10 cooking terms and definitions

Variations may call for other herbs or greens, and may be homemade or purchased. The surface of the food browns and, if coated, turns crisp. See specific ingredients, such as yeast, baking powder, and baking soda, for more information. Cooking Terms from A to Z for Absolute Beginners - The Spruce Eats A French term that refers to a mixture of flour and a fat cooked to a golden or rich brown color and used for thickening sauces, soups, and gumbos. Steam: To cook food with vaporized water. The strongly scented, pungent bulb of a plant related to the onion. Correct in class. It has the ability to release carbon dioxide in two stages: when liquid ingredients are added and when the mixture is heated, which creates the bubbles that allow a batter to expand and become light during baking. To stir or beat two or more foods together until they are thoroughly combined. Some thin batters are used to coat foods before deep-frying. The skin or outer covering of a vegetable or fruit (sometimes called the rind). A green, flat bean that looks like a large lima bean and is available dried, canned, or fresh. Parchment paper: Paper in sheets or a roll thats used to line baking sheets and pans to keep food from sticking. To combine two liquid or semiliquid ingredients, such as oil and vinegar, that don't naturally dissolve into one another. If the sugar becomes hard, you can resoften it by emptying the hardened sugar into a rustproof container and adding a piece of soft bread. Butter is churned cow's milk or cream, although it can be made from the milk of other animals. Simmering is typically utilized when cooking vegetables, soups, and sauces. Here is a glossary of common cooking terms. Store in a cool, dry, dark place. A dessert made by spreading a sponge cake with filling, then rolling it into a log shape. So are sauerkraut, sourdough bread, and kombucha tea, for example. It's also served cooked, and can be used as a substitute for spinach. If you have a recipe that calls for egg whites to be raw or undercooked, use pasteurized dried egg whites or pasteurized refrigerated liquid egg whites. To pinch or press pastry or dough using your fingers, a fork, or another utensil. To fold, use a rubber spatula to cut down vertically through the mixture from the back of the bowl. Shallow frying is often for larger pieces of food, such as chicken or fish, though sometimes smaller foods, like sliced shallots, are shallow-fried. To deep-fry (or French fry) is to immerse food in hot fat or oil until it's crisp. After the sugar has softened, remove the bread and keep the container tightly closed. A compound (ammonium carbonate), also known as hartshorn powder, that was used as a leavening agent until the advent of baking soda and baking powder. To dissolve one envelope of unflavored gelatin: Place the gelatin in a small saucepan and stir in at least cup water, broth, or fruit juice. If you've ever been stumped by the terminology in a recipe, you can stop worryingcheck out our guide to common (and a few not-so-common) cooking terms. The word also refers to fat released from meat and poultry during cooking. To cook food slowly in a small amount of liquid or oil in a tightly covered pan on the stovetop or in the oven. For longer storage, place unpeeled ginger in a freezer bag and store in the freezer. Baking is regularly used for cooking pastries, bread and desserts. A category of sugar substitutes that have no nutritional value. The body, color, and unique flavor comes from being aged in a series of wooden barrels from 12 years to 25 or more. If the honey smells or tastes strange, toss it out. A product made from the grated pulp of mature coconuts with a small amount of added water. Experiment to see what is acceptable to you. A combination of baking soda and cream of tartar that acts as a leavening agent. Silpat is a popular brand. The Glossary: French Cooking Terms Defined (and How to Pronounce Them) Browse by Letter A B C D E F G H J L M P R S T V Aioli Pronunciation: ay-OH-lee or a-oh-LEE Traditionally: an emulsion of garlic, salt, and olive oil. In a pinch, ground ginger can be used instead of fresh grated. Char is the most extreme type of stovetop heat. What are common culinary terms? An uncooked sauce made from crushed garlic, basil, and nuts blended with Parmesan cheese and olive oil. Small amounts of oil are used in a wok or extra-large skillet. The most common prepping direction by far is to chop. Chipotle peppers are sometimes packed in cans of adobo sauce. Provolone is firm and creamy with a mild, smoky flavor. This is also an important step in preparing fruits and vegetables for freezing. The milk is not the clear liquid at the center of the coconut, nor should it be confused with cream of coconut, a sweetened concoction often used to make mixed drinks such as pia coladas. A pinch, based on the amount of spice you can literally "pinch" between your fingers, is around 1/16 teaspoon. