Cooking dictionary

al dente - firm but not rigid or hard (e.g., used to describe cooked pasta)

bake – to cook with dry heat in an oven at a specific temperature

braise – to cook meat by searing in fat until browned, and then simmering, covered, in a small amount of liquid

bread – to coat with beaten eggs, flour and/or bread crumbs before cooking

broil – to cook under direct, high heat

chill – to reduce temperature of food by refrigerating or placing over ice

combine – to mix together two or more ingredients

cool – to allow food to rest at room temperature until heat dissipates and is no longer hot to the touch

core – to remove the heart or central, seeded portion of a fruit

cream – to beat together, usually shortening (or butter) and sugar, until mixture reaches a smooth and fluffy consistency

crumble – to break food into smaller, irregularly sized pieces

cube – to cut food into ¼-½-inch square pieces  

deep fry – to cook food covered in hot oil

deglaze – to dissolve the remnants of a roasted food by adding a liquid such as wine or broth to the pot or frying pan and heating; used to make flavorful gravies, soups, etc.  

dehydrate – to remove the water content from food

dice – to cut food into small, uniform ¼-inch (or smaller) cubes

dilute – to thin out or reduce in strength or concentration by adding a liquid

dissolve – to make a solution by mixing a dry substance with a liquid

drain – to filter or draw off a liquid, usually with a strainer 

dredge – to coat with a dry ingredient such as flour, sugar, etc.

flake – to separate food into small pieces, usually with a fork

flambé – to enhance the flavor of food by adding alcohol and igniting

fold – to combine one ingredient with another by cutting into the mixture with a spatula and gently turning the ingredients up and over each other while rotating the bowl frequently

fry – to cook food in melted butter (fat) or oil

garnish – to add a decorative or flavorful touch to a dish

glaze – to apply a thin coat of syrup, jelly, etc. over food

grate – to reduce food into smaller particles by rubbing it against a rough, serrated surface such as a grater

grease – to apply a thin layer of fat on cooking utensils and/or equipment to prevent foods from sticking

grill – to cook food on  a hot gridiron, usually outdoors over hot coals 

hang – suspending meat in a dry, cool, ventilated area in order to tenderize

knead – to work dough by pressing, folding, and stretching by hand

marinate – to cover food in a highly seasoned liquid (marinade) and/or dry rub for a specified period of time in order to add flavor and/or tenderize prior to cooking

mash – to grind, pound or crush to a pulp or soft mixture (as in mashed potatoes, for example)

melt – to reduce to a liquid by adding heat

mince – to chop food into tiny pieces

mix – to combine two or more ingredients until thoroughly incorporated

pan-broil – to cook in an uncovered pan or skillet with no fat or oil

pan-fry – to fry in an uncovered pan or skillet with a small amount of fat or oil

par-broil – to cook partially by boiling, and then completing by another method such as baking

pare – to peel; to remove the skin of a fruit or vegetable using a paring knife or peeler

pit – to remove the pit from a fruit

poach – to cook in boiling liquid

preheat – to heat (an oven, broiler, grill, etc.) prior to use to ensure that the specified temperature is reached when ready to cook

purée – to process food in a blender or food processor until smooth; to press food through a sieve

reduce – to thicken and concentrate the flavor of a liquid by boiling or simmering until its volume is decreased via evaporation

render – to melt down and extract solid fats (as in by cooking bacon, for example)

roast – to cook (e.g., meat and vegetables) without liquid, uncovered, in an oven

sauté – to brown food in a frying pan or skillet in a small amount of fat (butter, oil, etc.)

scald – to heat (e.g., milk) to just below the boiling point 

score – to cut the outer surface of food with narrow slits for purposes of decoration, easier penetration of seasonings, etc.  

sear – to brown the surface of meat quickly over direct high heat

shred – to tear or cut food into small, narrow pieces, usually either by hand or by using a shredder

sift – to separate fine particles from the coarse using a sieve or sifter

simmer – to gently cook just below the boiling point 

skim – to remove fat, froth, etc. that has accumulated on the surface of a liquid

steam – to cook (e.g., vegetables) with the vapor rising from boiling liquid in a covered pot

steep – to soak (e.g., tea bag) in a liquid that is just below the boiling point 

stew – to cook slowly in boiling liquid

stir – to mix ingredients in a circular motion using a utensil such as a spoon or spatula  

toss – to gently combine ingredients without crushing

truss – to bind the legs and/or wings of poultry or game fowl before cooking

vent – to allow liquid or gas to escape

unmold – to remove food from its mold or container

whip – to beat a mixture vigorously with a whisk or an electric beater

zest – the colored, outermost portion of the rind of citrus fruit, containing flavorful oils