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Cooking Terms and Techniques

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Cooking Terms and Techniques � � �� Cooking Terms and Techniques You may see these words in recipes you try. If you don’t know what a word means, you can use this list to fi nd out. Words are listed alphabetically. Some important ways of cooking have been printed in traffi c-light colors. RED tells you to stop and think before you use this method. It could make your food a RED food. Baking sweets, like cake or brownies, almost always makes a food RED. But baking a chicken breast could be YELLOW. Or even GREEN. It would depend on the sauce you use. The same is true for baking a potato. Or roasting vegetables. YELLOW cooking methods are healthier than RED. They use less fats, oils, or sugar. If you are careful, you could make a YELLOW cooking method GREEN. GREEN cooking-methods like poaching and steaming are the healthiest. They do not use fats, oils, or sugars. Al dente means a food is rising. Do not crowd foods. Blanch means to plunge food cooked until tender but still Give them room to bake in boiling water briefl y to fi rm to bite. evenly. Be careful about baking. tenderize it. Then submerge Baking sweets makes food RED it in ice water to instantly stop ● Bake means to cook by because of the sugars and oils cooking. Blanching is used to free-circulating dry air. Preheat involved. Other baking, like partially cook vegetables before the oven, especially for proper baking chicken or potatoes, roasting or stir-frying. It sets the could be a YELLOW or GREEN color and fl avor of vegetables. cooking-method depending on It ensures even cooking. the sauce you use. Blend means to combine foods Batch cooking means to cook a to a desired consistency, usually lot of food at once to save time. until smooth. Often it is done in Then freeze some to eat later. a blender. Beat means to mix ingredients Boil means to heat a liquid on rapidly, incorporating air for a a stovetop until bubbles cover smooth, creamy texture. the surface. Bind means to add a food, such Bouillon means a clear as an egg, which holds other seasoned broth usually made foods together. from lean beef. See “broth.” TODAY LIFESTYLE PROGRAM / COOKING TERMS AND TECHNIQUES 1 ● Braise means to brown and Dash means a small quantity. Grate means to change a solid then simmer a food in a small Usually it is one or two quick food, like cheese or ginger, to amount of liquid over a long shakes from a small hole in a fi ne shreds by rubbing it against period of time, usually 1 to 3 bottle. a hand grater. hours. Braising can be done in a covered skillet on the stovetop Dice means to cut into small ● Grill means to cook food on or in the oven. Braising makes cubes ranging from 1/8 to 1/4 a rack, rapidly, with dry heat tougher cuts of meat tender. inch. over gas, wood coals, charcoal, Remove all visible fat when or an electric coil. Grilling is an braising red meat. Do not add Dilute means to make a sauce intense, rapid cooking method oil. Braising can be a YELLOW or stock less strong by adding that gives food a crisp exterior or GREEN activity depending on more liquid. and moist, fl avorful interior. the sauce you use. Vegetables, meats, and poultry Drain means to remove liquid can be grilled. Cut vegetables ● Broil means to cook with or fat from food using a strainer in pieces that are too large to intense, direct heat in an or patting with a paper towel. fall through the rack. Grilling oven or under a broiler. The can be a YELLOW or GREEN high heat seals in the juices, Drippings or pan drippings activity depending on the sauce browns the outside, and keeps mean the juices or fat that you use. food tender. Broiling can be are left in a pan after meat a YELLOW or GREEN activity or poultry has been roasted Herb means a plant or plant depending on the sauce you or sautéed. Skimmed of fat, part that gives fl avor to food. use. drippings are often used for sauce. Julienne means to slice fruits Broth means a liquid in which or vegetables into 2 to 3-inch meat, chicken, fi sh, cereal Drizzle means to slowly pour a strips, usually 1/8 inch wide. grains, or vegetables have been thin stream of liquid lightly over cooked. Broth is used as a base food. Marinate means to tenderize for soup, gravy, or sauce. and fl avor food by placing Dust means to sprinkle a food it in a seasoned liquid, Brown means to cook food very lightly with fl our or