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Dice: To chop food evenly into small pieces or cubes. A method of gently mixing together ingredients without decreasing their volume. As a verb, fillet refers to the process of removing the bones. When steaming, the food sits above the steam, often in a rack. To grate ginger, use the fine holes of a grater. A creamy mixture made of ground, blanched almonds and sugar that's often used as a filling in pastries, cakes, and confections. Ginger will keep indefinitely when frozen, and you can grate or slice it while it's still frozen. To cook a food in the vapor given off by boiling water. Often refers to dishes that use a sauce and are topped with breadcrumbs and/or cheese. In a pinch, you can substitute anchovy paste, though it's not as boldly flavored. This creates an irresistibly crispy exterior on all sides. Gelateria - Italian for "ice cream parlor". Dice means to cut ingredients into small, square-shaped pieces. Deep-frying should use vegetable oil (peanut, corn, safflower, and sunflower work well) with a smoking point over 400F. To smash food into smaller pieces, generally using hands, a mortar and pestle ($35, Target), or a rolling pin. 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. B: The root of a semitropical plant that adds a spicy-sweet flavor to recipes (also called gingerroot). 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. Aioli - A mayonnaise made with garlic popular in French cuisine, often used as an accompaniment. Germ - In culinary terms, the term refers to a grain kernels nucleus. The strongly scented, pungent bulb of a plant related to the onion. Can beat the fat alone to form a airy consistency, butter or shortening. Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. A pinch, based on the amount of spice you can literally "pinch" between your fingers, is around 1/16 teaspoon. To make a decorative impression in food, usually the edge of a piecrust. Antipasto - Italian term for an appetizer, frequently served before main pasta dishes. How many of the definitions in this dictionary of culinary terms do you already know? Steam: To cook food with vaporized water. Look for hoisin sauce alongside the soy sauce in most supermarkets or in Asian markets. Cover and refrigerate up to one week. 14 Fall Stew Recipes to Keep You Warm All Season. To preserve food at home by canning, or to prepare food in a food processor ($100, Crate and Barrel). To partially or completely cook a food before using it in a recipe. Saucepan: A deep pan with one long handle on the side. Store flour in an airtight container in a cool, dry place. Poach: To cook foods gently by submerging them in barely simmering (not boiling) water. Also described as tender-crisp. A piece of meat or fish that has had the bones removed. Silpat is a popular brand. Dough, for instance, can be rolled into ropes or balls. To work a solid fat, such as shortening, butter, or margarine, into dry ingredients. In a pinch, substitute teaspoon finely shredded lemon peel for 1 tablespoon of lemongrass. Also the result of exposing bread to heat so it becomes browner, crisper, and drier. Opened flat, the split halves resemble a butterfly. A grease- and heat-resistant paper ($7, Target) used to line baking pans, to wrap foods in packets for cooking, baking, or to make disposable pastry bags. To peel, cut off one end of the root and use a vegetable peeler to remove the brown outer layer. A fortified wine that can be either dry or sweet. How to Cook Cooking Basics Test Your Knowledge with Our Guide to Cooking Terms and Definitions Master recipes like a pro with our extensive list of common cooking terms, global ingredients, cooking methods, and tips from our Test Kitchen. After the meat has been removed, the liquid is gradually stirred into the pan in order to loosen the browned bits for a flavorful sauce. Skillet: A large, shallow pan, typically with one long handle and no lid. Smoke: To infuse a food with wood smoke. Teaching Kids Cooking Vocabulary Used In the Kitchen - Nourish Interactive #1 Baking This involves applying a dry convection heat to your food in an enclosed environment. Tandoori. Your IP: A garlic clove is one of the several small segments that make up a garlic bulb. Bias: To cut food at an angle. Cooking Terms and What They Mean - Glossary of Terms - Dinner Planner The students could locate at least 10 of the cooking terms listed from the previous assignment as they browse through recipe books, newspapers, or magazines. Position the broiler pan and its rack so that the top surface of the food (not the rack) is the specified distance from the heat source. This hot air cooks your food at an even rate by surrounding the roasting pan or baking dish on all sides. The blade shape originates from Japan, and the tip is not as