Kitchen Dictionary
Just A Few Helpful Terms
 Bake: Cook in oven. Baste: Spoon a liquid over food duringcooking to keep it moist. Beat: Mix ingredients vigorously with aspoon, hand beater or electric mixer until smooth. Blanch: Plunge food briefly into boiling water to preserve color, texture and nutritional value or to remove skins from fruits or nuts. Blend: Mix ingredients until they are verysmooth & uniform. Boil: Heat until bubbles rise continously and break on the surface; for rolling boil, the bubbles form rapidly. Carmelize: To melt sugar slowly over low heat until it becomes brown in color. Chop: Cut into irregular pieces. Coat: To cover food evenly with crumbs or a sauce. Cube: Cut into cubes 1/2 inch or larger with knife. Cut In: Distribute solid fat in dry ingredients by chopping with pastry blender or knives. Dash: Less than 1/8 teaspoon of an ingredient. Deep Frying: cooking in enough Oil tosubmerge or suspend food. Use a deep fryer or deep saucepan. Dice: Cut into cubes smaller than 1/2 inch. Fold: Combine ingredients lightly using two motions: the first cuts vertically through the mixture, the second slides the spatula or wire whisk across the bottom of the bowl and up the side, turning the mixture over. Rotate the bowl 1/4 turn with each series of strokes. Glaze: To brush or drizzle a mixture on a food to give it a glossy appearance, hard finish or decoration. Grate: Cut into tiny particles using small holes of a grater or food processor. Julienne: To cut fruits, vegetables ormeats into thin match-like strips. Marinate: Let food stand in a savory (usually acidic) liquid for several hours to add flavor or to tendorize. Mix: Combine ingredients in any way that distributes them evenly. Panfry: Beginning with a cold skillet, to fry in little or no fat. Browning and sauteing are forms of pan frying. Use large heavy skillet or electric skillet. Pare: Cut off out covering with knife or vegetable parer, as for apples or pears. Poach: Cook in hot liquid kept just below the boiling point. Reduce: Boil liquid uncovered to evaporate liquid and intensify flavor. Roast: Cook meat in oven uncovered on rack in shallow pan without adding liquid. Saute: Foods cooked in hot oil or margarine over medium-high heat with frequent tossing and turning motion. Scald: Heat liquid to just below the boiling point. Tiny bubbles form at the edge. Score: Cut surface of food about 1/4 inch deep with knife to facilitate cooking, flavoring, or tenderizing. Shallow Frying: cooking in enough Oil to partially cover food only, not to suspend or submerge food. Use large heavy skillet or electric skillet. Simmer: Usually done after reducing heat from boiling point, continue to heat to just below boiling. Bubbles will rise slowly and break just below the surface. Soft Peaks: Egg whites beaten until peaks are rounded or curl when beaters are lifted from bowl, but are still moist and glossy. Stiff Peaks: Egg whites beaten until peaks stand up straight when beaters are lifted from bowl, but are still moist and glossy. Stir: Mix ingredients with circular orfigure-eight motion until of uniform consistency. Stir-Fry: An Oriental method of cooking uniform pieces of food in small amount of hot oil over high heat, stirring constantly. |
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