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Cooking Terms PDF

This document lists and defines 70 common cooking terms: 1. Terms like sliver, dice, and julienne refer to different ways of cutting food into thin slices or cubes. 2. Other terms describe common cooking methods like baking, frying, steaming, and braising. 3. Additional terms define techniques for mixing, combining, and preparing ingredients like blending, tossing, kneading, and chilling foods.

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Jethro Apolinar Balading
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1K views

Cooking Terms PDF

This document lists and defines 70 common cooking terms: 1. Terms like sliver, dice, and julienne refer to different ways of cutting food into thin slices or cubes. 2. Other terms describe common cooking methods like baking, frying, steaming, and braising. 3. Additional terms define techniques for mixing, combining, and preparing ingredients like blending, tossing, kneading, and chilling foods.

Uploaded by

Jethro Apolinar Balading
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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COOKING TERMS

1. sliver : slice really thin


2. steep: soak in hot liquid
3. bake: cook in oven with dry
heat
4. cut in: use pastry blender to
mix fat and dry ingredients
5. cream: mix till soft, smooth
and creamy, usually sugar
and shortening
6. fry: cook in oil or fat
7. shred: cut into small thin
pieces
8. saut: cook in a small amount
of fat
9. mix: combine different
ingredients
10. caramelize : saut with
butter till brown
11. stew: cook-simmer in liquid
12. skim : take off thin layer of
fat
13. cut: divide with sharp
utensil
14. dice: cut into cubes of the
same size
15. pit : take out seeds

16. julienne : cut into thin slices


17. separate : take apart like a
yolk/white of an egg
18. snip: cut food with kitchen
shears
19. dredge : coat with dry
ingredients
20. mold: to shape (like jello)
21. un-mold: take off mold
22. core: to cut out the middle
23. vent: make hole for steam
to escape
24. sift: put dry ingredients
through sieve or screen,
removes lumps, adds air
25. score: shallow cuts in food

26. elevate: raise up


27. flute: grooves or folds in
dough
28. grate: small pieces made by
rubbing along sharp teeth
29. reconstitute : replace water
that has been removed
from a food
30. refresh-put in cold water to
stop cooking
31. steam: cook with vapor of
boiling liquid
32. puree: make into a smooth
thick mass.
33. quarter : cut into 4 pieces
34. crush: smush into small
pieces
35. marinate: soak in liquid for
flavor
36. roll: flatten to even
thickness
37. dress: prepare for cooking
38. combine: mix 2 or more
items together
39.whip: stir quickly to add air
& make fluffy
40. preheat: to bring a heating
unit to a certain temperature
before using it
41. bread: to place a coating
over a food as with bread
crumbs
42. chill: to refrigerate a food
until it is completely cool.
43. cool: to lower the
temperature of a food,
usually to room temperature
44. Melt: to heat a solid food
until it becomes a liquid
45. Season: to add salt, pepper,
herbs, or other
seasonings to food
46. Blend: to mix ingredients
with an over & over motion
47. Boil: to heat a liquid until
bubbles rise constantly to
the surface
48. Broil: to cook by direct heat,
usually from above, as in a
broiler.
49. Chop: to cut into small
pieces
50. Mince: to cut into very small
pieces.
51. Truss: tie up
52. dissolve: making a solid
incorporate into a liquid
creating a solution
53. Knead: fold and press
dough to get better texture
54. Sprinkle: add lightly to top
of something
55. BBQ/barbecue: cook with
heat at bottom
56. Grease: cover with fat
57. Parboil: cook partially in
boiling water stops
ripening of food
58. Beat: mix together with
circular motion
59. Bone: take out bones
60. Fold: stir lightly while
lifting, used to mix
delicate ingredients
61. Dot: place small pieces of
something carefully on
surface
62. Pare: to remove a thin layer
of skin or peeling from
fruit or vegetables
63. Roast: to cook meat or
poultry in the oven by
dry heat
64. Simmer: to cook in a liquid
that is just below the
boiling point.
65. Toss: to mix ingredients
Lightly
66. au gratin: top with cheese
or buttered bread crumbs
67. Braise: brown in a small
amount of fat, then cook
slowly in moist heat
68. drain: to remove excess
liquid from food
69. Garnish: to decorate food or
dish, as with parsley
70. Stir-fry: cook food quickly
in a small amount of hot
oil while stirring constantly

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