CULINARY TERMS

CULINARY TERMS

Albumen(n): An other name for egg White.

Al Dente(n): Italian term used to describe pasta  

that is cooked until it offers a slight resistance to the bite.      

Apron(n): Garment worn over the front part of the body to keep the wearer’s clothes clean while working.

Aspic(n):Frozen food in jelly.  
 

Bake(v):To cook by dry heat, usually in the oven. 

Barbecue(n):Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue sauce.

Barbecue(v): To cook foods on a rack or a spit over coals.

Baking powder(n): A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated. 

Baking soda(n): The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid. 

Baste(v):To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

Baster(n): Used during cooking to cover meat in its own juices or with a sauce.

Batter(n): An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.                

Bib(n): A cloth worn while cooking.

Beat(v):To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

Blanch(v): To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal. 

Blend(v): To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.

Blender(n): An electric machine, that is used for making food into liquid. 

Boil(v): To heat a liquid until bubbles break continually on the surface.

Bone(v): To remove bones from poultry, meat, or fish.

Bouquet garni:(n) A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving.

Braise(v): To cook first by browning, then gently simmering in a small amount of liquid over

low heat in a covered pan until tender.

Bread(v): To coat with crumbs or cornmeal before cooking.

Broil: (v)To cook on a rack or spit under or over direct heat, usually in an oven.

Brew(v): To make a drink of tea or coffee by adding hot water.

Brown:(v) To cook over high heat, usually on top of the stove, to brown food. 
 

Can/ tin opener(n): A device for opening tins of food.

Caramelize(v):To heat sugar in order to turn it brown and give it a special taste.                             

Casserole(n): A Taype of food made by cooking meet and vegitables

 in liquid for a long time in the owen. 

Cherry pitter (n): A tool used for the removel of pits from cherries or olives.

Chinoise (v): Straining substances such as custards, soups and sauces or to dust food with powder.                               

Chop(v):To cut solids into pieces with a sharp knife or other chopping device.

Clarify(v): To separate and remove solids from a liquid, thus making it clear.

Cookie cutter(n): A sharp metal or plastic device used to cut cookies into shapes

before they are cooked.

Cream(v):To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.

Cream(n): The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Crumble(v) :To break in to small pieces. 

Cube(v): To cut food into small (about 1/2- inch) cubes.

Cup(n): Small bowl-shaped container usually with a handle for drinking tea, coffee.                           

Cut in(v): To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

Cutting board(n): A wooden or plastic  tool used for cutting vegitables, fruits, meat on it.                                   

Cure(v):To preserve meats by drying and salting and/or smoking.

Core(v): To remove the seeds or tough woody centers from fruits and vegetables. 

Deep-fry(v): To cook by completely immersing food in hot fat.                                               

Deglaze(v):To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.                      

Degrease(v):To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.                        

Dice(v):To cut food in small cubes of uniform size and shape. Large Dice(n): Large dice is a basic knife cut measuring ¾ inch × ¾ inch × ¾ inch. Medium Dice(n): Medium dice is a basic knife cut measuring ½ inch × ½ inch × ½ inch. Small Dice(n): Small dice is a basic knife cut measuring ¼ inch × ¼ inch × ¼ inch.                                      

Dissolve(v):To cause a dry substance to pass into solution in a liquid.

Dollop(n): A spoonful of soft food such as whipped cream or mashed potatoes.                     

Dot(v): To scatter butter in bits over food.  

Drain(n): To withdraw or draw off a liquid gradually. 

Dredge(v): to sprinkle or coat with flour.

Dress(v): To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.                             

Drippings(n): Juices and fats rendered by meat or poultry during cooking.

Drizzle(v): To pour melted butter, oil, syrup, melted chocolate, or other liquid back and

forth over food in a fine stream.

Dust(v): To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.                           

Dredge(v): To sprinkle or coat with flour or other fine substance.

Egg timer(n): A device that helps you judge when a boild egg has been cooked long enough to be eaten.       
                                      

Fillet(v): As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.                      

Filter(v): To pass a liquid throuh a filter.     

Fines herbes: A mixture of herbs traditionally parsley, chervil, chives, and tarragon,

used to flavor fish, chicken, and eggs. 

Flake(v):To break lightly into small pieces.         

Flambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed,

ignite the food just before serving. 

Flute: To make decorative grooves. Usually refers to pastry.

Fold(v):To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl, until the ingredients are thoroughly blended.                          

Fork(n): Small implement with a handle and two or more points or prongs, used for lifting food to the mouth or holding thing firmly while they are cut.                                                  

Fricassee(v):To cook by braising; usually applied to fowl or rabbit. 

Fry(v): To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of hot fat is called shallow-fat frying;

to cook in a deep layer of hot fat is called deep-fat frying. 
 

Garnish(v):To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.                                             

Glass(n): Transparent container for drinking water.

Glaze(v):To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.                           

Grate(v): To rub on a grater that separates the food in various sizes of bits or shreds.

Grater(n): A kitchen tool that is used for cutting food in to small pieces

by rubbing it across its rough surface.                                            

Gratin(n):From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.                                      

Grease(v): To rub the interior surface of a cooking dish or pan with shortening, oil,

or butter to prevent food from sticking to it.

Grill(v): To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.                                           

Grind(v): To process solids by hand or mechanically to reduce them to tiny particles.

Gut(v): To remove the organs from inside an animal.

