Cooking is an essential skill that everyone should learn, and knowing one or two cooking terms is a must. Whether you are a beginner or an experienced cook, there are always new cooking terms to learn. Understanding cooking terms is crucial to being able to follow recipes and create delicious meals. In this article, we will explore some common cooking terms and their meanings, as well as provide examples to help you better understand how to use them in your cooking.
Cooking Terms
Understanding Cooking Terms
Definition of Cooking Terms
Cooking is an art, and like any other art, it has its own set of terms and jargon that can be confusing for beginners. Understanding cooking terms is crucial for anyone who wants to learn how to cook. Here are some of the most common cooking terms you need to know:
| Term | Definition |
|---|---|
| Bake | To cook food in an oven using dry heat |
| Boil | To cook food in boiling water or other liquid |
| Broil | To cook food using direct heat from a grill or oven |
| Fry | To cook food in hot oil or fat |
| Grill | To cook food using direct heat from a grill or grill pan |
| Roast | To cook food in an oven using dry heat |
| Saute | To cook food quickly in a small amount of oil or fat over high heat |
| Simmer | To cook food in liquid at a temperature just below boiling point |
| Steam | To cook food using steam from boiling water |
Importance of Cooking Terms
Knowing cooking terms is important because it helps you understand recipes and cooking techniques. If you don’t know what a term means, you might not know how to execute a recipe properly. For example, if a recipe calls for “sautéing” onions, you need to know that this means cooking them quickly in a small amount of oil over high heat. If you don’t know this, you might end up overcooking or burning the onions.
Additionally, understanding cooking terms can help you communicate with other cooks. If you’re watching a cooking show or reading a cookbook and the chef uses a term you don’t know, you might miss out on valuable information. By understanding cooking terms, you can follow along with recipes and cooking shows more easily.
Basic Cooking Terms
Bake
Baking involves cooking food in an oven using dry heat. This method is often used for bread, cakes, and pastries. When baking, it’s important to preheat the oven to the correct temperature and use the right type of baking dish. You can also use a baking sheet or parchment paper to prevent sticking.
Broil
Broiling is a cooking method that involves cooking food under high heat, usually in the oven. This technique is often used for meats, fish, and vegetables. When broiling, it’s important to keep a close eye on the food to prevent burning. You can also use a broiler pan or a baking sheet lined with foil to catch any drippings.
Chop
Chopping is a basic cutting technique that involves cutting food into small, irregular pieces. This technique is often used for vegetables, fruits, and herbs. When chopping, it’s important to use a sharp knife and a cutting board to prevent injury. You can also use a food processor or a chopper to make the process faster.
Dice
Dicing is a cutting technique that involves cutting food into small, regular pieces. This technique is often used for vegetables, fruits, and meats. When dicing, it’s important to use a sharp knife and a cutting board to prevent injury. You can also use a food processor or a chopper to make the process faster.
Grate
Grating is a technique that involves shredding food into small pieces using a grater. This technique is often used for cheese, vegetables, and fruits. When grating, it’s important to use the right type of grater for the food you’re working with. You can also use a food processor or a mandoline to make the process faster.
Cooking Terms for Kitchen Tools
Having the right kitchen tools can make a big difference in your cooking experience. Here are some common kitchen tools and their definitions:
| Kitchen Tool | Definition |
|---|---|
| Chef’s Knife | A large, versatile kitchen knife used for chopping, slicing, and dicing. |
| Cutting Board | A flat surface used for chopping and preparing food. |
| Measuring Cups | Cups used to measure dry ingredients. |
| Measuring Spoons | Spoons used to measure small amounts of dry or liquid ingredients. |
| Mixing Bowl | A bowl used for mixing ingredients together. |
| Saucepan | A small, deep pot used for cooking sauces, soups, and stews. |
| Skillet | A flat-bottomed pan used for frying, sauteing, and searing. |
| Whisk | A tool used for beating and mixing ingredients together. |
Cooking Terms: Techniques
When it comes to cooking, there are various techniques that can be used to prepare your meals. Here are some essential cooking techniques that every home cook should know:
Sauteing
Sauteing is a cooking technique that involves cooking food quickly in a small amount of oil or fat over high heat. This method is commonly used to cook vegetables, meat, and seafood. To saute, you need to heat a pan over high heat, add oil or fat, and then add your ingredients. Stir the ingredients frequently to ensure they cook evenly.
