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Dice: To chop food evenly into small pieces or cubes. Be light-handed with these additions; you can always add more later. You'll need to occasionally stir or shake the pan you're cooking in to avoid burning the food and to promote even browning. To evenly cover food with crumbs, flour, or a batter. Use a quick start-and-stop motion for better control over the fineness. Dried white or yellow corn kernels that have been soaked in lime or lye to remove the hulls and germs. A Cantonese sauce popular in Asian cooking that contributes a multitude of sweet and spicy flavors: fermented soybeans, molasses, vinegar, mustard, sesame seeds, garlic, and chiles. To combine two or more ingredients by hand, or with an electric mixer or blender, until smooth and uniform in texture, flavor, and color. Its chief benefit is the crispness it brings to cookies and crackers. Japanese bean paste, which is mixed with grains, is called miso. A fortified wine that can be either dry or sweet. A method of slowly cooking food on a covered grill over a spot where there are no coals. If you have a recipe that calls for egg whites to be raw or undercooked, use pasteurized dried egg whites or pasteurized refrigerated liquid egg whites. Or, if it's to be used on cooked meat, bring the leftover marinade to a rolling boil to destroy any bacteria before using. Elephant garlic is larger, milder, and more closely related to the leek. Discard the milky liquid. A sour liquid that is a byproduct of fermentation. This variety of salt is derived from the evaporation of seawater. To cut food, often fresh herbs or dried fruit, with kitchen shears ($25, Sur la Table) or scissors into very small, uniform pieces using short, quick strokes. Dutch oven: A large cast iron or enameled metal pot with a lid. Pine nuts go rancid quickly, so store them in the refrigerator or freezer. Julienne: To cut food finely into matchsticks. Coat: To evenly cover or coat food with flour, breadcrumbs or butter before cooking. Pan-Frying. Master recipes like a pro with our extensive list of common cooking terms, global ingredients, cooking methods, and tips from our Test Kitchen. A This allows the steam to thoroughly cook the food through, without leaching out any of the flavor or nutrients into the water. To remove the shells from seafood, such as oysters and clams, or the husks from corn. For best results, grind the nuts in small batches (up to 1 cup at a time), and be sure to let them cool after toasting and before grinding. A lid may or may not be used. phonics. For baking, cooking oils cannot be used interchangeably with solid fats (like butter), since they don't hold air when beaten. From browning to braising, learn the basic terminology of cooking with our handy guide. The term is often used for liquid ingredients, such as bottled hot pepper sauce. Cooking Terms! Also described as tender-crisp. Steaming is often used for cruciferous vegetables like broccoli and cauliflower or fish. Also known as candied ginger. Most marinades contain an acid, such as wine or vinegar. Fine dice is 1/4, medium dice is 1/2, and large dice is 3/4. If you're stumped by a recipe, or just want to expand your culinary knowledge, we've gathered up 25 common cooking terms to help you become a better cook. This is also an important step in preparing fruits and vegetables for freezing. Eggs are the glue that holds ingredients together (especially in custards and puddings). To bring a concentrated, dried, or condensed food, such as frozen fruit juice, back to its original strength or texture by adding water. It's commonly used on garlic, herbs, and ginger. Items may either be hot smoked, which cooks the food, or cold smoked, which does not cook the food. A creamy mixture made of ground, blanched almonds and sugar that's often used as a filling in pastries, cakes, and confections. Al dente literally translates to "to the tooth" from Italian and is used to describe pasta and vegetables that are neither too crunchy nor too soft. Immersion blender: A blender on the end of a stick-like appliance that can be inserted into liquid so foods can be blended directly in the pot they were cooked in. To brine is the act of curing in a brine. How you measure ingredients matters. "Firm" gelatin holds a cut edge and is ready to be served. The term also refers to a mixture prepared this way. When cooking savory foods, such as cuts of meat or vegetables, it's often called roasting. A stovetop pan is filled with oil, often an amount specified in a recipe (such as "once inch of oil"), and heated to a frying temperature. A sauce, the most common version of which is made from finely chopped tomatoes, onions, chiles, and cilantro. The process of browning, crisping, or drying a food by exposing it to heat. Glossary of Common Baking Terms - The Spruce Eats It's an estimate, so don't worry about measuring them. Pastry wrappers