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Cookery Terms
A :
B
:

Beat To mix foods thoroughly with a fork, spoon, whisk or an electric beater.   Barbecue A method of cooking food over direct heat like coals.   Blanch To boil rapidly and very briefly in a lot of water.   Blend To mix foods gently with a fork, spoon or spatula.   Braise To brown food in fat or butter before cooking in a covered pot.

C :

Caramelize To cook sugar over heat with little water until it turns into a brown caramel. For meat and vegetables this term means to cook over high heat to bring out and brown their natural sugars.   Coddle To pour boiling water over eggs, allowing them to stand briefly before removing.   Cream To whip cream using a whisk or an electric beater.

D :

Debeard To scrape away the "hairy beard" on the shell of mussels.   Deglaze To add liquid to a cooking pan and stir to mix in all the brown bits stuck to the bottom.   Dice Cut vegetables or meat into small cubes. Finely diced means to cut into about 1/8 - 1/4 inch cubes.

E :

Emulsify To completely blend together an oil with an acid such as vinegar or lemon juice. This term is usually used while making salad dressings.

I :

Incorporate To mix in thoroughly.

J :

Julienne To cut into match sticks about 1/8 inch across by 2 inches long.

M :

Marinate To place foods in a liquid, so that they will absorb flavour and become tender.   Mince To chop very very finely.

N :

Non-Reactive Bowl A glass, ceramic, or stainless steel bowl, not an aluminium or cast-iron one. Non-reactive bowls should be used while preparing and storing dishes, such as dressings or marinades, which contain acidic ingredients such as vinegar or lemon juice.

P :

Poach To cook in a clear or flavoured liquid.   Puree To mash foods into a paste with a masher or in a blender.

R :

Reduce To thicken and intensify the flavour of a liquid by evaporating it through boiling.

S :

Sauce When serving, to place the sauce either over or underneath the entree. Saute To cook and brown food in hot fat.
Shock To plunge the vegetables quickly in ice-cold water to stop the cooking process.   Steam To cook with a small amount of liquid at high heat, in the steam produced.   Stock The liquid in which vegetables are cooked.

W :

Whip To beat rapidly to produce expansion through the incorporation of air, as in egg-whites and whipped cream.

 

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