Mariah L - Culinary Terms

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Baking

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to bake, use dry heat in a closed environment, usually an oven; no fat or liquid is used

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Roasting

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uses dry heat in a cleared environment; food is placed on top of a rack in a pan allowing air to circulate all the way around it

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Sauteing

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a quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan; generally used with delicate foods that cook relatively quickly

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Stir-frying

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to stir-fry, place wok over high heat, add a small amount of fat, and then add small pieces of food, constantly stirring

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Frying

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dry cooking technique in which foods are cooked in hot fat or oil

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Pan-frying

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to pan-fry, heat a moderate amount of fat in a pan (enough to cover 1/2-3/4 of the food) before adding food, turning food to allow for even cooking

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Deep-frying

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foods are cooked completely submerged in heated fat or oil at temperatures between 350 F - 375 F

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Grilling

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to grill foods, preheat the grill, then brush the food with oil and place it on grill

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Broiling

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to cook food directly under a primary heat source with thicker foods being placed farther from heat source and thinner foods being placed closer

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Boiling

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moist cooking technique in which liquid is brought to a boil and is held at the temperature while food cooks

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Blanching

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boiling method that partially cooks food; submerge food in boiling liquid to briefly cook it and then remove and plunge into ice cold water

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Parboiling

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moist cooking technique similar to blanching - placing food in boiling water and partially cooking it - with the exception that parboiling is a longer cooking process

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Poaching

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to poach means to cook food in a flavorful liquid between 150 F - 185 F

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Simmering

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cooks food in liquid slowly and steadily in a slightly cooler liquid that's heated from 185 F - 200 F

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Steaming

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cooking vegetables or other foods in a closed environment filled with steam

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Braising

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long, slow cooking process that requires food to be seared and then removed from the pan; pan should then be deglazed (adding liquid and cooking it with the leftover scraps); add the food back into pan add liquid (covering no more than 2/3 of the food); place in 350 F oven and cook food until fork tender, turning every 20-30 minutes

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Stewing

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cooking time is generally shorter than that of brushing; sear food in a pan over high heat, cover completely with liquid, and bring to a slimmer, cooking until tender; add vegetables, if wanted, partway through simmering the main food item

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Carryover Cooking

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cooking that takes place after removing something from the heat source

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Breading

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coating food item with crumbs and egg

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Batter

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a semi-liquid mixture that contains almost equal parts of dry and liquid ingredients, such as flour, eggs, and milk

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Dredging

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to coat foods with flour or finely ground crumbs

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Emulsification

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mixing of two ingredients that typically don't mix

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Seared

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quickly browned