Culinary Dictionary – Cooking Terms and Meaning
- 12
- May
- 2013
Confused over the culinary terms??? I agree, you are all well-qualified and no doubt about your language skills. But, did you know that these bunch of words could mean different in a kitchen?! Well, when I was a newbie to cooking, I had a hard time figuring it out. And I believe a novice cook may find it bit daunting as well! Sometimes…even an experienced cooks duck-out when they come across some terms that they are not familiar with! They just wonder “does it really means what I think it means?” There are more than 5000 + culinary terms which describes ingredients, methods of cooking, and the kitchen tools. While other terms are names of appetizers, entrees and desserts. So, today…I present my meticulous job on Culinary Dictionary that is widely used in Indian kitchen for you all. Hope this post will help you understand the recipes in a much brighter light.
Cooking Glossary – Terms and Meanings
Cooking Terms
|
Descriptions |
Aerate | To pass food through a fine mesh, so that the larger pieces or lumps stay on the sieve. This process makes the flown-flour to be incorporated with air. |
Age | To get food older under controlled conditions. Examples: Aged meat, cheese, wine etc. |
Adjust | To taste food while cooking and to add seasonings or flavoring agents according to one’s wish. |
Al dente | Italian for “to the tooth,” described perfectly cooked pasta. It just means tender but yet offers a slight resistance when bitten. |
Bake | To cook food, covered or uncovered, using the direct or dry heat oven. |
Baste | To brush a liquid over food. For example basting a sauce or butter to cover the roasted meat, during cooking to keep them moist. |
Batter | An uncooked wet mixture, which could be spooned or poured to cook. It could be of heavy chunky consistency to very thin watery consistency. |
Beat | To actively whisk with a spoon or an electric mixer until smooth. |
Bind | To combine two or more ingredients together, in order to hold the morsels in place. |
Blacken | To cook a dish for a prolonged period to develop a rich blackened surface. |
Bias Slice | To slice vegetables in a slant 45-degrees angle. |
Brown | To cook food quickly to develop a richly browned flavorful surface. |
Blanch | To partially cook vegetables, fruits and nuts in boiling water or steam to intensify color and flavor. Sometimes, even to free the pulp from skin. |
Blend | To combine two or more ingredients to smooth or uniformly mix. Can be done using an appliance or with spoons. |
Bone | To remove bone from the meat or even fish. |
Braise | To cook food in a small amount of liquid in a tightly covered pan in a stove top method or in an oven. Best way to cook flaky fish. |
Brew | To pass steam over the strong ingredients and collect the percolated water, which is very potent. |
Broil | To cook food in a direct heat in a broiler. Preheat the oven, but not the dish, racks or the pan…to avoid food sticking to the pan. |
Brush | To give a glaze to the food using a brush. |
Burn | To char something up intentionally for flavor. |
Butterfly | To split a food, such as shrimps or prawns. Cutting almost but not all the way through, almost like an open book. |
Carve | To cut or slice the cooked meat into serving portions. |
Can | To preserve the foods and placing them in glass, ceramic or metal containers to prolong shelf-life. |
Caramelize | The process through which the natural sugars in foods becomes brown and flavorful. Caramelizing could be hastened with the addition of sugar. |
Char | To blacken the food a little to enhance grilled flavor. |
Chill | To place the food in a refrigerator until its completely cool. |
Chop | To cut food roughly into small, irregular pieces. |
Chunk | To cut foods into irregular shapes, larger than cubes. |
Churn | To use a long stick and rock the food until it separates into two mediums. Usually to buttermilk, where the process pushes out fatty layer to stay on the top. |
Clarify | To remove the solids from the liquids, so its clear enough. |
Coddle | To cook gently, below the boiling point. |
Crumble | To break the food into small pieces, not necessarily uniform pieces. |
Congeal | To turn liquid into solid by chilling. |
Core | To remove the center of various fruits, which eliminated seeds or tough woody centers. |
Cream | To beat a fat, like butter until fluffy. Its a technique to ship air into the fat. |
Cure | To treat food by one of the different methods for preservation purpose. |
Curdle | To coagulate or separate into solids and liquids. |
Crimp | To pinch or press the dough edges, to create a seal or decorative finish. |
Dash | If the recipe calls for a ‘dash’ of ingredient, it is somewhat relative. However, the most accurate amount appears to be 1/16 of a teaspoon. Literally, you add an ingredient “in a dash”. |
Debone | To remove bones from the meat. |
Decorate | To finish the food with other edibles stuff for an visual appeal. |
Deep Fry | To cook food by submerging in hot oil. |
Deglaze | To add a liquid to the pan, in which meat was done previously to prepare a a quick sauce using the left-over crust and seasonings. |
Devil | To add a spicy ingredient to food. |
Dice | To cut into small uniform pieces. |
Dissolve | To cause a dry substance to pass into the solution in a liquid. |
Dip | To immerse the food in the liquid (usually for flavor). |
Dough | To prepare a tough consistency mass of ingredients, prior to cooking. |
