Cooking Terminology

106 flashcards by MentisLibrary

Knife cuts, dry and moist heat methods, sauces and emulsions, baking terms, seasoning, doneness and kitchen food safety, for home cooks and anyone starting in a professional kitchen.

What does blanch mean?

To plunge food briefly into boiling water, then stop the cooking.

What does braise mean?

To brown food first, then cook it slowly, partly covered in liquid, in a covered pot until tender.

What does broil mean?

To cook with intense direct heat from an element above the food, usually within a few inches of it.

What does roast mean?

To cook with dry heat in an oven, usually uncovered, so the surface browns while the interior cooks through.

What does grill mean?

To cook over direct radiant heat from below, usually on a grate over coals, wood or gas.

What does simmer mean?

To cook in liquid just below the boil, roughly 185 F to 205 F (85 C to 96 C), with small bubbles rising occasionally.

What does boil mean?

To cook in liquid held at a full rolling boil, 212 F (100 C) at sea level, with large breaking bubbles.

What does steam mean?

To cook food in the vapor above simmering liquid, without the food touching the water.

What does poach mean?

To cook gently in liquid held below a simmer, roughly 160 F to 180 F (70 C to 82 C), with barely any movement.

What does deep-fry mean?

To cook by fully submerging food in hot fat, typically 325 F to 375 F (165 C to 190 C).

What does julienne mean?

To cut food into thin matchsticks, classically about one eighth of an inch square and two inches long.

What does zest mean?

The colored outer peel of a citrus fruit, where the aromatic oils sit, or the act of removing it.

What does fold mean?

To combine a light mixture into a heavier one with a gentle cutting-and-turning motion that preserves air.

What does marinate mean?

To soak food in a seasoned liquid before cooking, for flavor and sometimes surface tenderizing.

What does season mean?

To add salt, pepper, acid or spice to bring a dish into balance, in layers as you cook rather than only at the end.

What does garnish mean?

To finish a dish with an edible element that adds contrast in flavor, color or texture.

What does deglaze mean?

To add liquid to a hot pan and scrape up the browned bits stuck to the bottom, dissolving them into the liquid.

What does reduce mean?

To simmer a liquid uncovered so water evaporates, concentrating flavor and thickening the body.

What does emulsify mean?

To disperse one liquid into another as fine droplets, usually with an emulsifier such as egg yolk or mustard and steady agitation.

What does caramelize mean?

To heat sugar until it breaks down and browns, developing nutty and slightly bitter notes. Table sugar starts around 320 F (160 C).

What does al dente mean?

Cooked until firm to the bite, with a thin line of resistance left at the center. Most often used for pasta, and also for rice and vegetables.

What does mise en place mean?

Everything in its place: every ingredient measured, cut and arranged, and every tool set out, before any heat goes on.

What does saute mean?

To cook quickly in a small amount of fat over fairly high heat, keeping the food moving in the pan.

What does sweat mean?

To cook vegetables gently in fat over low heat so they soften and release moisture without taking on color.

What does sear mean?

To brown the surface of food hard and fast in a very hot pan to build a crust.

What is the Maillard reaction?

The browning reaction between amino acids and reducing sugars that gives seared meat, bread crust and roasted coffee their flavor. It runs well above the boil, from about 285 F (140 C).

Roasting vs baking: what actually differs?

Almost nothing mechanically. Roasting usually means higher heat applied to food that already has structure, such as meat and vegetables; baking means lower heat applied to batters, doughs and casseroles that set as they cook.

What is pan-frying?

Cooking in a moderate depth of fat, enough to come partway up the food, over medium heat.

What does stir-fry mean?

To cook small, uniform pieces very quickly in a little oil over the highest heat available, stirring constantly.

What does blacken mean?

To coat food in a spice mixture and cook it in a very hot dry pan until the spices and butter darken into a crust.