pronounced as a chefs knife. When wrapped loosely in a paper towel, ginger stays fresh two to three weeks in the refrigerator. To carefully cut or slice a food, such as cooked meat, poultry, fish, or game, into serving-size pieces. Sous vide: Cooking method using water heated by an immersion circulator to cook food, often (but not always) sealed in plastic pouches. It's often tied inside pieces of a leek's outer leaves, or in a piece of cheesecloth, to keep the herbs together. If you can't find crme frache in your supermarket, you can make a substitute by combining cup whipping cream (do not use ultrapasteurized cream) and cup of sour cream. To mix ingredients with a spoon or other utensil to combine them, to prevent ingredients from sticking during cooking, or to cool them after cooking. Bake - Cooking in an oven with a dry heat. Candy thermometers are meant to be left in liquids as they cook on the stovetop. To gently break food into small, flat pieces. A Mediterranean sauce commonly made with fresh chopped herbs (basil, parsley, or cilantro), citrus zest, and fresh garlic. Roasting pan: A large, deep pan made to hold large cuts of meat. From the French word sauter, meaning "to jump," to saut is to stir food in a skillet with a small amount of oil over medium to medium-high heat. Roasting is a cooking method that uses dry heat/hot air to cook food from all sides at a high temperature. To cook food, covered or uncovered, using the direct, dry heat of an oven. This convenient product reduces the mess associated with greasing pans. Rinse well and press out the moisture. The phrase "roll out" refers to mechanically flattening a food, usually a dough or pastry, with a rolling pin ($19, Bed Bath & Beyond). Made from wheat and buckwheat flours, soba noodles are a favorite Japanese fast food. Simmering is several steps down in intensity from boiling. Braising is recommended for less tender cuts of meat. If you're an enthusiastic home cook you read the latest food magazines, watch television shows centered on culinary endeavors, and peruse cookbooks for fun you've likely picked up oodles of basic cooking terms and are nearly conversant in all the techniques. Dry ingredients: The ingredients in a recipe that do not have moisture. A condiment that originated in India as a method of preservation, and has many, many varieties, depending on regional cuisines, ranging widely in ingredients, taste, and texture. A tiny, single-cell organism that feeds on the sugar in dough, creating carbon dioxide gas that makes dough rise. Tandoori spices, including ginger, cumin, coriander, paprika, turmeric, and cayenne, are mixed with pureed garlic, ginger, lemon juice, and oil. A slice is when a large ingredient such as potatoes or onions is cut into large, flat pieces of a similar size. Batters usually contain a base of flour, eggs, and milk. Egg roll skins are similar to, but larger than, wonton skins. It usually contains about 20% milk fat and cannot be whipped. Seasoning to taste leaves the home cook in control of the final dish. Involving a combination of fresh herbs, such as parsley, garlic greens, and tarragon, fines herbes are used in the . Cut the food in half, place it flat side down, then continue cutting, angling toward the center. Pan frying is great for when you want to use less oil or you're cooking delicate dishes like falafel or crab cakes. 14 basic cooking terms everyone should know - EHL Insights This can be done with a fork, potato masher ($47, Williams Sonoma) food mill, food ricer, or electric mixer. A food processor also may be used. It can also be softened in the microwave using a microwave-safe bowl covered in a moist cloth. Skim: To remove scum or fat from the top of a pot of liquid using a spoon or skimmer. A mixture of equal parts cream and milk. As a verb, to sieve is to separate liquids from solids, usually using a stainless steel strainer-sifter ($25, Crate and Barrel). Pine nuts go rancid quickly, so store them in the refrigerator or freezer. Here are the types of flour most commonly used in cooking: To coat or dust a food or utensil with flour. If the dish is too small, you can divide your mixture between two dishes. Roasting often adds a crispy, browned surface to the food. It's the clear layer of butter that's been separated from the milk solids, and as a result, it can be heated to high temperatures without burning. "Firm" gelatin holds a cut edge and is ready to be served. Deep fry: To cook food by fully immersing it in hot fat. Anchovy paste is available in tubes in the canned fish or gourmet section of the supermarket. Photo: Hinterhaus Productions / Getty Images. These dry-heat cooking methods take place on the stovetop instead of the oven. Giblets are sometimes used to make gravy. Three common forms of yeast are: The colored outer portion of