Cooking Terms old Flashcards
Start with the building blocks of cuisine. Learn the ingredients, techniques, and styles that every chef or connoisseur should know.
What does the following cooking term mean?
aioli
a sauce made with olive oil and garlic, although eggs are sometimes added
What does the following cooking term mean?
à la nage
poaching (usually seafood) in a court bouillon with the vegetables around the food as part the garnish
What does the following cooking term mean?
albumen
another name for egg whites
What does the following cooking term mean?
al dente
pasta cooked just until enough resistance is left in it to be felt “by the tooth”
What does the following cooking term mean?
aromatics
herbs and spices which are added to enhance the flavor and fragrance of food
What does the following cooking term mean?
au jus
of a dish (such as beef) served in its own juices
What does the following cooking term mean?
bain-marie
refers to a pan of water used while baking to prevent uneven cooking (of a cake or custard)
What does the following cooking term mean?
bake
cook inside an oven (sometimes called roasting)
What does the following cooking term mean?
baste
to moisten food during cooking with pan drippings, sauce or some other liquid to prevent the food from drying out
What does the following cooking term mean?
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)
What does the following cooking term mean?
battuto
a combination of chopped raw carrots, celery, onion, parsley and/or garlic which is sautéed (usually in Italian food)
What does the following cooking term mean?
béarnaise
a warm emulsified egg and butter sauce which is similar to hollandaise except it is made with white wine, shallots, and tarragon
What does the following cooking term mean?
beat
effortful mixing to smooth and/or add air into a mixture
What does the following cooking term mean?
bisque
soup made from a pureed vegetables, rice, cream, and seafood like lobster and crab
What does the following cooking term mean?
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
What does the following cooking term mean?
blanch
placing fruits or nuts in boiling water to remove skins or to make them easy to peel
What does the following cooking term mean?
blend
to mix two or more ingredients together until smooth and uniform
What does the following cooking term mean?
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
What does the following cooking term mean?
boil
cooking food in very hot water
What does the following cooking term mean?
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)
What does the following cooking term mean?
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
What does the following cooking term mean?
bread
to coat foods that are going to be cooked with a bread crumb mixture to create a crust
What does the following cooking term mean?
brine
a salt, water, and seasoned solution used to preserve foods
What does the following cooking term mean?
brioche
two rows of dough fused together by baking
What does the following cooking term mean?
broil
to cook food directly under the heat source (usually a gas flame)
What does the following cooking term mean?
brown
to briefly apply heat to meat so that it turns brownish (appealing to the eye) and improve taste
What does the following cooking term mean?
brush
using a pastry brush to coat a food (like meat) with a liquid (like a sauce)
What does the following cooking term mean?
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
What does the following cooking term mean?
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
What does the following cooking term mean?
candy
to cook fruit with sugar
What does the following cooking term mean?
chiffonade
herbs and leafy greens rolled together and then cut into thin ribbons
What does the following cooking term mean?
chill
refrigerate food or let it stand in ice or iced water until cold
What does the following cooking term mean?
chop
to cut food into small (irregular) pieces with a knife
What does the following cooking term mean?
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
What does the following cooking term mean?
coat
to evenly cover food with flour, bread crumbs or a batter before cooking
What does the following cooking term mean?
coddling
to cook (usually eggs) in water that is just below the point of boiling
What does the following cooking term mean?
combine
to mix two or more ingredients together
What does the following cooking term mean?
compote
a fruit desert which is cooked in a sugar/syrup and flavored with spices
What does the following cooking term mean?
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
What does the following cooking term mean?
cook
to prepare food by applying heat
What does the following cooking term mean?
corned
meat that has been cured and salted
What does the following cooking term mean?
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
What does the following cooking term mean?
coulis
a thick sauce made from strained fruits and/or vegetables; no seeds or skin are in the sauce
What does the following cooking term mean?
cream
to beat vegetable shortening, butter, and/or margarine, with or without sugar, until light and fluffy for baking a cake
What does the following cooking term mean?
crêpe
a very thin pancake made with egg batter often served with a sweet filling
What does the following cooking term mean?
