Glaze – To coat foods with mixtures such as jellies or sauces. Al dente – To cook food until just firm, usually referring to pasta, but can include vegetables.īake – To cook food in an oven using dry heat.īaste – To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavor and prevent it from drying out.īeat – To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.īraise – To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender.īroil – To expose food to direct heat on a rack or spit, often used for melting food like cheese.īrown – To cook over high heat (usually on the stove-top) to brown food.Ĭaramelize – To heat sugar until it liquefies and becomes a syrup.Ĭhop – To cut vegetables into large squares, usually specified by the recipe.Ĭream – To beat ingredients (usually sugar and a fat) until smooth and fluffy.Ĭube – Like chopping, it is to cut food into small cubes, usually about 1/2 inch.ĭice – To cut into small pieces, usually 1/4 to 1/8 chunks.ĭollop – A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food.ĭredge – To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed.ĭress – To coat foods with a sauce, such as salad.ĭrizzle – To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate.ĭust – To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.įillet – To cut the bones from a piece of meat, poultry, or fish.įlambé – To drizzle a flammable spirit over a food while its cooking, to ignite the just before serving.įold – To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using a over-and-under motion.
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