Cooking Terms Flashcards
Start with the building blocks of cuisine. Learn the ingredients, techniques, and styles that every chef or connoisseur should know.
Define the following cooking term:
al dente
pasta cooked just until enough resistance is left to be felt “by the tooth” – never overcooked and too soft
Define the following cooking term:
aromatics
herbs and spices that are added to enhance the flavor and fragrance of food, e.g., bay leaf, thyme, and peppercorns
Define the following cooking term:
au jus
a dish (such as beef) served in the juices that result from its cooking
Define the following cooking term:
to bake
to cook food inside a temperature-controlled oven for a set period of time
Define the following cooking term:
to baste
to moisten food during cooking with pan drippings or other fat (by spooning or brushing) to prevent the food from drying out and to facilitate browning
Define the following cooking term:
batter
a mixture of flour and liquid with the addition of eggs and sometimes fat to prepare cakes, muffins, and pancakes
Note: dough holds its shape whereas this does not
Define the following cooking term:
to beat
to effortfully stir and mix to smooth and/or add air into a mixture
Define the following cooking term:
binder
an ingredient (such as mustard or egg yolk) that assists in the “binding” of an emulsified sauce (like herb vinaigrette)
Define the following cooking term:
to blacken
a Cajun style of pan searing where meat or fish is seasoned with spices then cooked in an intensely heated pan until charred and very crispy on the outside
Define the following cooking term:
to blanch
to quickly cook vegetables, fruits, nuts, or grains in rapidly boiling water for a short period of time, then place them in ice water to stop the cooking process
Define the following cooking term:
to blend
to mix two or more ingredients together until smooth and uniform
Define the following cooking term:
to blind bake
to bake a pie crust without any filling, in order to have desired crust texture and color that would have been impossible upon cooking with a filling
Define the following cooking term:
to boil
to heat up and maintain a liquid at the temperature of 212 degrees Fahrenheit
Define the following cooking term:
to braise
to slowly cook tough cuts of meat or hearty fish and vegetables with a small amount of liquid at a low, even temperature
Define the following cooking term:
to bread
to coat foods that are going to be fried or baked with a bread crumb mixture to create a crust
Define the following cooking term:
brine
a solution of water and salt along with (usually) sugar, aromatics, and spices used to preserve, tenderize, and flavor foods
Define the following cooking term:
to broil
to cook food directly under a very high heat source such as a gas flame
Define the following cooking term:
to brown
to briefly apply high heat to the exterior of meat to improve flavor, texture, and color – similar to searing
This process initiates what is known as the Maillard reaction.
Define the following cooking term:
to brush
to use a pastry brush to coat food with liquid, glaze, or fat
Define the following cooking term:
to butterfly
to slice open food (like a chicken breast) horizontally, almost all the way through, so that it can be opened; this creates more surface area for faster cooking
Which cooking term is defined below:
pasta cooked just until enough resistance is left to be felt “by the tooth” – never overcooked and too soft
al dente
Which cooking term is defined below:
herbs and spices that are added to enhance the flavor and fragrance of food, e.g., bay leaf, thyme, and peppercorns
aromatics
Which cooking term is defined below:
a dish (such as beef) served in the juices that result from its cooking
au jus
Which cooking term is defined below:
to cook food inside a temperature-controlled oven for a set period of time
to bake
Which cooking term is defined below:
to moisten food during cooking with pan drippings or other fat (by spooning or brushing) to prevent the food from drying out and to facilitate browning
to baste
Which cooking term is defined below:
a mixture of flour and liquid with the addition of eggs and sometimes fat to prepare cakes, muffins, and pancakes
Note: dough holds its shape whereas this does not
batter
Which cooking term is defined below:
to effortfully stir and mix to smooth and/or add air into a mixture
to beat
Which cooking term is defined below:
an ingredient (such as mustard or egg yolk) that assists in the “binding” of an emulsified sauce (like herb vinaigrette)
binder
Which cooking term is defined below:
a Cajun style of pan searing where meat or fish is seasoned with spices then cooked in an intensely heated pan until charred and very crispy on the outside
to blacken
Which cooking term is defined below:
to quickly cook vegetables, fruits, nuts, or grains in rapidly boiling water for a short period of time, then place them in ice water to stop the cooking process
to blanch
Which cooking term is defined below:
to mix two or more ingredients together until smooth and uniform
to blend
Which cooking term is defined below:
to bake a pie crust without any filling, in order to have desired crust texture and color that would have been impossible upon cooking with a filling
to blind bake
Which cooking term is defined below:
to heat up and maintain a liquid at the temperature of 212 degrees Fahrenheit
to boil
Which cooking term is defined below:
to slowly cook tough cuts of meat or hearty fish and vegetables with a small amount of liquid at a low, even temperature
to braise
Which cooking term is defined below:
to coat foods that are going to be fried or baked with a bread crumb mixture to create a crust
to bread
Which cooking term is defined below:
a solution of water and salt along with (usually) sugar, aromatics, and spices used to preserve, tenderize, and flavor foods
brine
Which cooking term is defined below:
to cook food directly under a very high heat source such as a gas flame
to broil
Which cooking term is defined below:
to briefly apply high heat to the exterior of meat to improve flavor, texture, and color – similar to searing
to brown
Which cooking term is defined below:
to use a pastry brush to coat food with liquid, glaze, or fat
to brush
Which cooking term is defined below:
to slice open food (like a chicken breast) horizontally, almost all the way through, so that it can be opened; this creates more surface area for faster cooking
to butterfly
Define the following cooking term:
candied
coated with a liquid and sugar solution, sometimes containing egg white, then air dried or slowly baked for a sweet and crunchy exterior
Define the following cooking term:
to caramelize
to brown meats or vegetables over high heat, releasing their natural sugars and resulting in darkened, more flavorful products
Define the following cooking term:
charcuterie
cooked, cold meat products like sausages, pates, and terrines that can be cured, boiled, grilled, or smoked (“cold-cuts”)
Define the following cooking term:
chiffonade
herbs or leafy greens rolled together then sliced into thin ribbons or strips with a very sharp knife (which is necessary to avoid bruising the greens)
Define the following cooking term:
to chill
to refrigerate or shock with ice until fully cooled
Define the following cooking term:
to chop
to forcefully cut food into rough, irregular pieces with a knife
Note: not to be done when preparing a visual garnish
Define the following cooking term:
to clarify
to remove impurities (by skimming or straining) that have risen to the surface of a broth or other liquid
Define the following cooking term:
to coat
to evenly cover food with flour, bread crumbs, batter, fat, or sauce before cooking or serving
Define the following cooking term:
to coddle
to gently cook eggs or custard in individual containers placed in a water bath for slow, even cooking
Define the following cooking term:
to combine
a broad term used when incorporating two or more ingredients together by mixing, whipping, beating, stirring, blending, etc.
Define the following cooking term:
to confit
to slowly cook meat in its own fat for an extended period of time
results in an extremely tender piece of meat;
popular in French cuisine
Define the following cooking term:
to cook
to prepare food with the use of heat
Define the following cooking term:
to core
to remove the center part of a fruit or vegetable
Define the following cooking term:
to cream
to whisk, beat, or fold two or more ingredients (most often butter and sugar) into a smooth consistency
Note: can also imply adding heavy cream to a sauce in order to thicken and add richness
Define the following cooking term:
to crimp
to pinch or press dough edges (a piecrust) to create a decorative finish, and/or to seal in the filling of a pie during the baking process
Define the following cooking term:
to crisp
to bring “snap” to an ingredient by means of ice water, dry oven heat, or deep fat frying
Define the following cooking term:
to cure
to preserve and enhance the flavor of food by covering it with a combination of salt and/or sugar and other spices for an extended time
Note: items are then most commonly air dried or smoked to draw out their moisture
Define the following cooking term:
dash
a very small amount of an ingredient, almost always referred to when a dish could use “just a little more” in order to satisfy personal taste or preference
Define the following cooking term:
to deep-fry
to cook food by completely submerging it in very hot oil or fat
Define the following cooking term:
to deglaze
to add a broth or wine to reduced juices or solids, which can then be scraped off the pan and integrated into a complimentary sauce, stock, or dish
Which cooking term is defined below:
coated with a liquid and sugar solution, sometimes containing egg white, then air dried or slowly baked for a sweet and crunchy exterior
candied
Which cooking term is defined below:
to brown meats or vegetables over high heat, releasing their natural sugars and resulting in darkened, more flavorful products
to caramelize
Which cooking term is defined below:
cooked, cold meat products like sausages, pates, and terrines that can be cured, boiled, grilled, or smoked (“cold-cuts”)
charcuterie
Which cooking term is defined below:
herbs or leafy greens rolled together then sliced into thin ribbons or strips with a very sharp knife (which is necessary to avoid bruising the greens)
chiffonade
Which cooking term is defined below:
to refrigerate or shock with ice until fully cooled
to chill
Which cooking term is defined below:
to forcefully cut food into rough, irregular pieces with a knife
Note: not to be done when preparing a visual garnish
to chop
Which cooking term is defined below:
to remove impurities (by skimming or straining) that have risen to the surface of a broth or other liquid
to clarify
Which cooking term is defined below:
to evenly cover food with flour, bread crumbs, batter, fat, or sauce before cooking or serving
to coat
Which cooking term is defined below:
to gently cook eggs or custard in individual containers placed in a water bath for slow, even cooking
to coddle
Which cooking term is defined below:
a broad term used when incorporating two or more ingredients together by mixing, whipping, beating, stirring, blending, etc.
