al dente - (al-Den-tay) term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center.
Bake - Cook by dry heat in an oven.
Baste -To spoon, brush, or squirt a liquid ( meat drippings, stock, barbecue sauce, melted butter) on food while it cooks to prevent drying out and to add flavor.
Beat - To work a mixture smooth with a regular, hard, rhythmic movement.
Blend - To mix two or more ingredients until smooth and uniform.
Boil - Cook in boiling liquid in which bubbles rise vigorously to the surface. The boiling point of water is 212ºF at sea level.
Braise - a cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small amount of cooking liquid at low heat for a long period of time. This slow cooking process both tenderizes the food by breaking down their fibers and creates a full flavored dish.
Broil - Cook by exposure to direct heat under the broiler of a gas or electric range, in an electric broiler, or over an open fire.
Broth -Basically the same thing as stock, a flavorful liquid prepared by simmering meat, poultry, fish or vegetables in water with some added herbs. This liquid can then be used for making soups, sauces, braises or by itself.
Brown - To cook food quickly on top the stove (in fat or without fat), under a broiler, or in the oven to develop a richly browned, flavorful surface and help seal in the natural juices.
Chill - To refrigerate food or let it stand in ice or ice water until cold.
Chop - To cut food into small pieces with a knife or small cutting appliance.
Combine - To mix various ingredients together.
Cook - To prepare food by applying heat in any form.
Core - To remove the core or center of various fruits, such as apples, pears and pineapple, and vegetables, such as lettuce and cabbage. Coring eliminates small seeds or tough and woody centers.
Cream - To rub, whip or beat with a spoon or mixer until mixture is soft and fluffy. Usually describes the combining of butter and sugar for a cake.
Cut in - To mix shortening with dry ingredients using a pastry blender, knife or fork. Usually applied to pastry making.
Dice - To cut food into small cubes of uniform size and shape, usually about 1/4 inch in size.
Dredge - When you lightly coat food to be pan fried or sautéed typically with flour, cornmeal, or breadcrumbs.
Drizzle - To slowly pour a liquid, such as melted butter or a glaze in a fine stream, over food.
Dust - To sprinkle a food or coat lightly with flour, sugar, cornmeal or cocoa powder.
Fold; Fold in - To combine two ingredients or two combinations of ingredients by two motions; cutting vertically through the mixture and turning over and over by sliding the implement (usually a rubber spatula or wire whisk) across the bottom of the mixing bowl with each turn.
Fry or Pan-Fry - To cook in a small amount of fat on top of the stove; also called "sauté" and "pan-fry."
Grate - to rub on a grater to shred or flake.
Julienne - Food cut into very thin strips
Knead -To mix and work dough into a pliable mass either manually or with a mixer/food processor. When done by hand, you press the dough with the heels of your hands, fold in half, give a quarter turn, and repeat until smooth and elastic.
Mince - To cut with knife or scissors into very fine pieces.
Parboil - To boil until partially cooked.
Pare - To cut away coverings of vegetables and fruits.
Peel - To strip or slip off outer coverings of some fruits or vegetables.
Pinch - The amount of a powdery ingredient you can hold between your thumb and forefinger -- about 1/16 teaspoon.
Poach - To cook eggs, fish, chicken, fruit and other delicate foods in hot liquid (below the boiling point), being very careful that food holds its shape.
Preheat - To heat oven to stated temperature before using.
Punch down - To deflate yeast dough after it has risen, which distributes gluten (the elastic protein in flour that gives bread its strength) and prevents dough from overrising. Punch your fist in the center of dough, then pull the edges toward the center.
Puree -v. the action of mashing a food until it has a thick, smooth consistency usually done by a blender or food processor.
Roast - Cook (Bake) by dry heat in an oven, on a spit in an oven, over charcoal, or in an electric rotisserie.
Roux - A mixture of flour and fat that is cooked over low heat and used to thicken soups and sauces.
Sauté - To fry lightly until golden and tender in a small amount of hot fat on top of range, turning frequently. From the French word that means "to jump."
Score - To make shallow cuts into the surface of foods such as fish, meat, or chicken breasts to aid in the absorption of a marinade, to help tenderize, and/or to decorate.
Scramble - To stir or mix foods gently while cooking, as eggs.
Shred - To cut food into slivers or slender pieces, using a knife or shredder.
Sift - To put dry ingredients through a fine sieve.
Simmer - To cook food in liquid gently over low heat. You should see tiny bubbles just breaking the surface of the liquid.
Skim - To remove fat or froth from the surface of a liquid, such as stock or boiling jelly.
Steam - To cook on a rack or holder over a small amount of boiling water in a tightly covered container.
Steep - To allow food, such as tea, to stand in hot liquid to extract flavor and/or color.
Stew - To cook foods, in enough liquid to cover, very slowly - always below the boiling point.
Stir - To mix, usually with a spoon or fork, until ingredients are worked together.
Stock - also called broth or bouillon, a flavorful liquid made by gently cooking meat, chicken or fish (with bones) in water and used for making sauces, soups, glaces and can be used for braising or poaching.
Toast - To brown and dry the surface of foods with heat, such as bread and nuts.
Toss - To tumble ingredients lightly with a lifting motion, as in a salad.
Whip - To rapidly beat eggs, heavy cream, etc., in order to incorporate air and expand volume.
Whisk - To beat ingredients (such cream, eggs, salad dressings, sauces) with a fork or the looped wire utensil called a whisk so as to mix or blend, or incorporate air.
Zest - To remove the colored peel of a citrus fruit. Use a grater, zester or vegetable peeler to remove the outermost part, avoiding the bitter white pith underneath. The peel itself is often referred to as zest.
