BAKE-to cook food uncovered in an oven. When applied to meats and chicken, it is called roasting.
BASTE-to moisten food as it cooks to prevent the surface from drying out.
BEAT-to combine a mixture until smooth with rapid regular motion using a spoon, wire whisk or mixer.
BLACKENED-sometimes confused with
'burnt', the main difference being that 'blackened
is done intentionally, whereas 'burnt' is almost always by accident. Normally used on poultry
and seafood, a thin coating of highly seasoned flour coats the meat or vegetable, then cooked
in hot oil and/or butter at a high temperature (450 degrees +) in a heavy skillet.
BOIL-to cook food in liquid on the stove top.
BRAISE-to cook food over low heat in a small amount of liquid in a covered pan on the stove top.
BROTH-the liquid in which meat, poultry
or vegetables have been simmered.
This is the same as stock.
BROWN-to fry food on high heat in a small amount of oil until the outside is brown.
CLOVE of GARLIC-1 piece or section of the garlic bulb.
COAT-to sprinkle food with or dip into flour or sauce until covered.
CREAM-to beat until smooth and blended, usually sugar & shortening.
DASH-a very small amount, less than 1/8 of a teaspoon.
DRIPPINGS-the fat or juice that is released from meat or poultry during the cooking process.
FILET-a boneless piece of meat, fish or poultry (also spelled fillet)
GRILL-to cook food on a rack by direct heat, usually hot coals.
KNEAD-to work a food mixture, usually
dough, with a pressing, folding motion
to a well blended and smooth texture.
MARINADE-a seasoned liquid used to
soak food, improve flavor and many times
to tenderize the meat or vegetable.
MARINATE-to soak in a marinade.
MERINGUE-a mixture of stiffly beaten
egg whites and sugar, then baked only
until the tips are a light or golden brown.
PAN-BROIL-to cook, uncovered, on the stove top using high heat.
PAN-FRY-to cook over high heat in a small amount of shortening on the stove top.
PREHEAT-to heat the oven to a desired temperature before baking.
PUREE-to process in a blender or food processor until a smooth consistency is achieved.
ROAST-to cook meat or poultry uncovered in the oven.
SAUTÉ- to cook meat or vegetables
in a small amount of oil or butter, using a
medium high heat and stirring frequently.
SHRED-to cut food into thin slivers.
SIMMER-to cook over low heat in liquid just below the boiling point on the stove top.
STEAM-to cook on a rack over boiling water on the stove top.
STEW-to cook food over low heat in a simmering liquid on the stove top.
STIR-FRY-to cook sliced or chopped
food quickly over a high heat on the stove top,
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