COOKING TERMINOLOGY A - C

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

A

B

Bake - To cook by dry heat usually in an oven.

Batter - A semi-liquid mixture containing flour or other starch used to make cakes and breads, to coat foods for deep-frying.

Beat - To make mixture smooth through rapid, regular motion using a spoon, wire whisk or an electric mixer.

Blanch/Blanching - Cooking a food very briefly and partially in boiling water or hot fat. Generally used to assist preparation (e.g., loosen peels), as part of a combination cooking method, to remove undesirable flavors or to prepare food for freezing.

Blend - To mix two or more ingredients together until uniformly combined.

Boil - To cook food over high heat in liquid in which bubbles rise constantly to the surface and break.

Brining - A method of curing, preserving and or flavoring certain foods such as meats, fish, vegetables and cheese by immersing them in brine or injecting brine into them, also known as pickling.

Broil - To cook food by direct heat.

Brush - To clean with a stiff brush; to brush on ingredients such as butter; fondant; frosting.

C

Carajay - A wok-like pan.
Caramelized - To stir sugar in skillet over low heat until it melts and develops characteristic flavor and golden-brown color.

Chill - To refrigerate food or let it stand in ice until cold.

Chunks - Large pieces of meat or fish; bite sizes of fruits as in pineapple chunks.

Coat - To cover food by sprinkling or dipping, usually in flour.
Cream/creaming - To make soft, smooth and creamy by beating with spoon or with mixer (usually applied to blending sugar and fat).

Croquette - A food such as Salmon or potatoes that has been pureed and or bound with a thick sauce (e.g., béchamel), formed into small shapes, breaded and deep-fried.

Curing - Any several methods of processing foods, particularly meat and fish, to retard spoilage.