Cooking Terms A-D Flashcards
A "taste" of the cooking terms you could be learning with Brainscape's full Gourmet Food Crash Course
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aioli
a sauce made with olive oil and garlic, although eggs are sometimes added
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à la nage
poaching (usually seafood) in a court bouillon with the vegetables around the food as part the garnish
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albumen
another name for egg whites
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al dente
pasta cooked just until enough resistance is left in it to be felt “by the tooth”
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aromatics
herbs and spices which are added to enhance the flavor and fragrance of food
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au jus
of a dish (such as beef) served in its own juices
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bain-marie
refers to a pan of water used while baking to prevent uneven cooking (of a cake or custard)
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bake
cook inside an oven (sometimes called roasting)
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baste
to moisten food during cooking with pan drippings, sauce or some other liquid to prevent the food from drying out
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batter
a mixture of flour and liquid with the addition of flour, eggs, and sometimes fat to prepare cakes, muffins, and pancakes (Note: dough holds its shape whereas batter does not)
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battuto
a combination of chopped raw carrots, celery, onion, parsley and/or garlic which is sautéed (usually in Italian food)
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béarnaise
a warm, emulsified egg and butter sauce which is similar to hollandaise except it is made white wine, shallots, and tarragon
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beat
effortful mixing to smooth and/or add air into a mixture
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bisque
soup made from a pureed vegetables, rice, cream, and seafood like lobster and crab
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blackened
a Cajun style of cooking where meat or fish is seasoned with spices and butter, then cooked over high heat in a super-heated skillet until charred on the outside
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blanch
placing fruits or nuts in boiling water to remove skins or to make them easy to peel
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blend
to mix two or more ingredients together until smooth and uniform
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blind bake
to bake a pie crust without any filling; done so that the crust does not get soggy or if the filling would overcook if baked at the same time as the crust
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boil
cooking food in very hot water
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bouillon
the liquid (broth) resulting from simmering meats and vegetables to the point where all of the nutrients of the solid are in the liquid (also made with bouillon cubes)
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braise
slowly cook in a small amount of liquid so that the liquid has concentrated flavor and the meat is tenderized; note that stewing uses much more liquid
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bread
to coat foods that are going to be cooked with a bread crumb mixture to create a crust
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brine
a salt, water, and seasoned solution used to preserve foods
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brioche
two rows of dough fused together by baking
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broil
to cook food directly under the heat source (usually a gas flame)
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brown
to briefly apply heat to meat so that it turns brownish (appealing to the eye) and improve taste
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brush
using a pastry brush to coat a food (like meat) with a liquid (like a sauce)
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butterfly
to cut open a food (like a chicken breast), down the center without cutting all the way through, so that it can be spread apart; this creates more surface area for faster cooking
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caramelize
gently browning certain foods (such as meats, onions, and carrots) to release their natural sugars and improve taste; also refers to heating sugar so that it turns to caramel
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candy
to cook fruit with sugar
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chiffonade
herbs and leafy greens rolled together and then cut into thin ribbons
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chill
refrigerate food or let it stand in ice or iced water until cold
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chop
to cut food into small (irregular) pieces with a knife
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clarify
to remove the impurities (fat) from a broth; the fat rises to the top and can be spooned out or strained; sometimes egg whites are used in this process because fat particles tend to stick to the egg whites
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coat
to evenly cover food with flour, bread crumbs or a batter before cooking
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coddling
to cook (usually eggs) in water that is just below the point of boiling
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combine
to mix two or more ingredients together
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compote
a fruit desert which is cooked in a sugar/syrup and flavored with spices
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consommé
stock/soup that has been clarified by simmering it with beaten egg whites which attract and trap the impurities clouding the broth; the result is a very clear stock because the fats have risen to the top and removed
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cook
to prepare food by applying heat
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corned
meat that has been cured and salted
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core
to remove the center part of a fruit or vegetable so that the part used is without seeds and/or the tough, inedible center
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coulis
a thick sauce made from strained fruits and/or vegetables; no seeds or skin are in the sauce
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cream
to beat vegetable shortening, butter, and/or margarine, with or without sugar, until light and fluffy for baking a cake
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crêpe
a very thin pancake made with egg batter often served with a sweet filling
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crimp
to pinch or press dough edges (like a piecrust) to create a decorative finish, and/or to lock in the filling so it does not come out during baking
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crisp
to make vegetables more firm by briefly placing them in cold water
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crudités
an appetizer of sliced vegetables dipped in a dressing
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cure
preserve and flavor a food by covered it with salt and/or sugar, and other seasonings
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dash
1/8th of a teaspoon
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deep-fry
cooking food by completely covering it in very hot oil/fat
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deglaze
after cooking food in a pan, adding some liquid (broth or wine) so that the hardened juices can be scraped off the pan and integrated back into the sauce
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demi-glace
a thick sauce of equal parts veal stock and espagnole sauce (very dark brown roux, pieces of beef, bones, vegetables, and towards the end, tomato paste) which is then reduced
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develop
to permit food to sit before serving so that the flavors have time to merge and settle
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devein
to remove the large, dark vein that runs lengthwise in shrimp
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devil
to coat with a spicy mixture like hot sauce or mustard; eggs are often deviled
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dice
to cut into small 1/4 inch cubes
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direct heat
type of cooking where the heat is making “direct” contact with the food (like grilling or stir-frying)
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dissolve
to mix a dry ingredient with a liquid so that they are combined into a single solution
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dot
to sprinkle a small amount of an ingredient over another food (e.g., nuts, butter, or chocolate)
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dredge
to completely and evenly cover a wet food with a coating of an ingredient (e.g., bread crumbs, sugar, or flour)
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drippings
the liquid that remains in the pan/pot after food has been cooked; often reused for sauces and dressings
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drizzle
to slowly pour a liquid (e.g., truffle oil or butter) back and forth over a food
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dust
to lightly cover a food with an ingredient (like powered sugar, cocoa powder, or flour)
