Explore tens of thousands of sets crafted by our community.
Essential Cooking Terms
50
Flashcards
0/50
Infuse
To extract flavor or color from ingredients such as tea leaves or herbs by steeping them in a liquid.
Braise
To cook food slowly in a small amount of liquid in a covered pot.
Caramelize
To heat sugar until it turns brown, often used to sweeten and flavor foods.
Dice
To cut into small cubes of uniform size and shape.
Quenelle
A smooth, oval shape of soft food made with two spoons and used as an elegant presentation.
Al Dente
Refers to pasta or rice that is cooked to be firm to the bite.
Bake
To cook food in an oven using dry heat.
Julienne
To cut food into thin, matchstick-sized strips.
Macérate
To soak fruit in liquid so as to infuse it with flavor, or to soften it.
Marinate
To soak food in a flavorful liquid for a period of time to impart flavor and/or tenderize.
Simmer
To maintain liquid at a temperature just below boiling.
Baste
To moisten foods during cooking with pan drippings or sauce to add flavor and prevent drying.
Purée
To blend or mash food until it forms a smooth, thick consistency.
Flambé
To pour liquor over food and ignite it.
Whip
To beat food rapidly to incorporate air and develop light, airy texture.
Emulsify
To combine two ingredients together which do not normally mix well, like oil and vinegar.
Steam
To cook food by exposing it to steam without immersing it in water.
Hull
To remove the green stem from strawberries and other fruits.
Deglaze
To dissolve the small particles of sautéed meat and vegetables after cooking by adding liquid and stirring.
Stew
To cook food slowly and for a long time in liquid.
Fillet
To cut meat or fish from the bone.
Render
To cook fatty meat or poultry—such as bacon or goose—slowly to extract fat.
Reduce
To cook a liquid until its quantity decreases through evaporation, intensifying flavor and thickening the consistency.
Sous-vide
A method of cooking in which food is placed in a plastic pouch or glass jar and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature.
Temper
To slowly mix a hot liquid with a cold one to prevent the cold liquid from curdling, or to stabilize chocolate.
Truss
To tie up meat or poultry with string to hold its shape during cooking.
Broil
To cook food using direct heat from above.
Fold
To gently combine a light, airy mixture with a heavier one.
Garnish
To add small amounts of food to enhance the presentation and flavor of a dish.
Parboil
To partially cook food by boiling it briefly before finishing it by another method.
Blanch
To plunge food briefly into boiling water, then into ice water to stop the cooking process.
Knead
To work dough with the hands to combine ingredients and develop gluten.
Sauté
To cook food quickly in a small amount of fat over relatively high heat.
Season
To add herbs, spices, or other ingredients to food to enhance its flavor.
Glaze
To coat foods with a glossy mixture such as jelly or sauce.
Sweat
To cook food gently in a little oil or butter, with frequent stirring and tossing.
Velouté
A smooth, velvety sauce made by thickening chicken, veal, or fish stock with a roux.
Yield
The amount of food that results from cooking or producing a recipe.
Grate
To shred food into fine pieces using a grater.
Poach
To cook food gently in liquid just below the boiling point.
Sear
To brown the surface of food quickly at a high temperature.
Macerate
To soften or break up by soaking in a liquid, often used with dried fruit.
Pan-fry
To cook food in an oil-coated pan over medium to high heat.
Chop
To cut food into more or less uniform pieces.
Clarinify
To make a liquid clear by removing sediments or floating impurities.
Ferment
A cooking process where food is converted into alcohol or organic acids through microorganisms like yeast or bacteria.
Chiffonade
A preparation of shredded or finely cut leafy vegetables, used as a garnish for soup.
Zest
To scrape the outer, colored layer of citrus peel, adding flavor to food.
Whisk
To beat or stir with a lightweight utensil to incorporate air and increase volume.
Roast
To cook food uncovered using dry heat in an oven.
© Hypatia.Tech. 2024 All rights reserved.