Culinary Terms
cooked so it's still tough when bitten, often referring to pasta
Al dente
To briefly cook food in boiling water, then transfer it to ice water to stop the cooking process.
blanching
It is a method where steam under pressure is used to cook the food thoroughly in shortened span of time.
pressure cooking.
A cooking technique in which meat is first seared and then simmered slowly in liquid until it is tender.
Braising
A flat-bottomed cooking utensil with short sides, used for frying, sautéing, or searing food.
pan
To finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor
Mince
A cooking technique that involves cooking food over an open flame or on a hot surface
Grilling
A cooking technique that involves slow-cooking food in liquid
stewing
A cooking technique that involves quickly cooking food in a small amount of oil or fat over high heat
sauteing
A versatile, all-purpose knife used for chopping, slicing, and dicing a wide range of ingredients.
chefs knife
With its own juices from cooking, often referring to steak or other meat
Au jus
A cooking technique that involves gently simmering food, typically eggs or fish, in liquid until cooked through.
poaching
A cooking technique that involves cooking food in liquid at a low temperature, just below boiling
simmer
The cooking of food by immersion in water that has been heated to near its boiling point
Boiling
A kitchen utensil used to scrape fine shreds of peel from citrus fruits.
zester
The preparation of ingredients, such as dicing onions or measuring spices, before starting cooking
Mise en place
A cooking technique that involves cooking food, typically meat, in an oven or over an open flame, resulting in a browned and caramelized exterior and a tender interior.
roasting
To cook food by exposing it to direct heat, usually from the top of the oven or grill
broil
A process of gradually increasing the temperature of a mixture
tempering
This item is used to cut fruit and vegetables.
pairing knife
A type of clear soup made from richly flavored stock that has been clarified, a process of using egg whites to remove fat
Consommé
It is a healthy method of cooking, as the food is cooked in steam generated by boiling water
steaming
To pour juices or melted fat over meat or other food while cooking to keep it moist
Baste
Browning food by exposure to a dry heat.
toasting
A tool used to mix a hard (solid) fat into flour in order to make pastries
pastry cutter