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads. A food processor also may be used. A mild-flavored vinegar made from fermented rice. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Since all of these techniques include water, they've earned the label of "moist cooking.". Pan fry is a little like combining deep frying and sauting. When baking, be sure to use stick margarine containing at least 80% fat. If a specific size isn't mentioned, a good rule of thumb to follow is that small dice is 1/8-inch, medium dice is 1/4-inch, and large dice is 1/2-inch. Smoke: To infuse a food with wood smoke. Beat - Mixing rapidly while incorporating some amount of air into the substance. Julienne: To cut food finely into matchsticks. ), Char-Broil Classic 2-Burner Gas Grill, $130, Target. To split food, such as poultry, lobster or pork, by cutting through the middle without completely separating the halves. Use it as you would regular long-grain rice. Cube: Cut into squares about 1/2 or larger. vocabulary. Common thickeners include: Test Kitchen Tip: When using tapioca as a thickener for crockery cooking and freezer-bound foods, you can avoid its characteristic lumpy texture by grinding the tapioca with a mortar and pestle before adding it to the recipe. Don't let fancy words deter you from creating a delicious meal check out our glossary of culinary terms. Bake for 30 to 40 minutes in the preheated oven. Deep fry: To cook food by fully immersing it in hot fat. This cooking method often includes oil or fat to evenly transfer the heat from the pan into the food. Cooking Terms! Cut the food in half, place it flat side down, then continue cutting, angling toward the center. For most of us, that means using the oven. Dried white or yellow corn kernels that have been soaked in lime or lye to remove the hulls and germs. They can act as leaveners in recipes, such as angel food cake; and they add structure, richness, and moisture to baked goods. Stir-fry: To cook quickly over high heat in a small amount of fat, all while constantly moving the food. A pinch, based on the amount of spice you can literally "pinch" between your fingers, is around 1/16 teaspoon. Cream - To soften a fat by beating it--usually at room temperature. Sear: To brown or char food over high heat, using dry heat cooking methods such as sauting or grilling. Thin or Thick Pork Chops Which One Should I Buy? To use a pastry bag to decorate cakes or other foods by forcing a semisoft substance, such as whipped cream or frosting, through a small hole that makes it easy to control. Cooking Vocabulary | Vocabulary | EnglishClub Bake - Cooking in an oven with a dry heat. To mix ingredients lightly by lifting and dropping them using two utensils. A powder made primarily from dehydrated egg whites that can be mixed with water and used as a substitute for egg whites in many recipes. The resulting richly flavored liquid, called a reduction, can be used as a sauce or the base of a sauce. To allow a food or drink, such as tea, to stand in water that's been heated to just below the boiling point in order to extract flavor or color. Pasteurized dried egg whites can be used where egg whites are needed. Often refers to dishes that use a sauce and are topped with breadcrumbs and/or cheese. If the cake recipe calls for separated eggs, separate them immediately after removing them from the refrigerator and use them within 30 minutes. Baking sheet: A large, flat metal sheet such as a cookie sheet or sheet pan. Use a ruler to measure this distance. It is rich in fruit oils and often used as a seasoning. Plain and butter-flavor types can be used interchangeably. What's the Difference Between Searing, Sauting, and Pan-Frying? The aged version is known as "queso aejo." To cook food on a roast or spit over coals. Leave bulbs whole, because individual cloves dry out quickly. Plain, unfortified soymilk offers high-quality proteins and B vitamins. "Firm" gelatin holds a cut edge and is ready to be served. A small amount of seasoning that's added to food. Position the broiler pan and its rack so that the top surface of the food (not the rack) is the specified