Glossary of cooking terms.

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When I first started cooking, all the jargon that people used to throw around really confused me, here are some of the terms explained.

Blanching: Food is dropped into boiling water then removed after a specific time, this destroys the enzymes that cause food to go rotten. It works best with foods that have a high water content.

Boning: Removing bones from uncooked meat and fish (it is usually referred to as filleting when it is fish)

Braising: A slow method of cooking, usually on a stove, top oven or slow cooker.

Browning: Placing a dish under the grill to give it a golden brown topping.

Bruise: Lightly crushing garlic or ginger to release flavour.

Clarifying: This process involves heating fat so that the solid rises to the top. It can also mean to cool the liquid and remove the impurities by skimming them off the top.

Creaming: Blending ingredients together into a creamy paste.

Dice: Cutting food into small cubes.

Dry frying: Frying foods without adding any oils or fats to the pan beforehand. This method works best with foods that naturally contain more oils or fats, like sausages or bacon.

Gratin: Cheese or breadcrumb topping that has been browned.

Kneading: Folding, pressing, and pushing food to add air into the mixture.

Marinating: Raw food is stood for a matter of hours in a liquid, so that it will absorb the flavour.

Par- boiling: To boil food for a sort time before cooking it using another method.

Pickling: Storing fresh foods in a vinegar based solution.

Pureeing: Blending food, usually fruit and vegetables until they are smooth. Peel the fruit or vegetables and then put them in a food processor or use a blender.

Reducing: Boiling a sauce quickly so that the excess liquid evaporates.

Refreshing: Putting cooked vegetables into cold water (briefly) so that they stop cooking.

Searing: There are 2 methods of doing this. 1. Put the meat into a pan and and fry quickly on a high heat or 2. Turn the oven temperature up high for the first few minutes of cooking (no more than 10 minutes)

Saute: Cooking food in a pan that contains oil, once the outside of the food is browned, turn down the heat and add more liquid.

Separating: Dividing the egg yolk from the egg white.

Steaming: Food is placed above the water, so that the food cooks slowly without drying up.

Sweating: Melt butter in a pan , add the vegetables and cook until they are soft.

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