Cookspeak

Cooking

Bake: To cook in the oven at a heat normally lower than 400 degrees

Blanch: Throw veggies in a pot of boiling salted water for 30 seconds, then “shock” them in a bowl of ice water

Simmer: Cooking food in a hot liquid that

Steam: To cook over boiling water in a covered pan or to cook in a special pressurized steam compartment

Poach: To simmer in liquid that is just below the boiling point

Sauté: To cook food quickly in a small amount of fat in a pan over regulated direct heat

Sear: To quickly brown the outside of meats at a high temperature

Cutting (Link to “Making the Cut”)

Chiffonade: To cut into small strips

Chop: To cut into pieces of different shapes

Grate: To shred food into fine pieces, often done with a grater

Mince: To chop or dice food into tiny, 1/8 inch or less irregular pieces

Dice: Cut foods into small ¼ inch squares

Flavoring

Combining

Beat: Stir a liquid vigorously or rapidly

Fold: To gently combine two or more ingredients using a bottom-to-top or side-to-side motion with a spoon or spatula

Knead: To work dough your hands in a pressing and folding motion

Whisk: Incorporate air into a mixture by beating

Mix: To stir two or more foods together until they are completely combined.

Spice it Up

Marinate: To coat food in liquid which is seasoned with herbs, spices thus enhancing flavor or tenderizing the item.

Season: To enhance the flavor of foods by adding ingredients such as salt, pepper, and a variety of other herbs, and spices.

Zest: To grate or peel the thin outer part of the rind of citrus.