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
What does the following cooking term mean?
crisp
to make vegetables more firm by briefly placing them in cold water
What does the following cooking term mean?
crudités
an appetizer of sliced vegetables dipped in a dressing
What does the following cooking term mean?
cure
preserve and flavor a food by covered it with salt and/or sugar, and other seasonings
What does the following cooking term mean?
dash
1/8th of a teaspoon
What does the following cooking term mean?
deep-fry
cooking food by completely covering it in very hot oil/fat
What does the following cooking term mean?
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
What does the following cooking term mean?
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
What does the following cooking term mean?
develop
to permit food to sit before serving so that the flavors have time to merge and settle
What does the following cooking term mean?
devein
to remove the large, dark vein that runs lengthwise in shrimp
What does the following cooking term mean?
devil
to coat with a spicy mixture like hot sauce or mustard; eggs are often deviled
What does the following cooking term mean?
dice
to cut into small 1/4 inch cubes
What does the following cooking term mean?
direct heat
type of cooking where the heat is making “direct” contact with the food (like grilling or stir-frying)
What does the following cooking term mean?
dissolve
to mix a dry ingredient with a liquid so that they are combined into a single solution
What does the following cooking term mean?
dot
to sprinkle a small amount of an ingredient over another food (e.g., nuts, butter, or chocolate)
What does the following cooking term mean?
dredge
to completely and evenly cover a wet food with a coating of an ingredient (e.g., bread crumbs, sugar, or flour)
What does the following cooking term mean?
drippings
the liquid that remains in the pan/pot after food has been cooked; often reused for sauces and dressings
What does the following cooking term mean?
drizzle
to slowly pour a liquid (e.g., truffle oil or butter) back and forth over a food
What does the following cooking term mean?
dust
to lightly cover a food with an ingredient (like powered sugar, cocoa powder, or flour)
What does the following cooking term mean?
egg wash
a mixture of eggs, oil, and water, which is then blushed over items covered in flour, which is then deep fried or pan fried
What does the following cooking term mean?
emulsify
to bind to liquids together that normal don’t mix (like water and oil);
What does the following cooking term mean?
entrée
the main course of the meal (traditionally, the course after soup but before the main course)
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essence
the concentrated flavor of an item (like vanilla extract)
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étouffée
cooking with little or no liquid in a covered pan; also a Cajun style of stew
What does the following cooking term mean?
fillet
to remove the bones from meat or fish
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fold
to combine ingredients by putting them in a bowl and lightly cutting them with the side of a spoon and gently adding air in
What does the following cooking term mean?
Fricassée
a stew with meat (usually chicken) which is first braised, and then served with its sauce
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frittata
a half baked-half fried omelet
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fritter
a food which is first covered with crumbs or a batter, and then fried
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fry
to cook with some oil/fat in a pan
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garnish
an edible ingredient which is added last to a dish to make it more attractive to the eye (like nuts or parsley)
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glaze
a liquid which adds shine to a food
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grate
rubbing a food on a rough surface so that the food shreds
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grease
to coat a pan with an oil/butter so the food does not stick to the pan
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grill
to cook over a flame (usually wood coals)
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grind
to cut food (like nuts) into much smaller pieces by using a food processor
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gratin
a food baked in a shallow dish with a liquid (like cream), often with a crust of bread crumbs or cheese
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gravy
a jus (natural juices) that has been thickened by a roux
What does the following cooking term mean?
hack
to cut meat into large pieces while leaving the meat on the bone (so that it is more flavorful and moist after cooking)
What does the following cooking term mean?
hash
chopped meat which has been blended with potatoes (and/or other vegetables), sauteed, and then seasoned
What does the following cooking term mean?
