August 2006

Bake: To cook by dry heat, covered or uncovered, in an oven or oven type appliance.

Beat: To make a smooth mixture by incorporating air, using a brisk circular motion, either by hand or with an egg beater or electric mixer.

Blanch: To preheat in boiling water or steam for a short time, used to par cook fruits and vegetables, and to loosen skins on fruit, vegetables and nuts and to prepare food for canning, freezing and drying.

Blend: To combine two or more ingredients thoroughly.

Boil: To heat a liquid until bubbles continuously break on the surface.

Braise: To cook slowly in a small amount of liquid in a covered pan.

Chop: To cut food into small pieces with a knife.

Clarify: To make a liquid (stock, broth, etc.) clear by skimming away or filtering out fat or other impurities.

Coat: To cover food evenly with flour, crumbs or batter.

Cool: To let food stand at room temperature until it is no longer warm to the touch.

Cube: To cut solid food into cubes about ½ inch or more in size.

Dice: To make small cubes 1/8 to ¼ inch in size.

Deep fry: To cook in a deep layer of fat, which covers the food.

Fry: To cook in hot fat, or pan fry.

Grill: To cook on a rack over hot coals or other direct heat.

Grind: To reduce to particles in a grinder, blender or food processor.

Julienne: To cut fruits vegetables or meat into matchlike strips.

Marinate: To let food stand in a seasoned sauce called a marinade, to tenderize and absorb flavors.

Mince: To cut or chop into very fine small pieces.

Mix: To combine ingredients until evenly distributed.

Pare: To remove outer covering of fruits or vegetables with a knife.

Peel: To remove or pull outer covering on fruits and vegetables.

Puree: To put food through a sieve, blender or processor to produce a thick pulp or paste with juice.

Reduce: To rapidly boil down a volume of liquid to concentrate flavor.

Saute: To brown or cook in a small amount of fat.

Sear: To brown and seal surface of meat quickly over high heat.

Shred: To cut into long thin strips with a knife or shredder.

Simmer: To cook in liquid just below boiling point over low heat.

Steam: To cook in a covered container above boiling water.

Stew: To simmer slowly in liquid deep enough to cover.

Stir-fry: To cook in a wok or fry pan over high heat in a small amount of oil, tossing or stirring constantly.

Toast: To brown with dry heat in a pan, oven or toaster.

Whip: To beat rapidly to incorporate air to lighten and increase volume.