Baking sodaA leavening agent, activated by interacting with something acid. Liquid ingredients like sour milk, sour cream, buttermilk, yogurt, molasses, and lemon juice help baking soda produce the gases which in turn make a batter rise.
BarbecueTo cook over the embers or coals of an open fire.
BatterA mixture of flour, sugar, eggs, milk, etc. which can be poured
BeatTo agitate a mixture with the goal of making it smooth and introducing as much air as possible into it.
BlanchTo parboil, to scald vegetables, nuts, etc., in order to remove the skin.
BisqueA thick, rich cream soup generally made from shellfish
BoilTo cook in a liquid, generally water, in which large bubbles rise quickly and steadily so that all the liquid is agitated
Bok ChoyA Chinese cabbage with white stems and broad, dark green leaves.
BraiseA method of cooking by which food (usually tougher cuts of meat, large poultry, or vegetables like cabbage, chicory, and artichokes) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time.
BrewTo cook in hot liquid until the flavor is extracted.
BrisketA cut of beef from the lower forequarter, best suited for long-cooking preparations like braising.
BroilTo cook by exposing the food directly to the heat.
CaramelizeTo heat granulated sugar to a golden brown color for the purpose of flavoring and coloring other food.
ChopTo cut into small pieces using a knife or other sharp utensil.
ChowderA thick soup that usually contains potatoes.
CoatTo cover the surface of one food with another.
CoddleTo cook or simmer an item just below the boiling point for a short length of time.
ColanderA perforated bowl made of metal or plastic that is used to strain foods.
CondimentA seasoning for food, a spicy or pungent relish.
CornedAs in corned beef or other meat; refers to a meat that has been salted and cured.
CubeTo cut into even, bite-size pieces.
CureTo treat with an ingredient, usually salt and/or sugar, originally for the purpose of preserving foods by protecting them from bacteria, molds, etc.
CutletA small flattened boneless piece of meat, generally referring to pork and veal.
DiceTo cut into small cubes or squares.
DoughA thick, soft uncooked mass of moistened flour and other ingredients.
FondueA style of preparing foods which involves dipping vegetables, meats, breads into various heated sauces.
GarnishTo decorate a dish with an item to improve its look.
GlazeTo coat or cover an item with a glossy coating.
GrateTo rub or wear into small particles, by rubbing on the rough surface of a grater.
GrillTo cook above the heat source (traditionally over wood coals) in the open air.
LegumesDried vegetables such as beans, lentils, and split peas.
LemongrassA tall, lemon-scented grass, used in Thai cooking.
MarinadeA brine or pickling solution in which meat can be soaked before cooking to alter or enrich the flavor.
MeltTo dissolve or make liquid by heating.
MinceTo cut food into very small, fine pieces.
PareTo cut off the outer covering or skin with a knife or other sharp tool.
PeelThe act of removing the outer surface in strips; Strips of an outer rind or surface that has been removed.
PoachTo cook completely submerged in barely simmering liquid.
ScaldTo heat milk or cream just below the boiling point until a scum forms on the surface.
ShredTo cut into fine strips. Shredding is similar to cutting into chiffonade but less precise.
SteamTo cook in steam by suspending foods over (not in) boiling water, in a covered pot or steamer.
StewTo cook meat and vegetables in liquid just below the boiling point.
StirTo blend ingredients using a circular motion.
TruffleSimilar to the mushroom, a black fungus grown mainly in France they are used for seasoning and garnishing.
WhipTo beat rapidly to increase volume and incorporate air.
WokA round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.
ZestThe thin, brightly colored outer part of the rind of citrus fruits.
Ingredients