to combine
Which cooking term is defined below:
to slowly cook meat in its own fat for an extended period of time
results in an extremely tender piece of meat
popular in French cuisine
to confit
Which cooking term is defined below:
to prepare food with the use of heat
to cook
Which cooking term is defined below:
to remove the center part of a fruit or vegetable
to core
Which cooking term is defined below:
to whisk, beat, or fold two or more ingredients (most often butter and sugar) into a smooth consistency
Note: can also imply adding heavy cream to a sauce in order to thicken and add richness
to cream
Which cooking term is defined below:
to pinch or press dough edges (a piecrust) to create a decorative finish, and/or to seal in the filling of a pie during the baking process
to crimp
Which cooking term is defined below:
to bring “snap” to an ingredient by means of ice water, dry oven heat, or deep fat frying
to crisp
Which cooking term is defined below:
to preserve and enhance the flavor of food by covering it with a combination of salt and/or sugar and other spices for an extended time
Note: items are then most commonly air dried or smoked to draw out their moisture
to cure
Which cooking term is defined below:
a very small amount of an ingredient, almost always referred to when a dish could use “just a little more” in order to satisfy personal taste or preference
dash
Which cooking term is defined below:
to cook food by completely submerging it in very hot oil or fat
to deep-fry
Which cooking term is defined below:
to add a broth or wine to reduced juices or solids, which can then be scraped off the pan and integrated into a complimentary sauce, stock, or dish
to deglaze
Define the following cooking term:
to devein
most commonly to remove the large, dark vein that runs lengthwise in shrimp
Note: can also apply to any item that has a vein or thread-like element that is not considered edible and therefore removed, e.g., snow peas
Define the following cooking term:
to develop
to permit food to sit or “rest” so that the flavors may have time to merge and settle
Define the following cooking term:
deviled
any recipe, dish, or ingredient that is made spicy or “hot” with spices (cayenne/chili powder/paprika) and/or mustards
Define the following cooking term:
to dice
to cut an ingredient into uniformly sized cubes
Note: the determined size of the cubes may vary depending on their intended application
Define the following cooking term:
direct heat
term used when referring to an item that is in the hottest part of the cooking element, where cooking is most intense
Define the following cooking term:
to dissolve
to mix a dry or granule ingredient with a liquid in order to create a single, transparent solution
Define the following cooking term:
to dot
to evenly place a small “dot” of an ingredient on the surface of another food, e.g., butter, nuts, frosting
Define the following cooking term:
to dredge
to completely and evenly cover an item by submerging and dragging it through a dry or wet mixture
Define the following cooking term:
to dress
to coat salad greens or vegetables with a dressing or marinade prior to consumption
Define the following cooking term:
drippings
the liquid or fat that remains in the pan/pot after food has been cooked; often used for sauces and dressings
Define the following cooking term:
to drizzle
to evenly pour a small amount of liquid over another ingredient or dish, e.g., olive oil over salad greens
Define the following cooking term:
to dust
to lightly sift a dry ingredient, such as powdered sugar, over another item or dish
Define the following cooking term:
egg wash
a wet mixture of eggs and water/milk, used when dredging an ingredient
Note: can also just be egg yolks, which are then brushed onto a bread or pastry before baking to enhance color and luster
Define the following cooking term:
to emulsify
to whisk or blend two (or more, usually liquid) ingredients into one unified product with the help of a “binder” ingredient, e.g., oil, vinegar, and mustard
Define the following cooking term:
essence
the extracted and concentrated flavor of an item, e.g., vanilla
Define the following cooking term:
to fillet
to remove the desired portion of meat from the skeletal system of a fish
Define the following cooking term:
to fold
to incorporate airy ingredients by scraping down the side of a bowl and back up the other side with a spatula
Define the following cooking term:
fritter
a food that is first covered with crumbs or a batter and then fried
Define the following cooking term:
garnish
an edible ingredient that is added last to a dish to make it more attractive to the eye, e.g., nuts or parsley
Define the following cooking term:
glaze
any liquid that can add shine and flavor to hot or cold foods
Which cooking term is defined below:
most commonly to remove the large, dark vein that runs lengthwise in shrimp
Note: can also apply to any item that has a vein or thread-like element that is not considered edible and therefore removed, e.g., snow peas
to devein
Which cooking term is defined below:
to permit food to sit or “rest” so that the flavors may have time to merge and settle
to develop
Which cooking term is defined below:
any recipe, dish, or ingredient that is made spicy or “hot” with spices (cayenne/chili powder/paprika) and/or mustards
deviled
Which cooking term is defined below:
to cut an ingredient into uniformly sized cubes
