COOKING TERMS

Al dente
• To cook pasta or vegetables until firm to the bite, yet tender.
Example:
Carbonara
 Bake
• To cook by dry heat , usually in an oven; known as roasting when applied
meats.
Example:
Chicken cordoe blue
 Barbeque
• To slowly cook, uncovered by dry heat, in a grid-iron, over coals, under a
free flame or on heated stones or metals, or even an electric unit, usually
basting with a highly seasoned sauce
Example:
Spare ribs
 Bard or Barde
• To lop or cover meat with a layer of fat like bacon or salt pork slices
usually in roasting.
 Baste
• To moisten foods while cooking to enhance its flavor, prevent the drying
up its surface, and improve its appearance.
• The liquid used is usually melted fat, drippings, fruit juice or sauce, or a
mixtureof highly seasoned sauce.
 Batch-cook
• To cook in small portions as needed for service.
 Batter
• A medium thick mixture of liquid(water or milk), egg, flour, salt,
seasoning and sometimes, sugar, used in making pancakes, cookies or
coating for deep fried foods.
 Beat
• To move a fork, spoon or whisk, or use a rotary beater, electric mixer,
blender or food processor to blend, mix and generally incorporate air into
a mixture.
 Blanch
• To dip or plunge food materials into boiling water, to cook 10-20%
doneness to inactivate enzymes and aid in the removal of skins from nuts,
fruits and some vegetables
Example:
Potatoes
 Blend
• To combine two or more ingredients thoroughly that they lose their
separate identities.
 Blond sauce
• A sauce made by thickening a light stock with a roux consisting of fat and
flour; a veloute
 Boil
• To cook in liquid at boiling temperature of water at sea level 212 degrees
farenheit or 100 degrees farenheit wherein bubbles rise continually and
break at the surface.
 Bone
• To remove flesh or meaty portions from the bones.
 Bouillon
• A well-seasoned stock.
 Bouquet garni (boo kay gar nee)
• A combination of vegetables, herbs and spices like parsley, bay leaves,
thyme, celery, onions and other herbs finely chopped, usually tied in a
small cloth used in making light stocks.
 Bouquetierre (boo ket yair)
• A combination of three or more vegetables served as an accompaniment
of entrée.
 Braise & Bread
• To coat the food surface with bread crumbs alone or with flour, egg wash
or milk and crumbs before cooiking.
 Broil
• To cook by dry, direct heat from above.
 Broth
• The liquid in which a food, usually meat or vegetables, has been cooked.
 Brown Sauce
• One of the basic sauces made by thickening a brown stock with roux or
cornstarch, or by reducing it quickly.
 Butter Sauce
• A sauce consisting of emulsified egg yolks and butter.
 Candy
• To cook a food material like fruit, fruit peel and related food item in a
heavy syrup until plump and transparent drained and dried.
 Caramelized
• To heat sugar until it is liquefied and eventually turns brown in color and a
characteristic caramel flavor is developed
 Carre (car ray)
• A cube measuring ¼ to ½ inch.
 Chop
• To cut into pieces with no specific size and shape.
 Clarify
• To clear liquid or stock of any solid particles.
 Complement
• The addition of a second ingredient or flavor that goes well with the first,
wherein both are enhanced.
 Concasser (kon kass ay)
• To cut into rough but even-sized particles as in making a mirepoix.
 Converting a Recipe
• Adjusting the amount of ingredients in its correct proportions to produce a
larger or smaller quantity of the same dish.
 Cook
• To bring about a change in a food product through heat application over a
period of time to make it edible and palatable.
 Corned
• Submerged in brine.
 Cream
• To work on one or more ingredients to a soft, smooth and creamy mass
using a spoon, mixer or appropriate tool.
 Cross-contamination
• The spread of microorganisms from one food to another through a dirty
knife, towel, counter, chopping board, dish or hands.