Cooking Terminology

Saute

Cook food in a small amount of fat or oil in a shallow pan

Season

Add ingredients such as salt, peppers, herbs, or spices to enhance flavor.

Marinate

Place foods in a liquid to absorb flavours or to become tender before cooking

Sear

quickly brown food at the start of the cooking process to seal in juices and flavour

Deglaze

use liquids such as wine or broth to remove all the browned, cooked parts of meat that have been sauted in a pan

Reduce

boil down a liquid in quantity and concentrate the flavour

Baste

Spoon a liquid over foods that are cooking to keep them moist and enhance flavor.

Mix

merge ingredients together by moving them through each other

Stir

Move food in a rotary motion to prevent stucking or burning, to combine ingredients and to distrubute heat evenly

Fold in

gently combine a light mixture into a heavier one without deflating it.

Blend

combine two or more ingredients until a new texture or product is formed

Cut in

to mix fat into flour using a pastry cutter or fork, creating a crumbly texture.

Beat

to vigorously mix ingredients, incorporating air to create a smooth and fluffy texture.

Whip

to rapidly mix ingredients, incorporating air to increase volume and create a light texture.

Drain

to remove excess liquid from food, typically using a colander or sieve.

garnish

to add a decorative touch or flavor to a dish, often using herbs, sauces, or other ingredients.

dot

to place small amounts of a substance, such as butter or cream, on top of a dish for flavor or presentation.

strain

to remove unwanted particles from soup, gravy or sauce

Dredge

to coat food in flour or breadcrumbs before cooking, enhancing texture and flavor.

bread

to dip food into beaten egg then coat it in breadcrumbs or flour before frying or baking.

flour

prepare a baking pan to create a non-stick surface for foods

Mince

cut pieces of food or spices into the smallest pieces possible

Dice

Cut pieces of vegetables or fruit into small squares

Chop

cut foods into random sizes to prepare for cooking

Slice

cut foods into thin, flat pieces

Cube

cut pieces of food so that that sides are equal

quarter

divide food into equal parts

Tear

pull pieces of food apart

broil

cook foods briefly at extremely high heat until a crust forms

bake

place foods in an oven so that the heat cooks food evenly

Roast

brown foods slightly before adding other ingredients and simmering for hours

briase

place foods in an oven uncovered so they brown