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How many times have we come across words like Al dente , Blanch, Julienne, Fold, Scald etc. knew what it "may mean" but wished we knew the "exact meaning"!!! Below you will find the different cooking terms we come across everyday and their definitions.

Al Dente:
Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed.

Au gratin:
Topped with crumbs and/or cheese and browned in the oven or under broiler.

Baste:
To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

Beat:
The method of stirring or mixing vigorously.

Blanch:
To immerse vegetables, fruit, or meat in boiling water briefly, then plunge into cold water to stop cooking. This technique is used to firm or soften flesh to set color, to peel off skin, or to remove raw flavor.

Brown:
The method of cooking food quickly until the surface is brown.

Caramelize:
The technique of cooking sugar, sometimes with a small amount of water, to a very high temperature (between 310 F and 360 F) so that it melts into a clear brown liquid and develops a characteristic flavor. The color can vary from light golden brown to dark brown.

Deep Fry:
To fry food by immersing it in hot oil or fat.

Deglaze:The technique of adding liquid, usually water, wine, or broth, to a pan to loosen browned food particles. The resulting liquid is used as a base for sauces and gravies.

Dice: To cut food into small, uniform, square pieces. A diced piece of food can rage in size from 1/8 to1/2 of an inch.

Dredge:
Completely coating in flour ,bread crumbs etc.and shaking off the excess.

Fold:
To gently incorporate one food or mixture into another. It is most often used with two mixtures, one of which has been aerated, such as whipping cream or egg whites. The airy mixture is placed on top of the other mixture. With a rubber spatula, gently but quickly cut through to the bottom, then turn the ingredients over with a rolling motion. The bowl is rotated a quarter turn each time and the process repeated until the mixtures are combined, with as little loss in volume as possible.

Julienne:
To cut food, most often vegetables, into thin, four-sided strips, sometimes called matchsticks. It is done by first slicing the vegetable into thin slices (about 1/8 to ¼ inch thick). The slices are then stacked and cut again into strips of the same thickness.

Marinate:
To allow fod to stand in a liquid in order to tenderize or add flavor.

Mince:
To cut food, such as onions and garlic, into very fine pieces.

Pare:
To remove the outermost skin of a fruit or vegetable.

Plump:
To soak foods in a warmed liquid, allowing them to swell and soften by absorbing some of the liquid. Dried fruits are often plumped.

Poach:
The method of cooking food slowly and gently in a simmering, but not boiling, liquid that just covers the food. The poaching liquid may be flavored or seasoned.

Puree:
To mash or strain a soft or cooked food until it has a smooth consistency. This can be done with a food processor, sieve, blender, or food mill.

Saute:
To fry food rapidly in a small amount of oil or fat until evenly browned.

Scald:
The technique of heating milk to just below the boiling point. The best indicator of this stage is when tiny bubbles begin to form around the edge of the pan.

Sear:
The technique of exposing meat to a very high heat to quickly brown the outside while sealing the juices inside. It can be done in a skillet, under a broiler, on a grill, or in a very hot oven. Searing is often the first step in the braising or roasting process.

Simmer:
The method of cooking a liquid-or a food in a liquid- with gentle heat just below the boiling point.

Toss:
To combine ingredients with a repeated lifting motion.

Whip:
The technique of beating ingredients, such as egg whites or whipping cream, with a wire whisk or electric mixer in order to incorporate air and increase volume. This results in a light, fluffy texture.

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