Culinary Terms

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

• Bake

• Roast

• Broil

• Grill

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

• Baste

• Coat

• Braise

• Simmer

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

• Beat

• Whip

• Mix

• Stir

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

• Boil

• Simmer

• Blanch

• Broil

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.

• Braise

• Broil

• Simmer

• Stew

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

• Broil

• Grill

• Braise

• Boil

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

• Chill

• Freeze

• Blance

• Ice bath

To cut into small, irregular pieces

• Chop

• Mince

• Slice

• Cube

To thoroughly cover a food with a liquid or dry mixture

• Coat

• Dredge

• Cream

• Cut in

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

• Core

• Pare

• Chop

• Peel