Glossary of Terms

AP Flour:

Abbreviation for All-Purpose Flour, a mixture of hard and soft wheat flours. It can be used for most any recipe. Back to Top

Bain-marie:

French term meaning water bath. Used to gently cook foods by placing them in a cooking vessel and then surrounding the vessel with simmering water. Back to Top

Bake:

To cook foods by surrounding food with hot dry air. Back to Top

Blanch:

To cook an item briefly in boiling water or hot oil so it may cook evenly, tenderize, or loosen skin or shell. Back to Top

Boil:

To cook foods in bubbling liquid at a temperature of 212 deg. F, the boiling point of water. Back to Top

Bouquet Garni:

French term for small bundle of herbs, often consisting of parsley, bay leaf and thyme, wrapped in cheesecloth and tied with a string; used to flavor stocks. Back to Top

Braise:

To cook food in a small amount of liquid in a tightly covered vessel. Meats are often browned in fat first for added flavor and color. Back to Top

Brine:

Pickling or preserving foods by soaking in a water and salt solution to which a sweetener such as sugar is sometimes added. Back to Top

Broil:

To quickly cook food under direct heat. Back to Top

Brown:

To cook quickly in high heat to give foods a nice brown color and richer flavor. Back to Top

Broth:

To cook a liquid in which the flavors of meat, meat bones, poultry, fish, vegetables or herbs are infused into the liquid through simmering. Back to Top

Caramelize:

To heat sugar or cook foods to release their natural sugars, to a temperature of 360 deg. F, converting the sugars to a brown liquid state. Back to Top

Cream:

To blend together thoroughly until it has a uniform, creamy consistency. Back to Top

Deglaze:

Adding a little liquid to a hot pan to loosen the pan dripping after roasting or sautéing food to use as a base for creating a stock, gravy or sauces. Back to Top

Dredge:

To coat with a dry ingredient such as flour, bread crumbs, or cornmeal. Back to Top

Emulsify:

To blend two liquids together to create a smooth and usually thick consistency. A stabilizer such as egg or mustard is often used to ensure the emulsion does not break down. Mayonnaise and hollandaise are two examples of emulsions. Back to Top

Fry:

To cook foods over moderate to high heat in a substantial amount of fat. Deep-frying completely submerges the food in the fat. Back to Top

Grill:

To cook foods where the heat source is directly under the food. Back to Top

Macerate:

To steep food in liquid; usually frsh fruit in liquer. Back to Top

Mirepoix:

A French term for a mixture of chopped vegetables, usually including celery, carrots, and onions used to flavor sauces, stock and meats when roasting or braising. Back to Top

Poach:

To cook a food barely covered in simmering liquid. Back to Top

Reduce:

To boil a liquid, usually a stock, wine or sauce, to thicken its consistency and concentrate its flavor. Back to Top

Roast:

To cook foods by surrounding food with hot dry air and having them baste in their own juices. Back to Top

Sauté:

To cook foods quickly in a small amount of fat. Back to Top

Sear:

To quickly cook the surface of a food especially meat or fish, over high heat, to brown the exterior. Back to Top

Simmer:

To cook food in a liquid just below its boiling point. Back to Top

Smoke:

to cure or cook foods imparting a smoky flavor by placing over heated wood chips in a sealed cooking vessel. Hot smoking will cook the food, cold smoking only imparts the smoke flavor and does not cook the food. Back to Top

Steam:

To cook foods by surrounding with steam heat in a covered vessel. Back to Top

Stew:

To cook food in a liquid over low heat and for a long time, tenderizing and blending the flavors. Back to Top

Stir-Fry:

To cook small-cut foods quickly over high heat in a small amount of hot oil, constantly stirring. Back to Top

Sweat:

Generally used on vegetables by cooking them in a small amount of fat, over low heat in a covered vessel, until they become soft and release moisture without browning.