Like most specialties, food preparation has its very own jargon. This shorthand state are essential for the food preparation professional-especially the chief under press to connect quickly come his or she staff-but for the uninitiated, this jargon have the right to be off-putting.

You are watching: To cut into long, slender pieces

Learning this terms, however, deserve to make a large difference to your strategy to cooking. And also knowing the concepts and procedures behind the slang can allow you come break away from merely adhering to a cooking recipes by rote and enable you more creative freedom.


It is then, you`ll find, that cooking starts to become an art form and a pleasure. It would certainly be difficult to list in this short an are all the the important food preparation terms. The perform I`ve assembled, therefore, is minimal to the verbs, or processes, the cooking. This list is drawn both from an individual experience and also from research-comparing and checking with other cooks as well as cookbooks.

I discover reading cooking definitions fascinating because they aid me not just to think around or rethink the procedures involved, but likewise to define them more clearly for myself. Perhaps you`ll do the same.


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Bake: To cook in one oven.

Bake blind: To bake a pastry case, such together a pie shell, there is no a filling.


Bard: to wrap with thin class of fat to save lean pieces of meat from dry out and to give moisture and also flavor. (Often perplexed with ""lard."")

Baste: to spoon, brush, or dribble liquid-usually melted fat-over food together it cooks, to keep the food moist, seal in juices and also flavor, and, often, offer a pretty glaze. (Acid, ~ above the various other hand, often tends to draw moisture out.)


Beat: line thoroughly and also vigorously, usually v a circular, up-and-down motion, v a spoon, fork, whisk, or electrical mixer.

Bind: come thicken a sauce or soup by including flour, cornstarch, arrowroot, or egg yolks; likewise to loosely hold together a mixture of foods items with a sauce, such as mayonnaise.


Blanch: To ease the external skin on foodstuffs such as tomatoes, peaches, almonds or pistachios, by briefly boiling in water and then plunging right into cold water prior to peeling. To keep particular foods-such as artichoke hearts, mushrooms, or celery root-white once cooked by cooking in a quart that water with 1 tablespoon the flour, 1 teaspoon of salt, and the juice of 1 lemon. To put foods items in cold water and bring come a cook for 3-4 minutes, climate plunge right into cold water, to: remove bitterness (e.g., cabbage), to clean and firm meat (e.g., sweetbreads), or to eliminate saltiness (e.g., bacon). To cook some vegetables by cook in a large amount the salted water (similar to parboil). Blend: come mix extensively (less intensely than beating) through a stirring action; additionally to liquify or puree in an electric blender.

Boil: To chef in liquid at a rojo or ""fast"" boil. There room also


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""medium"" and also ""slow"" boils; a an extremely slow boil with just an occasional balloon is a simmer; also slower, and also it`s often dubbed poaching.

Braise: To cook in fat, normally until browned, then include a small amount of liquid, cover, and cook over a low heat or in stove at 325 degrees. Often used with tougher cut of meat. (This term also is supplied for the French word, etuver, definition to chef only in butter in a spanned pot.)

Bread: to coat-often by rolling-meat, poultry, fish, or vegetables with either new or dried breadcrumbs.

Broil: To cook under straight heat, together under the broiler; sometimes used to indicate cooking over direct heat, together in grilling.

Brown: To cook in a little fat till browned; commonly the initial step in the meat-cooking process.

Caramelize: To cook sugar till it turns liquid and golden brown; regularly used to line molds in which flan is baked. Also, to sprinkle through sugar and also broil until golden brown.


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Chop: To reduced into little pieces (e.g., a tomato would be chopped in little squares, parsley would certainly be chopped coarsely); bigger than mince.

Clarify: To remove the froth and whey indigenous melted butter. To clear a liquid (e.g., stock, wine) of bits the food or cloudy building materials by cooking with lightly beaten egg whites end a low warm until the white skin - man coagulate, gathering the impurities; that is then closely strained.

Coat: to cover totally with a liquid or dry substance, as in breading. Coddle: To cook slowly in a fluid heated come just below the boil.

