GR7/8

COOKING TERMS AND

TECHNIQUES
Dictionary
Teacher: Ms. D. Smith

Website:
Dsmithlrsd.weebly.com

Darlene Smith
Email: Darlene.smith@lrsd.net
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BAKE 7

BAKING POWDER 7

BAKING SODA 8

BARBECUE 8

BASTE 9

BATTER 9

BEAT 10

BLANCH 10

BLEND 11

BOIL 11

BRAISE 12

BREAD 12

BROIL 13

BROTH 13

BROWN 14

CARAMELIZE 14

CHILL 15

CHOP 15
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COAT 16

COOL 16

COMBINE 17

COOKING METHOD 17

CORE 18

CREAM 18

CUT-IN 19

DASH 19

(DE)BONE 20

DEGLAZE 20

DICE 21

DISH 21

DISSOLVE 22

DOLLOP 22

DOT 23

DOUGH 23

DRAIN 24

DREDGE 24
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DRESS 25

DRIZZLE 25

DUST 26

FEW GRAINS 26

FILLET 27

FOLD (IN) 27

FORK TENDER 28

GLAZE 28

GLUTEN 29

GRATE 30

GREASE 31

GRILL 31

GRIND 32

INCREASE (HEAT) 32

JULIENNE 33

KNEAD 33

LAYER 34

LEAVEN 34
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LET STAND 35

MARINATE 35

(MARINADE) 35

MASH 36

MIX 37

OPTIONAL 37

PARBOIL 38

PEEL 38

PINCH 39

POACH 39

PREHEAT 40

PREPARE 40

PUREE 41

REDUCE 41

REDUCE HEAT 42

ROAST 42

SAUT OR PAN FRY 43

SCALD 43
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SEAR 44

SEASON 44

SHRED 45

SIFT 45

SIMMER 46

SKIM 46

SLICE 47

STEAM 47

STEEP 48

STEW 48

STIR 49

STIR-FRY 49

STOCK 50

SUBSTITUTE 50

THICKENER 51

TOSS 51

TURN 52

WHIP 52
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WHISK 53

YIELD 53

ZEST 54

ZEST 54

COOKING 55

OR 55

HEATING 55

TERMS 55

56

SIMMER: 56

57

FRY: 57

58

SAUT: 58

59

MELT: 59

60

BOIL: 60
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Bake

To cook by dry heat,

usually in an oven.

Baking
Powder
A quick-acting leavener
where there is no need for an
acidic ingredient to be
present in the recipe.
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Baking
Soda
A quick-acting leavener
that requires an acidic
ingredient in the recipe.

Barbecue

To cook foods on
a rack or a spit
over coals or
flames.
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Baste

To moisten food
while its
cooking to add
flavour.

Batter

A thick mixture
of dry and liquid
ingredients.
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Beat

To mix or stir very

hard & very quickly;
usually until well
combined.

Blanch

To cook briefly in
boiling water to seal in
flavour & colour; usually used
for veggies/fruit, to prepare
for freezing, &/or to
ease skin removal.
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Blend

To mix ingredients
together until they
become one.

Boil

To cook in bubbling
water
that has reached
212F/100C.
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Braise
To cook first by browning,
then gently simmering in a
small amount of liquid
over low heat in a covered
pan until tender.

Bread

To coat the surface of

food with bread, cracker,
or cereal crumbs.
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Broil

To cook food under or

over direct heat in broiler
oven or hot coals.

Broth
(a.k.a . Stock)

A flavoured liquid used in

cooking that was made from
simmering animal bones
&/or meat, seafood, or
veggies in water.
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Brown

To cook food,
usually meat,
until brown.

Caramelize
To turn brown from the sugar
in baking; to heat sugar until it
liquefies and becomes a syrup
ranging in colour from golden
to dark brown.
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Chill
Refrigerate promptly;
to put food in cold
storage until it is cooled.

Chop

To cut into
small pieces.
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Coat

To cover food with

flour or bread
crumbs before
cooking it.

Cool
To allow foods to drop
in temperature
by placing hot foods on a wire
cooling rack or room temperature
foods into cold storage.
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Combine

To put
ingredients
together.

Cooking
Method

A way of cooking.
Baking, frying and steaming
are cooking methods.
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Core
To remove the seeds
&/or tough woody
centres from fruits &
veggies.

Cream
(verb)
To beat ingredients,
usually sugar and a fat, until
smooth and fluffy.
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Cut-In

To cut solid
shortening or fat into
dry ingredients.

Dash
A very tiny amount
(a few shakes);
Less than the smallest
measuring spoon.
A quick shake
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(De)Bone

To remove bones
from meat.

Deglaze
To loosen brown bits
from a pan by adding a
liquid, then heating while
stirring and scraping the pan.
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Dice

To cut into
small cubes.

Dish
Food cooked or made
in a certain way.
For example, a pasta dish, a
veggie dish, a side dish, etc.
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Dissolve

To mix a solid
ingredient such as
sugar with a liquid
until they form a
solution.

Dollop

A spoonful of soft food

such as whipped cream or
mashed potatoes.
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Dot
To scatter food (like
butter) in bits over food.

Dough

A baking mixture that has

very little liquid. It may be
shaped by kneading or
rolling.
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Drain
To remove the liquid
that food has cooked or
soaked in.