Hollandaise
a sauce made with eggs yokes, melted butter with lemon juice, and a vinegar reduction
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julienne
to cut food into very thin long strips (like carrots or celery)
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jus
the natural juices released by cooking meats (and, to a lesser extent, vegetables)
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knead
to press dough with the heel of your hands so that it becomes elastic and smooth
What does the following cooking term mean?
kosher
food that has been prepared in a manner that in consistent with Jewish dietary laws
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leaven
to rise when baked (like bread); occurs because certain ingredients like yeast produce a gas which expands from heat or a chemical reaction
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loin
a cut of meat below the ribs, usually less fatty than other cuts of meat
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lukewarm
about the same temperature as the human body; neither warm nor cold
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marinate
allowing a meat to sit in a flavorful liquid and absorb the flavor of the liquid; allows the meat to stay moist after it’s been cooked
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marinade
a seasoned liquid in which meat is soaked before cooking
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mash
to beat or press a food (e.g., potatoes) so that there are no lumps
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melt
to heat a food until it becomes a liquid (like cheese)
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meringue
eggs whites which are beaten until thickened, and then sweetened with sugar
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mince
to cut into very small pieces with a knife
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mix
to stir two or more ingredients so that they are completely combined
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miso
fermented rice, barley, and/or soybeans with kajikin (a Japanese fungus) which yields a thick paste
What does the following cooking term mean?
mousse
any mixture which is lightened so that it’s airy (usually with egg whites or whipped cream)
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moisten
adding just a little bit of liquid to dry ingredients to slightly dampen them
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nori
seaweed which has been processed so that it is a very thin sheet (used for wrapping sushi)
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pan-broil
cooking meat uncovered in a pan with high heat while removing the liquid fat generated
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pan-fry
cooking in a pan with high heat and some butter/oil, only flipping the ingredients once or twice
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parbroil
cooking partially in boiling water
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parchment paper
heat-resistant paper used to line pans and trays when baking (e.g., for cookies)
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pare
to cut away the exterior layer of a fruit or vegetable
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peel
to remove the outer covering of a fruit or vegetable (e.g., bananas)
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persillade
a chopped mixture of parsley and garlic
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pilaf
a technique for making rice; first sautéed in butter and then simmered in water or stock until done
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pinch
the amount of seasoning that you can hold between your thumb and forefinger (a tiny amount)
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pipe
to force food through a pastry tip to decorate a food (like icing on a cake)
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poach
to cook food completely submerged in simmering liquid while making sure the food retains its shape
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pound
to flatten meats (like chicken and veal) to a uniform thickness so that pieces cook at the same rate, cool at the same rate, and are tender
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preheat
to heat the oven to the correct temperature before food is placed in the oven
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pressure cooking
using steam trapped under a locked lid to produce high temperatures and achieve fast cooking time
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prick
to make holes in food before cooking (like sausage) so that the food retains its shape
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punch-down
to pound dough down after it has risen to remove air and prepare it for kneading
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purée
blending, mixing or mashing foods until they are completely smooth (liquefied)
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reduce
to decrease the liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture
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refresh
after cooking vegetables, immediately rinsing them in cold water to stop any additional cooking
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resting
after cooking meat, letting it simply sit for 10 to 20 minutes before serving, so juices are less likely to run out of the meat when cut
What does the following cooking term mean?
roast
cooking uncovered and without liquid (unless basting) in an oven to create a browned exterior
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roulade
meat rolled (wrapped) around a cheese, vegetables, or other meats and then braised
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roux
a mixture of flour and butter (or oil) which is then heated, and added to soups and sauces to thicken them (often used in Cajun foods).
What does the following cooking term mean?