Combine: Mix or blend together two or much more ingredients.

Core: To eliminate an inedible inner part of a item of fruit, for example, with a paring knife or corer.

Correct seasoning: to taste at various points throughout cooking, adding an ext seasoning (e.g., salt, pepper, nutmeg) if bland.


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Cream: to soften solid fat by pressing and beating, making use of either a hefty spoon or electrical beater, usually including another ingredient, such together sugar, till the mixture is soft and also creamy.

Crisp: To do firm. Leafy vegetables room rinsed and chilled; bread and crackers room heated.

Cut in: To roughly mix fat right into flour once making pastry; might be done by hand with pinching the fat; through two knives, in a criss-cross motion, or through a unique pastry blender. The resulting texture should be coarse and mealy.

Deglaze: To remove the ""glaze,"" or coagulated food preparation juices, from a pan: ~ roasting or sauteing, the pan is degreased and also liquid is added over warmth to dissolve the coagulated cooking juices; this generally becomes the base of the accompanying sauce.

Degorger (pronounced day-gore-jay; no English equivalent): To draw out overfill or strong juice indigenous vegetables, such together eggplant, generally by salting. (See salt.)

Degrease: To eliminate grease, typically from the surface of liquids.


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Devein: to cut and remove the generally black vein running follow me a shrimp`s earlier after shelling it.

Dice: To reduced into very little cubes, about 1/8-inch square.

Disjoint: To cut poultry apart at the joints.

Dissolve: To make a solution by including liquid come a solid substance or through heating until melted.

Dot: to cover with small bits that fat. It`s best if reduced up evenly for an even circulation of flavor.

Dredge: to cover thoroughly with a dry ingredient, such together flour, cornmeal, or sugar.


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Enrich: To add cream, butter, or eggs, normally to a sauce, to do the taste and also texture richer.

Fillet (or filet in French): To reduced a piece of meat or fish out from the bones.

Flake: To break into tiny pieces, often with a fork, together for tuna fish.

Flambe: To to water spirits over a food and also ignite it. (Sometimes called

""blaze."")

Flour: come dust a food or a pan (usually ~ greasing it) v flour, climate shaking the overfill off.


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Fold: To integrate a vulnerable ingredient v a more heavier one through lifting and transforming one over and into the other; also to mix delicately there is no breaking. Fraiser (pronounced fray-zay; no English equivalent): to smear pastry dough v the heel of her hand to distribution the fat evenly and also make it smooth.

Fricassee: To chef pieces of meat or poultry first in butter climate in a liquid until tender.

Frost: come cover a cake v an icing, buttercream, or frosting.

Fry: To chef immersed in fat. (Often confused with saute.)

Garnish: to accompany v an edible decoration.

Glaze: To paint pastry through beaten egg come brown while baking. To cook root vegetables, such as sliced carrots, in butter and also sugar until glossy. To cover cold meat or fish through aspic (jelly).


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Grease: To rub fat or oil ~ above the surface ar of food or utensils.

Grate: To rub on a grater or reduced into an extremely tiny bits.

Gratine: come brown the optimal under a broiler, normally after grated cheese or bread crumbs (or both) have actually been sprinkled on.

Grill: to broil, commonly over straight heat, and often implying end charcoal.

Grind: To placed through a grinder, cutting the food right into tiny particles.

Infuse: to soak (steep) herbs, tea, or vanilla in a (usually hot) liquid to do the liquid more flavorful.


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Julienne: To reduced into thin, long strips.

Knead: come massage and also work through the hands by pressing, folding, and transforming until the mixture (usually dough) is cohesive and elastic.

Lard: to insert slim strips that fat right into the meat of skinny meat utilizing a special, 8-inch-long larding needle. (See bard.)

Macerate: to soak food, generally fruit, in a flavorful liquid to flavor it.

Marinate: come soak food, generally meat or poultry, in liquid to flavor and also tenderize it.

Mask: come coat or sheathe thoroughly, usually through sauce or jelly.


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Melt: To readjust dissolvable fat and also solid foods items into a fluid state through heating.

