COOKING 101: COOKING TERMINOLOGIES

Cooking can be exciting and boring. It all depends on the cook. Here is a list of terminologies used for cooking that will help you as you start the cooking experience. Happy cooking!!!

Bake- Cooking food using dry heat. It can be done in a gas or electric oven. Examples of baked foods include cookies, cakes and casseroles. The oven should be preheated first.

 Beat-This is mixing ingredients quickly till they are well blended. A hand mixer or processor can be used.

Blanch-To cook rapidly in boiling mostly. Vegetables are blanched till they turn into a brighter color of itself. Later on, it is cooled with cold water to stop cooking.

Blend- Mixing ingredients thoroughly

Boil- it means cooking something in liquids and bubbles can be seen breaking the surface. Pasta is boiled.

Broil-It involves cooking something under direct heat. Fish steaks and chicken breasts are often broiled.
Broth-They are the basis for all soups. It can also be referred to as stock. They can be purchased commercially or made at home.

Braising-food is browned first in a small amount of fat. It is then simmered over low heat in a small amount of liquid. The food should be covered partially with water.

Browning-It involves heating a small amount of fat. Add the food and cook on both sides until a brown color is attained.

Cook-To apply heat to food

Chop- Cutting food into pieces. They may be coarse or fine pieces.

Cream- It is used in baking. It is basically means combining sugar, eggs, butter and flavoring until it becomes fluffy and light.

Deep fry- Cooking food in hot deep oil enough to cover the food.

Dice-To cut food into small cubes of equal size usually 1/8 and ¼ inches

Dough-it is a mixture of liquid, flour and a leavening agent which is pliable and stiff and is shaped by the hand.

Garnish-to decorates or add flavor to food. Fresh herbs, light source, coriander or chopped olives.

Grate-To shred firm or hard food into smaller pieces using a grater of food processor.

Gravy- A sauce made from meat juices. It is then diluted with broth, water, wine or cream and thickened with flour or cornstarch.

Leavening agent – This is an ingredient that causes dough to rise, increasing its volume and lightening its texture. Examples include beaten eggs, yeast, baking soda and yeast.

Marinate- To soak meat, vegetables or fish in a seasoned liquid.

Mash-To crush food in a smooth mixture.

Mince -Cut food into very thin pieces.

Parboil- To cook food partially especially vegetables in boiling water.

Poach-To cook food by submerging in gently boiling liquid.

Puree-To finely blend or mash food into a smooth lump free consistency.

Sauté-  To cook food in a hot pan with fat or butter.

Simmer-To cook something with gentle bubbles rising to the surface.