Glossaries

techniques

bake – to cook with dry heat; usually in an oven. Some “baking” can be done on a stovetop
beat – to stir quickly by hand or with an electric mixer to incorporate ingredients or add air to a mixture
blanch – to add food quickly to boiling water, then submerge in ice-cold water (ie. vegetables) in order to keep color and texture “fresh”
boil – to heat liquid-y food or water to or near the boiling point, which is about 212°F (100°C). Boiling water has fast-moving bubbles that rise to the top and is constantly moving. Boiling level can vary with the level of heat, as in a gentle or a rolling boil.
braise – to slowly cook food in liquid or fat in a covered pot (simmering) after searing
broil – to cook and brown food in the oven using only the top heating element; the usual broiling temperature is between 500-550°F (260-288°C).
butterfly – to cut food in half, short of cutting through, to open it like a book or a “butterfly”
caramelize – browning by slow-cooking that creates a sweet, nut-like flavor (ie. caramelized onions or sugar)
chiffonade – to slice herbs or vegetables in very thin strips or “ribbons”; thinner than julienne (see below)
coddle – to gently cook food in water that is just below the boiling point (ie. coddled eggs)
curdle – to voluntarily or involuntarily separate a mixture into its different parts by cooking (ie. overcooking milk so that the whey and curds separate and becomes lumpy)
deep fry – to cook food by submerging it into hot grease or oil
deglaze – to add liquid (water, broth, wine) to stuck, brown bits at the bottom of a pan; usually done to help create a sauce or gravy
dice – to chop into small, identifyable cubes (1/4- less than 1″ sq.)
dredge – to coat food with a dry ingredient such as flour, cornstarch or breadcrumbs before cooking
emulsify – to successfully and smoothly combine to ingredients that are difficult to combine (ie. liquid and fat)
ferment – to preserve a food by adding microorganisms like yeast or bacteria to convert starches and sugars into alcohol or acids (ie. cheese, yogurt, kimchi, sauerkraut)
flambe – to set food in a pan on fire by adding alcohol while the pan is on the heat; the alcohol rapidly evaporates, leaving behind flavor and caramelization
fold – to mix ingredients by hand, gently flipping over, usually with a whisk or spatula
fry/pan fry – to cook food in a shallow pan with a small amount of oil or fat on a stovetop
glaze – to add a liquid mixture to a food during cooking that creates a glossy surface to the food; done by basting, pouring or dipping
grate – to break food into very small pieces by rubbing it onto a food grater
grill – to cook food directly over a source of heat or an open fire
julienne – to cut food into long, thin strips the width of matchsticks
macerate – to soak fruits or vegetables in liquid to enhance flavor and break down their texture
marinate – to soak meats and fish in liquid to enhance flavor and break down their texture
mince – to chop food into tiny pieces (smaller than dice)
parboil – to briefly boil food before cooking further with another method; shortens the overall cooking time
peel – to remove the rind or skin of a fruit or vegetable, using a peeler or a knife
poach – to slowly cook food in liquid, below the boiling point, to achieve tender results; best used for delicate foods like eggs, fish and fruits
pound – to hit food with a heavy tool to tenderize, smash, break up or flatten
proof – to leave dough to ferment for a time in order for it to “rise”
puree – to process (blend or crush) foods into a smooth mixture with a blender or mixer
reconstitute – to add water or liquid back into a dried food
reduce – to simmer or boil a food to gradually evaporate off the water, thickening the liquid
render – to slowly melt fat off of meats in order to liquify the fat
roast – to dry-bake in an oven at 400ºF (204ºC); usually applies to meats which require even browning
saute – similar to pan-frying, but uses very little fat and high heat; usually also involves constant stirring for even cooking
scald – to heat and cook a liquid just below the boiling point, where very small bubbles appear at the edges of the pot (ie. scalded milk)
score – to make shallow cuts across the top of food
sear – quick, high-heat browning of food; this is normally the first step before finishing the cooking by another method
simmer – to boil very gently and slowly
slice – to cut food into pieces of relatively the same width; the motion of cutting through food with a knife
smother – to slowly cook food in a covered vessel with a generous amount of liquid that will eventually be the food’s covering sauce
sous vide – to add food to an airtight or vacuum-sealed container or bag and cook it slowly in water that is just below the boiling point; a long-term cooking method (hours to days)
steam – to indirectly cook food with the steam from boiling water; common cooking vessels are a double boiler, bamboo steamer or electric steamer
steep – to soak a food or ingredient in water in order to extract compounds from it or to soften it
stew (v.) – to cook food slowly, usually in a covered vessel; a stew (n.) is a mixture of cooked vegetables, sometimes meats, and a liquid or gravy
truss – to tie foods into a a uniform or compact shape before cooking, using kitchen string/twine
whip – to beat ingredients by hand, quickly with a whisk in a circular motion

