Cooking Terms

Cooking Terms

1. Techniques of cooking

   • Bake
     • To cook in an oven or an oven-type applience in a covered or uncovered pan
   • Barbeque
     • To cook meat or poultry slowly over coals on a split or oven; with highly seasoned sause
   • Baste
     • To spread or brush or pour liquid over food while cooking, using a brush, baster or spoon
   • Boil
     • To cook liquid, usually in water in which bubbles rise constanly and then break on the surface
   • Braise
     • To cook meat slowly, covered and in a small amount of liquid or steam
   • Broil
     • To cook under direct heat or coal overs
   • Brown
     • To make the brown in color by frying, broiling, baking in the oven or toasting
   • Deep-fat fry
     • To cook in hot fat that completly covers food
   • Dot
     • To place small particles of a solid such as butter on the surface of food
   • Fry
     • To cook in hot fat
   • Poach
     • To cook gently in hot liquid below the boiling point
   • Preheat
     • To set the ovevn to cooking tempeture in advandes that the time reaches the desired tempeture
   • Roast
     • To cook by dry heat, uncovered, usually in the ovevn
   • Saute
     • To cook uncovered in a small amount of fat in a pan
   • Scaled
     • To heat a liquid to just below the boiling point or to pour boiling water over the food