Cooking Terms

Cooking Terms

1. Bread: To cover a food with a coating of crumbs made from bread, crackers, or cereal.

2. Barbeque: To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.

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

4. Brown: To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.

5. Deep-fat fry: To cook in hot fat that completely covers the food.

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

7. Fry: to cook in hot fat

8. Pan-broil: To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it accumulates.

9. Pan-fry: To cook in an uncovered skillet with a small amount of fat.

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

11. Preheat: To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.

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

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

14. 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.

15. Sear:To cook meat quickly at a high temperature until it becomes brown.