Culinary Terms | Cooking Terminology | Cooking Terms

You can find below a glossary of most common terms used in the world of cooking. I used to get confused with the terms when i started cooking and thought an article exclusively on terminology would be quite helpful.

AL DENTE:

Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

BARBECUE:

Generally refers to grilling done outdoors or over an open charcoal or wood fire. More specifically, barbecue refers to long, slow direct- heat cooking.

BASTE:

To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BLANCH:

To immerse in rapidly boiling water and allow to cook slightly.

BOIL:

To heat a liquid until bubbles break continually on the surface.

BROIL:

To cook on a grill under strong, direct heat.

CARAMELIZE:

To heat sugar in order to turn it brown and give it a special taste.

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, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.

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.

DREDGE:

To sprinkle or coat with flour or other fine substance.

FILLET:

As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

FLAKE:

To break lightly into small pieces.

FLAMBE':

To flame foods by dousing in some form of potable alcohol and setting alight.

FRICASSEE:

To cook by braising; usually applied to fowl or rabbit.

GLAZE:

To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover with a thin, glossy icing.

JULIENNE:

To cut vegetables, fruits, or cheeses into thin strips.

KNEAD:

To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

PARBOIL:

To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

PARE:

To remove the outermost skin of a fruit or vegetable.

PLANKED:

Cooked on a thick hardwood plank.

POACH:

To cook very gently in hot liquid kept just below the boiling point.

PUREE:

To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor.

RENDER:

To make solid fat into liquid by melting it slowly.

SAUTE:

To cook and/or brown food in a small amount of hot fat.

SCALD:

To bring to a temperature just below the boiling point.

SCALLOP:

To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

SEAR:

To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.

SIFT:

To put one or more dry ingredients through a sieve or sifter.

STEEP:

To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

STEW:

To simmer slowly in a small amount of liquid for a long time.

TRUSS:

To secure poultry with string or skewers, to hold its shape while cooking.