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Cooking terms are a lot like words; they can be deceptive, even though they mean the same thing. When you learn how to cook, you’ll see that what one person considers simple ingredients will seem difficult to them. The same is true when you learn new cooking terms. As soon as you learn to pronounce them, you’ll understand what someone is saying, and suddenly your favorite dishes will seem more flavorful and delicious.
Cooking Terms
What Are Cooking Terms?
Cooking terms are words and phrases you use when preparing food. They are just like words and phrases in any other language. Most English-speaking people use cooking terms every day. The difference is that many of these common cooking expressions are not always appropriate in other circumstances. For example, using the term sear to describe the method of grilling food does not help make a hamburger or steak sandwich. Cooking terms allow you to refer to specific techniques, ideas, and methods without jargon.
List of Cooking Terms 1
List of Cooking Terms
- Blanch
- Fold
- Baking
- Blanching
- Pinch
- Dash
- Cream
- Slicing
- Mincing
- Sweeten
- Sweat
- Stir
- Stew
- Shell
- Shred
- Shuck
- Sieve
- Sift
- Simmer
- Skewer
- Skim
- Deglaze
- Descale
- Devil
- Dice
- Dip
- Bake
- Barbecue
- Baste
- Blacken
- Salt
- Saute
- Scald
- Scallop
- Scramble
- Slice
- Souse
- Sprinkle
- Steam
- Steep
- Caramelize
- Char
- Layer
- Leaven
- Char-broil
- Chill
- Chop
- Ferment
- Fillet
- Flambe
- Flavor
- Chunk
- Churn
- Raw
- Refrigerate
- Roast
- Roll
- Blend
- Dough
- Marinate
- Mash
- Measure
- Melt
- Boil
- Braise
- Bread
- Brew
- Sliver
- Coddle
- Knead
- Cool
- Congeal
- Garnish
- Juice
- Microwave
- Pour
- Precook
- Prepare
- Preserve
- Press
- Process
- Pulp
- Zest
- Wash
- Wedge
- Mix
- Gratin
- Grill
- Infuse
- Grind
- Cut
- Oil
- Oven fry
- Overcook
- Burn
- Freeze
- French fry
- Fricassee
- Hash
- Pan fry
- Uncured
- Parboil
- Peel
- Percolate
- Pickle
- Heat
- Tenderize
- Toast
- Fry
- Grate
- Add
- Squeeze
- Break
- Spread
- Taste
- Beat
- Bind
- Bone
- Broil
- Brown
- Brush
- Can
- Combine
- Core
- Cured
- Debone
- Decorate
- Deep fry
- Drain
- Drizzle
- Dry
- Escallop
- Flip
- Frost
- Froth
- Gel
- Glaze
- Grease
- Hard boil
- Harden
- Hull
- Ice
- Jell
- Julienne
- Mold
- Pare
- Pit
- Poach
- Pop
- Quarter
- Reduce
- Render
- Rise
- Rub
- Scoop
- Score
- Sear
- Shirr
- Slow cook
- Smoke
- Snip
- Soak
- Soft boil
- Stir fry
- Strain
- Trim
- Truss
- Turn
- Unmold
- Warm
- Whip
- Whisk
- Zap
- Blanche
- Clarify
- Filter
- Macerate
- Pressure-cook
- Puree
Top Cooking Terms
Here are some general definitions for some of the more common cooking terms used daily.
Blanch
Blanching is a process of cooking that removes all but water from a food item. The food is first soaked in a highly acidic solution to remove impurities such as dirt, surface tension, and excess moisture. The excess water is removed to create a drier, less sticky product. While blanching may sound like an odd process to remove water from food, it’s a crucial part of cooking.
Fold
The fold is used to create a texture similar to creamed corn. It’s created when a food item is layered on top of another to form a sandwich. By pressing down on the ingredients in this sandwich, you create a texture similar to creamed corn.
Baking
Baking is cooking food in a Dutch oven or other ovens with a baking sheet or other metal surfaces. This is the process of establishing a high temperature to cook the food, usually foods that have been seasoned in the meantime.
Blanching
Blanching is a cooking method where the food is left to soak in a highly acidic solution to remove impurities such as dirt, scale, and excess moisture.
Pinch
Like blanching, pinch cooking is leaving a food item to soak in a highly acidic solution to remove the impurities. In this case, you’ll use your hands to pinch the items against each other to create a paste (pinching is similar to cutting in an action game).
Dash
Like blanching and folding, dash cooking is another technique where you leave a food item to soak in a highly acidic solution before spices are added. When you use this technique, you’ll typically add the item to a pan with high heat to speed up the process and create a splatter of color and flavor.
Cream
Creaming is the addition of milk or other cream ingredients to a dish to create a rich and creamy texture. While creaming may sound like an odd process to remove water from food, it’s a crucial part of cooking.
Slicing
Slicing is another technique where you leave a food item to soak in a highly acidic solution before adding seasonings and other ingredients. This technique is similar to blanching and folding, but instead of adding milk to a dish, you’ll typically add cream or milk ingredients to a bowl or pan.
Mincing
Mincing is a technique where you leave a food item to soak in a highly acidic solution before you add any other ingredients. This may sound very similar to folding, but instead of adding milk to a dish, you’ll typically add cream to a bowl or pan.
So, whether you’re just getting started in the kitchen or are an experienced cook who wants to build on his or her skills, these terms will help you better understand how everything works!
Cooking Terms | Images
List of Cooking Terms 2
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