Ingredients used for thickening sauces, soups or other liquids. a la Creole: [French] dishes prepared with tomatoes, green peppers and onions as important ingredients. The soup is … Stock. This handy food and cooking dictionary will tell you the meaning of all of those cooking terms you find in your recipe books. To moisten food while cooking by spooning, brushing, or squirting a liquid, such as meat drippings to stock, to add flavour and prevent it from drying out. Marinade (mar-e-nad).--A pickle used for seasoning meat or fish before cooking. Mayonnaise and is cooking terms dictionary are sized by certified and flavor to do the kitchen. The good news is that those who are wheat intolerant can... more, Cookingnook.com is proudly powered by WordPress. Simmer Shred a dish of meat, seafood or vegetables cooked in vinegar and spices: adobado: cooked in vinegar and spices: agahan: breakfast: agkud (Manobo) a liquor made from rice, corn, cassava or sorghum: alak: the generic Tagalog term for liquor or wine: alibangbang: bauhinia malabarica, butterfly-shaped leaves from a tree used for souring: alimango To mash or grind food until completely smooth. Kneading biscuit dough is done more gently and for less time. To punch or knead the air out of risen dough so that is resumes the volume it had before rising. Stew Braise The thin parings that result are also called the zest. Marinate. Cube Glaze The container should have small holes in it to allow the steam from the water to rise. Vegetable and fruit• Vegetable is a culinary term which generally refers to an ediblepart of a plant. http://www.goodhousekeeping.com/food-recipes/cooking/tips/a16958/dictionary-cooking-terms/ the first part of our cooking dictionary with cooking terms from A to I, click here. http://www.reluctantgourmet.com/cooking-terms/, 229 College St, 2nd Floor, Toronto, Ontario M5T1R4, Email: mealplan@utoronto.ca To cook food until just firm, usually referring to pasta, but can include vegetables. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. To put food through a sieve, blender or food processor in order to produce a thick pulp. Shallow, diagonal cuts made on the surface of meat and vegetables for the purpose of rendering fat, encouraging crispiness and flavour absorption. To heat milk until just below the boiling point, when you will see tiny bubbles appearing around the edges of the pan. Refer to it over and over as you need and you will soon become familiar with a wide variety of cooking terms. Beat The French love to talk about food and they have many wonderful words to do just that. Here is a short dictionary of some French cooking terms to get you started. Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for … This is a list of plants that have a culinary role as vegetables. To cut into long thin pieces with a knife. To coat foods with mixtures such as jellies or sauces. To cook in liquid that is just below the boiling point. Our list of 101 culinary terms includes cooking terminology, food prep terms, and beverage definitions that every restaurateur should know. To cut or chop food into very small pieces. Dredge. All parts of herbaceous plants eaten as food byhumans, whole or in part, are normally considered vegetables.• Remouillage. Found in Oriental markets and some supermarkets. Click here to see our collection of recipes that are perfect for Easter. Cooking Terms¦Easy To Understand Cooking Dictionary . Parsnips The sweet, starchy parsnip was a very popular european vegetable before the arrival of potaoes and Sugar Cane from the Americas. To temper is the process of … Bard. Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat. Cook larger chunks of food over medium-heat, flipping once only. Vegetable &fruit cookery 2. - served in the Greek style of cooking, with olive oil, lemon juice, and several seasonings, often referring to vegetables A point (adj.) Acidulated Water - Water with acid added, such as lemon juice or vinegar.This prevents discolouration of ingredients such as fruit and vegetable; use 1 tsp to 250ml. https://www.gourmettraveller.com.au/.../the-a-z-of-cooking-terms-2343 Learn more. Braising – A method used to prepare meats by slowly cooking them in a sealed pan over very little liquid after searing it at high temperature. a la Carte : A list of food items each priced and served separately. Whisk Chop Lentils.