basic TOOLS OF THE TRADE
BASIC COOKING TErms & DEFINITIONS
- BAKE- Cook in the oven with dry heat. Bake foods uncovered for dry, crisp surfaces- like cookies, bread, cake, etc. Bake foods covered (aluminum foil or oven safe lid) for moist foods- like casseroles, vegetables, etc.
- BARBEQUE- Outdoor cooking, on a grill.
- BASTE- Putting liquids on foods, while they are cooking, to keep them moist. Can be done with a brush, spoon, or baster.
- BEAT or BLEND- Mix ingredients together until it has a nice smooth consistency. Can be done with a spoon, fork, whisk, or mixer.
- BOIL- Heating a liquid until bubbles rise continuously and steam comes off.
- BRAISE- Browning meat and then covering & cooking it in a small amount of liquid, on low, for a long period of time.
- BROIL- Cooking directly under the heating element in the oven (with the rack as close to the element on top, as possible.)
- BROWN- Cooking quickly over high heat until the surface of the food turns brown.
- CHILL- Placing in the refrigerator until it becomes cold.
- COAT- Cover with liquid, crumbs, etc.
- COVER- Placing aluminum foil, plastic wrap, or a lid over the food.
- CUBE- Cutting into little squares/cubes, 1/2 inch or bigger, with a knife.
- DISSOLVE- Stirring a dry ingredient into a liquid ingredient until the dry ingredient can no longer be seen.
- DRAIN or STRAIN- Remove the liquid by using a colander or "strainer."
- DUST- Sprinkle lightly with dry ingredient.
- FRY- Cooking on t in oil over medium or high heat.
- MARINATE- Letting food sit in a bowl of liquid to add flavor and tenderize.
- MINCE- Cutting food into very fine pieces, much smaller than cubed or chopped.
- MIX- Combine ingredients until they are contributed thoroughly.
- PANBROIL- Cooking foods quickly in a ungreased or lightly greased pan/skillet.
- PANFRY- Frying foods by starting with a cold pan/skillet, and using little or no oil. You will drain off any oil or juices that accumulate during cooking.
- POACH- Cooking in simmering liquid, just below the boiling point.
- POUND- Beat meat with a mallet or meat pounder, until the meat is uniform in thickness.
- PUREE- Mashing food up until it is a uniform consistency.
- REDUCE- Boiling a liquid rapidly to evaporate some of the liquid, which makes the remaining liquid have a much stronger flavor.
- REDUCE HEAT- Turn the heat down on the stove to let the food cook slowly.
- ROAST- Cooking meat uncovered in the oven without adding liquid.
- SAUTE- Cooking foods in oil over medium-high heat while tossing/flipping it constantly.
- SCALD- Heating a liquid to just below the boiling point. Tiny bubbles will form at the edge. If scalding milk, a skin will form on the top of it.
- SCORE- Cutting the surface of foods about 1/4 inch deep.
- SEAR- Browning meat quickly over high heat in order to seal in the juices.
- SIMMER- Cooking a liquid on the stove at just below the boiling point, bubbles will rise slowly.
- SKIM- Removing fat or foam from the top surface of the liquid.
- SOFTEN- Letting cold food sit at room temperature or microwaved on a low setting until no longer hard.
- STEAM- Cooking food by placing it in a steam basket over a pot of boiling or simmering water with a lid.
- STEW- Cooking slowly in a small amount of liquid for a long period of time.
- STIR FRY- Cooking in a small amount of oil over high heat, on the stove, while stirring constantly.
- TOAST- Browning lightly in a toaster, oven, broiler, or skillet/pan.
- TOSS- Tumbling foods lightly with lifting motion using tongs or clean hands.
- WHIP- Beating ingredients until they are light and fluffy.