Food Preparation Terms and Explanations

Food Preparation Terms and Explanations of cooking terms.

Al dente:

In Italian it means, when pasta is cooked to just firm.

Baste:

To apply a liguid mixture to food while it is cooking in order to keep it from drying out and to add flavor.

Beat:

To stir with force or speed the ingredients with a spoon, whisk, or mixer.

Bias:

To cut food at an angle, less than 90 degrees. This is done to increase the surface area of the food.

Blend:

To thoroughly combine two or more ingredients by hand using a whisk, or a food mixer.

Bone:

To remove bones from poultry, fish, or meat.

Bread:

To coat with crumbs or cornmeal before cooking.

Brine:

Meat is soaked in a salt water solution see marinate.

Butterfly:

To cut a piece of meat through the middle, without cutting completely in half, and then to spread it out, this process will reduce the cooking time of the meat.

Candy:

To impregnate or coat food with sugar.

Caramelize:

To cook sugar until it browns and releases a nutty flavor.

Chiffonade:

To cut leafy vegetables into thin, ribbon-like strands.

Dice:

To cut food into very small (1/8 to ¼-inch) cubes.

Emulsify:

To combine two ingredients together with a whisk, blender, or some other mechanical method. An example would be oil and vinegar to form a salad dressing.

Fold:

To combine light ingredients such as beaten eggs, into a heavier mixture, using a gentle over-and-under motion.

Julienne:

To cut a food into long thin pieces so the food will cook very quickly.

Knead:

To work a dough with your hands by stretching, folding, and pushing.

Marinate:

To place foods into a flavored liquid in order to transfer the flavors.

Mince:

Chopping food up into very small pieces.

Puree:

To mash or blend food until is has become a thick paste.

Reconstitute:

To rehydrate a dried food by soaking it in water.

Score:

To make shallow cuts in the surface of meat or dough.

Skewer:

A thin wooden or metal rod that is used to pierce meat, fish or vegetables for cooking.

Skim:

To remove any surface foam or fat from a liquid.

Spatchcock:

To split poultry by removing the backbone so you can flatten it, resulting in crispier skin and even, quicker cooking.

Tenderize:

To prepare meat by pounding, marinating, or soaking the meat.

Truss:

To tie a ham or whole chicken/turkey with string for a more even cooking.

Whip:

To beat food with a whisk or mixer in order to add air and build volume.

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