Dredge | To lightly coat food with a dry ingredients, typically bread crumbs or flour. It develops a delicious crisp exterior after frying. |
Drizzle | To slowly pour a liquid, such as clarified butter to bring a uniform glaze. |
Devein | To remove the dark intestine (gut) of a shrimp, though its guts…it is widely perceived as vein due to the very thin appearance. |
Defrost | To thaw food. |
Dust | To sprinkle very lightly with a dry ingredients, typically dry working flour while kneading. |
Emulsify | To bind liquids that usually can’t blend smoothly otherwise. For example a fat and water. Its a trick to add one by one in slow steam. |
Egg Wash | Is a mixture of eggs yolks / whites mixed with water or milk. Which is used to baste the breads, pies or puffs before baking. It conceals, acts like a seal and give a glaze to the dish. |
Ferment | To bring about a chemical change in food and beverages; The change itself is caused by the bacteria or yeast. Its much like ‘controlled spoilage’. |
Fillet | As a verb, to remove the bones from the meat or fish. A fillet is a piece of meat after it has been boned. |
Fricassee | To cook by braising; usually applied to fowl or rabbit. |
Filter | To pass the liquid through a sieve or even percolate through a steamer and bring a desired liquid on the other end. |
Flavor | To enrich the food with flavoring agents, like spices and herbs. |
Flip | To turn over the food, such as pancakes to finish cooking on the other side. |
Floret | To cut vegetables like broccoli and cauliflowers into small clusters. |
Fold | To incorporate a light-airy mixture (like an beaten egg whites) with a heavier mixture (cake batter). |
Fluff | To disturb the food using fork to make it airy and soft. |
Freeze | To leave the food in a freezer. |
Frost | To cover a cake or cookie with an icing. |
Froth | To beat a beverage until the bubbles or foam forms on the surface. |
Fry | To cook food in hot oil, until brown and crisp. |
Garnish | To enhance finished foods with flavor or visual appeal by using other edible products on the plate. |
Gel | To use a specific ingredient to seal the food. Like egg whites, oil or even water. |
Glaze | To process of dipping or brushing, usually with sugar based liquid to bring out a shiny finish to the foods. |
Grate | To rub the food in a micro-plane, or alternatively use food processor to yield a fine grated result. The size of the grate depends and varies, according to the recipes. |
Grease | To coat food or the utensils with fat or oil to prevent food from sticking. |
Grill | To cook food on a rack over a direct heat source, such as charcoal. |
Grind | To process foods finely in a grinder. The advantage of grinding your own stuff is that you have total control over the texture from fine to coarse. |
Heat | To apply a heat source to warm the food or utensils. |
Hull | It actually means to remove the outer husk of the grains, in culinary terms however…it means to remove unwanted stalks, stems and leaves. |
Infuse | To steep an aromatic ingredient in hot liquid until the flavor has been extracted. Teas are infusions. |
Inject | To force liquid into the foods to enhance flavor, more often to moisten the meat. |
Imbibe | Where the lentils or legumes suck enough liquid, when soaked in the liquid. |
Juice | To extract the liquid from the fruits or vegetables. |
Julienne | To cut food, especially vegetables into thin matchsticks thickness and about 2 inches long. |
Knead | To work dough until its smooth, either by pressing with hands or in a food processor. It develops the gluten in the flour, an elastic tendency. |
Layer | To arrange a food one over the other. |
Leaven | Any agent that causes a dough or batter to raise. Common leavening agents are baking soda, salt or yeast. |
Lukewarm | Neither cold not hot, approximately warm enough to touch…typically like one’s body temperature. |
Marinate | To flavor or tenderize a food by letting it to soak in a liquid, usually acidic juices. |
Mash | To crush a food into smooth evenly textured state. |
Melt | To apply heat or sometimes even the room temperature would be enough to bring the solid food to loosen up a little. The consistency varies from ingredient to ingredient. |
Mince | To chop into tiny, irregular pieces. |
Pare | To cut away the skin of the meat, fruits or vegetables. A small knife is used for this purpose, called ‘paring knife’. |
Par boil | To cook a food partially in boiling water. Thereby it retains some freshness and nutrients. |
Pasteurize | To sterilize milk by heating and then rapidly cooking it. |
Pinch | To amount of a powdery ingredients that could be held between your thumb and forefinger. |
Poach | To cook food gently in simmering liquid; where the liquid should be large enough to hold the food and it should dry out that easily. |
Pound | To flatten meat to an uniform thickness using a kitchen hammer or rolling pin. This gives out a nice uniform crust to the dish. |
Peel | To remove the other skin or rind from vegetables and fruits. |
Percolate | To pass the steam through a potent ingredient, which yields a strong liquid. |
Pit | To remove the seed from the fruits. |
Pop | To make the food bulge into 2-3 folds. |
Pickle | To preserve the food (meat, vegetables or fruits) in a brine. |
Prick | To pierce a food in a few or many places to prevent bursting. |
Puree | To form a smooth mixture by whirling food, usually a fruit or vegetable, in a blender. |
Pat | To gently press the food to remove moisture or to flatten it. |
Plump | To soak the dry fruits in liquids to make them swell. |
