Cooking Terms Glossary
Cooking Terms Glossary A-B
- The pasta is cooked until tender but still has a
firm, chewy texture.
-To cook in the oven.
-To brush liquids such as fat, meat drippings, marinade,
water or juices over meat during roasting to add flavor and to
prevent it from drying out.
-A mixture of flour, butter, shortening or oil, and
liquid. Batter usually describes cakes, cookies or muffins. A batter
is different from dough because dough can be formed into a ball and
it keeps its shape.
-To beat means to stir or mix ingredients with a whisk,
spoon or a mixer.
- To blanch food immerse fruit or vegetable in boiling
water for a minute or so, remove and place in a bowl of ice
water. This is often used before freezing fruits or vegetables. Or
you can blanch a fruit or vegetable such as tomatoes or peaches to
remove their skins.
- Similar to beat. Add ingredients together and blending
them with a spoon or a mixer.
- To cook a liquid such as water or broth so it reaches a
boiling temperature. You will see bubbles in the pan.
- To tenderize meat, you brown meat or poultry in oil.
Then place in roasting pan and cook in the oven or place directly in
the crock pot.
-To bread something is to coat it with bread crumbs,
cracker crumbs, or other crumb mixture before cooking it.
-To cook meat or other food under the heat source. This
seals in flavor.
-Broth is a liquid made by cooking meat, vegetables or
seafood with herbs, bones and water.
-Saute meat or vegetables in a frying pan with oil or
butter until it turns brown in color
-To brush food is when you use a pastry brush and brush
the top of the food with melted butter or egg white.
-Tube baking pan.
Cooking Terms Glossary C-D
-Browning sugar over medium heat.
-Place in refrigerator.
- To cut food into pieces with a knife, food chopper,
blender, or food processor.
-To cover both sides of a food with flour, crumbs or
batter. See definition for bread.
Coats a spoon
- When stirring liquid in a saucepan the liquid
will cover a metal spoon.
-Adding ingredients together and stirring.
-To remove the inside of a fruit. Apples or pears are an
example of a fruit that is usually cored.
- Mixing butter, shortening or margarine with sugar
until smooth and creamy.
-To crush a food into tiny pieces with a rolling pin or
- Cutting foods such as vegetables or meat into pieces
with 6 equal sides.
- Blend or cream butter or shortening into a flour
Cooking Terms Glossary D
-To add a dash of something in cooking is less than 1/16
teaspoon. Since there is no 1/16 teaspoon you use a pinch amount.
- To cook food completely covered in hot oil.
-After cooking or roasting meat you add liquid such as
milk, broth or water to dissolve the juices stuck to the bottom of
the pan. Often deglazing is used when making gravy.
-To cut food into small cubes.
- To thin a liquid by adding more liquid, usually
water or milk, to it.
-Direct heat is when food is placed directly on a
cooking source such as toasting or grilling.
- To dissolve something is to blend food together to
make a liquid. For example, add water and sugar together and
stirring until sugar is dissolved.
-Add small pieces of ingredients over food for even
melting. (usually butter.)
-A dough is a combination of flour, liquid and other
ingredients to make a firm mixture usually for bread or cookies.
-To lightly coat food with flour, bread crumbs or
cracker crumbs. See "coat" above.
-Drippings are what is left in the bottom of a pan
after roasting meat.
-Pouring a liquid over food in a slow, light trickle.
-To sprinkle food with flour, spices or sugar. For
example before kneading bread dust the counter top with flour.
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Cooking Terms Glossary E-H
-Blending eggs with water and then coating or
brushing baked goods.
-The main dish.
-Remove bones from fish or meat.
Firm ball stage
-In regards to making candy. This is when a
drop of boiling syrup dropped in cold water forms a ball that will
give slightly when squeezed.
-Breaking food apart with a fork usually used for fish.
-To light a sauce or liquid with flames.
- To press edges of a pie crust together in a decorative
-To combine ingredients together carefully by stirring
through the mixture and bringing the spoon back up to the top
-To cook food in hot oil or butter until browned or cooked
Cooking Terms Glossary G
-To add an edible decoration to make food more
-To let a food set or become solid by adding gelatin.
