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- Al dente — Usually used in reference to pasta, this terms literally means “to the tooth” in Italian. Al dente means there should be a little bit of toothsome texture left in the noodle — as in it’s 90% cooked through, but not 100%.
- Baste — Basting just means to bathe a food in liquid while it’s cooking. This liquid could be melted fat, butter, or its own juices. Why? Basting does a few things.
- Blanch — To blanch means to flash-boil something in salted boiling water, literally just a few seconds to a few minutes. Usually followed by “refreshing,” which means to sink the food into a bowl of ice-cold water to quickly stop cooking.
- Brine — To brine simply means to salt ahead of time. There are two kinds of brining: dry brining and wet brining. Dry brining means to rub something with granulated salt, while wet brining means to soak something in salty water.
- Prepping
- Measurements
- Oven Cooking
- Stovetop Cooking
- Frying
- Braising
- Moist Cooking
Before you start cooking, you need to prepare – or prep – your ingredients. If cut ingredients are needed, the recipe will state the exact size that's needed. A slice is when a large ingredient — such as potatoes or onions — is cut into large, flat pieces of a similar size. Depending on your recipe, the slices can be thin or thick. For example, you...
Some recipes are precise, while others leave adjusting the seasonings up to the cook. These hazy terms can often lead to confusion. A dashis roughly 1/8 teaspoon. A pinch, based on the amount of spice you can literally "pinch" between your fingers, is around 1/16 teaspoon. Barely worth mentioning, a smidgenis approximately 1/32 teaspoon. It's often...
Most cooking in the oven is done with dry heat. This is when fat or air is used to transfer heat, instead of moisture (see Moist Cooking below). Bake and roast refer to the same process, but with the latter at higher temperatures. When preheating your oven, the air inside warms to a temperature of your setting. This hot air cooks your food at an ev...
These dry-heat cooking methods take place on the stovetop instead of the oven. Sauté means to quickly cook food over high heat. This cooking method often includes oil or fat to evenly transfer the heat from the pan into the food. You'll need to occasionally stir or shake the pan you're cooking in to avoid burning the food and to promote even browni...
Despite seeming oxymoronic, frying is considered a dry heat cooking method. Oil is the heat conductor, not water, so it's considered "dry." Deep fry is when your ingredient is fully submerged in hot oil. This creates an irresistibly crispy exterior on all sides. Your recipe should tell you what temperature to aim for when heating the oil, which can...
A braise stands in its own category, since it's a pairing of both dry and moist cooking techniques. Braising is primarily used to prepare tougher cuts of meat. In a large pot, the meat is browned on all sides. Then it's covered with liquid and cooked low and slow until fall-off-the-bone tender. By searing the meat beforehand, you'll have all that c...
Since all of these techniques include water, they've earned the label of "moist cooking." Boiling, a common introduction to moist cooking, is when water is heated to 212 degrees F. This makes the water produce bubbles and movement, which is why some recipes will instruct you to bring your water to a "rolling boil." Boiling is often used for cooking...
- Hayley Sugg
Feb 1, 2019 · Culinary terms are essential in professional kitchens, but they’re also useful for home cooks. Some common culinary terms include “mise en place,” “deglaze,” “chiffonade” (cutting herbs or leafy vegetables into thin strips), and “braising” (cooking food in a small amount of liquid over low heat).
Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know, from a la carte and au jus to yakitori and zest. Culinary Terms: A-D. A la carte (adj.) - separately priced items from a menu, not as part of a set meal.
- Danilo Alfaro
- Au Gratin. The au gratin method involves baking sliced potatoes or vegetables in a dish layered with cheese and a buttery topping of seasoned breadcrumbs.
- Au Jus. Au jus refers to a meat dish served with a sauce made from its own juices and fortified with stock and seasonings.
- Blanching. Blanching is a cooking technique in which food, often vegetables, is briefly immersed in boiling water or fat, either to soften it, loosen its skin, or preserve its color.
- Boil. Boiling means to cook in a liquid that has reached its highest possible temperature of 212 F. A full boil is characterized by rapidly churning bubbles.
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.
Apr 2, 2023 · The Beginner’s Guide to Basic Cooking Terms. Barbecue: To cook large, tough cuts of meat over low heat from an outdoor fire with wood chips or chunks to add a distinct smoky flavor to the meat. (Check out Mastering the Art of Cooking the Most Tender Steaks)
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