smooth
- WhiskTermBeat quickly with a wire tool to mix or add air
- WhipTermBeat to add air and make light and fluffy
- BeatTermMix vigorously with a spoon or mixer
- CreamTermBeat butter and sugar until light and fluffy
- FoldTermGently mix a light mixture into a heavier one without losing air
- KneadTermPress and stretch dough with your hands
- ProofTermLet yeast dough rise
- Cut inTermWork cold fat into flour with a pastry cutter or knives
- SiftTermPass dry ingredients through a sieve to remove lumps
- StrainTermSeparate liquid from solids with a sieve
- DrainTermPour off liquid
- SeasonTermAdd salt, pepper or spices to improve flavor
- GarnishTermA decoration added to a dish
- Mise en placeTermHaving all ingredients prepped and ready before cookingmeez on plahs
- PreheatTermHeat the oven to the right temperature before baking
- Rest (meat)TermLet cooked meat sit so juices spread through
- Al denteTermPasta cooked to be firm when bittenItalian: to the tooth
- RouxTermA cooked mix of flour and fat used to thicken sauces
- EmulsionTermA smooth mix of liquids that don't normally mix, like oil and vinegar
- StockTermA flavorful liquid made by simmering bones or vegetables
- BrothTermA seasoned liquid made by simmering meat or vegetables
- GlazeTermA shiny coating on food
- DredgeTermCoat food lightly in flour or crumbs
- BatterTermA thin mixture of flour and liquid
- DoughTermA thick mixture of flour and liquid that can be shaped
- LeaveningTermSomething that makes baked goods rise, like yeast or baking powder
- YeastTermLiving organism that makes bread dough rise
- Baking soda vs baking powderTermSoda needs an acid to work; powder already contains one
- Tablespoon abbreviationTermTbsp
- Teaspoon abbreviationTermtsp
- PinchTermAbout one-sixteenth of a teaspoon, what you can hold between two fingers
- DashTermA very small amount, less than a teaspoon
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