Sabayon
a sauce made by beating an egg yokes usually, with champagne or wine, over a very gentle heat
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sautée
rapidly turning and moving the food around in a pan over high heat and a little oil/fat so that it cooks quickly and becomes tender
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scald
to heat milk to just below boiling, or to put fruits or vegetables in boiling water momentarily to skin them more easily
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scramble
to stir/mix food while it’s cooking (like eggs)
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score
making shallow cuts in meat before cooking so that it gets tenderized during cooking and flavors (like from a marinade) get better absorbed
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sear
browning the exterior of meat or fish by subjecting it to very high heat for a short period of time; also seals in flavor
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season
to add ingredients such as salt, pepper, oregano, etc. to give the food more flavor
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shave
to cut very thin slices of food (usually cheese or chocolate) for the sake of presentation
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shirred eggs
eggs (whites and yokes) that are placed in a bowl which are then covered with bread crumbs, cream and/or butter, and then baked while inside the bowl
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sift
to move dry ingredients (like flour) through a mesh/sieve to make them lighter
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simmer
to keep a liquid barely boiling
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skewer
a metal or wooden pin that is pushed through foods for the cooking process (like shish kabob)
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skim
to remove and then discard the fat or foam from the top of a broth, sauce, soup, or dressing
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soufflé
a light, fluffy, baked cake made with eggs and cream, and other ingredients for flavoring
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stir
to mix usually with a folk or spoon so that the ingredients have been integrated
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stir-fry
cooking in a wok (or a large pan) with high heat, a little oil, and constantly and rapidly moving the ingredients in the wok around
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steam
cooking by placing food over boiling water so that the steam cooks the food; usually helps food retain their color, texture, and shape
What does the following cooking term mean?
steep
to submerge an ingredient in hot water to extract flavor and/or color (e.g., tea)
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stew
to cook over low heat, covered with liquid, for a long period of time
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stock
a liquid in which vegetables or meat has been cooked
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sweat
to cook in a covered or semi-covered pan over low heat to release juices
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tart
a pie which only has crust on the bottom
What does the following cooking term mean?
temper
to heat food gently before adding it to a hot mixture so it does not separate or curdle
What does the following cooking term mean?
tempura
a Japanese style of coating vegetables and shellfish with a cornstarch batter and then deep-frying
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thin
reducing a mixture’s thickness by adding more liquid (like water, milk, cream, etc).
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toast
to heat in order to dry or brown the surface (e.g., bread)
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toss
to mix gently (e.g., salad)
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truss
to tie meat with metal or wooden pins or skewers so it retains its shape when cooked
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unleavened
baked goods made without baking powder, baking soda, or yeast to give them volume
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vinaigrette
a generic term that refers to any dressing made with one part vinegar and three parts oil, with seasonings added
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water bath
a technique that cooks ingredients in a container that is placed in boiling water in order to apply gentle and even heat
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whip
to rapidly mix air into the mixture and make it “light” and fluffy
What does the following cooking term mean?
zest
the thin outer part of the rind of citrus fruits which contain flavorful oils
What is the cooking term for the following?
a sauce made with olive oil and garlic, although eggs are sometimes added
aioli
What is the cooking term for the following?
poaching (usually seafood) in a court bouillon with the vegetables around the food as part the garnish
à la nage
What is the cooking term for the following?
another name for egg whites
albumen
What is the cooking term for the following?
pasta cooked just until enough resistance is left in it to be felt “by the tooth”
al dente
What is the cooking term for the following?
herbs and spices which are added to enhance the flavor and fragrance of food
aromatics
What is the cooking term for the following?
of a dish (such as beef) served in its own juices
au jus
What is the cooking term for the following?
refers to a pan of water used while baking to prevent uneven cooking (of a cake or custard)
bain-marie
What is the cooking term for the following?
cook inside an oven (sometimes called roasting)
bake
What is the cooking term for the following?
to moisten food during cooking with pan drippings, sauce or some other liquid to prevent the food from drying out
baste
What is the cooking term for the following?
