Cooking and Food Glossary
A leavening agent, activated by interacting with something acid. Liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which in turn make a batter rise.
To cook over the embers or coals of an open fire.
A mixture of flour, sugar, eggs, milk, etc. which can be poured
To agitate a mixture with the goal of making it smooth and introducing as much air as possible into it.
To parboil, to scald vegetables, nuts, etc., in order to remove the skin.
A thick, rich cream soup generally made from shellfish
To cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated
A Chinese cabbage with white stems and broad, dark green leaves.
A method of cooking by which food (usually tougher cuts of meat, large poultry, or vegetables like cabbage, chicory, and artichokes) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time.
To cook in hot liquid until the flavor is extracted.
A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising.
To cook by exposing the food directly to the heat.
To heat granulated sugar to a golden brown color for the purpose of flavoring and coloring other food.
To cut into small pieces using a knife or other sharp utensil.
A thick soup that usually contains potatoes.
To cover the surface of one food with another.
To cook or simmer an item just below the boiling point for a short length of time.
A perforated bowl made of metal or plastic that is used to strain foods.
A seasoning for food, a spicy or pungent relish.
As in corned beef or other meat; refers to a meat that has been salted and cured.
To cut into even, bite-size pieces.
To treat with an ingredient, usually salt and/or sugar, originally for the purpose of preserving foods by protecting them from bacteria, molds, etc.
A small flattened boneless piece of meat, generally referring to pork and veal.
To cut into small cubes or squares.
A thick, soft uncooked mass of moistened flour and other ingredients.
A style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces.
To decorate a dish with an item to improve its look.
To coat or cover an item with a glossy coating.
To rub or wear into small particles, by rubbing on the rough surface of a grater.
To cook above the heat source (traditionally over wood coals) in the open air.
Dried vegetables such as beans, lentils, and split peas.
A tall, lemon-scented grass, used in Thai cooking.
A brine or pickling solution in which meat can be soaked before cooking to alter or enrich the flavor.
To dissolve or make liquid by heating.
To cut food into very small, fine pieces.
To cut off the outer covering or skin with a knife or other sharp tool.
The act of removing the outer surface in strips; Strips of an outer rind or surface that has been removed.
To cook completely submerged in barely simmering liquid.
To heat milk or cream just below the boiling point until a scum forms on the surface.
To cut into fine strips. Shredding is similar to cutting into chiffonade but less precise.
To cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer.
To cook meat and vegetables in liquid just below the boiling point.
To blend ingredients using a circular motion.
Similar to the mushroom, a black fungus grown mainly in France they are used for seasoning and garnishing.
To beat rapidly to increase volume and incorporate air.
A round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.
The thin, brightly colored outer part of the rind of citrus fruits.