Terms
Beat. To stir rapidly in a circular motion
Blanch. To submerge a food briefly in boiling water
Boil. To heat a liquid over high heat until bubbles form and rise rapidly to the surface
Broil. To cook food under a direct flame
Brown. To cook food quickly over high heat so that the surface browns evenly
Bruise. To crush food slightly, enabling more of the flavor to be released while cooking
Core. To remove the core (the inedible central part) from a fruit
Dice. To chop food into small, square pieces
Garnish. To decorate a dish with small pieces of food, such as chopped parsley or slices of lime
Grate. To shred food into tiny pieces by rubbing it against a grater
Marinate.To soak food in a seasoned liquid in order to add flavor and tenderize it
Mince. To chop food into very small pieces
Preheat.To allow an oven to warm up to a certain temperature before putting food in it
Saute. To fry quickly in oil or fat, over high heat, stirring or turning the food to prevent burning
Simmer. To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface
Steam. To cook food with the steam from boiling water
Stir-fry. To quickly cook bite-sized pieces of food in a small amount of oil over high heat
Zest. To scrape the peel from a lemon, lime, orange, or other citrus fruit using a cheese grater or a special utensil called a zester
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