terms

aerate – to whip, whisk or beat ingredients to incorporate air into them
al dente – pasta that is slightly undercooked so that it has a firmer texture
au gratin – a topping of breadcrumbs or cheese that is broiled and browned
au jus – a light broth or gravy made from the drippings of cooked meat
beurre blanc – a sauce made with white wine and butter
bias – to cut food on the diagonal
breading – to coat food with flour, egg and breadcrumbs prior to frying or baking
brine – a marinade of water, salt, and other spices that tenderizes meat and preserves food
chop – to cut pieces that are similar in size
clarify – to remove particles from liquid
confit – liquid fat that is used to slow cook or preserve meat
consomme – a clear stock which has had all sediment removed
convection – to cook food (in an oven) by circulating hot air with a fan and exhaust system
coulis – a sauce made from pureed fruits or vegetables
crinkle (cut) – a cut pattern with a wavy pattern, done with a crinkle cutter
croquette – a breaded, deep-fried roll with a creamy center
en papillote – to bake food in sealed parchment paper or aluminum foil, steaming it
fricassee – meat or vegetables browned in butter, and stewed in cream sauce
larding – to insert strips of fat into meat before cooking
leavening – an ingredient that makes bread rise (ie. yeast or baking powder)
mise en place – to “put in place” or “gather” – the process of prepping food for a recipe
mother sauce – a sauce that is the base for other sauces
pinch – a tiny amount that can be “pinched” between the thumb and index finger ie. “a pinch of salt”
pith – the spongy inner tissue of citrus fruits and other fruits and vegetables
roux – a thickener made by cooking flour and fat or oil
slurry – a cold water and starch mixture used to thicken sauces
spatchcock – to remove the backbone of a chicken or turkey in order to flatten it for more even cooking
victuals – food, also called “vittles”
zest – the outer skin of a citrus fruit, shaved into bits as an ingredient for cooking

tools

bain marie – a double boiler or “water bath”; water boils in the bottom pot and gently cooks or melts food in the upper pot
baster (brush) – a brush used for adding marinade, glaze, or sauce to food
baster (suction) – a bulbed suction tube that takes up liquid from a cooked food
casserole – a deep, wide, oven-safe baking dish
chinois – a cone-shaped, fine-meshed sieve, used often for sauces
colander – a bowl with holes that allows the draining of water or liquids from food
duble – “Double” – to cook food with two different methods to improve texture, tenderness or taste
Dutch oven – a casserole dish with thick, high walls and a tight-fitting lid; most Dutch ovens are oven-safe
garlic press – a hand press with small holes that presses garlic into tiny pieces
grater – a with with sharp edged holes used to cut food into small pieces
griddle – a pan with a large, flat cooking surface
kitchen knife – a bladed utensil to cut food; the handle fits comfortably in the hand
- bread knife – the blade is long, non-tapered and serrated (“toothed”) for slicing breads cleanly
- chef’s knife – the blade is wide at the base, tapering to the tip, usually 8″ long; used for a variety of slicing and chopping techniques
- cleaver – a large, wide knife with a rectangular blade; used for cutting through large pieces of meat, bones and larger, tougher vegetables (such as squash)
- paring knife – small, tapered blade used for paring/peeling skins off fruits and vegetables
- steak knife – a small knife, the size of a butter knife or paring knife with a serrated edge for cutting meats like steak at the table
ladle – a spoon with a long handle and a cup-shaped bowl
mandoline – a device with a sharp blade to slice fruits and vegetables by sliding the food over the blade
masher – a hand utensil used to crush or mash food
measuring cup (dry) – flat-bottomed measuring cups for measuring dry ingredients
measuring cup (liquid) – cups with marked measurements for measuring liquids
meat tenderizer – a hand utensil used to smash, pierce, or break down the fibers of meat
mezzaluna – one or two curved blades attached to handles at the ends, used to rock back and forth over food to chop it
microplane – a hand grater with tiny holes to grate food very finely (see zester)
mortar and pestle – a small bowl and hand-held crusher to pound, grind and crush spices, herbs and other foods
pan (generic) – a wide cooking vessel with a handle, usually used on the stove-top
peeler – a hand utensil with a blade for peeling the skin off off fruits and vegetables
pot (generic) – a deep-sided cooking vessel with our without a handle, that holds the heat and liquids in the cooked food
poultry shears – strong, heavy scissors for cutting through chicken bones and meat tendons
pressure cooker – a sealed pot that uses steam under pressure to cook foods faster
ricer – a hand utensil with a holed basket and a press, to force food through, and create strings or mash
rotisserie – a long rod used to skewer food, in order to cook it by holding it over a fire and rotating it
saucier – a pan that has slightly higher sides, used for creating sauces
scraper (for dough) – a metal or plastic hand tool that scrapes dough from surfaces
sieve – a wire or plastic mesh in a frame (flat or rounded) that strains liquids from foods
sifter – a sieve with a container and handle, that uses a spring-activated blade to push grains and flours through the mesh
skimmer – a flat spoon with holes that skims particles and impurities from the top of liquid
slow cooker – an electric covered pot that cooks food slowly for a long period of time
spatula – a wooden, metal or silicone flat, broad headed utensil for flattening, lifting or turning food as it cooks
stock pot – a large, tall, wide pot with a lid made of stainless steel or aluminum for cooking a large quantity of food, ie. soup or stock
syringe – a kitchen tool with a plunger and needle for injecting a liquid like a marinade into meat
wok – a large, wide, bowl-shaped metal pot used traditionally for stir-frying
zester – a small hand utensil for scraping small ribbons or tiny shavings of the outer skin of citrus fruits (see microplane)