distance from the heat source. Baste: To moisten food while it is cooking in order to keep it from drying out and to add flavor. If you're unfamiliar with an ice bath, it's a large bowl filled with water and ice cubes. It has about 12% milk fat, which is not enough for whipping. BASIC BAKING TERMINOLOGY | folding, proofing, ferment, scoring, and more. Antipasto - Italian term for an appetizer, frequently served before main pasta dishes. Simmering is several steps down in intensity from boiling. To process or mash a food until it is as smooth as possible. Dried seeds or edible fruit kernels surrounded by a hard shell or rind. A complete list of cooking terms in our food and cooking dictionary Convection oven: An oven with fans that circulate air for even browning and oftentimes faster cooking. When you're grinding nuts, take extra care not to over-grind them, or you may end up with a nut butter. A sauce that originated in the Philippines containing vinegar, soy sauce, pepper, and garlic. The students could locate at least 10 of the cooking terms listed from the previous assignment as they browse through recipe books, newspapers, or magazines. To remove the shells from seafood, such as oysters and clams, or the husks from corn. Find it next to the other salt in the supermarket. 25 Culinary Terms Every Foodie Should Know - What's for Dinner How many of the definitions in this dictionary of culinary terms do you already know? Boiling, steaming, poaching, cooking sous vide, and all forms of pressure cooking use wet heat. Gelateria - Italian for "ice cream parlor". To evenly cover food with crumbs, flour, or a batter. Also described as tender-crisp. It is also a term that indicates the amount of alcohol in a distilled liquor. The lower pan holds simmering water that gently cooks heat-sensitive food in the upper pan. Broth: A flavorful liquid made from the bones and meat of animals or fish. This is most commonly used to describe how pasta should be cooked. Stock and broth can be used interchangeably, and reconstituted bouillon can also be used.. A sweetener that's primarily made from sugar beets or sugarcane. Fold: To gently mix one substance into another using a folding motion with a silicone or rubber spatula. Rice vinegar is interchangeable with rice wine vinegar, which is an alcohol made from fermented rice. Vermouth is often used as a cooking ingredient. A term referring to a whole fish, with or without scales, that has had its internal organs removed. SPOILER ALERT . But if you're making desserts, pastries, or breads, it's commonly referred to as baking. Every craft has its own language, and that includes cooking. Recipes calling for a baking dish are referring to ceramic or glass dishes. Once it's been opened, use it within 6 months. Some cooks prefer it over table salt for its clean flavor. Sous vide: Cooking method using water heated by an immersion circulator to cook food, often (but not always) sealed in plastic pouches. A grease- and heat-resistant paper ($7, Target) used to line baking pans, to wrap foods in packets for cooking, baking, or to make disposable pastry bags. The word also refers to the resulting mixture. Cheesecloth($3, Target) is used to bundle herbs, strain liquids, and wrap rolled meats. Oils that are liquid at room temperature, and made from vegetables, nuts, or seeds. Genuine balsamico is a syrupy and slightly sweet, very dark vinegar made in Italy using the juice of Trebbiano or Lambrusco grapes. Bake: To cook in an oven, usually at moderate temperatures (around 350F). A thin 100% cotton cloth with either a fine or coarse weave. Grilling, indirect: To grill food on a cool side of the grill and not directly over the flames or coals. Elephant garlic is larger, milder, and more closely related to the leek. Slow cook: To braise in a slow cooking appliance, such as a crock pot. Slowly pour the clear liquid into a dish, leaving the milky layer behind. Ribbon stage: The stage in baking when you beat whole eggs, alone or with sugar, until they become pale, fluffy, and a ribbon-like trail falls into the bowl when you lift the whisk or beater above the mixture. Liquid, paste, or powdered edible dyes used to tint foods. a la Florentine : Stir or toss the foods constantly. Flowers can also be candied. A high-fat nut that comes from certain varieties of pine trees. A Chocolate is made from the beans of the cacao tree, and can be traced back to the Mayan, Aztec, and Toltec civilizations. Roasting rack: A sturdy metal rack made to hold meat elevated above a pan so the meat is exposed