Dredge
To cover or coat
uncooked food, usually with
a flour mixture or bread crumbs.
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Dress
To coat foods such as salad
with a sauce. Also, to
clean fish, poultry, or
game for cooking.

Drizzle
To pour runny food, like
melted butter, back & forth
over food in a fine
stream.
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Dust
To coat lightly with a
powdery ingredient
(like icing sugar or cocoa powder)

Few Grains
A very small amount
that is less than 1/8 tsp.
The same as a dash or a pinch.
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Fillet
A flat piece of boneless
meat, poultry, or fish.
Also, to cut the bones from a
piece of meat, poultry, or
fish.

Fold (in)

To combine a delicate
ingredient with a solid
mixture using a slow
rolling motion.
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Fork Tender

To cook food until it is

tender enough to slip a
fork into it.

Glaze
To coat foods with
glossy mixtures
such as jellies or sauces.
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Gluten
The protein in flour
which allows flour
mixtures to stretch &
rise.
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Grate
To rub food on a
grater to produce
small particles.
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Grease
To rub the interior
surface of a cooking dish
or pan with a fat
to prevent food from sticking
to it.

Grill
To cook food on a rack
under or over direct
heat,
as on a barbecue or in a broiler.
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Grind

To reduce food to tiny

particles using a grinder or
a food processor.

Increase
(Heat)
To turn heat to a
higher setting.
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Julienne
To cut into sticks.
May range from fine
(like matchsticks) to large
(like French Fries).

Knead
To stretch and press
dough with the heels of
your hands so it
becomes elastic.
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Layer
To arrange food in
layers by placing one food
on top of another food,
usually without mixing.

Leaven

The puffing or rising

of food from air (CO2)
bubbles.
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Let Stand
To leave food alone for a
while so it can marinate
(to allow flavours to blend) or
finish cooking.

Marinate
(Marinade)

To let food stand in a

mixture to improve
flavour and tenderness.
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Mash
To make a soft mass of
food with a fork,
masher tool or beater.

Mince
To chop into very
little pieces.
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Mix

To stir foods
together.

Optional

Not really needed;

Up to you to have or not
have.
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Parboil
To partially cook food
by boiling.
Usually done to prepare food
for final cooking by another
method.

Peel

To strip away outer

covering of certain
vegetables and fruit.
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Pinch

An amount too small

to measure.

Poach
To cook gently over very
low heat in barely
simmering liquid.
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Preheat

To bring oven or broiler

to desired temperature
before using.

Prepare
AKA: PREP
To get food ready to
cook.
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Puree
To mash or grind food
until completely smooth,
usually with a beater or in a food
processor, blender, sieve, or food
mill.

Reduce
(verb)
To thicken a liquid
and concentrate its flavour
through evaporation
usually from boiling.
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Reduce
Heat

Turn heat lower/down.

Roast
To cook food
uncovered with dry
heat in an oven.
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Saut or
Pan Fry

To cook food in a small

amount of fat over
relatively high heat.

Scald

To heat a liquid almost

to a boil until bubbles begin
to form around the edge.
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Sear
To brown the surface
of meat by quick-
cooking over high heat
in order to seal in the meats
juices.

Season

To add flavour
with spices.
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Shred

To cut food into

narrow strips
with a knife or a grater.

Sift
To add air to dry
ingredients, usually by
passing it through a sieve, to
remove lumps and make
it light & fluffy.
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Simmer
To cook in liquid just
below the boiling point;
bubbles form but do not burst
on the surface of the liquid.

Skim
To remove surface foam
or fat from a liquid.
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Slice

To cut into thin

pieces (slices) with
a knife.

Steam
To cook food on a rack or in
a steamer set over boiling or
simmering water in a
covered pan.
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Steep
To soak in a liquid just
under the boiling point to
extract the essence e.g., tea.

Stew
To cook food in a
liquid, covered, over
low heat for a long
time.
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Stir
Move ingredients in a
circular motion to mix or
to prevent burning while
cooking.

Stir-Fry
To quickly cook small
pieces of food over high
heat, stirring
constantly.
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Stock
(a.k.a. Broth)

A flavoured liquid used in

cooking that was made from
simmering animal bones
&/or meat, seafood, or
veggies in water.

Substitute
To exchange an
ingredient for another
similar ingredient.
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Thickener
An ingredient, such as a
roux (flour/fat mixture), that
thickens liquids when
cooked together.

Toss

To lightly mix and coat

ingredients; usually for
a salad.
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Turn
AKA:
Flip or Rotate
To move food to
another side.

Whip
To beat rapidly to
incorporate air and
increase volume.
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Whisk
To beat ingredients
with a fork or whisk
in order to mix, blend, or
incorporate air.

Yield
How many servings,
portions or pieces the
recipe will make.
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Zest
(noun)
The outer, coloured
part
of the peel or citrus fruit.

Zest
(verb)
To finely grate the
outer, coloured part
of the peel or citrus fruit.
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Cooking
or

Heating
Terms
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Min
#3

To cook in liquid just below the

Simmer:

boiling point. Small bubbles appear:

Still Liquid : Bursting Bubbles = 50 : 50
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#4-7
Fry: To cook in hot fat until
golden brown.
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#5-7

Saut: To cook in a small

amount of hot fat in a skillet.
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#3-5

Melt: To heat solid food

until it becomes liquid.
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#7-
Max

Boil: To cook in liquid hot

enough for large bubbles to break
on the surface.
Still Liquid : Bursting Bubbles = 10 : 90