Mince: To cut into tiny pieces, usually with a knife.
Glaze: To coat foods with glossy mixtures such as jellies or sauces. Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.Īerate: To incorporate air into a mixture by sifting or mixing.īread: To coat with crumbs or cornmeal before cooking.Ĭream: To beat ingredients, usually sugar and a fat, until smooth and fluffy.ĭust: To coat lightly with confectioners’ sugar or cocoa (cakes and pastries) or another powder.įillet: To cut the bones from a piece of fish. Steep: To soak in a liquid just under the boiling point to extract the essence-e.g., tea. Skim: To remove surface foam or fat from a liquid. Reduce: To thicken a liquid and concentrate its flavour by boiling.
Usually refers to red meat, poultry, or fish. Grate: To rub foods against a serrated surface to produce shredded or fine bits. Basicīarbecue: To cook foods on a rack or on a spit over coals.īroil: To cook on a rack or spit under or over direct heat, usually in an oven.Ĭube: To cut food into small (about 1/2-inch) cubes.ĭrizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream. If there is a term you’d like us to define, let us know in the comments below! Read Cooking Techniques Dictionary: Chapter 1 here. From basic terms like ‘ Bake ‘ to more advanced terms like ‘ Chiffonade ‘, this list will help you improve your skills in the kitchen and follow recipes more closely. Over the next few months we’ll be releasing a series of blogs identifying and explaining some of the cooking terms you are likely to encounter as you grow as a chef.
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