Cooking Terms

Front 1

Au jus

Back 1

Meat juices

Front 2

Baste

Back 2

Moisten roasted meat

Front 3

Blanch

Back 3

Immerse food in boiling water/fat

Front 4

Braise

Back 4

Fry food lightly then heat stew slowly in close container

Front 5

Caramelize

Back 5

Heat carb to 300f or higher turning them brown

Front 6

Carryover cooking

Back 6

Food retains heat and continue cooking after its been removed from heat

Front 7

Clarify

Back 7

To separate and remove solid from liquid making it clear

Front 8

Cut in

Back 8

Working solid shortening into dry ingredients until well mixed

Front 9

Deglaze

Back 9

Dissolve thin glaze of juices and brown bits on the surface of a pan from for that's been fried sauteed or roasted

Front 10

Dice

Back 10

Cut good in small cubes

Front 11

Dot

Back 11

Placing small bits of food over in or around prepared food to enhance flavor

Front 12

Dredge

Back 12

Coat a food with dry ingredient before or after cooking

Front 13

Fold

Back 13

Gently mixing ingredients

Front 14

Fricassee

Back 14

Cook by braising

Front 15

Leaven

Back 15

Substance that's added to dough to make it rise

Front 16

Oven spring

Back 16

Sudden increase in the volume of dough

Front 17

Pan broil

Back 17

Cook in a skillet or pan using no fat other than what's needed to prevent sticking

Front 18

Julienne

Back 18

To cut food into thin sticks

Front 19

Pare

Back 19

Remove the outermost skin of fruit or vegetable

Front 20

Proof

Back 20

Swelling and bubbling of yeast mixed with warm water

Front 21

Render

Back 21

Cook the fat out of.

Front 22

Roux

Back 22

Equal parts cooked mix of flour and fat

Front 23

Score

Back 23

Make shallow cuts in meat bread or cakes for flavor or cooking evenly

Front 24

Sear

Back 24

Surface of food is cooked at high temp until a caramelized crust forms

Front 25

Steep

Back 25

Cook over boiling water in a covered pan

Front 26

Whip

Back 26

Process of beating an ingredient vigorously to make ingredient frothy

Front 27

Scalding

Back 27

Temp 185-212f. Heat liquid until just below boiling point

Front 28

Poaching

Back 28

Temp 140-180f. Gentle cooking used to simmer foods in hot liquid until cooked.

Front 29

Simmering

Back 29

Temp 180-205f. Cook liquid to make stocks

Front 30

Stewing

Back 30

Temp 212-330f. To cook food by simmering or boiling slowly

Front 31

Boiling

Back 31

Temp 140-212f. Cooking foods in a liquid at or brought to boiling point.

Front 32

Par-boiling

Back 32

The process of cooking food in boiling water for only a short amount of time

Front 33

Baking

Back 33

Uses prolonged dry heat. Temp 200-450f

Front 34

Roasting

Back 34

Temp 300-350f. Uses uncovered pan in the oven. Dry hot air surrounds food cooking or evenly

Front 35

Broiling

Back 35

Temp 500-550f. Uses direct heat like on grill. Food is turned during the process cooking 1 side at a time.

Front 36

Grilling

Back 36

Temp 130-165f. Food cooked with direct heat directly over flame or another heat source.

Front 37

Sauteing

Back 37

Cook food quickly in a minimal amount of fat over high heat. Temp 165-320f

Front 38

Pan frying

Back 38

Temp 154-350f. Cook food in uncovered pan in moderate amount of fat

Front 39

Deep frying

Back 39

Temp 325-400f. To fry in amount of oil or fat covering food completely

Front 40

Reduction

Back 40

Thickenening and intensifying the flavor of a liquid by simmering or boiling