what are the different cooking terminologies

• Cooking terminologies in Cooking Terms: Baking: To cook food with dry heat, normally in the oven. Baking can be done with coal or hot stones.
• Culinary Terms: Terms for Different Shapes or Forms of food. Beat: To mix an egg or other food mixture rapidly for making foamy or smooth and light mixture by blocking ...
• Cooking Terminologies: Mixing and Cooking Terms. Batter: It is a liquid mixture of flour with water or milk, or another ingredient. It should be thin enough to pour.
• Terms for Different Cutting of Food in Culinary Terminologies. Chop: To cut solid food items into small pieces with a sharp knife or another chopping machine. ...

Full Answer

What are the basic cooking terms?

• Noun: The fragrant, outermost layer of citrus rind. The zest is the paper-thin layer that colors the skin.
• Verb: “To zest” means to gently remove this outer layer from a citrus fruit with a paring knife or fine-tooth grater (called a “zester”). ...
• Why? ...

What are some baking terms?

What are the 6 major ingredients in baking?

• Baking Powder. Made from Cream of tartar and starch, baking powder is a leavening agent, which causes your batter to rise. …
• Baking Soda. …
• Butter. …
• Cornstarch. …
• Eggs. …
• Flour. …
• Milk. …
• Salt.

What is culinary terminology?

Culinary Terms: Terms for Different Shapes or Forms of food. Beat. Beat: To mix an egg or other food mixture rapidly for making foamy or smooth and light mixture by blocking air into the mixture. Clarify: To separate a liquid from its solid content, and give it a clear liquid form.

What is the definition of cooking terms?

To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads. Baking Ammonia A compound also known as hartshorn powder that was once used as a leavening agent.

What are the basic cooking terms?

The most important basic cooking termsAl Dente - Pasta that is cooked until it has a slight resistance to a bite--often considered the perfect consistency.Bake - Cooking in an oven with a dry heat.Beat - Mixing rapidly while incorporating some amount of air into the substance.Boil - Heating a liquid until it bubbles.More items...

Why do we need to know the different terminologies in cooking?

At least learn the basic terms so that you can prepare the food in the way that the recipe intended, and also, before you start cooking a new recipe or dish, firstly read through the recipe instructions so that you know the cooking terms and exactly how to execute them.

What are 3 cooking terms?

Batter. A mixture that is thin enough to pour or spoon; often made of flour, eggs and milk. ... Blend. To stir together two or more ingredients until just combined. ... Broil. To cook directly above or below a heat source in the oven or on the grill. ... Caramelize. ... Clarify. ... Crimp or Flute. ... Dash. ... Dice.More items...

What are the 6 types of cooking?

Here are the most basic cooking techniques to help you survive your first culinary year as a university student.#1 Baking. This involves applying a dry convection heat to your food in an enclosed environment. ... #2 Frying. ... #3 Roasting. ... #4 Grilling. ... #5 Steaming. ... #6 Poaching. ... #7 Simmering. ... #8 Broiling.More items...

What are the different terminologies?

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How does different terminologies being used in food preparation?

Bake: To cook in the oven with dry heat. barbecue: To cook on a rack or spit over hot coals or some other source of direct heat. baste: To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.

What are 5 cooking mixing terms?

Cooking terms (9) Cutting terms 5 Mixing terms 9 Preparations7ABmixto combine 2 or more ingredients by beating or stirringsiftto put dry ingredients through a sifter to break up particles and mix thouroughlytossto mix ingredients lightlywhipto beat rapidly until the mixture is fluffy26 more rows

What is a recipe term?

Definition of recipe 1 : prescription sense 4a. 2 : a set of instructions for making something from various ingredients. 3 : a formula or procedure for doing or attaining something a recipe for success.

What are the 17 cooking methods?

You can choose any way to cook your food, but these cooking methods are the go-to when it comes to preparing meals the healthy way:Boiling.Microwaving.Stir-frying with minimal oil.Steaming.Poaching.Broiling.Grilling.Incorporating raw foods into your diet.

What are 10 methods of cooking?

10 Basic types of cooking methodsBroiling.Baking.Roasting. A) Pot roasting. B) Oven roasting. C) Spit-roasting. D) Tandoor roasting.Grilling.Frying. A) Deep frying. B) Shallow frying.Boiling.Poaching.Steaming. A) Indirect steaming. B) Direct steaming.More items...•

What are the 8 basic dry heat cooking methods?

