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Cooks' Dictionary
Cooking Terms and Definitions
vegetables or pasta that have been cooked until just firm to the tooth.
(also known as vanilla flavored candy coating) is made out of vegetable fats instead of cocoa butter and is sold in blocks.
dishes cooked in a cheese sauce and topped with breadcrumbs.
to serve with the meat's natural juices.
to brush pan drippings or a marinade over food to keep it moist while cooking.
combining ingredients by using a hand mixer, a whisk or a spoon.
food cooked at a high heat until charred.
immersing food quickly into boiling water, then into a bowl of cold water.
combining ingredients with a spoon, whisk or electric mixer.
to bring food to the point in which it is bubbling.
to remove the bones from meat, chicken or fish.
herbs tied into a piece of cheesecloth that is used to season the cooking liquid.
cooking food slowly in a small amount of water and covered tightly.
heavily salted water used to pickle vegetables or to cure meats.
to cook food in oil or butter until it develops a brown color.
cooking sugar on a low heat until it takes on a dark brown color.
to place food in the refrigerator to cool.
to mix softened ingredients together until smooth and fluffy.
to cut food into small squares.
to mix two ingredients together by using a pasty blender or a fork.
less than 1/8 a teaspoon of an ingredient.
to cut food into small cubes, usually smaller than c an inch.
to remove the internal organs and the head from foods such as fish and chicken or to toss a salad with dressing before serving.
the juices that remain in the pan after cooking chicken or meat.
to sprinkle lightly with flour or sugar.
a large, heavy pot used for cooking soups or pot roasts.
a piece of fish that has had all the bones removed; to remove all bones from fish.
to mix lighter ingredients, like whipped cream or eggs, into a heavier mixture gently so not much air is lost.
to cook foods in oil or butter.
to add to the visual attractiveness of a dish.
to coat with a thin syrup usually made of sugar or chocolate.
to extract the natural juices from fruits and vegetables.
to cut food into matchstick-size pieces.
to work dough until it becomes elastic by pushing, pulling and turning it with your hands.
when a liquid feels neither hot nor cold, about 95 degrees F.
to let food sit in a liquid to season and tenderize.
egg whites that have been beaten until stiff with some sugar added.
to cut into very small pieces.
to cook in a skillet, turning frequently, and draining pan drippings.
to boil until almost cooked.
to remove the peel or skin from a food, usually with a paring knife.
cooking food in a simmering liquid, such as water or chicken broth.
to allow a yeast dough to rise before baking.
to blend food until smooth.
an individual baking dish.
bringing a liquid to a rapid boil and allowing some of the liquid to evaporate.
to bake in an oven without much liquid added to it.
a thin slice of meat or chicken rolled around some sort of stuffing.
flour and some sort of fat, usually butter or oil, that is cooking until it forms a smooth paste.
to cook in a skillet with a small amount of oil, usually at a high heat.
to heat a liquid just below the boiling point.
cooking foods at a very high heat just to seal in their juices.
to separate citrus fruits into pieces with a paring knife.
to remove the papery skins and silks from corn on the cob or to remove the shell from an oyster or clam.
to mix two or more dry ingredients together through a sifter to remove lumps.
to cook in a liquid that is just below the boiling point.
cooking food above boiling water, usually on a rack.
to simmer foods for a long period of time in a covered pot.
to cook foods quickly in a small amount of oil at a very high heat and very quickly.
the liquid that chicken, fish or meat has been cooking in.
to mix food gently.
to seal a cavity of a chicken or turkey using string or skewers.
beating at a high rate of speed, usually with an electric mixer.
White chocolate is not really chocolate. It's a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. There is no chocolate liquor in it, which means there is very little chocolate flavor.
the outer skin of a citrus fruit.
