Basic Cooking Terms

Baste

To moisten food by spooning or brushing food during cooking with melted butter or other fat, meat drippings or liquid such as stock. Basting adds flavor while preventing food from drying out.

Blanch To partially cook fruits,

vegetables and nuts by cooking them in boiling water briefly, then plunging into cold water to stop the cooking process. Blanching is used to loosen skins from tomatoes, peaches and almonds, and to brighten and set color of vegetables. Blanching is also used to prepare vegetables for freezing. To partially cook fruits, vegetables and nuts by cooking them in boiling water briefly, then plunging into cold water to stop the cooking process. Blanching is

Boiling

Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure.

Chop

To cut foods into smaller pieces using quick, heavy blows with a knife or cleaver.

Cube

To cut meats or cheeses into uniform size cubes, usually about ½-inch on all sides

Dice

To cut food into uniform, tiny cubes about 1/8 to 1/4-inch on all sides. Dice is smaller than cube

Julienne

To cut food into very thin matchstick strips. Cut strips into desired length, typically 2-inches. Cutting a thin slice from a round object first will help keep it in place instead of rolling around.

Marinate

Marinate means to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking.

Mince 

To chop food into tiny, irregular pieces. Mince is smaller than dice 

Pare 

To cut off the thin outer skin or layer of a fruit or vegetable by using a vegetable peeler or a small, short knife known as a paring knife.

Sauté

To quickly cook foods in a small amount of hot fat, typically oil, in a skillet or sauté pan over direct heat.

Simmer 

To gently cook food in a liquid just below boiling point at about 185° F. Tiny bubbles will form and break just before hitting the surface

Steam

Cooking food by placing on a rack or in a steamer basket over boiling or simmering water in a covered pan. Steaming is the preferred cooking method for retaining foods flavor, shape, texture and nutrients.