Basic Cooking Terms

Bake – to cook by dry and continuous heat

Barbeque - to roast whole

Baste – to moisten (meat or fish) with drippings, butter, etc. while cooking

Batter – to pound or beat

Beat – to strike repeatedly

Bisque – a thick rich soup made from meat or fish

Blanch - to whiten or remove

Blend - to mix

Braise - to cook (meat) by searing until brown and simmering in a covered pan

Bread – an article of food made with flour or meal

Caramelize – to heat (sugar) slowly until melted and brown

Chill – to harden by sudden cooling

Chop – to cut up in small pieces

Coat – to cover with

Cream – to cook or prepare (food) with cream

Dice - to cut into small cubes

Dough – a soft mass of moistened flour

Dredge – to sprinkle or dust with flour before cooking

Fold – to mix

Frizzle -to fry or cook with a sizzling noise

Fry – to cook in hot fat usually over direct heat

Glaze – stock or icing cooked to a thin paste and applied to surface of meat

Grill - to broil

Grate – to reduce to small pieces

Garnish – to decorate (a dish) with flavorsome trimmings for the table

Julienne – a clear meat soup

Knead – to mix and squeezes by hands

Line – to apply a covering layer

Marinate – to soak in oil etc.; preparatory for cooking

Meringue – the beaten white of eggs, sweetened

Mince - to cut or chop in small bits

Melt – to dissolve

Mix - to combine

Panbroil - to cook (meat) in a heavy frying pan using direct heat

Pare – to cut off the covering layer of part

Peel - to strip off; remove

Poach – to cook in boiling water

Pre-heat – heat before

Puree -a thick soup, usually of vegetable, boiled and strained

Pour – to flow

Roast – to heat excessively

Scald - to cleanse with boiling water

Shear – to dry up

Shred - to cut into shred

Steam - the vapor into which water is changed by boiling

Sterilize – to clean

Stew - to boil slowly and gently

Stock – broth of the meat, fish, etc used in making soups etc.

Whisk – to beat or mix with a quick movement