Cooking Terminology

1. To cook a food in the vapor given off by boiling water.
2. To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying.
5. To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
6. To heat an oven or utensil to a temperature before using it.
8. A french term that means to have all your ingredients prepared and ready to go before starting to cook.
10. To evenly cover food with crumbs, flour, or a batter.
11. To cut food into thin match-like sticks about two inches long.
12. To cut into uniform pieces, usually a half inch on all sides.
14. To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern.
16. To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume.
17. To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes.
18. “To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture.
20. To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface.
21. To add visual appeal to a finished dish.

1. To brown a food, usually meat, quickly on all sides using high heat to seal in the juices.
2. To partially cook fruits, vegetables, or nuts in boiling water or steam.
3. To gently swirl one food into another; usually done with light and dark batters for cakes or cookies.
4. A liquid in which food is allowed to stand in order to flavor or tenderize it.
7. To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler.
8. Cutting food into tiny, irregular pieces.
9. To cook food in a liquid for a long time until tender, usually in a covered pot: also the name of the mixture prepared this way.
12. To cool a food to below room temperature in the refrigerator or freezer, or over ice.
13. To cut into uniform pieces, usually ⅛ to ¼ inch on all sides.
15. To work a solid fat, such as a shortening, margarine, or butter into dry ingredients, usually with a pastry blender.
19. A measure equal to 1/16 teaspoon.