to heat more evenly and does not sit in the drippings it gives off. Tandoori. This allows the steam to thoroughly cook the food through, without leaching out any of the flavor or nutrients into the water. It's similar to broth but is richer and more concentrated due to the bones. How you measure ingredients matters. Use this method to make healthy dishes without any added fat or oil. To form a food into a shape. A casserole dish is a deeper dish. A sauce, the most common version of which is made from finely chopped tomatoes, onions, chiles, and cilantro. A pastry brush ($11, Bed Bath & Beyond) works well to grease pans. A Cantonese sauce popular in Asian cooking that contributes a multitude of sweet and spicy flavors: fermented soybeans, molasses, vinegar, mustard, sesame seeds, garlic, and chiles. A metal or disposable foil pan ($10, Target) that's placed under food to catch drippings when grilling. A roast is a large piece of meat or poultry that's usually cooked by roasting. If you're using a blender or processor, add 1 tablespoon of the sugar or flour from the recipe for each cup of nuts to help absorb some of the oil. To cook food in liquid at a temperature that causes large bubbles to form and to rise in a steady pattern, breaking at the surface. Cream: To beat solid fat (often shortening or butter) with sugar until lightened in texture and very well combined. 10 Essential Cooking Skills That Every Cook Should Know 01 of 25 Sauting Jetta Productions / Walter / Getty Images Sauting is a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook foods like vegetables, meats, and seafood very quickly. 89.202.238.81 An Indian method of cooking. Scald: To gently heat a liquid, usually cream or milk, until it nearly reaches a boiling point. Have students complete COOKING TERMS with partners at their tables with the help of a foods classroom text. Stew is another name for braising - the main difference is size. 14 Fall Stew Recipes to Keep You Warm All Season. How to Make Sure Your Cake Will Always Rise to Perfection, Get the Recipe for Our Thai Chicken Stir-Fry. Cooking Terms List of Cooking Verbs Cooking Words with Definitions & Examples Cooking Terms | Infographic Cooking Terms List of Cooking Verbs Grate Slice Peel Whisk Boil Fry Grill Bake Then it's covered with liquid and cooked low and slow until fall-off-the-bone tender. 86: Noun meaning your restaurant is out of a menu item, or a verb meaning to remove an item from a dish. Food processor: An appliance for pureeing, slicing, grating, and chopping food. As meat rests, its internal temperature often goes up several degrees. The strained clear liquid in which meat, poultry, or fish has been simmered with vegetables and herbs. A highly aromatic, lemon-flavored herb often used in Asian cooking. To cook food a measured distance below the direct heat in an oven's broiler. Saucepan: A deep pan with one long handle on the side. Unlike raw egg whites, which must be thoroughly cooked before serving in order to kill harmful bacteria, pasteurized dried egg whites can be substituted in recipes that don't call for thorough cooking. After this red-orange sauce coats the food, it is cooked in the tandoor. Skim off any foam. Rinse everything under cold water to remove any grit, and slice the lemongrass thinly. Allie Van Duyne Allie worked in fast food kitchens before joining Toast and now DoorDash, writing about the future of the restaurant industry. It describes pasta that's cooked until it offers a slight resistance when bitten into, rather than cooked until soft. Poaching is all about gently cooking ingredients in water. In this lesson, you will learn some important words related to cooking with ESL picture, definitions and example sentences to broaden your vocabulary. writing. To work a solid fat, such as shortening, butter, or margarine, into dry ingredients. An imitation extract made of chemical compounds. They can also be soaked to use in stir-fries, salads, and soups. To decrease the volume of a liquid by boiling it rapidly to cause evaporation. Direct grilling is best for quick-cooking foods, or for giving grill marks to foods that cook longer. The phrase "roll out" refers to mechanically flattening a food, usually a dough or pastry, with a rolling pin ($19, Bed Bath & Beyond). Braising is recommended for less tender cuts of meat. A popular Cajun cooking method in which seasoned fish or other foods are cooked over high heat in a superheated, heavy skillet ($210, Sur la Table) until charred, resulting in a crisp, spicy crust. A fortified wine