Sauté: Cook quickly in a small amount of fat over fairly high heat Simmer: Cook gently in liquid just below boiling, with small bubbles Boil: Heat liquid until it bubbles rapidly Poach: Cook gently in barely simmering liquid Steam: Cook with hot vapor from boiling water Blanch: Boil briefly then cool in ice water Braise: Brown then cook slowly in a covered pot with liquid Roast: Cook in the oven with dry heat Bake: Cook food in the oven Broil: Cook with strong heat from above Grill: Cook over direct heat on an open grate Sear: Brown the surface of food quickly over high heat Fry: Cook in hot fat Deep fry: Cook while completely covered in hot oil Stir-fry: Cook small pieces quickly in a hot pan while stirring Pan-fry: Cook in a shallow layer of fat Saute pan: A wide pan with straight sides Reduce: Boil a liquid until some evaporates and it thickens Deglaze: Add liquid to a hot pan to loosen browned bits Marinate: Soak food in a flavorful liquid before cooking Baste: Spoon juices or fat over food while it cooks Caramelize: Cook sugar or onions until they turn brown and sweet Dice: Cut into small even cubes Mince: Chop into very tiny pieces Chop: Cut into pieces of no set size Slice: Cut into thin flat pieces Julienne: Cut into thin matchstick strips Chiffonade: Cut leafy herbs into thin ribbons Grate: Rub food on a grater to make small shreds Zest: The thin colored outer skin of citrus Peel: Remove the outer skin Core: Remove the center of a fruit Mash: Crush food until soft Puree: Blend food until completely smooth Whisk: Beat quickly with a wire tool to mix or add air Whip: Beat to add air and make light and fluffy Beat: Mix vigorously with a spoon or mixer Cream: Beat butter and sugar until light and fluffy Fold: Gently mix a light mixture into a heavier one without losing air Knead: Press and stretch dough with your hands Proof: Let yeast dough rise Cut in: Work cold fat into flour with a pastry cutter or knives Sift: Pass dry ingredients through a sieve to remove lumps Strain: Separate liquid from solids with a sieve Drain: Pour off liquid Season: Add salt, pepper or spices to improve flavor Garnish: A decoration added to a dish Mise en place: Having all ingredients prepped and ready before cooking Preheat: Heat the oven to the right temperature before baking Rest (meat): Let cooked meat sit so juices spread through Al dente: Pasta cooked to be firm when bitten Roux: A cooked mix of flour and fat used to thicken sauces Emulsion: A smooth mix of liquids that don't normally mix, like oil and vinegar Stock: A flavorful liquid made by simmering bones or vegetables Broth: A seasoned liquid made by simmering meat or vegetables Glaze: A shiny coating on food Dredge: Coat food lightly in flour or crumbs Batter: A thin mixture of flour and liquid Dough: A thick mixture of flour and liquid that can be shaped Leavening: Something that makes baked goods rise, like yeast or baking powder Yeast: Living organism that makes bread dough rise Baking soda vs baking powder: Soda needs an acid to work; powder already contains one Tablespoon abbreviation: Tbsp Teaspoon abbreviation: tsp Pinch: About one-sixteenth of a teaspoon, what you can hold between two fingers Dash: A very small amount, less than a teaspoon Free flashcards from Peabody at peabody.kids/flashcards/cooking-terms