Grill To cook on a grill over intense heat.

Grind
To process solids by hand or mechanically to
reduce them to tiny particles.

Julienne
To cut vegetables, fruits, or cheeses into thin strips.

Knead
To work and press dough with the palms of
the hands or mechanically, to develop the
gluten in the flour.

Lukewarm
Neither cool nor warm; approximately body temperature.
 Marinate
To flavor and moisturize pieces of meat,
poultry, seafood or vegetable by soaking
them in or brushing them with a liquid
mixture of seasonings known as a
marinade. Dry marinade mixtures
composed of salt, pepper, herbs or spices
may also be rubbed into meat, poultry or
seafood.

Meuniere

Dredged with flour and sauteed in butter.

Mince To cut or chop food into extremely small

pieces.

Mix To combine ingredients usually by stirring.

Pan-Broil
To cook uncovered in a hot fry pan,
pouring off fat as it accumulates.

Pan-Fry
To cook in small amounts of fat.

Parboil
To boil until partially cooked; to blanch.
Usually this procedure is followed by
final cooking in a seasoned sauce.

Pare
To remove the outermost skin of a fruit or vegetable.
Peel

To remove the peels from vegetables

or fruits.

Pickle
To preserve meats, vegetables, and fruits in brine.

Pinch
A pinch is the trifling amount you can hold
between your thumb and forefinger.

Pit

To remove pits from fruits.

Plump
To soak dried fruits in liquid until they
swell.

Poach

To cook very gently in hot liquid kept just below the

boiling point.

Puree

To mash foods until perfectly smooth

by hand, by rubbing through a sieve
or food mill, or by whirling in a blender
or food processor.

Reduce
To boil down to reduce the volume.
Refresh

To run cold water over food that has

been parboiled, to stop the cooking
process quickly.

Render

To make solid fat into liquid by melting it

slowly.

Roast
To cook by dry heat in an oven.

Saute
To cook and/or brown food in a small amount
of hot fat.
Scald
To bring to a temperature
just below the boiling point.

Scallop
To bake a food, usually in a casserole, with
sauce or other liquid. Crumbs often are
sprinkled over.

Score
To cut narrow grooves or gashes partway through
the outer surface of food.

Sear
To brown very quickly by intense heat. This
method increases shrinkage but develops
flavor and improves appearance.
Shred

To cut or tear in small,

long, narrow pieces.

Sift

To put one or more dry ingredients through

a sieve or sifter.

Simmer
To cook slowly in liquid over low heat at a
temperature of about 180°. The surface of the
liquid should be barely moving, broken from time to
time by slowly rising bubbles.

Skim
To remove impurities, whether scum or fat, from the
surface of a liquid during cooking, thereby resulting in a
clear, cleaner-tasting final produce.

Steam

To cook in steam in a pressure cooker, deep well

cooker, double boiler, or a steamer made by fitting a
rack in a kettle with a tight cover. A small amount of
boiling water is used, more water being added during steaming process, if necessary.

Steep To extract color, flavor, or other qualities from a substance by leaving it in water just
below the boiling point.

Sterilize

To destroy micro organisms by

boiling, dry heat, or steam.

Stew
To simmer slowly in a small amount of liquid for a
long time.

Stir
To mix ingredients with a circular motion until well
blended or of uniform consistency.

Toss
To combine ingredients with a lifting motion.
Truss
To secure poultry with string or skewers, to hold its shape while cooking.

Whip
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites
 GLOSSARY OF COOKING TERMS

AL DENTE:
Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

BAKE:
To cook by dry heat, usually in the oven.

BARBECUE:
Usually used generally to refer to grilling done outdoors or over an open charcoal or wood fire. More
specifically, barbecue refers to long, slow direct- heat cooking, including liberal basting with a barbecue
sauce.

BASTE:
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

BATTER:
A mixture containing flour and liquid, thin enough to pour.

BEAT:
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

BLANCH:
To immerse in rapidly boiling water and allow to cook slightly.

BLEND:
To incorporate two or more ingredients thoroughly.

BOIL:
To heat a liquid until bubbles break continually on the surface.

