| 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) |