that can be either dry or sweet. A pungent seasoning made from dried, salted shrimp that's been pounded into a paste. To finely shred means to make long, thin strips. For all other recipes, use eggs straight from the refrigerator. To preserve food at home by canning, or to prepare food in a food processor ($100, Crate and Barrel). When other foods are shaped "jelly-roll-style," it refers to rolling them into a log shape with fillings inside. Repeat these steps, rotating the bowl one-fourth of a turn each time you complete the process. For longer storage, refrigerate or freeze the flour in a moisture- and vapor-proof container. It usually contains about 20% milk fat and cannot be whipped. In cooking, this French word, which means "made of rags," refers to a method for cutting stacked and rolled fresh herbs and greens into long, thin strips. To boil a food, such as vegetables, until it is partially cooked. In general, our recipes don't call for basting meat and poultry with pan juices or drippings. An A-Z Guide to Cooking Terms and Definitions - Simply Recipes A vegetable oil that has been processed into solid form. Thermometer, instant-read: A thermometer, either dial or digital, with a probe to be inserted into cooked foods to get a rapid temperature readouts. Originally, Dutch ovens were for campfire cooking and had a recess on the lid to hold coals, but today most Dutch ovens are made for the indoor cooking of braises and stews. Dried mushrooms swell into tender, flavorful morsels. Baking sheet: A large, flat metal sheet such as a cookie sheet or sheet pan. 16 Terms to Master If You Want to Speak (and Cook) Like a 'Pressure Cooker' Chef. A firm, salty cheese that originated in Mexico. Made from wheat flour, these dried Japanese noodles are very fine and most often white. It's especially noted for producing light, flaky piecrusts. When wrapped loosely in a paper towel, ginger stays fresh two to three weeks in the refrigerator. Skim: To remove scum or fat from the top of a pot of liquid using a spoon or skimmer. Egg yolks are high in fat and flavor, while egg whites (a mixture of protein and water) add moisture and contribute to the structure in baked products. Crushing dried herbs releases their flavor and aroma. Salted and unsalted butter can be used interchangeably in recipes; however, if you use unsalted butter, you may want to increase the amount of salt in a recipe. When you're buying polenta at the store, keep in mind that some types are shelf-stable and others need to be refrigerated, so they might be stocked in different places. How to Read a Baking Recipe With Specific Instruction It can also cut down on fat in cooking. Boiling, a common introduction to moist cooking, is when water is heated to 212 degrees F. This makes the water produce bubbles and movement, which is why some recipes will instruct you to bring your water to a "rolling boil." A braise stands in its own category, since it's a pairing of both dry and moist cooking techniques. A soft-ripened, creamy cheese with an edible white rind formed by mold. Keep Reading: Here's What The Bottom Drawer of Your Oven Is Really For. When a recipe calls for chilling a food, it should be done in the refrigerator. When marinating foods, do not use a metal container, as it can react with acidic ingredients and give foods an off-flavor. Without further ado, here are popular food terms you should know if you work in a restaurant - whether you're in the kitchen or in a customer-facing role. To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer ($60, Kohl's). Garlic, ginger, and herbs are the mot commonly minced foods, because they are intensely flavored, and mincing allows them to be better distributed in mixtures. To slowly cook food in liquid for a long time until tender, usually in a covered pot. To remove the zest, scrape a microplane (rasp) or fruit zester across the peel, avoiding the pith (the white membrane beneath the peel), which is bitter. These dry-heat cooking methods take place on the stovetop instead of the oven. A thick, sticky food produced by bees from floral nectar. To carefully cut or slice a food, such as cooked meat, poultry, fish, or game, into serving-size pieces. Grease and flour a cake pan. Most is made from clover, but other sources include lavender, thyme, orange blossom, apple, cherry, buckwheat, and tupelo. It also has a lower sodium content than regular salt. Bouillon granules are small particles of the same substance, but they dissolve more quickly.

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