--A variety of the class of vegetables called legumes. Parboil Usually used to describe cream sauces, or meats that are prepared without browning them. Often used with almonds or pimentos. To cut into long thin strips with a knife or shredder. Abats - The French cookery term for offal. To cut into small pieces, usually 1/4 to 1/8 chunks. Maybe you would like to join in the discussion or maybe you need help reading a French recipe or a French menu. Roast To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from sticking during cooking. Au jus. Temper. Look here for French cooking terms, part 1. To cook slowly in a liquid such as water, seasoned water, broth or milk, at a temperature just below the boiling point. To cook over high heat (usually on the stove-top) to brown food. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. To mix ingredients in a circular motion with a spoon or fork until well blended. This is done using a pressing motion with folding and stretching. To cook meat or vegetables in an uncovered pan in an oven using dry heat. To grate the outer, colored portion of the skin of a citrus fruit, avoiding the white pith. caciocavallo cheese (kah-choh-kuh-VAH-loh) – This cheese is said to date back to the 14th century, and believed by some to have originally been made from mare’s milk. To manipulate dough in order to develop the gluten. To brown the surface of meat by quick-cooking over high heat into order to seal in the meat’s juices. To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil, syrup, or melted chocolate. Dust To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa. Whip To brown with dry heat in an oven or toaster. A la carte (adj.) Celebrate, treasure and care for our beaut…, http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/Online-Recipe-Search/PageId/1/Culinary-Glossary/LId/0,22,23/Id/23/Cooking-Terms.html, http://www.goodhousekeeping.com/food-recipes/cooking/tips/a16958/dictionary-cooking-terms/, http://lifehacker.com/a-beginners-guide-to-the-most-confusing-cooking-terms-1459836282, http://www.reluctantgourmet.com/cooking-terms/. Bake blind - To bake an empty pie, tart or flan shell so the pastry is partially cooked before the filling … It is a relative of the standard western cabbage but has a milder flavour and soft leaves. To remove fat or foam from the surface a liquid. To soak in a sauce or flavoured liquid for a long period of time, usually a meat, poultry or fish. Purée Lola is from cooking terms vegetables like crab, and the surface. Knead Rotate the ball of dough 1/4 turn and repeat the action. https://www.bhg.com/recipes/how-to/cooking-basics/glossary-of-cooking-terms Skim To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed. Legumes.--The vegetables belonging to the bean family; namely, beans, peas, and lentils. The process of mixing dough with the hands or a mixer. --A piece of salt pork or bacon used in larding. Aged Meat is usually stored 3 - 6 weeks at 34 - 38 degree's F. to allow the enzymes break down connective tissues. The outer, coloured peel of a citrus fruit. Aïoli - A form of garlic mayonnaise Al dente - Pasta cooked to "the tooth" until tender but slightly firm to the bite. Dress. Score. Sauté Pak Choi The Pak Choi or chinese cabbage is a delicious leaf vegetable often used in Chinese cookery. a la creme: [French] served with cream or a cream-based sauce. Infusion. Phone: (416) 978 1309. Steam Zest © Copyright 2021 | All Rights Reserved | University of Toronto, Happy Earth Day! These French cooking terms might come in handy. Continue this motion for several minutes until the dough becomes more elastic or as long as your recipe states. Sometimes also means a mixture of fruit, like fruit salad. To heat sugar until it liquefies and becomes a syrup. Here are a few that are often used in vegetable preparation. Julienne Bubbles will form slowly and burst before reaching the surface. These are our cooking terms from J to Z. Bisque – A smooth, creamy crustacean soup made especially with seafood like shellfish. Caramelize To cook food on a rack or in a steamer set over boiling or simmering water. To tie bacon or pork fat over a joint of meat or poultry before it is roasted to prevent it from … To cook gently, usually in butter, a bit of oil, or the foods own juices to soften but not brown the food. Local and Foreign Terminologies used in Vegetable Cookery Submitted by: Ella C. Aganio 10-Zircon Submitted to: Maefil G. Castaneda Teacher. http://lifehacker.com/a-beginners-guide-to-the-most-confusing-cooking-terms-1459836282 To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or bread crumbs, to be pan fried or sautéed. Creates tiny pieces of food, best for things like cheese to melt quickly or a vegetable used in a sauce. aromi: refers collectively to herbs and other flavoring ingredients like garlic or ginger.. bollito: meaning ‘boiled’, can be used as an adjective or a noun.A popular way to cook meats or vegetables. To cook in a frying pan or wok over high heat in a small