Cooking Terms

Zest

A thin brightly colored outer part of the rind of citrus fruits. Only remove the colored outer part, the white pith beneath it is bitter

Al dente

An Italian expression appliad in western kitchens to pasta cooked just until enough resistance is left....... To the tooth

Poach

Cooking food gently either partially or completely covered by a liquid which is bought to, and maintained at a temperature just below boiling point.

Fold in

Scraping along the bottom of the bowl. Coming up the sides of the bowl. Lifting the ingredients from the bottom of the bowl to the top. Continuing to gently move the ingredients from the top to the bottom and then from the bottom to the top. To gently cut thru the mixture scrape across the bottom and turn over near the surface. Equipment: Bowl and spatula

Whip

To beat rapidly to incorporate air and increase the volume. Ex. whipped cream or egg white, gelatin. Equipment: Wire whisk or electric mixer

Toast

To brown by direct heat in a toaster or in the oven

Boil

To cook in liquid usually water, in which bubbles rise constantly and then break on the surface

Sear

To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or oven at a high temperature

Steep

To cover with boiling water and let stand without additional heating unti flavor and color and extracted, as for tea.

Trim

To cut away most of the fat from the edges of meat

Pare

To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife

Slice

To cut food into flat pieces

Julienne

To cut food into long, thin strips

Chop

To cut into small pieces. Equipment: Chef's knife

cube

To cut into small squares larger than diced, usually about 1/2 inch

Dice

To cut into very small cubes. Equipment: French or chefs, cutting board

Mince

To cut or chop food as finely as possible. Equipment: French or Chef's Knife.

Cut

To divide foods into small pieces with a knife or scissors

Scald

To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water

Skim

To remove floating matter from a liquid

Core

To remove the core of a fruit with a corer or paring knife

Grate

To rub food, such as lemon or orange peel, against a grater to obtain fine particals. Equipment: grater

Mash

to crush food until it becomes smooth