Recipe Terms Foods I

Boil To cook in liquid hot enough to bubble rapidly.

Simmer To cook just below the boiling point, barely bubbling.

Cream To blend until smooth and fluffy. –Example: Sugar and Butter

Scald To heat milk until it steams or bubbles around the edge of the pan.

Broil To cook under or over direct heat. –Oven –Grill

Blanche To immerse food briefly in boiling water, to loosen skin or pre-cook.

Mince To cut or chop into very small pieces.

Garnish To decorate a completed dish, making it more attractive. –Parsley

Whip To beat fast with a mixer, rotary beater or whisk to add air and make mixture fluffy.

Beat To mix or stir quickly, bringing contents of bowl to the top and down again.

Combine To mix two or more ingredients.

Grate To rub back and forth on a grater to make small pieces.

Toss To tumble ingredients lightly with a spoon or fork.

Score To cut shallow grooves or slits though outer layer of food.

Roux A mixture of melted fat and flour, used to thicken soups or sauces.

Julienne Matchstick pieces of vegetables, fruits or uncooked meats.

Reduce To concentrate the flavor of liquid by rapidly boiling in an uncovered pan.

Fry To cook in hot fat.

Sear To brown meat briefly over high heat to seal in juices.

Brown To cook in a small amount of fat to brown surface.

Dredge To coat food lightly but completely with flour or other fine substances.

Baste To brush or spoon on pan drippings or other liquids as food cooks.

Al Dente An Italian term used to describe pasta cooked until tender but slightly tender to bite.

Au Jus A French term meaning meat juices that have not been thickened.

Deglaze To loosen drippings from bottom of roasting or frying pan.

Sauté To fry in a small amount of fat until done.

Chill To cool a food to below room temperature in the refrigerator, freezer or over ice.

Snip To cut food, often fresh herbs or dried fruit, with a kitchen shears into very small, uniform pieces using short, quick strokes.

Butterfly To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly.

Marinade A liquid in which food is allowed to stand in order to flavor or tenderize it.

Dash A measure equal to 1/16 teaspoon.

Steam To cook a food in the vapor given off by boiling water.

Knead To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.

Coat To evenly cover food with crumbs, flour or a batter.

Marble To gently swirl one food into another, usually done with light and dark batters for cakes and cookies.