a sugar usually composed of some quickly in a preheated hot oven, substitute. combination of vinegar, lemon broiler, or hot skillet to “brown” juice, oil, herbs, and spices. the outside and seal in the ● Fry means to cook food in juices. a skillet over high heat on a Mash means to break down stovetop. It takes longer than whole cooked foods, such Chop means to cut foods into sautéing. However, it often as beans or potatoes, into same-sized pieces. involves cooking with RED fat a smooth evenly textured or oil. Use the Healthy Cooking mixture. A potato masher is a Colander means a basket- Tips to cut down on fat and oil. great tool for this. shaped container with small holes on the bottom and sides. Garnish means to decorate ● Microwave means to cook It is used to strain liquids from food with fresh herbs, edible using high frequency radio solid foods. fl owers, fresh vegetables, or fruit waves. Microwaving does to make it look more appealing. not require fats or oils. It is as healthy as the foods and sauces you use. 2 TODAY LIFESTYLE PROGRAM / COOKING TERMS AND TECHNIQUES Mince means to dice foods ● Roast means to oven-cook cutting it in half and scooping like garlic and ginger very fi ne. food in an uncovered pan out the seeds. It requires a sharp knife and to produce a well-browned patience. exterior and a moist interior. Separating means separating Roasting meat and chicken egg yokes from egg whites. Do Parboil means to partially requires tender cuts. Use a it over a bowl. Gently break the cook in boiling water or broth. draining rack so fat can drip egg crosswise into halves. Cup Vegetables are often parboiled from the meat. Vegetables for the yoke in the bottom half of and fi nished off with a quick roasting should be cut into the shell. Allow the white to sauté. uniform sizes so they cook drain off into the bowl. evenly. Roasting can be a Pinch means as much of a dry YELLOW or GREEN activity. It Shred means to tear or cut into food as you can hold between depends on the sauce you use. long thin pieces. Carrots and your thumb and forefi nger. potatoes are usually shredded About 1/8 of a teaspoon. ● Sauté means to cook food with a knife. Well-done meats, quickly in a small amount of hot such as pot roast, can be Pit means to remove the pits oil or liquid in a skillet or sauté shredded with the fi ngers. from fruit. pan over direct heat. Sautéing seals in natural juices, sets colors Simmer means to cook gently ● Poach means to cook food and preserves the integrity of over a low heat at a very low gently in liquid just below the each ingredient. Sautéing is boil. boiling point. Cook at just a RED cooking-method if you the point when tiny bubbles use oils. Or it can be a YELLOW Slice means to cut food into break the surface of the liquid. cooking-method depending on pieces. Cut either crosswise Fish is usually poached in a the sauce you use. or lengthwise, depending on stock. Eggs are poached in the recipe. Make the slices lightly salted water with a small Scald means to cook a liquid the same thickness to ensure amount of vinegar. over low heat until just before uniform cooking. it boils. Look for small bubbles Preheat means to set an around the edges. oven or broiler at the right temperature 15-30 minutes Scramble means to before using. prepare eggs by gently stirring while cooking. Pureé means to blend food into a creamy smooth consistency Sear means to brown with a blender or food the surface of meat processor. very quickly in a hot oven, under a broiler, Reduce means to simmer or in a skillet over high in order to cut down on heat on the stovetop. the volume of a liquid by Searing is done to seal evaporation. Reducing makes in juices. See “brown.” the fl avor stronger. Seeding means to remove the seeds of a fruit or vegetable by TODAY LIFESTYLE PROGRAM / COOKING TERMS AND TECHNIQUES 3 Spice means a vegetable or Toss means to quickly and Whip means to beat rapidly vegetable part used to give gently mix foods together using with a whisk to add air and foods fl avor. a large spoon and fork or salad increase volume. tongs. ● Steam means to cook food, Whisk means a loopedlooped wirewire covered, over a small amount Truss means to tie the legs utensil attached to a handle. It of boiling or simmering water. and wings of poultry close to is used to mix sauce, dressings, Steaming is an important the body with string before eggs, and other liquid foods.
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