Cooking Terms

Cooking Terms

1. Cooking

   • Broil; to cook under direct heat or over coals
   • Brown; to make the surface of a food brown in color
   • Poach; to cook gently in hot liquid, but not boiling
   • sear; to cook meat quickly at a high temperature
   • stew; to cook slowly for a long time over liquid

2. Cutting

   • chop; to cut into small pieces
   • Julienne; to cut food into long thin strips
   • Trim; to cut away most fat from the meat
   • Dice; to cut into very small cubes
   • Mash; to crush food until it becomes smooth

3. Preparation

   • Bread; to cover food with a coating of crumbs
   • Flue; to form a standing edge on a pastry
   • Dredge; to cover food with a dry ingredient
   • Brush; to spread on a liquid coating
   • Grease; to rub oil on a cooking surface