citrus fruit peel. And When Should You Use It? To remove the zest, scrape a microplane (rasp) or fruit zester across the peel, avoiding the pith (the white membrane beneath the peel), which is bitter. Indirect grilling is best for foods that need to cook longer, such as whole chicken or pork ribs. French Cooking Terms Reference Guide - Striped Spatula Oils are so concentrated that they're measured in drops, not teaspoons. "Partially set" means the mixture looks like unbeaten egg whites. Use this collection of short definitions as a quick reference to help you decode recipes. Grilling, indirect: To grill food on a cool side of the grill and not directly over the flames or coals. A round pan with high sides and a removable bottom that's released by opening the spring that holds the sides tightly around it. These hazy terms can often lead to confusion. Oil is the heat conductor, not water, so it's considered "dry.". This technique is often used for delicate foods that would be torn apart by boiling, such as eggs or fish. To cook food a measured distance below the direct heat in an oven's broiler. It also has a lower sodium content than regular salt. A combination of baking soda and cream of tartar that acts as a leavening agent. Bake and roast refer to the same process, but with the latter at higher temperatures. The most common prepping direction by far is to chop. a la Florentine : (Although sometimes packaged with the giblets, the neck is not actually considered a giblet.) As meat rests, its internal temperature often goes up several degrees. It's available canned or dried. Sometimes referred to as sun-dried tomatoes, these shriveled-looking tomato pieces have an intense flavor and chewy texture. Cream - To soften a fat by beating it--usually at room temperature. To section oranges, use a paring knife to remove the peel and white pith. Chocolate is made from the beans of the cacao tree, and can be traced back to the Mayan, Aztec, and Toltec civilizations. To heat a liquid, often milk, to a temperature just below the boiling point, when tiny bubbles just begin to appear around the edge of the liquid. A dessert made by spreading a sponge cake with filling, then rolling it into a log shape. Have students complete COOKING TERMS with partners at their tables with the help of a foods classroom text. To mechanically cut food into smaller pieces, usually with a food grinder ($100, Bed Bath & Beyond) or food processor. Also known as candied ginger. Baking ammonia has an unpleasant odor which is not present in the finished product. * until it becomes smooth and elastic 15. marinate - to soak in an acid or oil mixture 15. Prominent in Greek, Turkish, and Near Eastern dishes, phyllo consists of tissue-thin sheets of dough that, when layered and baked, result in a delicate, flaky pastry. phonics. Aromatics: Ingredients such as herbs, spices, and vegetables used to add flavor and aroma to dishes. Add flour to the mixture and stir in milk until the batter is smooth. Boiling, steaming, poaching, cooking sous vide, and all forms of pressure cooking use wet heat. Note that honey should not be given to children who are younger than 1 year old, because it can contain trace amounts of botulism spores. Repeat with the remaining sections. Common thickeners include: Test Kitchen Tip: When using tapioca as a thickener for crockery cooking and freezer-bound foods, you can avoid its characteristic lumpy texture by grinding the tapioca with a mortar and pestle before adding it to the recipe. Silicone spatula: A tool with a heatproof, flexible head used for folding ingredients together and scraping thick foods and batters from bowls and pans. while learning learning about the tools and terms used when cooking in the kitchen. A condiment available in mild or hot versions made from chile peppers, vinegar, and seasonings. Buy It: Char-Broil Classic 2-Burner Gas Grill, $130, Target. They're available in many varieties, sometimes classified by color (green, red, or yellow), by heat (mild or hot), or by a particular style of curry, such as Panang or Massaman. Baking sheet: A large, flat metal sheet such as a cookie sheet or sheet pan. It is also a term that indicates the amount of alcohol in a distilled liquor. To form a food into a shape. To strike a food with a heavy utensil (such as a meat mallet, $18, Target) to crush itor, in the case of meat or poultry, to break up the connective tissue in order to tenderize or flatten it. This technique is typically used on cuts of meat to seal in flavor and natural juices while giving each piece a crispy exterior. 