amount of fat, stirring constantly. Culinary Terms A to Z Culinary Terms: A-D A. Mince vegetable definition: 1. a plant, root, seed, or pod that is used as food, especially in dishes that are not sweet: 2. a…. Bookmark our cooking and food dictionary so you can easily return to it whenever you need it. Steep Don’t worry, we have a list of common culinary terms for just that situation! To cook meat quickly at high heat to seal the surface of the meat and produce a brown color. To soak a dry ingredient in a liquid just under the boiling point to extract the flavour, such as with tea. Sear To cut the bones from a piece of meat, poultry, or fish. - separately priced items from a menu, not as part of a set meal. Terminology. To remove the outer peel or skin of a fruit or vegetable with a knife. To heat milk until just below the boiling point, when you will see tiny bubbles appearing around the edges of the pan. To cut as small as possible, most commonly used with garlic. Grill: A dry cooking method that uses a rack positioned either under or over direct heat, like with a … Al dente (al-Den-tay) : In Italian the phrase means “to the tooth”and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. To pull away, strip or cut off the outer covering of a fruit or vegetable. Often vegetables cooked this way will end up looking translucent. Marinate Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long. Try to cooking and culinary vegetables dictionary marinating fish … Bake Sign up and be the first to get notified of new updates. The term used to describe when sugar syrup has been boiled to the point that it is thick enough to form soft balls when dropped into cold water and rubbed between fingers and thumb. Food Services would like to wish you a Happy Earth Day. Scald To heat liquid almost to a boil until bubbles begin forming just around the edge. Done on a grater with larger holes, resulting in long, smooth stripes to cook or melt. To beat food with a whisk or mixer to incorporate air and increase volume. Vegetable & fruit cookery 1. "Vegetable" can be used in several senses, including culinary, botanical and legal. B: Bain Marie – Two containers or kitchen utensils being used as a double boiler or a hot water bath for slow cooking ingredients. Agar Agar - A vegetarian alternative to gelatine made with seaweed. To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer. AGED In cooking "To Age" means to let food get older under controlled conditions. - cooking until the ideal degree of doneness, often referring to meat as medium rare Acidulation (n.) - the process of making something acid or sour with lemon or lime juice Aerate … To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using a over-and-under motion. Flambé Examples of Common Cooking Terms. Like chopping, it is to cut food into small cubes, usually about 1/2 inch. Salty and in cooking terms dictionary juice are one of a variety of the fat. To brown or cook meat, fish, vegetables or fruit in a small amount of fat (also see Fry). Al dente (adj.) To cook gently over very low heat, in barely simmering water just to cover. Fillet Daikon: A Japanese root vegetable, that looks like a white carrot that is used in salads or and a wide variety of cooked dishes, including stir … These pantry recipes use ingredients that you probably have on hand all...more, Here are 10 easy muffin recipes you won't want to do without....more, The Paleo Diet: There is a very popular diet we have been...more, Apple recipes are perfect for any time of year, but in the...more, This almond cookie recipe is a delectable treat at any time. To cut meat, vegetables or fruit into long, very thin strips. To combine ingredients until all ingredients are evenly distributed. To cook uncovered on a hot surface, removing any fat as it accumulates. To cut vertically down, thickness sometimes specified by the recipe. Grease Dollop. Glossary of Indian Food & Cooking Terms The list of Indian Food Terms can be exhaustive, since there are 15 official languages in India and 1568 dialects. Macédoine Small diced mixed vegetables, usually containing at least one root vegetable. To cut vegetables into large squares, usually specified by the recipe. A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food. Use sifters, sieves or whisks to both aerate and sift. To cook food in an oven using dry heat. Believe it or not, frying is actually a dry-heat cooking technique: no water is … Fold To cook food in a boiling liquid just until partially done. Today, Caciocavallo cheese is made from cow’s milk, though its cryptic name literally means … To coat foods with a sauce, such as salad. Deep Fry and Pan Fry. Macédoine (mah-say-dooan).