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)
batter
What is the cooking term for the following?
a combination of chopped raw carrots, celery, onion, parsley and/or garlic which is sautéed (usually in Italian food)
battuto
What is the cooking term for the following?
a warm emulsified egg and butter sauce which is similar to hollandaise except it is made with white wine, shallots, and tarragon
béarnaise
What is the cooking term for the following?
effortful mixing to smooth and/or add air into a mixture
beat
What is the cooking term for the following?
soup made from a pureed vegetables, rice, cream, and seafood like lobster and crab
bisque
What is the cooking term for the following?
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
blackened
What is the cooking term for the following?
placing fruits or nuts in boiling water to remove skins or to make them easy to peel
blanch
What is the cooking term for the following?
to mix two or more ingredients together until smooth and uniform
blend
What is the cooking term for the following?
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
blind bake
What is the cooking term for the following?
cooking food in very hot water
boil
What is the cooking term for the following?
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)
bouillon
What is the cooking term for the following?
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
braise
What is the cooking term for the following?
to coat foods that are going to be cooked with a bread crumb mixture to create a crust
bread
What is the cooking term for the following?
a salt, water, and seasoned solution used to preserve foods
brine
What is the cooking term for the following?
two rows of dough fused together by baking
brioche
What is the cooking term for the following?
to cook food directly under the heat source (usually a gas flame)
broil
What is the cooking term for the following?
to briefly apply heat to meat so that it turns brownish (appealing to the eye) and improve taste
brown
What is the cooking term for the following?
using a pastry brush to coat a food (like meat) with a liquid (like a sauce)
brush
What is the cooking term for the following?
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
butterfly
What is the cooking term for the following?
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
caramelize
What is the cooking term for the following?
to cook fruit with sugar
candy
What is the cooking term for the following?
herbs and leafy greens rolled together and then cut into thin ribbons
chiffonade
What is the cooking term for the following?
refrigerate food or let it stand in ice or iced water until cold
chill
What is the cooking term for the following?
to cut food into small (irregular) pieces with a knife
chop
What is the cooking term for the following?
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
clarify
What is the cooking term for the following?
to evenly cover food with flour, bread crumbs or a batter before cooking
coat
What is the cooking term for the following?
to cook (usually eggs) in water that is just below the point of boiling
coddling
What is the cooking term for the following?
to mix two or more ingredients together
combine
What is the cooking term for the following?
a fruit desert which is cooked in a sugar/syrup and flavored with spices
compote
What is the cooking term for the following?
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
consommé
What is the cooking term for the following?
to prepare food by applying heat
cook
What is the cooking term for the following?
meat that has been cured and salted
corned
What is the cooking term for the following?
to remove the center part of a fruit or vegetable so that the part used is without seeds and/or the tough, inedible center
core
What is the cooking term for the following?
a thick sauce made from strained fruits and/or vegetables; no seeds or skin are in the sauce
coulis
What is the cooking term for the following?
to beat vegetable shortening, butter, and/or margarine, with or without sugar, until light and fluffy for baking a cake
cream
What is the cooking term for the following?
a very thin pancake made with egg batter often served with a sweet filling
crêpe
What is the cooking term for the following?
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
crimp
What is the cooking term for the following?
to make vegetables more firm by briefly placing them in cold water
crisp
What is the cooking term for the following?
an appetizer of sliced vegetables dipped in a dressing
crudités
What is the cooking term for the following?
preserve and flavor a food by covered it with salt and/or sugar, and other seasonings
cure
What is the cooking term for the following?
1/8th of a teaspoon
dash
What is the cooking term for the following?
cooking food by completely covering it in very hot oil/fat
deep-fry
What is the cooking term for the following?
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
deglaze
What is the cooking term for the following?
