Cooking Techniques
To work dough by hand, or with a dough hook of an electric mixer, into a smooth ball to develop the gluten, or structure, of the dough.
Knead
To cook food in an oven.
Bake
To cut food into slightly irregular cubes or pieces.
Chop
The process of soaking foods in seasoned and acidic liquid before cooking for hours or days, adding flavor to the food.
Marinate
To spoon off the top layer of fat
Skim
To cook food in a liquid to just below the boiling point. Often used to cook eggs, fruit or poultry.
Poach
A liquid mixture comprised of water, flour, starch, and seasonings into which food products are dipped prior to cooking; coating before frying.
Battered
(action, not the food): to cut the zest, or the colorful part of the skin that contains oils and provide aroma and flavor, away from the fruit
Zest
To cut into narrow strips. Can also mean to shred cooked meat or poultry by pulling apart with two forks.
Shred
To beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream.
Whip
To gently combine a light, airy mixture (such as beaten egg whites) with a heavier mixture. Place the lighter mixture on top of the heavier mixture, and using a rubber spatula, cut vertically down through mixtures across the bottom of the bowl and up the opposite side. Rotate the bowl a quarter turn with each stroke.
Fold
To cook directly above or below a heat source in the oven or on the grill.
Broil
To cut shallow slashes, along the surface of meat, to tenderize. The peel of a vegetable, such as cucumbers, can also be scored for a decorative look.
Cook in hot fat or oil, typically in a shallow pan.
Fry
To pass an ingredient, such as powdered sugar, through a sieve or sifter to make smooth and lump-free.
Sift
To boil a sauce or liquid rapidly until the sauce is boiled down or evaporated and it thickens.
Reduce
(action, not the food): To coat food in a dry ingredient such as flour, bread crumbs, cornmeal or cracker crumbs before sauteing or frying.
Bread
To finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor.
Mince
A technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust forms
Sear
To cook on a rack above boiling liquid in a tightly covered pan.
Steam
To coat wet or moist foods with a dry ingredient before cooking to provide an even coating.
Dredge
To plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit
Blanch
To cut food into 1/8-inch equal-sided strips, often 1x1/8x1/8- inch.
Julienne
To cook food quickly in a small amount of oil or fat in a skillet until light brown.
Sauté
Skim