Al Dente – Italian term used to describe pasta, when the pasta is not cooked soft but semi soft with a slight resistance when you bite it.
Aromatics – Fragrant ingredients; garlic, onions, shallots, ginger, herbs and spices.
Bake – To cook with dry heat, usually in the oven.
Barbecue – Long, slow direct heat cooking method that takes place outdoors over hot coals or wood.
Baste – The method of moistening food during the cooking process with either pan drippings or with sauce to prevent food from drying out.
Batter – A mixture that contains both flour and liquid that is thin enough to pour.
Beat – To mix rapidly in order to make a mixture light and smooth while incorporating as much air as possible.
Blanch – To immerse in rapidly boiling water and cooking slightly.
Blend – To incorporate two or more ingredients thoroughly.
Boil – Heating a liquid until bubbles break on the surface continually.
Bone – To remove bones from poultry, meat or fish.
Bread – To cover meat, poultry, fish and sometimes vegetables with a flour or breadcrumb mixture.
Broil – To cook under strong, direct heat.
Brown – Usually done in a pan over the stove to remove pink from meats, poultry and fish over a moderate-high heat which usually renders color but meat still is not cooked through.
Caramelize – The process of heating naturally sugary foods that will break down, become soft with a nice brown finish.
Chop – To cut into pieces.
Clarify – To separate and remove solids from liquid, such as butter, making it clear.
Core – To remove the core from certain fruits containing cores, such as pineapple, pears and apples.
Cream – To soften a fat, such as butter, by beating it at room temperature.
Cube – To cut into bite size pieces.
Cure – The act of preserving meats.
Cut in – To add a solid ingredient, such as butter, a piece at of time into other ingredients.
Dash – A small sprinkle, such as salt or hot sauce.
Deglaze – To dissolve the browned bits on the surface of a pan where food has been cooked by adding liquid over high heat and reducing down to a sauce.
Degrease – Removing fat from the surface of liquids such as stocks and soups.
Dice – To cut food in small uniform cubes.
Dissolve – Blending a dry ingredient into a liquid,
Dollop – A shapeless blob, usually dropped by spoon and not measured.
Dot – To scatter in bits over food.
Dredge – To coat with flour or other fine substance.
Dress – To prepare food to look as good as possible.
Drippings – the remains in a pan after food has been roasted, fried or sauteed.
Drizzle – to sprinkle with drops of liquid.
Dry Rub – Much like marinating but done without liquid.
Dust – To sprinkle food with dry ingredients such as cocoa powder, flour, powdered sugar, etc.
Fillet – A boneless piece of meat, poultry or fish.
Flake – To break, usually with a fork, into small pieces.
Flambe – To douse food with alcohol and setting it on fire.
Fold – To incorporate a delicate substance into another gently without releasing air bubbles.
Fricassee – Cooking by braising.
Fry – Too cook in hot oil.
Garnish – To decorate a completed dish.
Glaze – To cover with a thin, shiny icing or sauce.
Grate – To rub on a grater that shreds.
Grease – To apply oil, butter, nonstick cooking spray, etc. to pans and sheets to keep foods from sticking.
Grill – To cook over intense heat, can also be on a barbecue.
Grind – To process solids and reduce them to small particles.
Ice Bath – Used to stop foods from further cooking.
Julienne – To cut into thin strips.
Knead – To work and press dough, developing the gluten in flour.
Lukewarm – Usually room temperature, not hot and not cold.
Macerate – To soak in a flavored liquid; usually refers to fruit.
Marinate – Moisturizing and add flavor to meats, poultry, seafood and other foods by soaking in a liquid mixture of aromatics.
Mince – To cut into very tiny pieces, smaller than diced.
Mix – To combine ingredients, usually by stirring.
Parboil – To boil until partially cooked.
Pare – to remove skin from vegetables of fruit.
Peel – Like pare but to remove peel rather than skin, like oranges.
Pickle – The preservation of fruits, vegetables and meat in a brine solution.
Pinch – Scant amount, much like a dash.
Pit – To remove the large seed, pit, from fruits.
Planked – Cooking on a thick hardwood plank.
Plump – To rehydrate dried fruits by soaking in water until they swell.
Poach – To cook gently in hot liquid.
Puree – To smooth foods, usually with blender or food processor.
Reduce/Reduction – To boil down and reduce in volume.
Refresh – To run cold water over food to stop the cooking process, also an ice bath.
Render – to make a solid fat, such as butter, into a liquid by melting it slowly.
Roast – Cook by dry heat in an oven.
Roux – a 50/50 mixture of fat and flour used to thicken sauces.
Saute – To cook in a small amount of fat.
Scald – Heat just below the boiling point.
Score – To cut narrow grooves partway through the outer surface.
Sear – To brown very quickly by intense heat.
Shred – To cut or tear into long, narrow pieces.
Sift – To pass dry ingredients through a sieve of sifter.
Simmer – Cook slowly in liquid over low heat.
Skim – To remove impurities that rice to the top of the liquid that is cooking.
Slurry – cornstarch mixed with liquid, usually water and used to thicken sauces and gravies rather than using a roux.
Steam – To cook in steam, over boiling water.
Steep – To extract color and flavors by immersing into hot water.
Sterilize – To clean with boiling, dry heat or steam.
Stew – To simmer slowly for a long time.
Stir – To mix ingredients in a circular motion.
Toss – To combine ingredients with a lifting motion.
Whip – To beat rapidly to incorporate air.
Whisk – To beat by hand with whisk.