A-
Al dente - to cook pasta just until it is done - not over soft or overcooked.
B-
Baste - to brush or spoon liquid fat or juices over meat or vegetables while cooking to keep moist.
Bearnaise - a Hollandaise sauce with a tarragon vinegar mixture added.
Beat - to mix 2 or more ingredients together using a brisk circular movement with a fork, whisk, or electic mixer.
Bias-slice - to cut food crosswise at a 45 degree angle.
Blend - to gently mix 2 or more ingredients throughly together usually with a spoon.
Boil - to cook food hot enough so that the liquid bubbles.
Broil - to cook food directly under the heating element in the oven.
Brown - to cook food until the surface turns brown in color.
Butterfly - to cut food down the center without cutting all the way through and then spread apart.
C-
Chop - to cut into irregular pieces.
Core - to remove non-edible center of food.
D-
Dash - a measure equal to approximately 1/16 teaspoon.
Deep-fry - to cook food completely submerge in hot oil.
Dice - to cut into small cubes.
Dilute - to make the taste of a liquid less strong by adding more water or some other liquid.
Drizzle - to pour in a small thread-like stream moving over a surface.
F-
Fold - stir with a gentle circular motion, over and under the mixture as to not lose air.
G-
Glaze - to coat or cover with a glossy coating.
H-
Hollandaise - a rich and creamy sauce made butter, egg yolk and lemon juice.
M-
Marinate - to let food set in a liquid seasoning in an air-tight container. Tenderizes and adds flavor.
Mince - to chop or dice food into tiny, very fine pieces.
S-
Saute - to cook food quickly in a small amount of oil.
Sear - to quickly brown or char meat to seal in juices.
Shread - to cut food into small, narrow strips using a grater or shredder.
Simmer - to cook food just below boiling point.
Steam - to cook food over boiling water in a steamer basket.
Stir-fry - to fry small pieces of food in small amount of oil over high heat while constantly stirring.
W-
Wisk - a utensil used to blend ingredients smooth.
Z-
Zest - a thin outer part of the rind of citrus cut into thin, narrow strips.
