You are on page 1of 10

COOKING TERMS

1. sliver : slice really thin


2. steep: soak in hot liquid
3. bake: cook in oven with dry
heat
4. cut in: use pastry blender to
mix fat and dry ingredients
5. cream: mix till soft, smooth
and creamy, usually sugar
and shortening
6. fry: cook in oil or fat
7. shred: cut into small thin
pieces
8. saut: cook in a small amount
of fat
9. mix: combine different
ingredients
10. caramelize : saut with
butter till brown
11. stew: cook-simmer in liquid
12. skim : take off thin layer of
fat
13. cut: divide with sharp
utensil
14. dice: cut into cubes of the
same size
15. pit : take out seeds

16. julienne : cut into thin slices


17. separate : take apart like a
yolk/white of an egg
18. snip: cut food with kitchen
shears
19. dredge : coat with dry
ingredients
20. mold: to shape (like jello)
21. un-mold: take off mold
22. core: to cut out the middle
23. vent: make hole for steam
to escape
24. sift: put dry ingredients
through sieve or screen,
removes lumps, adds air
25. score: shallow cuts in food

26. elevate: raise up


27. flute: grooves or folds in
dough
28. grate: small pieces made by
rubbing along sharp teeth
29. reconstitute : replace water
that has been removed
from a food
30. refresh-put in cold water to
stop cooking
31. steam: cook with vapor of
boiling liquid
32. puree: make into a smooth
thick mass.
33. quarter : cut into 4 pieces
34. crush: smush into small
pieces
35. marinate: soak in liquid for
flavor
36. roll: flatten to even
thickness
37. dress: prepare for cooking
38. combine: mix 2 or more
items together
39.whip: stir quickly to add air
& make fluffy
40. preheat: to bring a heating
unit to a certain temperature
before using it
41. bread: to place a coating
over a food as with bread
crumbs
42. chill: to refrigerate a food
until it is completely cool.
43. cool: to lower the
temperature of a food,
usually to room temperature
44. Melt: to heat a solid food
until it becomes a liquid
45. Season: to add salt, pepper,
herbs, or other
seasonings to food
46. Blend: to mix ingredients
with an over & over motion
47. Boil: to heat a liquid until
bubbles rise constantly to
the surface
48. Broil: to cook by direct heat,
usually from above, as in a
broiler.
49. Chop: to cut into small
pieces
50. Mince: to cut into very small
pieces.
51. Truss: tie up
52. dissolve: making a solid
incorporate into a liquid
creating a solution
53. Knead: fold and press
dough to get better texture
54. Sprinkle: add lightly to top
of something
55. BBQ/barbecue: cook with
heat at bottom
56. Grease: cover with fat
57. Parboil: cook partially in
boiling water stops
ripening of food
58. Beat: mix together with
circular motion
59. Bone: take out bones
60. Fold: stir lightly while
lifting, used to mix
delicate ingredients
61. Dot: place small pieces of
something carefully on
surface
62. Pare: to remove a thin layer
of skin or peeling from
fruit or vegetables
63. Roast: to cook meat or
poultry in the oven by
dry heat
64. Simmer: to cook in a liquid
that is just below the
boiling point.
65. Toss: to mix ingredients
Lightly
66. au gratin: top with cheese
or buttered bread crumbs
67. Braise: brown in a small
amount of fat, then cook
slowly in moist heat
68. drain: to remove excess
liquid from food
69. Garnish: to decorate food or
dish, as with parsley
70. Stir-fry: cook food quickly
in a small amount of hot
oil while stirring constantly

You might also like