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- To cut a piece of meat through the middle, without cutting completely in half, and then to spread it out so that it resembles a butterfly. Often done with pork chops and shrimp, this action will speed up the cooking of the meat.
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Aug 13, 2024 · This cooking terms glossary will help you understand the difference between sautéing and stir-frying, a skillet and a saucepan, and beyond.
- Cooking Terms and Culinary Definition
- List of Cooking Terms
- Basic Cooking Terms
- Advanced Cooking Terms
- International Cooking Terms
- Baking Specific Terms
- Culinary Terms For Preparation
- Cooking Methods
- Cooking Tools and Equipment
- Frequently Asked Questions
Culinary definition: Culinary is something that related to food or cooking. Sentence examples: 1. Mary learned a lot of culinaryskills from Gerard. 2. Venison plays a pivotal role in ourculinaryheritage. 3. I can’t cook at all, so a toasted bagel is about the limit of my culinaryskills.
Below are some basic cooking terms in English including cooking verbs. 1. Sweeten 2. Sweat 3. Stir 4. Stew 5. Shell 6. Shred 7. Shuck 8. Sieve 9. Sift 10. Simmer 11. Skewer 12. Skim 13. Deglaze 14. Descale 15. Devil 16. Dice 17. Dip 18. Bake 19. Barbecue 20. Baste 21. Blacken 22. Salt 23. Saute 24. Scald 25. Scallop 26. Scramble 27. Slice 28. Souse...
Bake
Baking is the process of cooking food in an oven using dry heat. This method is often used for bread, cakes, and other baked goods. To bake, you need to preheat your oven to the desired temperature, place your food in the oven, and let it cook for the required amount of time.
Boil
Boiling is the process of cooking food in water or other liquids at a high temperature. This method is often used for pasta, rice, and vegetables. To boil, you need to bring a pot of water to a rolling boil, add your food, and let it cook until it is tender.
Fry
Frying is the process of cooking food in hot oil or fat. This method is often used for chicken, fish, and potatoes. To fry, you need to heat your oil or fat in a pan or deep fryer, add your food, and cook until it is golden brown and crispy.
Caramelize
Caramelizationis the process of browning sugars in food to create a rich, nutty flavor and a deep brown color. To caramelize foods like onions or carrots, cook them over low heat for a long time until they turn golden brown. This technique is often used in French cuisine to add depth of flavor to dishes like French onion soup.
Deglaze
Deglazing is the process of adding liquid to a pan to loosen the browned bits of food that stick to the bottom. This technique is used to create flavorful sauces and gravies. To deglaze a pan, remove the food and add a liquid like wine or broth. Scrape the bottom of the pan with a wooden spoon to release the browned bits, and then simmer the liquid until it thickens.
Emulsify
Emulsification is the process of combining two liquids that normally don’t mix, like oil and vinegar, into a smooth, creamy mixture. This technique is used to create dressings, sauces, and mayonnaise. To emulsify, slowly add one liquid to another while whisking vigorously. The key is to add the liquids slowly and whisk constantly until they are fully combined.
Al Dente
Al dente is an Italian term that means “to the tooth.” It is used to describe pasta that is cooked until it is firm to the bite. To achieve al dente pasta, cook it in boiling water for a few minutes less than the package instructions suggest. This term is also used to describe vegetables that are cooked until they are still slightly firm.
En Papillote
En papillote is a French term that means “in parchment.” This technique involves wrapping food in parchment paper and baking it in the oven. The parchment paper creates a steam pocket, which helps to cook the food and infuse it with flavor. This method is often used for fish, chicken, and vegetables.
Mise En Place
Mise en place is a French term that means “putting in place.” It refers to the preparation and organization of ingredients before cooking. This includes chopping vegetables, measuring out ingredients, and setting up equipment. Mise en place is essential for efficient and successful cooking.
Cream
When a recipe calls for creaming ingredients together, it means to mix sugar and fat (usually butter) together until light and fluffy. This process helps to incorporate air into the mixture, which will help your baked goods rise and become tender.
Fold
Folding is a gentle mixing technique used to combine delicate ingredients without deflating them. To fold ingredients together, use a rubber spatula to gently lift and fold the mixture over itself until everything is evenly combined.