Hull(v): Clean the stalks and leaves of fruits or vegitables with a knife.

Ice tray(n): Plastic tray to freeze water in fridge and to get ice. 

Icing sugar(n) : A soft powder made from sugar that is used to make icing for cakes.

Immersion Blender(n): An immersion blender is a tool used for blending

soups, sauces and other liquids. 
 

Julienne(v):To cut vegetables, fruits, or cheeses into thin strips.

Julienne(n):Julienne is a basic knife cut measuring 1/8 inch × 1/8 inch × 2½ inches.

                                

Kettle(n): A container with a lid, used for boiling water.

Kitchen cabinet (n): A room used to store utensils

Kitchen gloves (n): Gloves worn while cooking.

Kitchen tangs(n): used to hold the roast dinners.   

Knead(v):To work and press dough with the palms of the hands or mechanically,

to develop the gluten in the flour.  

Knife(n): A tool used to devide or used to cut the food.

                              

Ladle(v): To serve food with ladle.                         

Lard(v): To prepare or enrich meat,chicken with fat especially with lardons .

Lemon squeezer(n): A small kitchen tool with an attached bowl

that you use for getting the juice out of a lemon.   

Lukewarm(v):Neither cool nor warm; approximately body temperature.

Marinate(v): To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.                                                        

Meuniere(v): Dredged with flour and sauteed in butter.           

Mince(v): To cut or chop food into extremely small pieces.

Mix(v): To combine ingredients usually by stirring.

Mortar(n): Strong bowl in which substances are crushed and ground with a pestle.

Pan(n): Wide flat usually metal container with handle or handles, used for cooking food in.                                 

Pan-Broll(v): To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

Pan-Fry(v): To cook in small amounts of fat.

Parboil(v): To boil until partially cooked; to blanch. Usually this procedure is followed by

final cooking in a seasoned sauce.

Pare(v):To remove the outer most skin of a fruit or vegetable.  

Peel(v): To remove the peels from vegetables or fruits.

Peeler(n): A tool for removing the skin of fruit and vegetable.

Pickle(v):To preserve meats, vegetables, and fruits in brine.                     

Pinch(n): A pinch is the trifling amount you can hold between your thumb and forefinger.                                                               

Pit(v):To remove pits from fruits.

Pizza Peel(n): A wooden board with a tapered edge and a long handle designed to slide pizzas and other baked items into the oven.

Pizza cutter(n): A tool used for pizza to cut into slices.

Pizza tray(n): A tray used for cutting pizza on .

Planked(n):Cooked on a thick hardwood plank.

Plump(n): To soak dried fruits in liquid until they swell.

Poach(v): To cook very gently in hot liquid kept just below the boiling point.                           

Pot(n): Round vessel made of earthenware, metal for cooking things in.

Potato Ricer(n): A potato ricer is a kitchen tool used for pressing potatoes and other soft foods.                                                     

Puree(v): To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor. 
 

Reduce(v):  To thicken a liquid and concentrate its flavor by boiling.

Render(v): To cook fatty meat or poultry—such as bacon or goose—over low heat to obtain drippings.

Roast(v): To cook a large piece of meat or poultry uncovered with dry heat in an oven.      

Refresh(v):To run cold water over food that has been parboiled, to stop the cooking process quickly.

Saute(v): To cook and or brown food in a small amount of hot fat.
Scald(v): To heat liquid almost to a boil until bubbles begin to form around the edge.                                      
Scallop(v):To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
Score(v):To cut narrow grooves or gashes partway through the outer surface of food.
Sear(v):To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.
Shred(v):To cut or tear in small, long, narrow pieces.
Sift(v):To put one or more dry ingredients through a sieve or sifter.    
Simmer(v):To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.                                                   
Skim(v):To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce.
Spatula(n):A cooking utensil with a wide, flat blade that isn’t sharp, used especially for lifting food out of pans.

Spoon(n): An object with a round end a long handle that you use for eating, mixing or serving food.                                   

Springform pan(n): A springform pan consists of two parts, the bottom and the side, which is removable and attaches with a clip. Being able to remove the sides without flipping the pan over makes it much easier to remove the cake from the pan.

Steam(v): To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used,
more water being added during steaming process, if necessary. 

Steep(v):To extract color, flavor, or other qualities from a substance by leaving it in water
just below the boiling point.
Sterilize(v): To destroy micro organisms by boiling, dry heat, or steam. 
Stew(v):To simmer slowly in a small amount of liquid for a long time.
Stir(v):To mix ingredients with a circular motion until well blended or of uniform consistency. Sauté or panfry: To cook food in a small amount of fat over relatively high heat.
Stir-fry(v): To quickly cook small pieces of food over high heat, stirring constantly.
Strainer(n): A utensil with a lot of holes in it for seperating liquid from solid. 
Stuff(v): To fill meat, vegitables with seasoned bread crumbs or other avory matters.

Toss(v): To combine ingredients with a lifting motion.
Truss(v):To secure poultry with string or skewers, to hold its shape while cooking.
                              

Whip(v): To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. 

Whisk(v): To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

Wok(n): A large bowl shaped Chinesse pen used for frying food quickly in hot oil.

                                       

Zest(n): The outer, colored part of the peel of citrus fruit.

Zester (n) : A kitchen appliance used to remove the outer part of citrus fruit peel.

  CULINARY TERMS