Mince: To cut into really tiny bits (finer 보다 ""chop"").

Nap: to coat or mask a food with its accompanying sauce; also to coat a spoon through sauce.

Pan broil: To cook in a skillet with tiny or no fat added. (If fat is used, the pan or food gift cooked is simply brushed through it.)

Parboil: to partially cook in boiling, salted water or an additional liquid.

Pare, peel: To reduced off the external skin.


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Pit: To remove seeds or stones from fruit or vegetables.

Poach: to simmer gently, extended in hot liquid.

Pulse: To revolve a food processor, fitted with a steel blade, on and off quickly.

Puree: to mash foods using a knife, mortar, grinder, food mill, blender or food processor.

Reduce: To boil down, i m sorry cooks off the water, leaving behind a richer concentration that the food elements and flavoring.

Refresh: come plunge a cook food quickly into really cold water to avoid the cooking process or to wash the food off.


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Render: To cook solid fat slowly, frequently covered with water, until the fat melts and the water evaporates, leave the hard cracklings and liquid fat.

Ribbon: come beat sugar and also eggs until the mixture is an extremely thick and also a pale canary color; once dropped native a beater, that then develops a slowly dissolving, ribbon-like line.

Rice: To pressure through a utensil with small holes that allow food to come through in rice-like particles.

Roast: This originally meant to cook on a spit in prior of a fire; this day it usually method to bake in an oven uncovered.

Roll out: To usage a rolling pen to push while rolling the dough into a flat shape the a certain thickness, commonly 1/8- come 1/2-inch thick.

Salt: To include salt come food or come rub with salt. (See degorger.)


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Saute (pronounced so-tay): To chef in a skillet on optimal of the range in a little amount that fat. (Often perplexed with ""fry."")

Season: To add spices, herbs, or various other ingredients to boost flavor;

also to problem a food preparation vessel for use, typically by heating with oil in it. Separate: To division the yolk native the white the eggs.

Scald: To warm liquid simply to the boiling allude without letting that boil;

also can mean to plunge solid foodstuffs into cook water for a minute.

Scale: come scrape the scales off a fish.


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Score: To cut light gashes in the skin or fat of meat, poultry, or fish;

sometimes in diamond patterns, as for glazed ham.

Sear: To chef quickly at high heat to seal in the juices; may be done to a roast in an oven or come a item of meat in a skillet.

Shuck: To shell clams and oysters or remove husks indigenous corn.

Simmer: To maintain a slight, practically invisible boil.

Singe: come pass v a flame to remove tiny feathers or hairs; typically done v poultry.


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Skewer: to thread cubes that meat or vegetable on a wood or metal pin;

also to host meat in ar during cooking with a pin or toothpick.

Skim: come spoon turn off the scum and also impurities climbing to the surface ar of a cooking liquid usually v a slotted spoon or skimmer.

Slake: come dissolve a thickening agent, such together cornstarch, in a cold fluid before adding to a warm liquid to be thickened.

Steam: To cook over cook liquid.

Steep: To place a solid substance in a fluid just below the boil to extract flavor. (See infuse.)


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Stew: To cook slowly, immersed in simmering liquid, until tender.

Stir: To blend ingredients slowly with a spoon, frequently to save from burning while cooking.

Sweat: come cook, often vegetables, in a little butter, covered, until water starts come emerge and also they are a bit limp, but without letting them brown.

Thicken: To do a fluid denser by to reduce or including a binder, such together flour, egg yolks, cornstarch, or potatoes.

Toss: To flip food through tossing the pan; it`s gentler on the food than transforming with an implement. Frequently done in saute, omelet, and crepe pans.

Truss: come tie poultry through the wings and also legs hosted tightly in place so the bird hold its form while cooking.


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Turn: come cut details vegetables, such together potatoes, carrots, or artichoke hearts, to offer them a regular, definite shape, for even cooking and also attractive presentation.

Whip: to beat quickly, preferably with a cable whisk or electrical beater, till puffy and also filled through air. Regularly refers to egg white skin - man or cream.

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