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
demi-glace
What is the cooking term for the following?
to permit food to sit before serving so that the flavors have time to merge and settle
develop
What is the cooking term for the following?
to remove the large, dark vein that runs lengthwise in shrimp
devein
What is the cooking term for the following?
to coat with a spicy mixture like hot sauce or mustard; eggs are often deviled
devil
What is the cooking term for the following?
to cut into small 1/4 inch cubes
dice
What is the cooking term for the following?
type of cooking where the heat is making “direct” contact with the food (like grilling or stir-frying)
direct heat
What is the cooking term for the following?
to mix a dry ingredient with a liquid so that they are combined into a single solution
dissolve
What is the cooking term for the following?
to sprinkle a small amount of an ingredient over another food (e.g., nuts, butter, or chocolate)
dot
What is the cooking term for the following?
to completely and evenly cover a wet food with a coating of an ingredient (e.g., bread crumbs, sugar, or flour)
dredge
What is the cooking term for the following?
the liquid that remains in the pan/pot after food has been cooked; often reused for sauces and dressings
drippings
What is the cooking term for the following?
to slowly pour a liquid (e.g., truffle oil or butter) back and forth over a food
drizzle
What is the cooking term for the following?
to lightly cover a food with an ingredient (like powered sugar, cocoa powder, or flour)
dust
What is the cooking term for the following?
a mixture of eggs, oil, and water, which is then blushed over items covered in flour, which is then deep fried or pan fried
egg wash
What is the cooking term for the following?
to bind to liquids together that normal don’t mix (like water and oil);
emulsify
What is the cooking term for the following?
the main course of the meal (traditionally, the course after soup but before the main course)
entrée
What is the cooking term for the following?
the concentrated flavor of an item (like vanilla extract)
essence
What is the cooking term for the following?
cooking with little or no liquid in a covered pan; also a Cajun style of stew
étouffée
What is the cooking term for the following?
to remove the bones from meat or fish
fillet
What is the cooking term for the following?
to combine ingredients by putting them in a bowl and lightly cutting them with the side of a spoon and gently adding air in
fold
What is the cooking term for the following?
a stew with meat (usually chicken) which is first braised, and then served with its sauce
Fricassée
What is the cooking term for the following?
a half baked-half fried omelet
frittata
What is the cooking term for the following?
a food which is first covered with crumbs or a batter, and then fried
fritter
What is the cooking term for the following?
to cook with some oil/fat in a pan
fry
What is the cooking term for the following?
an edible ingredient which is added last to a dish to make it more attractive to the eye (like nuts or parsley)
garnish
What is the cooking term for the following?
a liquid which adds shine to a food
glaze
What is the cooking term for the following?
rubbing a food on a rough surface so that the food shreds
grate
What is the cooking term for the following?
to coat a pan with an oil/butter so the food does not stick to the pan
grease
What is the cooking term for the following?
to cook over a flame (usually wood coals)
grill
What is the cooking term for the following?
to cut food (like nuts) into much smaller pieces by using a food processor
grind
What is the cooking term for the following?
a food baked in a shallow dish with a liquid (like cream), often with a crust of bread crumbs or cheese
gratin
What is the cooking term for the following?
a jus (natural juices) that has been thickened by a roux
gravy
What is the cooking term for the following?
to cut meat into large pieces while leaving the meat on the bone (so that it is more flavorful and moist after cooking)
hack
What is the cooking term for the following?
chopped meat which has been blended with potatoes (and/or other vegetables), sauteed, and then seasoned
hash
What is the cooking term for the following?
a sauce made with eggs yokes, melted butter with lemon juice, and a vinegar reduction
Hollandaise
What is the cooking term for the following?
to cut food into very thin long strips (like carrots or celery)
julienne
What is the cooking term for the following?
the natural juices released by cooking meats (and, to a lesser extent, vegetables)
jus
What is the cooking term for the following?
to press dough with the heel of your hands so that it becomes elastic and smooth
knead
What is the cooking term for the following?
food that has been prepared in a manner that in consistent with Jewish dietary laws
kosher
What is the cooking term for the following?
to rise when baked (like bread); occurs because certain ingredients like yeast produce a gas which expands from heat or a chemical reaction
leaven
What is the cooking term for the following?
a cut of meat below the ribs, usually less fatty than other cuts of meat
loin
What is the cooking term for the following?
