Dictionary of Cooking Terms
Au gratin – covered with a sauce, sprinkled with breadcrumbs, dotted with butter or fat, and browned under a grill – Cheese may be mixed with the sauce or the crumbs
Baste – keep the surface moist by spooning liquid or melted fat over it frequently
Beat – with an electric beater or vigorously by hand
Blanch – dip food briefly in boiling water, then in cold water, usually to aid the removal of skin
Blend – stir gently until well mixed
Boil – use only sufficient heat to keep the liquid bubbling gently
Bouquet garni – small cloth bag containing usually thyme, bay leaf, and parsley, used to flavor a stew or soup, and removed before serving
Braise – cook on stove top in hot fat until browned, then add liquid and simmer
Brush – use a pastry brush to cover the surface, usually with egg or milk, before baking Coat – cover with a thin layer
Compote – stewed, usually fruit
Consommé – a clear meat stock
Cream – beat shortening until it is of spreadable (creamy) texture
Dice – cut into small cubes
Dot – place small pieces, usually of butter or fat, on the top
Dredge – coat thoroughly with flour, bread crumbs, or cornmeal
Fold – use a wide spatula to gently cut and turn (usually stiffly beaten egg whites) into a batter enough to mix but keeping a light batter
Glaze -brush with a liquid near the end of baking which will give a shiny surface
Grate – shave on or with a grater to produce small pieces or crumbs
Grill – cook under direct red heat
Knead – work a dough lightly by hand to give a smooth texture
Marinate – let meat stand in soy sauce, wine, or seasoned vinegar to improve flavor and tenderize meat
Parboil – boil only part way, then finish cooking with some other method
Poach – cook in hot liquid, water usually
Puree – force cooked food through a sieve, giving fine pulp
Reduce – rapid boiling to evaporate water and thicken
Roux – a mixture of melted fat or butter and flour which is the basis for most sauces
Sauté – cook in a pan over a moderate heat using a small amount of oil
Scald – heat a liquid to just under the boiling point, as to scald milk, or to pour boiling water on
Sear – brown meat very quickly over high heat to seal in juices
Sift – pass through a screen to remove lumps
Simmer – cook below the boiling point where there is only occasional bubbling
Truss – tie meat with string so it will hold its shape
Vinaigrette – a liquid mixture of oil, vinegar, and seasonings
Whip – beating that results in highly aerated mixture, as whipped cream
photo by: stuart_spivack
