Cooking terms

Cooking terms

1. Boil - to reach a temperature where vapor can escape

   • Baste - to pour melted fat or liquid over meat to keep it moist
     • Broil - basically to grill food
       • Blend- to combine food so it has uniform appearance
         • Roux - A mixture of fat and starch (usually butter and flour) that is the baseline of most sauces.
           • Whip - Beating ingredients together with a whisk to incorporate air.
             • Flambé - To cook off alcohol by adding it to a hot pan that will burst into flames.

2. Simmer - to stay below the boiling point while heating food

   • Cut in - usually used in baking, combing a fat and flour
     • Dice - to cut into small cubes
       • Knead - to work dough into a malleable texture by pressing folding and stretching it.
         • Mince - To cut into very small cubes, smaller than chopping or dicing
           • Dredge - To coat foods with a dry ingredient before cooking to create an even coating
             • Julienne - A knife skill that means to cut into long, thin strips

3. Pané - to coat in bread crumbs