To heat a liquid mixture until bubbles break the Surface
Boil
To cook on a rack above boiling liquid in a tightly covered pan
Steam
To cook food in an oven
Bake
To cut food into slightly irregular cubes or pieces
Chop
To coat wet or moist foods with a dry ingredient before cooking to provide an even coating
Dredge
To remove the skin or rind from a fruit or vegetable
Peel
To cook foods gently in a liquid at a low temperature at just below the boiling point. Tiny bubbles appear on the surface
Simmer
To cook food in a liquid to just below the boiling point. Often used to cook eggs, fruity or poultry
Poach
To cut into narrow strips Can also mean rip cooked meat or poultry by pulling it apart with two forks.
Shread
Proof
The Process of soaking foods in seasoned and acidic liquid before cooking for hours or days.
Marinate
Fry
To boil a sauce or liquid rapidly until the sauce is boiled down or evaporated and it thickens
Reduce
Mix cold fat (butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs. This can be achieved by using pastry blenders or two tableware knives
Cut-In
To cut the zest, or the colorful part of the skin that contains oils and provides aroma and flavor, away from the fruit
The preparation of ingredients, such as dicing onions or measuring spices, before starting cooking
Mise En Place
To cook food quickly in a small amount of oil or fat in skillet until light brown
Saute
To word dough by hand, or with a dough hook on an electric mixture. Into a smooth ball to develop the gluten, or structure, of the dough
To finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor.
Mince
To mash or grind food until a thick, smooth consistency is achieved
Puree
To Cut shallow slashes along the surfaces of the meat, to tenderize.
Score
A technique used in grilling, baking, or sauteing in which the surface of the food is cooked at high temperature until a crust form
Sear
A mixture of fat and flour used to make sauces
Roux
To cut food into 1/8-inch equal-sided strips, often 1x1/ 8x 1/8 inch
Julienne
To beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream
Whip