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. Food substances used to give a thicker consistency to sauces, gravies, puddings, and soups. Gelatin is available in unflavored and flavored forms. Mushrooms are low in calories but high in vitamins and antioxidants. To remove the shells from seafood, such as oysters and clams, or the husks from corn. Grease and flour a cake pan. Culinary dictionary - Food glossary - A In the case of fish, gills are removed, the cavity is cleaned, but the head and fins remain intact. When fried, they puff into light, crisp strands. Dried seeds or edible fruit kernels surrounded by a hard shell or rind. COOKING TERMS A-Z GLOSSARY Al dente - Food that is cooked until it is 'firm to the bite'. Giblets - A cooking term referring to the heart, liver, gizzard, and neckbone of poultry. To peel refers to the process of removing this skin. Its chief benefit is the crispness it brings to cookies and crackers. Roux: A paste of flour and butter cooked together and used to thicken sauces, soups, and stews. The food is first soaked in a highly acidic solution to remove impurities such as dirt, surface tension, and excess moisture. This fast, medium-high to high heat method is for quick-cooking larger quantities of uniform-size ingredients. A fiery oil flavored with chile peppers and used as a seasoning. It can also cut down on fat in cooking. A French term for a small, hot or cold, usually savory food served as an appetizer. When using, make sure the powder is completely dissolved. To slowly cook food in liquid for a long time until tender, usually in a covered pot. Look for it in the cooking supplies section of supermarkets and specialty cookware shops. Tandoori spices may be added to yogurt or used in a marinade. extract in frosting or candy recipes. In some cases, heat may be needed in order for the solid to dissolve. It's often used in Southeast Asian and Indian cooking. "Almost firm" describes gelatin that is sticky to the touch. 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. Trim off the fibrous ends and slice what remains into 3- to 4-inch sections. It's widely available at supermarkets and can be made at home. Examples of Common Cooking Terms Culinary Terms: A-D Culinary Terms: E-H Culinary Terms: I-L Culinary Terms: M-P Culinary Terms: Q-T Culinary Terms: U-Z Beat in the eggs, then add a tablespoon of vanilla extract and whisk. Wet heat: Cooking methods using water or liquid as the means of distributing heat. Hollandaise: A fundamental sauce in classical French cuisine made of lemon juice and egg yolks emulsified into melted butter. A complete glossary of cooking terms and definitions for reference to increase culinary knowledge to be easily able to cook from scratch! Crumbs are often used as a coating, thickener, or binder, or as a crust in desserts. Marbling is usually done with light and dark batters for cakes or cookies. The small, unopened buds of a shrub that grows from the Mediterranean to China. Thermometer, candy: A heatproof thermometer marked with temperatures specific to the stages of candy making. On the surface, cooking seems easy you could do it three times a day, after all. To finely shred means to make long, thin strips. Mexican chorizo is made with ground pork or organ meats, chiles, and sometimes vinegar , cilantro, and tomatillos, and must be cooked before consuming. Use it as you would regular long-grain rice. Our test kitchen defines "chopped" as food cut into -inch pieces. They're available packed in olive oil or dry. A pinch, based on the amount of spice you can literally "pinch" between your fingers, is around 1/16 teaspoon. Recipes usually specify either soft or fine dry bread crumbs, which generally are not interchangeable. Rest: To allow roasted or grilled meat to rest after cooking and before carving or slicing, so juices can redistribute throughout the meat. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads. The aged version is known as "queso aejo." Experiment to see what is acceptable to you. It's often used on peppers - like bell peppers and jalapeos - to create a soft and smoky interior with a blackened skin that can be peeled away. A product made from pork fat that is sometimes used for baking. Genuine balsamico is a syrupy and slightly sweet, very dark vinegar made in Italy using the juice of Trebbiano or Lambrusco grapes. Most instant-read thermometers are not ovenproof. Direct grilling is best for quick-cooking foods, or for giving grill marks to foods that cook longer. Braising is primarily used to prepare tougher cuts of meat. The term is often used for liquid ingredients, such as bottled hot pepper sauce. It easily takes on other flavors. Unlike raw egg whites, which must be thoroughly cooked before serving in order to kill harmful bacteria, pasteurized dried egg whites can be substituted in recipes that don't call for thorough cooking. An Indian method of cooking. Fines herbes. The word also refers to the resulting mixture. Sara is a chef, culinary educator, and author of three cookbooks, The Pocket Pawpaw Cookbook, Tasting Ohio and The Fruit Forager's Companion. A long, narrow metal or wood stick that can be inserted through pieces of meat or vegetables for grilling. Wine is fermented. Simmering describes when water, or other cooking liquids such as broth, are just below the boiling point. When you're grinding nuts, take extra care not to over-grind them, or you may end up with a nut butter. For 1 teaspoon of grated ginger, use teaspoon of ground ginger. Pasta Sauce: What's the Difference? An aromatic long-grain brown or white rice from South Asia (India, Pakistan and Bangladesh), also grown in California. Cooking terms: a list of common terms and jargon used in professional If your dish is too large, reduce the cooking time by 5 minutes. Coconut milk is high in saturated fat. Cooking Terms Definitions for Home Cooks - The Cookie Rookie This variety of salt is derived from the evaporation of seawater. Plain, unfortified soymilk offers high-quality proteins and B vitamins. a la creme: [French] served with cream or a cream-based sauce. Roasting refers to a dry-heat, oven cooking method used for foods from vegetables to tender pieces of meat. a la Creole: [French] dishes prepared with tomatoes, green peppers and onions as important ingredients. A firm, salty cheese that originated in Mexico. Seasoned rice vinegar, with added sugar and salt, can be used in recipes, though you may wish to adjust the seasonings. Generally, the lighter the color, the milder the flavor. Shortening commonly is used for baking or frying. When reducing liquids, use the pan size specified in the recipe, as the surface area of the pan affects how quickly the liquid will evaporate. Oils that are liquid at room temperature, and made from vegetables, nuts, or seeds. The food is cooked in a pan often one piece at a time to avoid overcrowding until fully browned on each side, with no stirring (unlike sauting above). When preheating your oven, the air inside warms to a temperature of your setting. Crushing dried herbs releases their flavor and aroma. Whether youre new to cooking and its all a mystery, or youve been cooking for years and recently stumbled across an unfamiliar cooking term, look it up below and add it to your personal storehouse of cooking terms! A cereal grain cultivated for thousands of years, oats come in many forms and are commonly consumed in the form of oatmeal or rolled oats. Guide to Different Methods of Cooking - Better Homes & Gardens Hollandaise is served over seafood, steaks, and eggs Benedict. To stir a solid and a liquid together to form a mixture in which the solid has been completely turned into liquid. Caper berries are the much larger fruit that follows the flowering, picked with their stems intact and brined in a similar fashion to the buds. A dry ingredient made from natural animal protein that can thicken or set a liquid. Look for these products in the produce aisle of the supermarket or at Asian markets. A small bouquet of fresh herbs (usually thyme, parsley, and bay leaf) used to flavor soups, stews, stocks, and poaching liquids. BASIC BAKING TERMINOLOGY | folding, proofing, ferment, scoring, and more. These spores could trigger a potentially fatal reaction in children with undeveloped immune systems. To brown a food, usually meat, quickly on all sides using high heat. Cooking Methods Explained & Need To Know Cooking Terms - WebstaurantStore Repeat these steps, rotating the bowl one-fourth of a turn each time you complete the process. 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. Whip: To incorporate air into an ingredient by beating rapidly, often with a whisk. Find dried egg whites in powdered form in the baking aisle of many supermarkets or through mail-order sources. We'll also continue adding definitions as we think of them. Brown: To cook food until it becomes brown, but not burned. Recipes calling for a baking dish are referring to ceramic or glass dishes. Common Baking Terminology Definitions - Baker Bettie Slowly pour the clear liquid into a dish, leaving the milky layer behind. Watch on Common Baking Techniques and Terminology Batter Definition of Batter: A batter is an unbaked mixture that is thin enough to pour or scoop, but cannot be rolled out like a dough. A compound (ammonium carbonate), also known as hartshorn powder, that was used as a leavening agent until the advent of baking soda and baking powder. May be done with an electric mixer or a rotary beater, or by hand with a wooden spoon. Kombucha is a fermented tea consumed by many for its claims of health benefits. Grilling, direct: To grill directly over the coals or flames. Cut each section in half lengthwise, exposing the layers. If the cake recipe calls for separated eggs, separate them immediately after removing them from the refrigerator and use them within 30 minutes.