Kitchen Terms

Food Prep

100

To heat a liquid mixture until bubbles break the Surface

Boil

200

To remove the skin or rind from a fruit or vegetable 

Peel

300

The Process of soaking foods in seasoned and acidic liquid before cooking for hours or days.

Marinate

400

The preparation of ingredients, such as dicing onions or measuring spices, before starting cooking

Mise En Place

500

To Cut shallow slashes along the surfaces of the meat, to tenderize. 

Score

Cooking styles

100

To cook on a rack above boiling liquid in a tightly covered pan

Steam

200

To cook foods gently in a liquid at a low temperature at just below the boiling point. Tiny bubbles appear on the surface

Simmer

300

Cooking food in hot fat or oil, typically in a shallow pan.

Fry

400

To cook food quickly in a small amount of oil or fat in skillet until light brown

Saute

500

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

While Cooking

100

To cook food in an oven

Bake

200

To cook food in a liquid to just below the boiling point. Often used to cook eggs, fruity or poultry

Poach

300

To boil a sauce or liquid rapidly until the sauce is boiled down or evaporated and it thickens 

Reduce

400

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

Knead

500

A mixture of fat and flour used to make sauces

Roux

Cuts/shred

100

To cut food into slightly irregular cubes or pieces

Chop

200

To cut into narrow strips Can also mean rip cooked meat or poultry by pulling it apart with two forks.

Shread

300

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 

400

To finely divide food into uniform pieces smaller than diced or chopped foods, prepared using a chef's knife or food processor.

Mince

500

To cut food into 1/8-inch equal-sided strips, often 1x1/ 8x 1/8 inch

Julienne

Misc

100

To coat wet or moist foods with a dry ingredient before cooking to provide an even coating

Dredge

200

To activate yeast by the addition of a liquid 

Proof

300

To cut the zest, or the colorful part of the skin that contains oils and provides aroma and flavor, away from the fruit

Zest

400

To mash or grind food until a thick, smooth consistency is achieved 

Puree

500

To beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream

Whip