Note: the determined size of the cubes may vary depending on their intended application
to dice
Which cooking term is defined below:
term used when referring to an item that is in the hottest part of the cooking element, where cooking is most intense
direct heat
Which cooking term is defined below:
to mix a dry or granule ingredient with a liquid in order to create a single, transparent solution
to dissolve
Which cooking term is defined below:
to evenly place a small “dot” of an ingredient on the surface of another food, e.g., butter, nuts, frosting
to dot
Which cooking term is defined below:
to completely and evenly cover an item by submerging and dragging it through a dry or wet mixture
to dredge
Which cooking term is defined below:
to coat salad greens or vegetables with a dressing or marinade prior to consumption
to dress
Which cooking term is defined below:
the liquid or fat that remains in the pan/pot after food has been cooked; often used for sauces and dressings
drippings
Which cooking term is defined below:
to evenly pour a small amount of liquid over another ingredient or dish, e.g., olive oil over salad greens
to drizzle
Which cooking term is defined below:
to lightly sift a dry ingredient, such as powdered sugar, over another item or dish
to dust
Which cooking term is defined below:
a wet mixture of eggs and water/milk, used when dredging an ingredient
Note: can also just be egg yolks, which are then brushed onto a bread or pastry before baking to enhance color and luster
egg wash
Which cooking term is defined below:
to whisk or blend two (or more, usually liquid) ingredients into one unified product with the help of a “binder” ingredient, e.g., oil, vinegar, and mustard
to emulsify
Which cooking term is defined below:
the extracted and concentrated flavor of an item, e.g., vanilla
essence
Which cooking term is defined below:
to remove the desired portion of meat from the skeletal system of a fish
to fillet
Which cooking term is defined below:
to incorporate airy ingredients by scraping down the side of a bowl and back up the other side with a spatula
to fold
Which cooking term is defined below:
a food that is first covered with crumbs or a batter and then fried
fritter
Which cooking term is defined below:
an edible ingredient that is added last to a dish to make it more attractive to the eye, e.g., nuts or parsley
garnish
Which cooking term is defined below:
any liquid that can add shine and flavor to hot or cold foods
glaze
Define the following cooking term:
to grate
to move a solid food (cheese) in a rubbing motion against the coarse, flat surface of a grater in order to break into smaller pieces
Define the following cooking term:
gratin
a food (potatoes) baked in a shallow dish with (usually) cream and butter and topped with cheese and breadcrumbs to give a golden brown crust
Which cooking term is defined below:
to move a solid food (cheese) in a rubbing motion against the coarse, flat surface of a grater in order to break into smaller pieces
to grate
Which cooking term is defined below:
a food (potatoes) baked in a shallow dish with (usually) cream and butter and topped with cheese and breadcrumbs to give a golden brown crust
gratin
Which cooking term is defined below:
to coat a pan with oil/butter so that food does not stick to it
to grease
Which cooking term is defined below:
to cook directly on hot metal grates above an open flame or coals
to grill
Which cooking term is defined below:
to break down various food items into smaller pieces with either a food processor or meat grinder
to grind
Which cooking term is defined below:
to cut food (like carrots or celery) into thin, uniform strips, usually 2 inches long
to julienne
Which cooking term is defined below:
to press or “work” dough with the heel of your hands to make it elastic and smooth
to knead
Which cooking term is defined below:
food that has been prepared in a manner that adheres to strict Jewish dietary laws
kosher
Which cooking term is defined below:
food (shellfish) cooked in a court bouillon, thickened with cream, and served with vegetable garnishes
à la nage
Which cooking term is defined below:
to rise when baked; occurs when certain ingredients like yeast or baking soda produce gas due to heat
to leaven
Which cooking term is defined below:
about the same temperature as the human body; neither warm nor cold
lukewarm
Which cooking term is defined below:
to place meats or vegetables in a flavorful liquid or spice mixture for a period of time to absorb flavor
to marinate
Which cooking term is defined below:
to press and mix a food with liquid or fat in order to obtain smoothness and richness
to mash
Which cooking term is defined below:
to heat a solid food until it becomes a liquid, e.g., butter or chocolate
to melt
Which cooking term is defined below:
to cut an item (usually an herb like chives) into very small and consistent pieces
to mince
Which cooking term is defined below:
to add a small amount of liquid to dry ingredients in order to slightly dampen them
to moisten
Which cooking term is defined below:
to cook food at a high heat in a pan with a small amount of oil/fat, one side at a time
to pan-fry
Which cooking term is defined below:
to partially cook (usually grains or pasta) in boiling water in order to be able to quickly finish cooking at a later time
to parboil
Which cooking term is defined below:
to cut away the exterior layer of a fruit or vegetable
to pare
Which cooking term is defined below:
to remove the outer skin of a fruit or vegetable
to peel
Which cooking term is defined below:
the small amount of seasoning that you can hold between your thumb and forefinger
pinch
Which cooking term is defined below:
to force a soft substance in a piping bag through a pastry tip to artistically decorate another food item, e.g., icing on a cake
to pipe
Which cooking term is defined below:
to gently cook food completely submerged in a simmering, aromatic liquid
to poach
Which cooking term is defined below:
a term used to describe a dish prepared with ingredients common to Provence, France
heavy emphasis on herbs (herbes de provence) such as lavender, tarragon, and rosemary
extensive use of olive oil, vegetables, and seafood
considered a lighter and healthier variety of French cuisine when compared to other regions of France that focus more on butter, cream, and veal stock
Provençal
Which cooking term is defined below:
to release the trapped gas in leavened bread by literally punching the dough with one’s hands
Note: the dough is usually then left to rise again, creating a more flavorsome and textured bread
to punch-down
Which cooking term is defined below:
to blend or mix one or more food ingredients together until they are completely smooth
to purée
Which cooking term is defined below:
to decrease the amount of liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture
to reduce
Which cooking term is defined below:
to gently sauté a fatty ingredient such as bacon or duck breast in a pan to “melt away” the fat
to render
Which cooking term is defined below:
to let cooked meat sit for 10 to 20 minutes after cooking at room temperature, allowing it to relax and retain its juices
to rest
Which cooking term is defined below:
to cook an uncovered item in the oven, allowing for browning and caramelization
to roast
Which cooking term is defined below:
a traditionally thin piece of meat rolled into a cylindrical shape with a filling
roulade
Which cooking term is defined below:
to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat
to sauté
Which cooking term is defined below:
either to heat milk to just below boiling; or, to momentarily put fruits or vegetables in boiling water in order to skin them more easily
to scald
Which cooking term is defined below:
to make small, shallow cuts in meat before marinating or cooking
Note: this allows flavors to penetrate the meat and also helps keep the skin of fish lying flat in pans
to score
Which cooking term is defined below:
to brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time
to sear
Which cooking term is defined below:
to add ingredients (such as salt, pepper, oregano, etc.) to a food to both complement and enhance its flavor
to season
Which cooking term is defined below:
to cut or peel very thin slices of food, e.g., cheese or chocolate
to shave
Which cooking term is defined below:
to move or shake dry ingredients (like flour) through a mesh sieve to remove lumps and add air to them
to sift
Which cooking term is defined below:
to maintain the temperature of a liquid that is at a very slow-moving boil
to simmer
Which cooking term is defined below:
a metal or wooden pin that can be used to securely arrange smaller pieces of food together for cooking (shish kebab); can also be used to eat without touching the food (chicken satay)
skewer
Which cooking term is defined below:
to remove the unwanted fat or foam from the top of a broth, sauce, or soup by means of a ladle or perforated spoon
to skim
Which cooking term is defined below:
to add water/liquid to beans, bread, or a dried grain in order to reconstitute prior to cooking
to soak
Which cooking term is defined below:
to cook foods (vegetables or fish) in a perforated pan above boiling water
Note: this is a preferred method of healthy cooking in that no fats are necessary for cooking
to steam
Which cooking term is defined below:
to submerge an ingredient, usually dried, in hot water or broth to extract flavor and/or color, e.g., tea
to steep
Which cooking term is defined below:
to cook liquid-covered ingredients over low heat for a long period of time
Note: this technique is mostly used when preparing hearty soups and is very similar to braising
to stew
Which cooking term is defined below:
to mix two or more ingredients with a fork, spoon, or whisk
to stir
Which cooking term is defined below:
to quickly and simultaneously cook a variety of small pieces of food in a wok (or a large pan) with very high heat, a little oil, and constant movement
to stir-fry
Which cooking term is defined below:
to gently cook (vegetables) at a low temperature in a pot or pan, releasing the water and flavor content of the ingredient(s)
Note: this is usually done during the beginning stages of a soup or sauce recipe
to sweat
Which cooking term is defined below:
to bring a cooler liquid to the same temperature of a hotter liquid by slowly dripping or pouring the hotter one into the other
Note: this is necessary when rapid incorporation would result in a separated or curdled emulsification
to temper
Which cooking term is defined below:
a Japanese style of cooking where ingredients are coated with a special batter and then quickly deep-fried
tempura
Which cooking term is defined below:
to reduce a mixture’s thickness by adding more liquid (water, milk, cream, etc.)
