Dry Heat
A process where food is exposed to a source of high heat either from below or above, usually in an oven.
Dry Heat
A process where you use various methods to cook in a liquid. This could be oil, steam, stock, water or something else.
Moist Heat
To put one or more dry ingredients through a sieve or sifter.
Sift
To destroy microorganisms by boiling, dry heat, or steam.
Sterilize
Cooking food in a microwave oven.
Microwaving
A process of cooking by dry heat especially in some type of oven.
Baking
To cook food in a small amount of fat over relatively high heat.
Sauteing
To mix ingredients with a circular motion until well blended or of uniform consistency.
Stir
To combine ingredients with a lifting motion.
Toss
To cook gently over very low heat in barely simmering liquid, just to cover.
Poach
The action of cooking something over an open fire.
Roasting
The action of bringing a liquid to a temperature in which it bubbles and turns to vapor.
Boiling
The outer, colored part of the peel of citrus fruit.
Zest
To cut narrow grooves or gashes partway through the outer surface of food.
Score
To brown the surface of the meat.
Sear
cooking something using an extremely hot or scorching temperature.
Broiling
The cooking method that uses fat or oil to cook pieces of food.
Deep Frying
To beat food with a whisk or mixer to incorporate air and produce volume.
Whip
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.
Scallop
Low temperature long time cooking. It is a method that uses a plastic pouch or glass jar, and cooked in a water bath.
Sous Vide
The method of cooking something using some type of direct, radiant heat.
Grilling
A hot oil based cooking technique. Its typically used to prepare meats, fish or potatoes.
Shallow Frying
To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
Whisk
To tie whole poultry with string or skewers so it will hold its shape during cooking.
Truss
To preserve meat, vegetables, and fruits in brine.
Pickel