Al Dente – to be firm and yet tender, often used when cooking pasta.
Baste – spooning liquid (drippings, fat, or stock) over food while cooking. Most often used when roasting.
Blanch – boil water and place food in the boiling water for a moment. Often, used to peel away the skins of vegetable or to partially cook.
Blend – To mix foods/ingredients together, usually done with a spoon or a fork. Speed of mixing is very slow.
Braising usually done with meats, by heating a saucepan with oil and brown all sides of meat and then bake slowly or cook slowly in some kind of liquid.
Broiling – cooking directly under heat usually around 500 degrees Fahrenheit
Caramelizing – melting sugar over a low heat until it melts and bellows a golden brown. (want to make sure you do not burn, low heat is important)
Chopping – cutting into small irregular pieces
Coddling – cooking just before boiling
Cubing – cutting pieces in equally sides squares.
Coulis – a puree of fruit sweetened and thinned into a sauce.
Dash – is less than 1/8 a teaspoon
Deglaze – Adding liquid to the bottom of a pan to dissolve and caramelize, this can then be added to a sauce to give it extra flavor.
Demiglace – intensely flavored sauce which is prepared by a reduction of stock, diced vegetables, tomato paste and sherry.
Diced – Cut into small cubes, less than Â½ inch
Double-Boiler- Cooking without using direct heat, there are either special double boiler pots or fill a larger pot with water and put food a smaller pot and place in the larger pot.
Dusting – to sprinkle with flour or sugar
Fillets – boneless piece of meat or fish.
Fold – To delicately combine together a delicate mixture (example. egg whites) with a heavier mixtures. Be very gentle when folding together.
Giblets – the trimmings from poultry i.e. liver and heart
Glazing – to brush and drizzle the glaze over food to give a glossy finish instead of a matte
Grilling cooking over a an open flame of charcoal
Julienne cutting fruits, vegetables and even meats into a uniform size
Kneading – working with a dough to produce a elastic mass. (It is important to learn this can take some time 10 minutes or so; I took a bread making class and realized you can get an upper body work out.)
Minced – ground or chopped finely
Parchment Paper – silicon paper that can resist high heats and food does not stick . A bonus is that parchment paper can be re-used.
Poach – In boiling/simmering liquid submerge food and cook.
Puree – Solid foods become a mash
Ramekin shallow baking dish, these dishes are often used when making souffles. (This was my first purchase when I starting buying my own kitchen supplies)
Saute – the cooking of food using a small amount of fat in a shallow pan over relatively high heat. Food should be dry and fats should be hot before adding the food. Olive oil or clarified butter are commonly used for sautÃƒÂ©eing, but most fats will do. Regular butter is less well suited for sauteeing, because it will burn at a lower temperature due to the presence of milk solids.
Tempering – increasing the temperature of a room temperature ingredient by slowly adding a hot ingredient.Ã‚ This is most commonly done when cooking with eggs so they do not cook through all the way. (Example: of using tempering with eggs is done when making custards so it does not curdle) When cooking with real chocolate tempering is also used so the chocolate does not burn.
Truss – to bind poultry for roasting
Vaporize – to turn liquids into gas.
Whisk – to beat mixture until well combined
Zest – the rind of citrus fruits, be careful not to use the white part of the skin of the fruit. The zest of the fruit creates a rich flavor to finish off a lot of dishes.