about the same temperature as the human body; neither warm nor cold
lukewarm
What is the cooking term for the following?
allowing a meat to sit in a flavorful liquid and absorb the flavor of the liquid; allows the meat to stay moist after it’s been cooked
marinate
What is the cooking term for the following?
a seasoned liquid in which meat is soaked before cooking
marinade
What is the cooking term for the following?
to beat or press a food (e.g., potatoes) so that there are no lumps
mash
What is the cooking term for the following?
to heat a food until it becomes a liquid (like cheese)
melt
What is the cooking term for the following?
eggs whites which are beaten until thickened, and then sweetened with sugar
meringue
What is the cooking term for the following?
to cut into very small pieces with a knife
mince
What is the cooking term for the following?
to stir two or more ingredients so that they are completely combined
mix
What is the cooking term for the following?
fermented rice, barley, and/or soybeans with kajikin (a Japanese fungus) which yields a thick paste
miso
What is the cooking term for the following?
any mixture which is lightened so that it’s airy (usually with egg whites or whipped cream)
mousse
What is the cooking term for the following?
adding just a little bit of liquid to dry ingredients to slightly dampen them
moisten
What is the cooking term for the following?
seaweed which has been processed so that it is a very thin sheet (used for wrapping sushi)
nori
What is the cooking term for the following?
cooking meat uncovered in a pan with high heat while removing the liquid fat generated
pan-broil
What is the cooking term for the following?
cooking in a pan with high heat and some butter/oil, only flipping the ingredients once or twice
pan-fry
What is the cooking term for the following?
cooking partially in boiling water
parbroil
What is the cooking term for the following?
heat-resistant paper used to line pans and trays when baking (e.g., for cookies)
parchment paper
What is the cooking term for the following?
to cut away the exterior layer of a fruit or vegetable
pare
What is the cooking term for the following?
to remove the outer covering of a fruit or vegetable (e.g., bananas)
peel
What is the cooking term for the following?
a chopped mixture of parsley and garlic
persillade
What is the cooking term for the following?
a technique for making rice; first sautéed in butter and then simmered in water or stock until done
pilaf
What is the cooking term for the following?
the amount of seasoning that you can hold between your thumb and forefinger (a tiny amount)
pinch
What is the cooking term for the following?
to force food through a pastry tip to decorate a food (like icing on a cake)
pipe
What is the cooking term for the following?
to cook food completely submerged in simmering liquid while making sure the food retains its shape
poach
What is the cooking term for the following?
to flatten meats (like chicken and veal) to a uniform thickness so that pieces cook at the same rate, cool at the same rate, and are tender
pound
What is the cooking term for the following?
to heat the oven to the correct temperature before food is placed in the oven
preheat
What is the cooking term for the following?
using steam trapped under a locked lid to produce high temperatures and achieve fast cooking time
pressure cooking
What is the cooking term for the following?
to make holes in food before cooking (like sausage) so that the food retains its shape
prick
What is the cooking term for the following?
to pound dough down after it has risen to remove air and prepare it for kneading
punch-down
What is the cooking term for the following?
blending, mixing or mashing foods until they are completely smooth (liquefied)
purée
What is the cooking term for the following?
to decrease the liquid in a mixture (by evaporation) to intensify flavor and/or thicken the mixture
reduce
What is the cooking term for the following?
after cooking vegetables, immediately rinsing them in cold water to stop any additional cooking
refresh
What is the cooking term for the following?
after cooking meat, letting it simply sit for 10 to 20 minutes before serving, so juices are less likely to run out of the meat when cut
resting
What is the cooking term for the following?
cooking uncovered and without liquid (unless basting) in an oven to create a browned exterior
roast
What is the cooking term for the following?
meat rolled (wrapped) around a cheese, vegetables, or other meats and then braised
roulade
What is the cooking term for the following?
a mixture of flour and butter (or oil) which is then heated, and added to soups and sauces to thicken them (often used in Cajun foods).
