Cooking Terminology

1. To cook foods suspended over simmering liquid in a covered pot.
4. To coat the bottom and sides of a pan with vegetable oil spray or butter.
5. To cook food in a small amount of fat over high heat without moving the food in order to develop a flavorful, well-browned crust.
7. A mixture of two liquids-such as oil and water-that would not ordinarily stay combined. In an emulsion, one liquid(often the fat) is broken into very small droplets that are suspended in the other liquid.
9. To cook foods in liquid that is well below boiling point in a covered pot.
10. To grind ingredients into a fine, uniform consistency, often in a food processor or blender. The resulting mixture is also called a puree.
11. To quickly cook food in a small amount of fat over moderately high heat while frequently moving the food around the pan.
12. To brown food by dry heat-without adding fat-using an oven or skillet. Frequently used to bring out the flavors of nuts, seeds, and whole spices.
14. To let food sit in a seasoned mixture of oil, liquid, herbs, spices, and other flavorings before cooking to increase flavor and improve texture.

1. To cook foods in liquid that is just below the boiling point.
2. To coat food with a glossy syrup or paste (frequently sugar based).
3. To heat sauce or stock in order to partially evaporate the liquids and reduce the volume, concentrate the flavors, and thicken the consistency
4. To cook foods directly over an outdoor fire.
5. To move cooking food to an ice bath in order to quickly stop the cooking process.
6. To cook food in a pan in a high temperature oven to promote browning.
8. The caramelized browned bits that remain on the bottom of the pan after food has been sauteed or pan-seared.
11. To season with salt before cooking.
13. To remove the fat that rises to the surface of pan drippings or braising liquids after roasting or braising fatty cuts of beef, pork, or poultry.