Basic Cooking Terms

      

•   bake – to cook in an oven.
•   barbeque – to roast or broil over hot coals or in an oven.
• baste – to keep food moist and flavorful by brushing prepared sauce, pan drippings or other liquid over the surface of the food while cooking.
•  batter  - a mixture of flour and other ingredients such as milk, eggs, baking powder and seasonings, used as the basis for cakes, fritters, coatings or pancakes.
• Beat – to mix ingredients together with a circular up and down motion using a whisk or a spoon or a rotary or electric beater.
• blanch  – to plunge food into boiling water to soften it to remove unwanted flavor or partially precook it.
• Blend – to stir, rather than beat, ingredients until they are thoroughly combined.
• boil – to heat or cook in a liquid with temperature of 212 degrees characterized by a steady bubbling action. In a rapid or rolling boil, the bubbles are vigorous; in a medium boil the bubbles are gentle. In a very slow boil or simmer the liquid hardly move.
• braise – to brown meat or poultry in a small amount of fat, season add a little water or other liquid. Cover and simmer over low heat till tender.
• broth -  stock or bouillon made by cooking meat, fish, poultry or vegetable in liquid.
• brown – to turn the surface of food brown by cooking quickly in hot fat to seal in the juices and natural flavor of the food.
• carmelize – to cook sugar with a small amount of water until it turns into a thick golden brown syrup.
•  chop- to cut into small pieces with the use of knife, chopper or blender.
• coat- to cover food lightly but thoroughly with either a liquid or a dry substance flour.
• combine – to mix or blend together two or more ingredients.
• Condiments – any seasoning added to food to enhance its flavor, It generally refers to prepared sauces and relishes eaten with food.
• Correct seasoning – to taste food while cooking and to add more seasoning required.
• Cream – to rub softened fat as butter or shortening and sugar against sides of bowl with a wooden spoon until light in color and creamy.. Or use electric mixer.
• Cube- to cut into a small equal sized squares generally ¼ to ½ inch.
• Deep fry- to cook food immersed in hot fat oil.
• Devein- to remove the black vein running along shrimp back with a knife.
• Dice-  to cut into very small even cubes.
• Dilute – to add liquid o another substance to thin or weaken it.
• Dissolve- to make a solution by adding liquid to a solid substance or by heating it until it melts.
• Dough- flour and liquid mixture which can be shaped and worked by hand.
• Drain- to remove liquid mixture by putting the food in a colander or strainer until the liquid has dropped off.
• Dredge- to coat food heavily with a dry mixture such as flour, sugar, breads crumbs and seasoning.
• Dust- to sprinkle the surface of food lightly with sugar, flour or crumbs
• Flake – o break into small pieces with a fork as in cooked fish.
• Frosting –another term for icing; a sweet thick and creamy coating for cakes and cookies.
•   Ganish- to decorate food by adding other attractive foodstuffs
• Grate – to reduce food or fine particles by rubbing it on grater.
• Grease- to rub fat or oil onto the surface of food or utensils.
• Grill- o cook on a grill or gridiron oven hot coals or under a hot broiler.
• Grind – to cu food into small pieces with a mill or food grinder.
• Knead – to work dough by pressing again until it is light and springy.
• Marinade – any seasoned liquid in which food, usually meat, poultry or fish is place to enhance its flavor and make it tender.
• Mash to soften food by pressing I with the back of a spoon or a masher or press.
• Meringue – stiffly beaten mixture of egg white and sugar.
• Mince- to cut or chop into very small pieces.
• Sauté- to coo in a small amount of fat.
• Sear- to brown he surface of the food quickly over or under intense heat.
• Season- to add salt, pepper or other herbs or spices to improve the taste.
• Simmer – to cook slowly over very low heat; the surface of the liquid should show only a few bubbles breaking slowly.
• Steam- to cook by vapor from boiling liquid rising through the food.
• Stir-  to mix ingredients with a circular motion until well blended.
• Stock- the liquid in which meat, poultry, fish or vegetables have been cooked often use as basis of soups, sauces or gravies.
• Whip – to beat rapidly to incorporate air and produce expansion with a whisk or an electric beater as in cream, gelatin or egg whites