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