roux
What is the cooking term for the following?
a sauce made by beating an egg yokes usually, with champagne or wine, over a very gentle heat
Sabayon
What is the cooking term for the following?
rapidly turning and moving the food around in a pan over high heat and a little oil/fat so that it cooks quickly and becomes tender
sautée
What is the cooking term for the following?
to heat milk to just below boiling, or to put fruits or vegetables in boiling water momentarily to skin them more easily
scald
What is the cooking term for the following?
to stir/mix food while it’s cooking (like eggs)
scramble
What is the cooking term for the following?
making shallow cuts in meat before cooking so that it gets tenderized during cooking and flavors (like from a marinade) get better absorbed
score
What is the cooking term for the following?
browning the exterior of meat or fish by subjecting it to very high heat for a short period of time; also seals in flavor
sear
What is the cooking term for the following?
to add ingredients such as salt, pepper, oregano, etc. to give the food more flavor
season
What is the cooking term for the following?
to cut very thin slices of food (usually cheese or chocolate) for the sake of presentation
shave
What is the cooking term for the following?
eggs (whites and yokes) that are placed in a bowl which are then covered with bread crumbs, cream and/or butter, and then baked while inside the bowl
shirred eggs
What is the cooking term for the following?
to move dry ingredients (like flour) through a mesh/sieve to make them lighter
sift
What is the cooking term for the following?
to keep a liquid barely boiling
simmer
What is the cooking term for the following?
a metal or wooden pin that is pushed through foods for the cooking process (like shish kabob)
skewer
What is the cooking term for the following?
to remove and then discard the fat or foam from the top of a broth, sauce, soup, or dressing
skim
What is the cooking term for the following?
a light, fluffy, baked cake made with eggs and cream, and other ingredients for flavoring
soufflé
What is the cooking term for the following?
to mix usually with a folk or spoon so that the ingredients have been integrated
stir
What is the cooking term for the following?
cooking in a wok (or a large pan) with high heat, a little oil, and constantly and rapidly moving the ingredients in the wok around
stir-fry
What is the cooking term for the following?
cooking by placing food over boiling water so that the steam cooks the food; usually helps food retain their color, texture, and shape
steam
What is the cooking term for the following?
to submerge an ingredient in hot water to extract flavor and/or color (e.g., tea)
steep
What is the cooking term for the following?
to cook over low heat, covered with liquid, for a long period of time
stew
What is the cooking term for the following?
a liquid in which vegetables or meat has been cooked
stock
What is the cooking term for the following?
to cook in a covered or semi-covered pan over low heat to release juices
sweat
What is the cooking term for the following?
a pie which only has crust on the bottom
tart
What is the cooking term for the following?
to heat food gently before adding it to a hot mixture so it does not separate or curdle
temper
What is the cooking term for the following?
a Japanese style of coating vegetables and shellfish with a cornstarch batter and then deep-frying
tempura
What is the cooking term for the following?
reducing a mixture’s thickness by adding more liquid (like water, milk, cream, etc).
thin
What is the cooking term for the following?
to heat in order to dry or brown the surface (e.g., bread)
toast
What is the cooking term for the following?
to mix gently (e.g., salad)
toss
What is the cooking term for the following?
to tie meat with metal or wooden pins or skewers so it retains its shape when cooked
truss
What is the cooking term for the following?
baked goods made without baking powder, baking soda, or yeast to give them volume
unleavened
What is the cooking term for the following?
a generic term that refers to any dressing made with one part vinegar and three parts oil, with seasonings added
vinaigrette
What is the cooking term for the following?
a technique that cooks ingredients in a container that is placed in boiling water in order to apply gentle and even heat
water bath
What is the cooking term for the following?
to rapidly mix air into the mixture and make it “light” and fluffy
whip
What is the cooking term for the following?
the thin outer part of the rind of citrus fruits which contain flavorful oils
zest
