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Terms and Definitions

Term Definition
al dente cooked just enough to retain a somewhat firm texture
bake to make (food, such as bread and cake) by preparing a dough, batter, etc., and cooking it in an oven using dry heat
barbecue to roast or broil on a rack or revolving spit over or before a source of heat (as hot coals)
baste to moisten (as meat) at intervals with a liquid (as melted butter, fat, or pan
batter a mixture consisting chiefly of flour, egg, and milk or water and being thin enough to pour or drop from a spoon
blanch to put (food items) in boiling water or steam for a short time
broil to cook by direct exposure to radiant heat
caramelize to cook (something, such as a fruit or vegetable) slowly until it becomes brown and sweet
cure to preserve meats by drying and salting and/or smoking
deglaze to dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sautéed or roasted by adding liquid and stirring and scraping
degrease to remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
dice to cut (food) into small cubes
dredge to coat (food) by sprinkling (as with flour)
drizzle to pour a small amount of liquid onto or over something
dust to sprinkle with fine particles <a cake dusted with sugar>
fillet a piece or slice of boneless meat or fis
flambé to pour an alcoholic liquid on (a food) and light it so that flames are produced
fold to incorporate (a food ingredient) into a mixture by repeated gentle overturnings without stirring or beating
garnish something (such as small pieces of fruit,chopped herbs, etc.) that is put on food as a decoration
glaze a liquid mixture that is put on the surface of something and that becomes shiny and smooth when it is dry
gratin a brown crust formed on food that has been cooked au gratin
grind to cut (meat) into small pieces by putting it through a special machine
julienne to slice into thin strips about the size of matchsticks
lukewarm slightly warm; neither cool nor warm; approximately body temperature
marinate to put meat or fish in a sauce for a period of time to add flavor or to make the meat or fish more tender : to soak in a marinade
meunière rolled lightly in flour and sautéed in butter <sole meunière>
mince to cut or chop into very small pieces
pan-broil to cook uncovered in a hot fry pan, pouring off fat as it accumulates
pan-fry to cook in small amounts of fat
pare to trim off an outside, excess, or irregular part of <pare apples>
peel to remove the skin from (a fruit, vegetable, etc.)
poach to cook in simmering liquid
reduce to decrease the volume and concentrate the flavor of by boiling
roast to cook (food such as chicken, potatoes, or beef) with dry heat in an oven or over a fire
sauté to fry in a small amount of fat
sear to cook the surface of quickly with intense heat <sear a steak>
shred to cut or tear (something) into long, thin pieces
sift to cut or tear (something) into long, thin pieces
simmer to cook (something) so that it is almost boiling for a certain period of time
stew to cook (something) slowly in hot liquid
whip to beat (as eggs or cream) into a froth (foam) with a utensil (as a whisk or fork)