Basic Cooking Terminology

1. To cook in liquid over low heat (low boil) so that bubbles just begin to break the surface
4. To cut into small cubes
5. Food is submerged into hot fat. Doughnuts and fried chicken are commonly cooked this way.
8. To heat a food so that the liquid gets hot enough for bubbles to rise and break the surface
9. To cook in an oven
11. To boil a liquid, usually a sauce, until its volume has been decreased through evaporation, resulting in a more intense flavor.
14. Food is first browned in a small amount of fat and then simmered over low heat in a small amount of liquid. The liquid should partially cover the food but not totally cover it.
15. To mix ingredients together using a fast, circular movement with a spoon, fork, whisk or mixer
16. To cook under direct heat
18. To brown the surface of pieces of meats and or fish by submitting them to intense initial heat.
19. A small amount of an ingredient such as pepper or salt, meaning to shake out one drop or sprinkle from a shaker.
21. To turn oven on ahead of time so that it is at the desired temperature when needed (usually takes about 5 to 10 minutes)
23. A thin boneless piece of meat, poultry or fish.
25. To cut into very small pieces, smaller than chopped or diced pieces

2. To soak food in a liquid to tenderize or add flavor to it (the liquid is called a “marinade”)
3. To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking
6. Large, tender cuts of meat are placed in an oven and baked, uncovered, until cooking is finished.
7. To scrape food against the holes of a grater making thin pieces
10. To press, fold and stretch dough until it is smooth and uniform, usually done by pressing with the heels of the hands
12. To cut into small pieces
13. To quickly cook small pieces of food over high heat while constantly stirring the food until it is crisply tender (usually done with a wok)
14. To mix ingredients together gently with a spoon, fork, or until combined
16. To cook over medium or high heat until surface of food browns or darkens
17. To squash food with a fork, spoon, or masher
18. To cook food over steam without putting the food directly in water (usually done with a steamer)
20. To cook quickly in a little oil, butter, or margarine
22. To stir a dry or powdered ingredient with liquid until it disappears
24. To remove all the liquid using a colander, strainer, or by pressing a plate against the food while tilting the container
25. To stir ingredients together with a spoon, fork, or electric mixer until well combined
26. To apply heat to food.