Pulp | The inner core of the fruits or vegetables, without skin. Or to crush the food into paste. |
Pipe | To force a food through a pastry tip to use as a decoration or a garnish. |
Reduce | To rapidly boil a liquid down to a thicken, so that the much liquid is evaporated. |
Roast | To cook food in the oven, in an uncovered pan, so the dry air circulates to bring out an brown exterior to the dish. |
Refresh | To run cold water over a food that has been previously boiled or par-boiled to further stop the cooking process. |
Reconstitute | To restore condensed or concentrated foods to its original strength by adding liquids. |
Refrigerate | To leave the food in the refrigerator. |
Render | To heat a solid fat (usually animal fat) over a low heat until it is melted. |
Rind | To describe the outer skin of the citrus fruits. |
Roll | To use a rolling pin to flatten the dough or to gather the food to form a desired shape. |
Rub | To apply seasoning mixture to the surface of the meat or food. |
Quarter | To cut or divide into four equal parts. |
Saute | A French term ‘sautey’ meaning ‘to jump’, it refers to the style of shaking the wok. Its a method to cook food quickly in a small amount of hot-fat in a skillet. |
Scald | To heat milk until tiny bubbles just begin to appear around the edges of the kettle or pan. Its not a complete boil, so use this method to only pasteurized milk. |
Sear | To brown the surface of the meat quickly in a hot pan to enrich flavor. |
Shred | To cut, tear or grate in a such a way that the vegetable or meat looks like thin strips. |
Seed | To remove the seeds from the vegetables. |
Stir-constantly | To stir during the entire time of cooking. |
Stock | The well-flavored broth that is made by simmering meat or poultry, fish or vegetables with herbs spices and vegetables. |
Scoop | To take a ladle full of moist food stuff. |
Score | To cut shallow slices, along the surface of the meat, to tenderize. To peel of a vegetable, can also be scored for a decorative look. |
Scramble | To stir gently with a fork or spoon while cooking. Eggs are often scrambled. |
Season | To apply flavoring agents, such as spices, salt or herbs. |
Separate | To divide into half or two equal parts. |
Sieve | To pass the grains or flour through a mesh to yield an uniform or clean ingredient. Where the impurities or lumps gather on the top of the mesh, which is easily discarded. |
Shell | To remove the tough non-edible cover of a vegetable or seafood. |
Sift | To pass ingredients such as flour through a fine mesh to remove lumps or impurities or for uniformity. |
Simmer | To cook liquid gently, alone with other ingredients, over the low-medium heat, well below the boiling point for a considerable duration. |
Skim | To remove fat or froth from the surface of a liquid. |
Skin | To peel off the outer skin of a vegetable or meat. |
Slice | To cut into thin, flat pieces. |
Sliver | To cut into long, thin strips. |
Set | To test for done texture, when the surface of the food is firm to touch. |
Smoke | To apply smoke (from a burning wood or charcoal) to irradiate the food and enhance flavor and its widely used in preserving fish or meat. |
Soak | To leave the food in a liquid medium until it is completely immersed. And usually they imbibe a lot, so enough liquid is recommended according to the ingredients and quantities…you choose to soak. |
Shave | To use a peeler to shave the foods, like chocolates or cheese. |
Sprinkle | To scatter lightly. |
Steam | To cook on a rack, above the boiling liquid with a well-covered lid. |
Steep | To soak dry ingredients, such as spices, tea and coffee in a hot liquid. |
Stew | To cook either by boiling or simmering with a heavy lid for along period of time. |
Stir-fry | To fry small pieces and small portion over a high heat. |
Strain | To pass liquid or moist ingredients through a colander, sieve or cheesecloth to hold and remove the solid lumps. |
Stuff | To fill the cavity of a poultry or vegetables with a well-seasoned mixture prior to cooking. |
Snip | To finely cut with kitchen scissors. |
Sweat | To cook vegetables in small amount of fat, in a low heat with heavy lid…until juices form and the vegetable begin to brown. |
Tenderize | To make the food be little tender, either by using tenderizing agents like marinades or its a style of cooking and sometimes, even the right kind of procurements help to tenderize certain foods. |
Toast | To apply heat and dry-out all the moisture present in the food. |
Thread | To arrange the foods in a skewer stick. |
Truss | To secure the poultry using a skewer or threads to hold its shape, while cooking. |
Turn | Flip over the food to the other side to cook. |
Trim | To lightly cut the edges. |
Temper | To hat food gently before adding it to a hot mixture so it doesn’t separate or curdle the entire dish. |
Toss | To lift and drop pieces of food quickly and gently, to ensure uniform coating. |
Whip | To beat an ingredient or mixture rapidly, adding air and increasing volume. |
Wash | To wash with running tap water. |
Wedge | To cut into large slices. |
Warm | Apply heat to the food. |
Whisk | To beat ingredients or mixture rapidly, adding air and increasing volume. Whip with whisk or egg beater. |
Wilt | To heat food until it limps, such as green leafy vegetables. |
Zap | To cook something in a microwave quickly. |
Zest | To grate the colored peel of the citrus fruits. Sometimes, the peel itself is also called zest. |
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Thanks for sharing Malar.
nice post
Nice Post Malar