Common dry-heat cooking methods include: pan frying, searing, roasting, sauteing, sweating, stir-frying, shallow- and deep-frying, grilling, broiling, baking and rotisserie cooking.

What are some examples of cooking terms?

Baking: To cook food with dry heat, normally in the oven. Baking can be done with coal or hot stones. Some examples of baking products are cake, cookies, bread, etc. Barbecue: To grill meat or fish outdoors use wood fire or an open burner using charcoal.

What is it called when you cook in hot oil?

Cooking in one-to-two-inch layer of hot oil is called Shallow-frying. Cooking in deep hot oil is called Deep-frying. Glaze: To apply a thin glossy layer of sugar syrup for making the food crispy and sweetened. Gratin: To bake a cooked dish with a golden/brown crust of cheese, bread crumbs or sauce on top of the food.

What is the definition of "beat" in cooking?

Beat. Beat: To mix an egg or other food mixture rapidly for making foamy or smooth and light mixture by blocking air into the mixture. Clarify: To separate a liquid from its solid content, and giving it a clear liquid form.

What is the difference between pan broil and parboil?

Pan-Broil: To cook in a hot uncovered fry pan, while the oil or fat can be poured off as it accumulates. Parboil: To partially cook an item through boiling, or to blanch. Usually, this procedure is followed by seasoning an item before final cooking.

What is cream in food?

Cream: The soft and foamy form of butter or egg and sugar. The cream is prepared by beating with egg bitter or manually by beating continually with a spoon for making the food ingredients smooth and soft. It is applied to other food, like cake, custard, or such deserts.

How to puree food?

Puree: Mashed foods either through boiling or using a hand, or by rubbing through a sieve or food mill, or by whirling in a blender, or food processor. Plump: To soak dried fruits in water or other liquid food item until they are softened.

What is it called when you put water in a pan?

Broil: To cook or grill under strong and direct heat. Fry: To cook in hot oil. Cooking in a pan with a low layer of oil is called Pan-frying or Sautéing. Cooking in one-to-two-inch layer of hot oil is called Shallow-frying.

What is the process of cooking food in liquid?

Simmering is a culinary technique where food is cooked in liquid within a specific temperature range and with bubbles forming and gently rising to the surface but not at a full rolling boil.

What is a grill?

Grill. A grill is a piece of cooking equipment where the cooking surface consists of an open rack or grate with a heat source underneath. The heat source can be an open flame (either gas or charcoal) or electric.

What is a braise?

Braise. Braising is a moist-heat technique for cooking meats and vegetables. The long, slow temperatures help tenderize tough cuts of meat and is the starting point for making soups and stews.

What are the herbs in a recipe?

Herbs are any green or leafy part of a plant used for seasoning and flavoring a recipe, but not used as the main ingredient. Basil, parsley, rosemary, thyme, and dill are all herbs.

What is the process of blanching food?

Blanching is a cooking technique in which food, often vegetables, is briefly immersed in boiling water or fat, either to soften it, loosen its skin, or preserve its color.

What is the purpose of deglazing a pan?

Deglaze. Deglazing a pan involves adding liquid, such as stock or wine, to loosen and dissolve food particles stuck to the bottom after cooking or searing. The flavorful mixture produced by deglazing can be used to make a sauce.

What is a point in Greek cooking?

A point ( adj .) - cooking until the ideal degree of doneness, often referring to meat as medium rare.

What is the process of inserting strips of fat into a piece of meat that doesn't have as much fat

Larding ( v.) - the process of inserting strips of fat into a piece of meat that doesn't have as much fat, to melt and keep the meat from drying out. Liaison ( v.) - a binding agent of cream and egg yolks used to thicken soups or sauces. subscribe. Restaurant news, advice, and stories — right in your inbox.

What is a bisque?

Bisque ( n. ) - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game. Blanching ( v .) - to plunge into boiling water, remove after moment, and then plunge into iced water to halt the cooking process, usually referring to vegetable or fruit.

What is a croquette?

Croquette (n.) - a small round roll of minced meat, fish, or vegetable coated with egg and breadcrumbs. D. Deglaze ( v. ) - to remove and dissolve the browned food residue, or "glaze", from a pan to flavor sauces, soups, and gravies.

What is the difference between a Confit and a Coulis?

Confit ( n. ) - meat cooked slowly in its own fat, usually referring to duck. Coring ( v. ) - to remove the central section of some fruits, which contain seeds and tougher material that is not usually eaten. Coulis (n.) - a thick sauce made with fruit or vegetable puree, used as a base or garnish.