Knead
Kneading is the process of working dough with your hands to develop gluten, which gives bread its structure and chewy texture. To knead dough, press it with the heels of your hands, fold it over, and repeat until the dough is smooth and elastic.
Chop
Chopping is a technique used to cut ingredients into small pieces. Depending on the recipe, the size of the chop can vary. For example, a fine chop is smaller than a rough chop. To chop an ingredient, use a sharp knife and cut it into small pieces.
Dice
Dicing is similar to chopping, but the pieces are usually smaller and more uniform in size. To dice an ingredient, cut it into small cubes.
Julienne
Julienne is a technique used to cut vegetables into thin, matchstick-like pieces. To julienne an ingredient, first cut it into thin slices and then cut those slices into thin strips.
Braising
Braising is a cooking method that uses both dry and moist heat. It involves browning the food first in a pan and then cooking it slowly in a covered pot with liquid. This method is often used for tougher cuts of meat as the slow cooking time helps to tenderize the meat.
Poaching
Poaching is a gentle cooking method that involves cooking food in liquid that is just below boiling point. This method is often used for delicate foods such as eggs, fish, and chicken breasts. Poaching can help to retain the natural flavors of the food and keep it moist.
Roasting
Roasting is a dry heat cooking method that involves cooking food in an oven. This method is often used for larger cuts of meat such as beef, pork, and poultry. Roasting can help to create a crispy exterior while keeping the inside moist and tender.
Chef’s Knife
A chef’s knife is one of the most important tools in any kitchen. It is a versatile knife that can be used for a variety of tasks, such as chopping, slicing, and dicing. When selecting a chef’s knife, look for one that feels comfortable in your hand and has a sharp blade. A good chef’s knife will make all the difference in your cooking.
Cutting Board
A cutting board is necessary for any cook. It provides a stable surface for cutting and chopping ingredients. When selecting a cutting board, look for one that is durable and easy to clean. Wooden cutting boards are a popular choice, but plastic cutting boards are also a good option.
Mixing Bowl
A mixing bowl is essential for any cook who likes to bake. It is used to mix ingredients together and can also be used for marinating meats. When selecting a mixing bowl, look for one that is sturdy and has a non-slip bottom. Stainless steel and glass mixing bowls are popular choices.
What are some basic cooking terms? If you’re new to cooking, it can be overwhelming to see all the different terms used in recipes. Some basic cooking terms include sautéing, boiling, simmering, roasting, and baking. Understanding these terms will help you follow recipes and cook with confidence. What are some common foreign kitchen terms? Many rec...
- Bake: To cook uncovered by dry heat, usually in an oven or oven-like appliance.
- Baste: To moisten foods with pan drippings or sauces during cooking to add flavor and prevent drying.
- Batter: A mixture of flour and liquid that is thin enough to pour.
- Beat: To mix rapidly in order to make a mixture smooth and light by incorporating air.
To cut a piece of meat through the middle, without cutting completely in half, and then to spread it out so that it resembles a butterfly. Often done with pork chops and shrimp, this action will speed up the cooking of the meat.
- Chop. Chopping is a basic cutting technique that is used to cut ingredients into smaller pieces. To chop, hold the ingredient in one hand and use your other hand to hold the knife.
- Slice. Slicing is a basic cutting technique that is used to cut ingredients into thinner pieces. These pieces are often thin on one side and long on the other.
- Dice. Dicing is a precise cutting technique that is used to chop ingredients into small cubes. Dicing can be a bit more advanced than basic chopping or slicing.
- Julienne. Julienning is a precise cutting technique that is used to create thin strips from vegetables or fruits. To julienne, you’ll need to “square off” your ingredient first.
Apr 12, 2007 · Core: To remove the seeds or tough woody centers from fruits and vegetables. Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy....
Sep 14, 2020 · Chop: To cut foods into fine or coarse cut pieces, usually specified by the recipe. Coat: To cover a food with or dipping it into an ingredient such as flour, egg, breadcrumbs, or sauce. Cream: To beat ingredients solid fat until soft, smooth and fluffy. Cube: Cut food into small pieces, usually about ⅓ to ½ inch.
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