to thin
Which cooking term is defined below:
to heat in order to dry or brown, e.g., bread
to toast
Which cooking term is defined below:
to mix gently, e.g., salad
to toss
Which cooking term is defined below:
to skillfully tie meat/fish with butchers string prior to cooking in order to retain shape, moisture, or ingredients that are stuffed into the meat
to truss
Which cooking term is defined below:
baked goods that can be made without baking powder, baking soda, or yeast
unleavened
Which cooking term is defined below:
a technique used to maintain the temperature of an item being cooked or held, during which a vessel filled with that item is placed into another vessel filled with water
Note: water temperature is more controllable than air temperature
water bath
Which cooking term is defined below:
to rapidly whisk an ingredient and incorporate air into it, making it lighter in volume
to whip
Which cooking term is defined below:
to grate the outer skin of a citrus fruit
Note: the grated skin is commonly used to enhance the flavor of another ingredient
to zest
Which cooking term is defined below:
to create very small holes in a food that will allow air to escape, therefore preventing the formation of bubbles, e.g., puff pastry
to prick
Which cooking term is defined below:
a way of cooking that uses steam trapped under a locked lid to produce high temperatures and achieve extremely fast and/or even cooking time
pressure cooking
Which cooking term is defined below:
to fully heat an oven to the desired temperature before food is placed inside
to preheat
Which cooking term is defined below:
to flatten meats with a mallet to uniform thickness, so that multiple pieces cook evenly, and/or are more tender
to pound
Define the following cooking term:
to grease
to coat a pan with oil/butter so that food does not stick to it
Define the following cooking term:
to grill
to cook directly on hot metal grates above an open flame or coals
Define the following cooking term:
to grind
to break down various food items into smaller pieces with either a food processor or meat grinder
Define the following cooking term:
to julienne
to cut food (like carrots or celery) into thin, uniform strips, usually 2 inches long
Define the following cooking term:
to knead
to press or “work” dough with the heel of your hands to make it elastic and smooth
Define the following cooking term:
kosher
food that has been prepared in a manner that adheres to strict Jewish dietary laws
Define the following cooking term:
à la nage
food (shellfish) cooked in a court bouillon, thickened with cream, and served with vegetable garnishes
Define the following cooking term:
to leaven
to rise when baked; occurs when certain ingredients like yeast or baking soda produce gas due to heat
Define the following cooking term:
lukewarm
about the same temperature as the human body; neither warm nor cold
Define the following cooking term:
to marinate
to place meats or vegetables in a flavorful liquid or spice mixture for a period of time to absorb flavor
Define the following cooking term:
to mash
to press and mix a food with liquid or fat in order to obtain smoothness and richness
Define the following cooking term:
to melt
to heat a solid food until it becomes a liquid, e.g., butter or chocolate
Define the following cooking term:
to mince
to cut an item (usually an herb like chives) into very small and consistent pieces
Define the following cooking term:
to moisten
to add a small amount of liquid to dry ingredients in order to slightly dampen them
Define the following cooking term:
to pan-fry
to cook food at a high heat in a pan with a small amount of oil/fat, one side at a time
Define the following cooking term:
to parboil
to partially cook (usually grains or pasta) in boiling water in order to be able to quickly finish cooking at a later time
Define the following cooking term:
to pare
to cut away the exterior layer of a fruit or vegetable
Define the following cooking term:
to peel
to remove the outer skin of a fruit or vegetable
Define the following cooking term:
pinch
the small amount of seasoning that you can hold between your thumb and forefinger
Define the following cooking term:
to pipe
to force a soft substance in a piping bag through a pastry tip to artistically decorate another food item, e.g., icing on a cake
Define the following cooking term:
to poach
to gently cook food completely submerged in a simmering, aromatic liquid
Define the following cooking term:
to pound
to flatten meats with a mallet to uniform thickness, so that multiple pieces cook evenly, and/or are more tender
Define the following cooking term:
to preheat
to fully heat an oven to the desired temperature before food is placed inside
Define the following cooking term:
pressure cooking
a way of cooking that uses steam trapped under a locked lid to produce high temperatures and achieve extremely fast and/or even cooking time
Define the following cooking term:
to prick
to create very small holes in a food that will allow air to escape, therefore preventing the formation of bubbles, e.g., puff pastry
Define the following cooking term:
Provençal
a term used to describe a dish prepared with ingredients common to Provence, France