- To coat food with a mixture that gives a shiny
appearance. For example, a chocolate glaze on a dough nut.
-To shred food into tiny pieces by rubbing against a
-To coat or rub a pan with oil or shortening. For cakes
you grease and dust the pan with flour.
-To cook food over direct heat in a grill or direct
- To crush food with a food processor, blender or
-In regards to candy making, this is when
syrup has cooked long enough to form a solid ball in cold water.
-To remove leafs from fruits such as strawberries.
Cooking Terms Glossary I-L
-To spread a glaze or frosting on a cake or to cool food
down by placing on ice.
- Cut food into long thin strips.
-Massage dough with your hands in a back and forth
pressing and folding motion for several minutes until dough is
- A temperature of about 95ºF, not too hot and not
Cooking Terms Glossary M
-To swirl food together
-To season food by placing it in a flavorful mixture
called a marinade.
-To press food to remove lumps.
-Egg whites beaten until stiff. Then add sugar to the
egg whites. This is used for topping pies or other baked items.
-to cook food in a microwave.
-To chop in tiny pieces.
-Stirring ingredients together with a spoon or a mixer
until well combined.
-Adding liquid to dry ingredients to make wet but not
Cooking Terms Glossary N-P
- To cook food in a skillet over high heat by itself
and removing fat from pan as it cooks off meat.
-To cook with a small amount of oil or butter.
-To cook food partly in boiling liquid. Also called
- Heat-resistant paper used in cooking.
-To peel or trim a food, usually vegetables.
-Egg whites whipped until stiff peaks form or they
-to remove the outer skin of fruit and vegetables with a
knife or vegetable peeler.
-To add less than 1/16 teaspoon. See definition of dash.
-To use a pastry bag or plastic bag with a corner cut off
to decorate food.
-To take out the stone of a fruit such as cherry or peach.
-to simmer in boiling liquid.
-To cook using steam trapped under a lid at a
-The process of adding yeast to warm water or milk.
-In regards to baking bread you push down risen
yeast dough with your fist.
- To blend food together until it becomes completely
Cooking Terms Glossary Q-R
-Adding water to dried food to return it back to
its original consistency.
-To boil liquids down to enhance flavor or thicken.
-To soak or cook dried foods in liquid.
-To cook in an oven uncovered.
-A thickened paste made from butter and flour usually
used for thicken sauces.
-A mixture of ground spices that is rubbed over meat and
then baked or roasted.
Cooking Terms Glossary S
-Cooking food in hot oil in a pan.
-To cook just under the boiling point.
- Cut diagonal slits on the top of meat.
-To cook meat in a frying pan under high heat to seal in
juices. Then the meat is usually cooked in the oven after searing.
-To flavor meat with salt, pepper or other seasonings.
- Allowing food to become solid.
-To cut with a knife, tear with your hands, or use a
grater to cut food into long strips. For meat, two forks can be used
to shred cooked roasted meat.
-To remove lumps from dry ingredients with a mesh
strainer or flour sifter.
- To cook over low heat so food or liquid doesn't reach
the boiling point.
-To take the top layer of fat from soups or other liquids
with a slotted spoon or other utensils.
- Used for cooking on a stick. Usually wood or metal
- To cook food in a covered pan with a small amount
of boiling water.
-To soak dry ingredients in liquid until the flavor is
infused into the liquid.
- Cooking meat and vegetables in broth. This works best
with less tender cuts of meat.
-To blend ingredients together.
-Frying cut meat and vegetables on high heat with a
small amount of oil.
-To use a colander or strainer to drain liquid off
Cooking Terms Glossary T-U
-To stir together cornstarch and cold water and then
adding to food to thicken.
- To add more liquid to food.
-Mix ingredients gently together to combine.
-Baked goods with no baking powder, yeast or baking
Cooking Terms Glossary W-Z
-To cook a dish that is set in a larger pan. The
larger pan holds boiling water.
- To beat ingredients together quickly with a spoon or
mixer until light and fluffy.
- To mix together by beating with a whisk or mixer.
- To remove the outer part of citrus fruits with a small
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