Cooking Terms
To add salt, pepper, spices or herbs to food for flavor.
Season
The 4 fundamental elements of cooking
Salt, Fat, Acid, Heat
A knife skill cut – the exact measurement changes but the shape is always a small square.
Dice
A method of cooking food over a high heat until caramelization or a "browning" forms on the surface. This is often done before cooking to give it added flavor and is not usually intended to cook the food all the way through.
Sear
Free food pantries for UCSB students (2).
AS Food Bank, Miramar Pantry
To decorate a food dish with a small food item, such as a sprig of parsley.
Garnish
A combination of chopped carrots, celery, and onions used to add flavor and aroma to stocks, sauces, and soups.
Mirepoix
To finely cut food into uniform pieces that are smaller than diced or chopped foods.
Mince
Process of cooking in hot liquids kept just below boiling point. Characterized by small bubbles.
Simmer
Federally funded nutritional assistance program that provides eligible participants with up to $291 each month to spend on groceries
CalFresh
To impart flavor into food with a mixture of ingredients, usually in liquid form; usually requires some time to allow the flavors to develop. Can also be used to tenderize a cut of meat.
Marinate
A taste described as "savory," "meaty" or "earthy," It occurs in foods like mushrooms, aged parmesan cheese, and soy sauce.
A _____ knife is a safe knife
Sharp
Similar to the concept of "one pot" meals, this type of cooking method is used by roasting proteins and vegetables in an oven for a quick dinner and easy clean up.
Sheet pan meals
The Food Security and Basic Needs Advising Center, affectionally known as the "SNAC" center, is located here.
The UCEN
A term that refers to the assembling and preparation of ingredients, such as dicing onions, chopping veggies or measuring spices, before starting to cook.
Mise-en-place
A base of bell pepper, celery, and onion used in Cajun and Creole cooking is referred to by this name
The Holy Trinity
Refers to a knife skill cut where the shape resembles matchsticks.
Julienne
The process of cooking vegetables or fruits by briefly submerging them in boiling water, and then immediately cooling in ice water to stop the cooking process.
Blanch
Making an appointment with a ______ ________ will speed up your CalFresh application and help you receive the most benefits possible for your situation.
CalFresh Advocate
Used to describe small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors.
Maillard Reaction
The little browned bits of food that are often stuck to the bottom of the pan, especially after searing meat or poultry. Adds flavor to a dish when released from the pan by deglazing.
Fond
Refers to a knife skill cut where herbs are rolled and sliced into thin ribbons.
Chiffonade
A culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300 F or higher, causing them to turn brown.
Caramelization
Provides weekly no-cost grocery bags to students keeping Halal or Kosher diets who live in the UCSB area.
Halal & Kosher Grocery Program