Cooking Terms

Cooking Terms

1. Sear: To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or the oven at a high temperature.

2. Mince: To cut into very small pieces with a sharp knife.

3. Pare: To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.

4. Seiver: To cut in long, thin pieces.

5. Braise:To cook meat slowly, covered and in a small amount of liquid or steam.

6. Deep Fat Fry:To cook in hot fat that completely covers the food.

7. Dot: To place small particles of a solid, such as butter, on the surface of a food.

8. Poach: To cook gently in hot liquid below the boiling point.

9. Roast: To cook by dry heat, uncovered, usually in the oven.

10. Saute: To cook uncovered in a small amount of fat in a pan.

11. Scald: To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.

12. Steep: To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.

13. Stir-fry: To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.

14. Cream: To soften and blend until smooth and light by mixing with a spoon or an electric mixer.

15. Cut in: To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.