Meanings
To cook food until just firm, usually referring to pasta, but can include vegetables.
Al dente
1/8 of a teaspoon, rhymes with splash.
Dash
To cut vegetables into large squares, usually specified by the recipe. H P O C
Chop
Cream
To beat ingredients (usually sugar and a fat) until smooth and fluffy.
To cut into small pieces, usually 1/4 to 1/8 chunks.
Dice
An action of cooking food in an oven using dry heat, rhymes with take
Bake
Like chopping, it is to cut food into small cubes, usually about 1/2 inch. U C E B
Cube
Dress
To coat foods with a sauce, such as salad.
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.
Beat
Like chopping, it is to cut food into small cubes, usually about 1/2 inch, rhymes with tube.
Cube
To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavor and prevent it from drying out. E B T A S
Baste
Braise
To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender.
To beat ingredients (usually sugar and a fat) until smooth and fluffy.
Cream
This is the action of cooking over high heat (usually on the stove-top) to brown food, rhymes with clown.
Brown
To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate. Z L I E D R Z
Drizzle
Broil
To expose food to direct heat on a rack or spit, often used for melting food like cheese, rhymes with spoil.
To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender.
Braise
To expose food to direct heat on a rack or spit, often used for melting food like cheese, rhymes with spoil.
Broil
A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food. O L O P D L
Dollop
Dredge
To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed.