Cooking Terms
To coat uncooked food, usually with flour, cornmeal, or breadcrumbs
Dredge
What gets cooked in a "Springform" pan?
Cheesecake
To cook in water that has been heated to 212 degrees
Boil
What kind of food gets cooked to "Al Dente"?
Pasta
To cook in a liquid that's just below boiling, bubbles are forming but do not burst
simmer
To tie whole poultry with string or skewers in order- to ensure even cooking
Truss
To brown the surface of meat with a quick cook over high heat so the juices are sealed in
Sear
To cook food on a roast or a spit over coals
Barbeque
What foods and beverages contain yeast?
Bread, beer and wine
To thicken a liquid or sauce by boiling, in order to concentrate the flavor
Reduce
The edible organs of poultry, usually the heart, gizzard and liver
Giblets
To quickly cook small pieces of food over a high heat, using a small amount of fat or liquid, and stirring constantly.
Stir Fry
To rub the inside of a cooking dish or pan with fat or oil, to prevent sticking
Grease
What kind of foods have a pith
Citrus fruits
To cook gently, over a low heat, in barely simmering liquid that just barely covers the food
Poach
What kind of foods can you zest?
Citrus fruits
Oranges, limes, lemons etc
To partially cook by boiling
parboil
Exposing meat to salt before cooking
Brine
Why do you "reduce" liquids?
to concentrate the flavor
Flour and fat that has been cooked together to form a paste which will thicken a sauce
Roux
Why would you reduce a liquid?
to concentrate the flavor
To loosen the brown bits from a pan by adding liquid and then scraping the bits off the pan
Deglaze
To split poultry by removing to backbone so you can flatten it
Spatchcock
To embellish a drink or a plate
Garnish
To cook food in a dry heat in the oven
Bake