BROIL:
To cook on a grill under strong, direct heat.

CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.

CHOP:
To cut solids into pieces with a sharp knife or other chopping device.

CLARIFY:
To separate and remove solids from a liquid, thus making it clear.

CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed
together, making a smooth, soft paste.

CURE:
To preserve meats by drying and salting and/or smoking.

DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried,
sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the
liquid for use as a sauce.

DEGREASE:
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat
hardens and is easily removed.

DICE:
To cut food in small cubes of uniform size and shape.

DISSOLVE:
To cause a dry substance to pass into solution in a liquid.

DREDGE:
To sprinkle or coat with flour or other fine substance.

DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.

DUST:
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-
fashioned way of shaking things together in a paper bag.

FILLET:
As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been
boned.

FLAKE:
To break lightly into small pieces.

FLAMBE':
To flame foods by dousing in some form of potable alcohol and setting alight.

FOLD:
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another
substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across
bottom of bowl, up and over, close to surface. The process is repeated, while slowing rotating the bowl,
until the ingredients are thoroughly blended.

FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.

FRY:
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to cook in a one-to-two inch layer of
hot fat is called shallow-fat frying; to cook in a deep layer of hot fat is called deep-fat frying.
GARNISH:
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices,
raw vegetables, chopped chives, and other herbs are all forms of garnishes.

GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be thickened slightly. Also, to cover
with a thin, glossy icing.

GRATE:
To rub on a grater that separates the food in various sizes of bits or shreds.

GRATIN:
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a
shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is
form.

GRILL:
To cook on a grill over intense heat.

GRIND:
To process solids by hand or mechanically to reduce them to tiny particles.

JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.

KNEAD:
To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

LUKEWARM:
Neither cool nor warm; approximately body temperature.

MARINATE:
To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing
them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt,
pepper, herbs or spices may also be rubbed into meat, poultry or seafood.

MEUNIERE:
Dredged with flour and sauteed in butter.

MINCE:
To cut or chop food into extremely small pieces.

MIX:
To combine ingredients usually by stirring.

PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

PAN-FRY:
To cook in small amounts of fat.

PARBOIL:
To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned
sauce.

PARE:
To remove the outermost skin of a fruit or vegetable.

PEEL:
To remove the peels from vegetables or fruits.

PICKLE:
To preserve meats, vegetables, and fruits in brine.

PINCH:
A pinch is the trifling amount you can hold between your thumb and forefinger.

PIT:
To remove pits from fruits.

PLANKED:
Cooked on a thick hardwood plank.

PLUMP:
To soak dried fruits in liquid until they swell.

POACH:
To cook very gently in hot liquid kept just below the boiling point.

PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a
blender or food processor.

REDUCE:
To boil down to reduce the volume.

REFRESH:
To run cold water over food that has been parboiled, to stop the cooking process quickly.

RENDER:
To make solid fat into liquid by melting it slowly.

ROAST:
To cook by dry heat in an oven.

SAUTE:
To cook and/or brown food in a small amount of hot fat.

SCALD:
To bring to a temperature just below the boiling point.

SCALLOP:
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

SCORE:
To cut narrow grooves or gashes partway through the outer surface of food.

SEAR:
To brown very quickly by intense heat. This method increases shrinkage but develops flavor and
improves appearance.

SHRED:
To cut or tear in small, long, narrow pieces.

SIFT:
To put one or more dry ingredients through a sieve or sifter.

SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be
barely moving, broken from time to time by slowly rising bubbles.

SKIM:
To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in
a clear, cleaner-tasting final produce.

STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a
rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during
steaming process, if necessary.

STEEP:
To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling
point.

STERILIZE:
To destroy micro organisms by boiling, dry heat, or steam.

STEW:
To simmer slowly in a small amount of liquid for a long time.

STIR:
To mix ingredients with a circular motion until well blended or of uniform consistency.

TOSS:
To combine ingredients with a lifting motion.

TRUSS:
To secure poultry with string or skewers, to hold its shape while cooking.
WHIP:
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.