Cooking Terms
The following is a list of common cooking terms and their definitions that you might hear used on this site.
Au Gratin: Cooked or baked with a topping of either browned bread crumbs and butter or grated cheese, or with both.
Baste: To moisten (meat or other food) while cooking, with drippings, butter, etc.
Bisque: A thick cream soup, especially of puréed shellfish or vegetables.
Blanch: To scald briefly and then drain, as peaches or almonds to facilitate removal of skins, or as rice or macaroni to separate the grains or strands.
Cream: To beat or mix until softened and mixed together. IE – Cream the butter and sugar together.
Crimp: To seal the edges by pressing together with the fingers.
Crudites: An assortment of raw vegetables usually accompanied by a dip.
Degrease: To remove the grease and fatty substance from something.
Dredge: To coat lightly with powder.
Entree: The main course.
Fold: To gently incorporate one substance into another by repeatedly folding onto itself.
Glaze: To cover with a melted substance such as jelly, jams butter or chocolate.
Julienne: To cut into matchstick size pieces.
Marinade: To allow food, typically meats, to stand in liquid to absorb the flavoring of the liquid.
Meuniere: Food, especially fish dipped in flour, sautéed in butter, and sprinkled with lemon juice and chopped parsley.
Mince: To cut or chop into very small pieces.
Parboil: To boil partially or for a short time; precook.
Pare: To cut off the outer coating, layer, or part of.
Poach: To cook (eggs, fish, fruits, etc.) in a hot liquid that is kept just below the boiling point.
Puree: A cooked food, especially a vegetable or fruit, that has been put through a sieve, blender, or the like.
Refresh: To immerse food that has been parboiled in ice water to stop the cooking process.
Saute: Cooked or browned in a pan containing a small quantity of butter, oil, or other fat.
Scald: To heat to a temperature just short of the boiling point: to scald milk.
Simmer: To cook or cook in a liquid at or just below the boiling point.
Steep: To soak in water or other liquid, as to soften, cleanse, or extract some constituent: to steep tea in boiling-hot water; to steep reeds for basket weaving.
Toss: To mix ingredients with a repeated lifting motion.
Whip: To mix rapidly in an effort to incorporate air into the mixture, usually with the use of a mechanical whipper.