What is the process of making something acid or sour?

Acidulation ( n .) - the process of making something acid or sour with lemon or lime juice. Aerate ( v .) - the process when dry ingredients pass through a sifter and air is circulated through, changing the composition of the material, often referring to flour.

What is the difference between a beurre blanc and a bisque?

Baste ( v .) - to pour juices or melted fat over meat or other food while cooking to keep it moist. Beurre blanc ( n. ) - a sauce made with butter, onions, and vinegar, usually served with seafood dishes. Bisque ( n. ) - a thick, creamy soup, with a base of strained broth (see coulis) of shellfish or game.

What is it called when you cook food in a pan?

In South Africa, grilling refers to cooking food under the grill in your oven (in the States this is called broiling) or can also refer to cooking food in a pan with grill lines.

What is the term for cooking food over a high heat?

Sear or brown. A method of cooking food over a high heat until caramelisation forms on the surface. This is often done before braising the food, to give it added flavour and is not usually intended to cook the food all the way through.

What is the best way to cook meat?

Braise. Braising is an old French method of cooking meat. It uses a combination of dry and moist heat, dry being when the meat is seared at a high heat and moist when it’s gently cooked in a liquid. This cooking method is ideal with sinewy, tougher cuts of meat.

What is broiling in cooking?

Basically, you preheat the hot rod or grill at the top of your oven until it gets exceptionally hot. Place the food on an oven tray under the preheated grill until it browns and has some incredible flavour.

What is glaze in cooking?

A glaze is a sticky substance coated on top of food. It is usually used in terms of baking or cooking meats where a marinade will be brushed over the food continuously to form a glaze.

What is the process of blanching vegetables?

A quick method of cooking food, usually green vegetables, whereby the item is basically scalded in boiling hot water for a short period of time and then refreshed in ice cold water. This ensures that the veggie retains its bright green colour and a good firm texture.

What is flaking a fish?

Flake. Refers to the process of gently breaking off small pieces of food, often for combining with other foods. For example, you would flake cooked fish to combine with cooked, mashed potatoes to make fish cakes.

What is brining food?

Brining: Marinating foods in a strong solution of water and salt. Traditionally brining was used to preserve or pickle food. More recently, brining, also referred to as flavor brining, has been used as a way to give flavor and juiciness to meat and poultry before grilling, broiling, sautéing, or roasting.

What is a sauce made of milk?

Béchamel: Sauce made from milk thickened with white or blond roux. Bisque: A rich, creamy soup based on shellfish or a vegetable purée. It is often thickened with rice and finished with cream. Make Shrimp Bisque with Sherry using the More Than Gourmet Classic Seafood Stock (Glace de Fruits de Mer Gold).

What is the aroma of risotto?

Aromatics: A mix of herbs, spices, and vegetables (often onions, carrots, celery, garlic, or ginger) that produce a pleasant aroma upon being heated in oil or fat.

What is the stew that is seasoned with paprika?

Goulash: A Hungarian stew of meat and vegetables that is most often seasoned with paprika and other interesting spices. Use paprika, caraway sees, and More Than Gourmet Classic Chicken Stock (Fond de Poulet Gold) to develop the flavors in a Slow-Cooked Hungarian Goulash.

What are the three types of cooking methods?

The three types of cooking methods are dry heat cooking, moist heat cooking, and combination cooking. Each of these methods uses heat to affect foods in a different way. All cooking techniques, from grilling to steaming, can be grouped under one of these three methods. Understanding and mastering the different types of cooking methods is essential ...

What is moist heat cooking?

As the name indicates, moist heat cooking relies on the presence of liquid or steam to cook foods. This method can be used to make healthy dishes without any added fat or oil. It's also a great way to tenderize the tough fibers in certain cuts of meat, like beef chuck or brisket. When cooking fibrous vegetables and legumes, moist heat cooking softens the food until it reaches the perfect tenderness. Unlike dry heat cooking methods, moist heat cooking will not produce a browned crust.

What is the difference between braising and stewing?

The key difference between stewing and braising is that foods are completely submerged in hot liquid while ste wing instead of being partially submerged. Smaller cuts of meat are used in a stew, but the method of slow cooking at low heat is the same. As the stew cooks, fibrous vegetables break down and fat and collagen from the meats melt away. The result is a thick, flavorful gravy filled with tender bites of meat and soft vegetables.

What is sauteing in cooking?

