BAKING – Cooking food(s) surrounded by hot dry air in an oven.
BOIL – Water which has come to 212 degrees. Lots of bubbles and activity in the pot. Usually a greater deal of water than less.
BLANCHING – Cook briefly in boiling or hot water, usually salted.
BRAISING – Cooking vovered in a small amount of liquid. browning of foods may sometimes be done prior to braising.
BROIL – Using overhead heat
CARAMELIZE – Browning of natural sugar contents. Carrots & onions
FRYING – Cooking in deep oil. Very hot. Over 350 degrees.
DICE or CHOP – To cut into small cube shapes.
DUST or DREDGE – Lightly cover w/flour or dry ingredients.
GARNISH – Finishing a plate with artfully prepared ingredients, not necessarily of the main component of the dish.
MARINATE,MARINADE – To soak an item in a seasoned or flavored liquid.
PARBOILING – To partially cook in a boiling liquid.
PEEL – To remove an outer skin w/a small sharp knife.
POACH – To cook gently in flavored or acidic liquid.
PUREE – Blending of an ingredient.
ROAST – To cook foods w/hot dry air, in an oven with fire from above.
SHOCKING – To plunge in very cold or ice water. Retains the color and tenderness of the parboiled item.
SAUTE – To cook quickly in a small amount of fat. Usually an oil or butter.
SIMMER – To boil gently.
STEAMING – To cook w/steam above boiling point. Steamed cooking is hotter than boiling.
STEWING – SImilar to braising but the pieces are bite size and the liquid covers what you are cooking.
STUFFING – To fill a cavity.
SWEAT – To cook in a fat w/out color occuring. The heat is ususally lower than higher and can be done w/a cover on.
WHIP/SHISK – To beat to incorporate air.
