Guide to Basic Cooking Terms When it comes to cooking and following recipes, the directions can be confusing at times. Use this simple guide to help you translate those recipes and create a delicious meal! Bake Baste Beat Blanch Boil Braise Broil Brown Chop Cream Dash Cut In Deep Fry Dice Dredge Fold Julienne Mash Mince Pan‐fry Pare Poach Roast Sauté Sear Simmer Slice Steam Stir‐fry Whip Cook in oven To replace the lost juices by putting its drippings or other marinade or liquid over the food while cooking To make a mixture smooth with rapid and regular motions using a spatula, wire whisk or electric mixer; to make a mixture light and smooth by enclosing air Dip quickly in boiling water Cook in heated liquid until bubbles break on the surface of the liquid Used for less tender cuts of meat; lightly brown food from any dry cooking method & then slowly cook in small amount of liquid Cook by direct heat above the food ‐ often in oven Cook food over dry heat: bake, grill, sauté, etc – until food has a golden brown color Rough cuts; small or large size Soften fat on low speed with sugar and eggs until creamy & smooth One quick shake/sprinkle To mix butter into a dry ingredient by chopping it into small pieces with a fork or pastry type blender Submerge food in hot oil (fat) until completely cooked through Cut into small pieces (1/4 inch or less) Cover lightly with flour Blending a light ingredient into a heavier ingredient by lifting from underneath with a spatula or spoon Cut into strips or match stick strips To squash food with a fork, spoon, or masher Chop into small pieces To fry foods in a small amount of fat or oil, sufficient to coat the base of the pan To cut off the outer skin such as with potatoes or carrots.; also known as peel To simmer gently in enough hot liquid to almost cover the food so shape will be retained Cook until light brown, often in oven Panfry in small amount of oil over high heat To brown the surface of pieces of meats and/or fish by submitting them to intense initial heat Cook in liquid almost to boiling but not enough to bubble Cut into thin slices (1/8‐1/4 inch thick) Place over boiling water To quickly cook small pieces of food over high heat while constantly stirring the food until it is crisply tender To beat quickly & incorporate air COUGAR PERFORMANCE NUTRITION
Tara Boening MS, RD, LD