Culinary Terms

Front

To cook in an oven with dry heat. Usually foods gain structure throughout this process.

Back

Bake

Front

To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.

Back

Baste

Front

To mix ingredients together with a circular up and down motion using a spoon, whisk, or electric mixer.

Back

Beat

Front

To cook in liquid at 212 degrees F so that bubbles burst to the surface

Back

Boil

Front

To sear large pieces of food then cook in a small amount of liquid in a tightly covered pan over low heat. Usually done for tough pieces of meat.

Back

Braise

Front

To cook uncovered under a direct source of heat. The heat is radiating down cooking the top of the food.

Back

Broil

Front

To make food cold by placing it in the refrigerator or in a bowl with ice.

Back

Chill

Front

To cut into small, irregular pieces

Back

Chop

Front

To thoroughly cover a food with a liquid or dry mixture

Back

Coat

Front

To remove the center part of a fruit such as an apple or pineapple

Back

Core