heavy emphasis on herbs (herbes de provence) such as lavender, tarragon, and rosemary
extensive use of olive oil, vegetables, and seafood
considered a lighter and healthier variety of French cuisine when compared to other regions of France that focus more on butter, cream, and veal stock
Define the following cooking term:
to punch-down
to release the trapped gas in leavened bread by literally punching the dough with one’s hands
Note: the dough is usually then left to rise again, creating a more flavorsome and textured bread
Define the following cooking term:
to purée
to blend or mix one or more food ingredients together until they are completely smooth
Define the following cooking term:
to reduce
to decrease the amount of liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture
Which cooking term is defined below:
to release the trapped gas in leavened bread by literally punching the dough with one’s hands
Note: the dough is usually then left to rise again, creating a more flavorsome and textured bread
to punch-down
Which cooking term is defined below:
to blend or mix one or more food ingredients together until they are completely smooth
to purée
Which cooking term is defined below:
to decrease the amount of liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture
to reduce
Define the following cooking term:
to render
to gently sauté a fatty ingredient such as bacon or duck breast in a pan to “melt away” the fat
Define the following cooking term:
to rest
to let cooked meat sit for 10 to 20 minutes after cooking at room temperature, allowing it to relax and retain its juices
Define the following cooking term:
to roast
to cook an uncovered item in the oven, allowing for browning and caramelization
Define the following cooking term:
roulade
a traditionally thin piece of meat rolled into a cylindrical shape with a filling
Define the following cooking term:
to sauté
to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat
Define the following cooking term:
to scald
either to heat milk to just below boiling; or, to momentarily put fruits or vegetables in boiling water in order to skin them more easily
Define the following cooking term:
to score
to make small, shallow cuts in meat before marinating or cooking
Note: this allows flavors to penetrate the meat and also helps keep the skin of fish lying flat in pans
Define the following cooking term:
to sear
to brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time
Define the following cooking term:
to season
to add ingredients (such as salt, pepper, oregano, etc.) to a food to both complement and enhance its flavor
Define the following cooking term:
to shave
to cut or peel very thin slices of food, e.g., cheese or chocolate
Define the following cooking term:
to sift
to move or shake dry ingredients (like flour) through a mesh sieve to remove lumps and add air to them
Define the following cooking term:
to simmer
to maintain the temperature of a liquid that is at a very slow-moving boil
Define the following cooking term:
skewer
a metal or wooden pin that can be used to securely arrange smaller pieces of food together for cooking (shish kebab); can also be used to eat without touching the food (chicken satay)
Define the following cooking term:
to skim
to remove the unwanted fat or foam from the top of a broth, sauce, or soup by means of a ladle or perforated spoon
Define the following cooking term:
to soak
to add water/liquid to beans, bread, or a dried grain in order to reconstitute prior to cooking
Define the following cooking term:
to steam
to cook foods (vegetables or fish) in a perforated pan above boiling water
Note: this is a preferred method of healthy cooking in that no fats are necessary for cooking
Define the following cooking term:
to steep
to submerge an ingredient, usually dried, in hot water or broth to extract flavor and/or color, e.g., tea
Define the following cooking term:
to stew
to cook liquid-covered ingredients over low heat for a long period of time
Note: this technique is mostly used when preparing hearty soups and is very similar to braising
Define the following cooking term:
to stir
to mix two or more ingredients with a fork, spoon, or whisk
Define the following cooking term:
to stir-fry
to quickly and simultaneously cook a variety of small pieces of food in a wok (or a large pan) with very high heat, a little oil, and constant movement
Define the following cooking term:
to sweat
to gently cook (vegetables) at a low temperature in a pot or pan, releasing the water and flavor content of the ingredient(s)
Note: this is usually done during the beginning stages of a soup or sauce recipe
Define the following cooking term:
to temper
to bring a cooler liquid to the same temperature of a hotter liquid by slowly dripping or pouring the hotter one into the other
Note: this is necessary when rapid incorporation would result in a separated or curdled emulsification
Define the following cooking term:
tempura
a Japanese style of cooking where ingredients are coated with a special batter and then quickly deep-fried
Define the following cooking term:
to thin
to reduce a mixture’s thickness by adding more liquid (water, milk, cream, etc.)
Define the following cooking term:
to toast
to heat in order to dry or brown, e.g., bread
Define the following cooking term:
to toss
to mix gently, e.g., salad
Define the following cooking term:
to truss
to skillfully tie meat/fish with butchers string prior to cooking in order to retain shape, moisture, or ingredients that are stuffed into the meat
Define the following cooking term:
unleavened
baked goods that can be made without baking powder, baking soda, or yeast
Define the following cooking term:
water bath
a technique used to maintain the temperature of an item being cooked or held, during which a vessel filled with that item is placed into another vessel filled with water
Note: water temperature is more controllable than air temperature
Define the following cooking term:
to whip
to rapidly whisk an ingredient and incorporate air into it, making it lighter in volume
Define the following cooking term:
to zest
to grate the outer skin of a citrus fruit
Note: the grated skin is commonly used to enhance the flavor of another ingredient
Which cooking term is defined below:
to gently sauté a fatty ingredient such as bacon or duck breast in a pan to “melt away” the fat
to render
Which cooking term is defined below:
to let cooked meat sit for 10 to 20 minutes after cooking at room temperature, allowing it to relax and retain its juices
to rest
Which cooking term is defined below:
to cook an uncovered item in the oven, allowing for browning and caramelization
to roast
Which cooking term is defined below:
a traditionally thin piece of meat rolled into a cylindrical shape with a filling
roulade
Which cooking term is defined below:
to rapidly turn and move food (vegetables or thin pieces of meat) around in a pan over high heat
to sauté
Which cooking term is defined below:
either to heat milk to just below boiling; or, to momentarily put fruits or vegetables in boiling water in order to skin them more easily
to scald
Which cooking term is defined below:
to make small, shallow cuts in meat before marinating or cooking
Note: this allows flavors to penetrate the meat and also helps keep the skin of fish lying flat in pans
to score
Which cooking term is defined below:
to brown the exterior of meat or fish by subjecting it to a very high heat surface for a short period of time
to sear
Which cooking term is defined below:
to add ingredients (such as salt, pepper, oregano, etc.) to a food to both complement and enhance its flavor
to season
Which cooking term is defined below:
to cut or peel very thin slices of food, e.g., cheese or chocolate
to shave
Which cooking term is defined below:
to move or shake dry ingredients (like flour) through a mesh sieve to remove lumps and add air to them
to sift
Which cooking term is defined below:
to maintain the temperature of a liquid that is at a very slow-moving boil
to simmer
Which cooking term is defined below:
a metal or wooden pin that can be used to securely arrange smaller pieces of food together for cooking (shish kebab); can also be used to eat without touching the food (chicken satay)
skewer
Which cooking term is defined below:
to remove the unwanted fat or foam from the top of a broth, sauce, or soup by means of a ladle or perforated spoon
to skim
Which cooking term is defined below:
to add water/liquid to beans, bread, or a dried grain in order to reconstitute prior to cooking
to soak
Which cooking term is defined below:
to cook foods (vegetables or fish) in a perforated pan above boiling water
Note: this is a preferred method of healthy cooking in that no fats are necessary for cooking
to steam
Which cooking term is defined below:
to submerge an ingredient, usually dried, in hot water or broth to extract flavor and/or color, e.g., tea
to steep
Which cooking term is defined below:
to cook liquid-covered ingredients over low heat for a long period of time
Note: this technique is mostly used when preparing hearty soups and is very similar to braising
to stew
Which cooking term is defined below:
to mix two or more ingredients with a fork, spoon, or whisk
to stir
Which cooking term is defined below:
to quickly and simultaneously cook a variety of small pieces of food in a wok (or a large pan) with very high heat, a little oil, and constant movement
to stir-fry
Which cooking term is defined below:
to gently cook (vegetables) at a low temperature in a pot or pan, releasing the water and flavor content of the ingredient(s)
Note: this is usually done during the beginning stages of a soup or sauce recipe
to sweat
Which cooking term is defined below:
to bring a cooler liquid to the same temperature of a hotter liquid by slowly dripping or pouring the hotter one into the other
Note: this is necessary when rapid incorporation would result in a separated or curdled emulsification
to temper
Which cooking term is defined below:
a Japanese style of cooking where ingredients are coated with a special batter and then quickly deep-fried
tempura
Which cooking term is defined below:
to reduce a mixture’s thickness by adding more liquid (water, milk, cream, etc.)
to thin
Which cooking term is defined below:
to heat in order to dry or brown, e.g., bread
to toast
Which cooking term is defined below:
to mix gently, e.g., salad
to toss
Which cooking term is defined below:
to skillfully tie meat/fish with butchers string prior to cooking in order to retain shape, moisture, or ingredients that are stuffed into the meat
to truss
Which cooking term is defined below:
baked goods that can be made without baking powder, baking soda, or yeast
unleavened
Which cooking term is defined below:
a technique used to maintain the temperature of an item being cooked or held, during which a vessel filled with that item is placed into another vessel filled with water
Note: water temperature is more controllable than air temperature
water bath
Which cooking term is defined below:
to rapidly whisk an ingredient and incorporate air into it, making it lighter in volume
to whip
Which cooking term is defined below:
to grate the outer skin of a citrus fruit
Note: the grated skin is commonly used to enhance the flavor of another ingredient
to zest