Sauteing is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning. This method cooks foods very quickly so it's best to keep the food moving by tossing or flipping. Saute is a French word that translates to "jump". To achieve great results with sauteing, make sure the oiled pan is hot before adding any food, don't overcrowd the pan with too many items, and stir or toss frequently.

What is the difference between a meuniere and a parboil?

Meuniere - a method of cooking, usually used with fish, in which the food is lightly dusted with flour and sauteed in butter. Parboil - to precook foods by boiling for a short time. Reduce - to thicken a liquid mixture by boiling or simmering, causing moisture to evaporate.

What is the best way to scald food?

Blanch - to scald food in boiling water for a quick moment and then place it in cold water to stop the cooking process. Brunoise - to cut foods in to a 1/8" size dice. Caramelize - to heat sugars until they are browned. Chiffonade - to roll up leafy greens or herbs and cut into long, thin slices.

What is tamales made of?

Tamales: Tamales are a popular food made by steaming masa, a dough made of ground corn, and fillings inside a corn husk packet. The steam makes the corn dough tender and moist. 3. Combination Cooking. Combination cooking utilizes both dry and moist cooking methods.

What is the process of cooking meat in a sealed pan?

Braising – A method used to prepare meats by slowly cooking them in a sealed pan over very little liquid after searing it at high temperature. Blanching – Plunging in hot, boiling water, followed by plunging into iced cold water, usually done with vegetables.

What is a small ball of meat coated with egg whites or breadcrumbs?

Coulis – Generally refers to fruit purees and sauces that are served as garnish with desserts. Croquette – Small balls of vegetables or meat coated with egg whites or breadcrumbs or both. Canape – Tiny open sandwiches, famous in Italian cuisine.

What is the French term for egg whites?

Neige – A French culinary term for egg whites which have been whipped to form soft peaks. Needling – Poking into ingredients to inject fat or flavors into them. Nutraceutical – Food of nutritional value that provides medical and health benefits.

What is the French word for thickened meat juice?

Jus lie – French culinary term for thickened meat juice or fat. Jacquarding – A French cooking verb, it is also called needling and refers to poking holes in meat in order to tenderize it. Julienne – Cutting vegetables in thin slices – 1 inch long and a quarter-inch wide.

What is the French word for "egg"?

Ouef - The French word for “egg”. Oignon Brule – Translated to “burnt onion”, charring or searing halves of onions. Oignon Pique – Stuffing onions with bay leaves and cloves. Ouzo – Liquor from Greece that has a special anise flavor and aroma.

What is the French term for a cheese or bread crumb topping and browned by baking?

Au gratin – A French culinary term for a cheese or bread crumb topping and browned by baking. Au jus – A French term of cooking which refers to steaks and meats cooked in their own natural juices.

What is the French term for removing the bones of a side cut of fish?

Fillet – Removing the bones of a side cut of fish. Frenching – Refers to the trimming and cleaning of bones of lamb racks and poultry. Flambe – Creating flames by addition of brandy or other alcohol, adds depth of flavor. Foie Gras – French cooking term for liver of geese, duck or other poultry flattened out.

What does "blanch" mean in cooking?

5. Blanch – to briefly submerge in boiling water, usually to partially cook a food. Oftentimes, blanched foods are immediately placed into a bowl of ice water to “shock” them, which stops the cooking process. YouTube. What's For Dinner. 835 subscribers.

What is a bundle of herbs?

6. Bouquet Garni or Sachet – a bundle of herbs tied together or placed together in a cheesecloth used for flavoring stew, broth, or soup. Common herbs include parsley, rosemary, bay leaves, and thyme. 7.

What can you use to make gravy?

13. Deglaze – to dissolve the remains of roasted or sautéed food on a pan with a liquid such as wine or vinegar in order to create a sauce or gravy. 14. Emulsify – to mix liquids together that normally won’t bond together, like oil and vinegar.

What is the name of the ingredient that adds gasses to dough?

Leaven – to add gasses to dough or batter so it rises and lightens during mixture or baking. You can use items with leavening agents, like yeast, beer, and kefir when baking bread. 18. Macerate – to steep a food (usually fruit) in liquid and/or sugar to infuse flavor and soften the food.

Do you have to go to culinary school to make a gourmet meal?

You don’t have to go to culinary school to make a gourmet meal. Simply learning the definitions of the less familiar cooking terms that appear in recipes can make you more confident in the kitchen. Many of the techniques described in cooking jargon are actually much easier than you’d expect.