used to encase a savory filling and make egg rolls. Crumbs are often used as a coating, thickener, or binder, or as a crust in desserts. Braising is recommended for less tender cuts of meat. Vegetables, seafood, and chicken are foods that are often poached. For safety, hold pans over a sink or garbage can when spraying, to avoid extra spray causing your floor or counter to become slippery. To cook food by completely immersing it in hot fat. Some recipes call for gelatin at various stages of gelling. Beat: To stir rapidly a mixture of ingredients with a spoon, whisk, or mixer until the desired consistency is reached. To put one or more dry ingredients, especially flour or powdered sugar, through a flour sifter ($12, Crate and Barrel) or sieve to remove lumps and incorporate air. You can, however, substitute 1 or 2 drops of an oil for tsp. Roasted foods are intended to brown. Food cut into uniform sizes sauts the best. Bake: To cook in an oven, usually at moderate temperatures (around 350F). To apply a cooked or uncooked topping (which is soft enough to spread, but stiff enough to hold its shape) to cakes, cupcakes, or cookies. 86: Noun meaning your restaurant is out of a menu item, or a verb meaning to remove an item from a dish. Lettuce and cabbage can be shredded using a knife to make thin slices. Egg roll skins are similar to, but larger than, wonton skins. These hazy terms can often lead to confusion. Recipes to try: Pork Crown Roast, Roasted Turkey, Prime Rib Roast, Slow Cooker Pot Roast. They're easily snipped with scissors. To protect bamboo or wood skewers from burning, it's important to soak them in cold water for 30 minutes before use. Stock and broth can be used interchangeably, and reconstituted bouillon can also be used.. A sweetener that's primarily made from sugar beets or sugarcane. This term commonly refers to salt and pepper since everyone's palates differ on how salty a dish tastes or whether it needs a little zing from black pepper. To allow a yeast dough to rise before baking. They can act as leaveners in recipes, such as angel food cake; and they add structure, richness, and moisture to baked goods. Follow recipe directions for rehydrating, but if no directions are given, cover dry tomatoes with boiling water, let stand about 10 minutes or until they've become pliable, then drain them well and pat dry. To cook food in hot cooking oil or fat, usually until a crisp brown crust forms. Pan frying is great for when you want to use less oil or you're cooking delicate dishes like falafel or crab cakes. Cooking Vocabulary | Vocabulary | EnglishClub Small amounts of oil are used in a wok or extra-large skillet. Sift: To blend and aerate dry ingredients by forcing them through a wire mesh strainer or sifter. Certificates. To beat a food rapidly using a wire whisk, rotary beater, or electric mixer ($60, Target), which incorporates air into the food and increases its volume. For longer storage, place unpeeled ginger in a freezer bag and store in the freezer. In an emulsion, tiny droplets of one liquid are suspended in the other. . Vegetables, for example onions, are cooked slowly over low heat in a small amount of fat until browned, somewhat sweetened, and smooth. Batter: A pourable mixture prior to baking, often used for making pancakes, muffins, and quick breads. This hot air cooks your food at an even rate by surrounding the roasting pan or baking dish on all sides. When you're buying polenta at the store, keep in mind that some types are shelf-stable and others need to be refrigerated, so they might be stocked in different places. Meringue: Egg whites beaten with sugar until they are greatly increased in volume and form stiff peaks when the beaters or whip are lifted from the bowl. A soft-ripened, creamy cheese with an edible white rind formed by mold. When broiling, the food is typically 5 or less from the heat source. Al dente - firm to the bite. Reconstituted bouillon can also be used when broth is specified. Tagged healthy eatingnutrition Facebook Twitter Print Cooking at home is often healthier and less expensive than eating out, however sometimes recipes contain terms that can be confusing. It's often used when the recipe creator is trying to add the tiniest note of flavor to a dish. To finely shred means to make long, thin strips. It's important to note the capacity of your dish and use the recommended size stated in a recipe. Store in a cool, dry, dark place. It can be sauted, roasted, or grilled as a substitute for meat in dishes. To section oranges, use a paring knife to remove the peel and white pith. It's also a dark red Mexican sauce made from ground chiles, herbs, and vinegar. To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer ($60, Kohl's). Thin, almost transparent noodles made from mung bean flour. Store honey at room temperature in a dark place. It is thickened with a roux. Genuine balsamico is a syrupy and slightly sweet, very