--A mixture of green vegetables. To simmer slowly in enough liquid to cover. To beat ingredients (usually sugar and a fat) until smooth and fluffy. Slice Brown Cooking may be completed using another method or at another time. To meld solid fat (eg from beef or pork) slowly in the oven. Poach Food Services at the University of Toronto oversees more than 30 food locations across the St. George campus and runs programs like Veggie Mondays, cultural events, environmental initiatives and campus Meal Plans. At some point, we all need a little refresher when it comes to all the various types of culinary To beat ingredients with a fork or a whisk. This refers to the gentle cooking of vegetables in butter or oil under a lid, so that their natural liquid is released to aid the cooking process. A lid only lets a little moisture escape, whereas using no lid lets lots of moisture escape. To let dough or yeast mixture rise before baking. A Blanc – French for “in white”. Cooking terms can be a little confusing so I have provided these pages of definitions for frequently used terms found in recipes. Sweat Scald. If you want the first part of our cooking dictionary with cooking terms from A to I, click here. Dredge Cream Method of cooking – traditionally in a wok, but also in a pan, where small pieces of food are cooked at a high temperature while turning and tossing constantly until just cooked. To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown food. http://www.atomicgourmet.com/Atomic-Gourmet-Free-Online-Recipes/Online-Recipe-Search/PageId/1/Culinary-Glossary/LId/0,22,23/Id/23/Cooking-Terms.html A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food. Baste. Broil We have put together a list of food names that are widely recognized and commonly used in Indian cooking. Reading a recipe and aren’t sure about some of the terms included? Sauté. To let food stand in seasonings that include at least one wet ingredient to tenderize and increase the flavor. ... mirepoix - a mixture of rough-cut or diced vegetables, herbs and spices used for flavoring Marmite French word for a covered earthenware container for soup. To beat rapidly with a wire whisk, beater or electric mixer to incorporate air, lighten and increase volume. Common culinary terms used in cooking vegetables, including boiling, deep-frying, roasting, or grilling. a la carte: [French] refers to a list of food items each priced separately. Charcuterie Dice To cut into small pieces, usually 1/4 to 1/8 chunks. A beautifully concise example of French cooking terms, Cartouche is a French term that basically means “scroll” or “packet.” It’s a paper lid that is used to slow down the reduction of moisture in cooking. Dress Part 1 of our cooking dictionary with cooking terms from A to I, is here. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center. To cook in a covered container over boiling water. To make shallow slits into the food, usually in a rectangular or diamond pattern. To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender. Dollop Take a look at our list to get cooking: Al dente To expose food to direct heat on a rack or spit, often used for melting food like cheese. To brown or cook meat, fish, vegetables or fruit in a small amount of fat (also see Fry). Used as the base of soups, stews and in risottos – can be home made or packaged.Beef, chicken, vegetable and fish stocks are the most common. For yeast breads: Fold the dough toward you, then push the dough away using the heel of your hand. To drizzle a flammable spirit over a food while its cooking, to ignite the just before serving. Baste Vegetable definition, any plant whose fruit, seeds, roots, tubers, bulbs, stems, leaves, or flower parts are used as food, as the tomato, bean, beet, potato, onion, asparagus, spinach, or … Drizzle To cook covered over low heat in a liquid for a substantial period of time. Blanch – To briefly cook for from 30 seconds up to two minutes. - cooked so it's still tough when bitten, often referring to pasta A la grecque (adj.) To boil down the volume of a liquid in order to concentrate the flavor. Pan Fry Grate To partially cook by boiling, usually to prepare the food for cooking by another method. Also, to dip food briefly into boiling water (also see Blanch). Al dente. To cook meat or vegetables in an uncovered pan in an oven using dry heat. Culinary Glossary For all the ingredients, techniques and cooking equipment you're unfamiliar with, we'll provide you with definitions, history and correlating recipes. To let a food stand for a few minutes in just boiled water to increase flavor and color. Bring a pot to a boil, then reduce the heat until there are no bubbles.