Glossary of Cooking and Baking Terms:

 

Au Gratin:

Topped with breadcrumbs or cheese and browned.

Bain-Marie:

A water bath used for gentle cooking or melting.

Bake:

To cook food using dry heat in an oven.

Baste:

To spoon or brush liquid (such as juices or melted butter) over food while cooking to keep it moist.

Blanch:

To briefly immerse in boiling water, then rapidly immerse in ice water to halt the cooking process.

Bouillon:

A clear broth made by simmering meat or vegetables.

Braise:

Cooking method where food is browned, then simmered in liquid with a covered lid.

Broil:

Cooking with high, direct heat, usually in an oven.

Caramelize:

To heat sugar until it turns brown and develops a rich flavor. This term is also used for heating onions in oil until they turn golden brown.

Chop:

To cut food into irregular, rough pieces.

Confit:

Meat slow-cooked in its own fat.

Cream:

To beat ingredients like butter and sugar together until smooth and fluffy.

Deglaze:

Adding liquid to a pan to loosen flavorful bits stuck to the bottom after cooking.

Dice:

To cut food into small, uniform cubes.

Dutch Oven:

A large, thick walled, oven-safe cooking pot that can be used on a burner and in the oven – with a tight fitting lid to preserve moisture.

Fillet:

Boneless piece of meat or fish.

Fold:

Gently combining ingredients without stirring vigorously, often used with delicate mixtures.

Glaze:

A thin, glossy coating applied to food, often made with sugar or egg.

Grate:

To shred food into small pieces using a grater.

Hull:

Removing the stem and leaves from fruits.

Infuse:

To steep herbs, spices, or other flavorings in a liquid to extract their essence.

Julienne:

To cut food into thin, matchstick-sized strips.

Knead:

Working dough with hands to develop gluten and create a smooth, elastic texture.

Marinate:

Soaking food in a flavorful liquid before cooking.

Mince:

To chop food into very small pieces.

Pan-fry:

Cooking method where food is cooked in a shallow pan with a small amount of oil.

Parboil:

Partially boiling food, often before grilling or baking.

Pâté:

A smooth mixture of finely ground meat or liver.

Poach:

To cook food gently in simmering liquid.

Reduce:

To simmer a liquid to concentrate its flavor by evaporating water.

Roast:

Cooking method using dry heat in an oven, often for meat or vegetables.

Roux:

A mixture of flour and fat used as a thickening agent.

Sauté:

Cooking quickly in a small amount of oil over medium to high heat.

Sear:

Browning the surface of meat quickly over high heat.

Simmer:

Cooking gently in a liquid just below boiling.

Steam:

Cooking with steam, often used for vegetables and fish.

Tenderize:

Breaking down meat fibers to make it more tender with a grooved mallet.

Velouté:

A sauce made from a roux and a light stock.

Whisk:

Beating ingredients with a rapid, circular motion.

Yield:

The amount of cooked food produced from a given recipe.

Zest:

The outer colored part of citrus peel, used for flavor. This part is grated into shavings with a grater or zester.