dark vinegar made in Italy using the juice of Trebbiano or Lambrusco grapes. Our test kitchen defines "chopped" as food cut into -inch pieces. Baking, broiling, grilling, sauting, stir-frying, and roasting all use dry heat. A garlic clove is one of the several small segments that make up a garlic bulb. Dictionary of Cooking Terms - Good Housekeeping A popular Cajun cooking method in which seasoned fish or other foods are cooked over high heat in a superheated, heavy skillet ($210, Sur la Table) until charred, resulting in a crisp, spicy crust. Roasting refers to a dry-heat, oven cooking method used for foods from vegetables to tender pieces of meat. Cooking Terms List of Cooking Verbs Cooking Words with Definitions & Examples Cooking Terms | Infographic Cooking Terms List of Cooking Verbs Grate Slice Peel Whisk Boil Fry Grill Bake Unlike an extract or oil, a flavoring often does not contain any of the original food it resembles. How to Read a Baking Recipe With Specific Instruction Garlic, ginger, and herbs are the mot commonly minced foods, because they are intensely flavored, and mincing allows them to be better distributed in mixtures. The small, unopened buds of a shrub that grows from the Mediterranean to China. Dried mushrooms swell into tender, flavorful morsels. Cooking Terms and What They Mean - Glossary of Terms - Dinner Planner To split food, such as poultry, lobster or pork, by cutting through the middle without completely separating the halves. They also are called bean noodles or cellophane noodles. Braising is primarily used to prepare tougher cuts of meat. Despite seeming oxymoronic, frying is considered a dry heat cooking method. Stock: A flavorful liquid simmered with bones and aromatic vegetables. Food substances used to give a thicker consistency to sauces, gravies, puddings, and soups. To preserve the sheets, keep the stack covered with plastic wrap while you prepare your recipe. To create a very thin stream of a liquid, such as a reduction, or powdered sugar icing, over food. Cooking terms: a list of common terms and jargon used in professional Charring is achieved by cooking in a very hot pan or grill grate on the stovetop. This is a method to quickly, partially cook fruits, vegetables, or nuts in boiling water or steam, followed by an ice bath to halt the cooking process. This creole stew contains okra, tomatoes, and onions, as well as various meats or shellfish, such as shrimp, chicken, or sausage. Some common imitation flavorings available are banana, black walnut, brandy, cherry, chocolate, coconut, maple, pineapple, raspberry, rum, strawberry, and vanilla. Basmati is the rice lowest on the glycemic index chart and has a nutty flavor. Baking soda and baking powder can be substituted, as can cream of tartar (which is an element in baking powder), although some crispness will be sacrificed. Deglazing releases the flavorful browned buildup from the bottom of the pan; often the liquid added is nearly cooked off until a thick, glaze-like mixture forms. Common Cooking Terms Explained | YourDictionary Cooking Terms and Culinary Definitions - The Reluctant Gourmet A seasoning mix that forms the basis of French cooking. To warm and soften flour tortillas, wrap a stack of 8 to 10 in foil and heat in a 350F oven for 10 minutes. Turn the knife and slide it up the other side of the section along the membrane, cutting outward. So are sauerkraut, sourdough bread, and kombucha tea, for example. Direct grilling is best for quick-cooking foods, or for giving grill marks to foods that cook longer. This process incorporates air into the fat, so baked products have a lighter texture and a better volume. A white root vegetable that resembles a carrot. To cook food, covered or uncovered, using the direct, dry heat of an oven. (Although sometimes packaged with the giblets, the neck is not actually considered a giblet.) An aromatic long-grain brown or white rice from South Asia (India, Pakistan and Bangladesh), also grown in California. A highly aromatic, lemon-flavored herb often used in Asian cooking. A list of food items each priced and served separately. To brown sugar, whether it's granulated or simply the naturally occurring sugars in vegetables. Candy thermometers are meant to be left in liquids as they cook on the stovetop. White wine that has been fortified and flavored with herbs and spices. A sauce that originated in the Philippines containing vinegar, soy sauce, pepper, and garlic. To cook food a measured distance below the direct heat in an oven's broiler. Mayonnaise, hollandaise, and ganache are all emulsions. Barely worth mentioning, a smidgen is approximately 1/32 teaspoon. If you're unfamiliar with an ice bath, it's a large bowl filled with water and ice cubes. Cooking Terms: Basic Terms in this set (41) Bake To cook food in an oven with dry heat Boil To coook food quickly in heated liquid. In a mixing bowl, cream together the sugar and butter.