Grilling
Grilling is a cooking technique that involves cooking food over an open flame or hot coals. This method is commonly used to cook meat, seafood, and vegetables. To grill, you need to heat your grill to the desired temperature, place your ingredients on the grill, and then cook them until they are done. You can also use a grill pan on your stovetop if you don’t have an outdoor grill.
Roasting
Roasting is a cooking technique that involves cooking food in the oven at a high temperature. This method is commonly used to cook meat, poultry, and vegetables. To roast, you need to preheat your oven to the desired temperature, place your ingredients in a roasting pan, and then cook them until they are done.
Braising
Braising is a cooking technique that involves cooking food slowly in a liquid over low heat. This method is commonly used to cook tough cuts of meat, such as beef brisket and pork shoulder. To braise, you need to sear your meat in a pan, add your liquid and aromatics, and then cook it over low heat until it is tender.
Stewing
Stewing is a cooking technique that involves cooking food slowly in a liquid over low heat. This method is commonly used to cook meat, poultry, and vegetables. To stew, you need to cut your ingredients into small pieces, place them in a pot with your liquid and aromatics, and then cook them over low heat until they are tender.
Cooking Terms: Baking
Cream
Creaming is a technique used to mix butter and sugar together until they are light and fluffy. This is usually done at the beginning of a recipe and is an important step in achieving the right texture for baked goods such as cakes and cookies. To cream butter and sugar, you can use a stand mixer, a hand mixer, or a wooden spoon. Make sure the butter is at room temperature before you start.
Fold
Folding is a technique used to incorporate light ingredients, such as whipped cream or egg whites, into a heavier mixture without deflating them. To fold, use a rubber spatula to gently lift the lighter mixture over the heavier mixture and then repeat until the two are combined. This technique is commonly used in recipes for soufflés, meringues, and chiffon cakes.
Knead
Kneading is the process of working dough by hand to develop gluten. Gluten is a protein that gives bread its structure and chewy texture. To knead dough, place it on a floured surface and press it down with the heel of your hand. Then, fold the dough in half and repeat the process. Kneading can be a tiring process, but it is important for achieving the right texture in bread and other baked goods.
Proof
Proofing is the process of allowing dough to rise before baking. This is done to allow the yeast in the dough to ferment and create carbon dioxide gas, which causes the dough to expand. To proof dough, cover it with a damp towel and place it in a warm, draft-free place. The amount of time needed for proofing will depend on the recipe and the temperature of the room.
Whisk
Whisking is a technique used to incorporate air into ingredients, such as eggs or cream, to create a light and fluffy texture. To whisk, use a wire whisk or an electric mixer on a low speed. Make sure the bowl and whisk are clean and dry before you start. Whisking is commonly used in recipes for meringues, whipped cream, and soufflés.
Cooking Terms: Cutting Techniques
When it comes to cooking, cutting techniques are essential skills that every chef should master. Knowing how to cut ingredients properly can affect the texture, flavor, and appearance of your dish. In this section, we will discuss some of the most common cutting techniques used in the kitchen.
Julienne
Julienne is a technique used to cut vegetables or fruits into thin, matchstick-like pieces. To julienne an ingredient, start by cutting it into uniform slices. Then, stack the slices and cut them into thin strips. This technique is commonly used for carrots, bell peppers, and potatoes.
Mince
Mincing is a technique used to cut ingredients into very small pieces. To mince an ingredient, start by cutting it into thin slices. Then, stack the slices and cut them into small, uniform pieces. This technique is commonly used for garlic, ginger, and herbs.
Peel
Peeling is a technique used to remove the skin or outer layer of an ingredient. To peel an ingredient, use a peeler or a sharp knife to remove the skin in a thin, even layer. This technique is commonly used for potatoes, carrots, and apples.
Shred
Shredding is a technique used to cut ingredients into thin, long strips. To shred an ingredient, use a grater or a sharp knife to cut it into thin, uniform pieces. This technique is commonly used for cheese, cabbage, and carrots.
Slice
Slicing is a basic cutting technique used to cut ingredients into thinner pieces. To slice an ingredient, use a sharp knife to cut it into thin, uniform pieces. This technique is commonly used for onions, tomatoes, and cucumbers.
Advanced Cooking Terms
Deglaze
Deglazing is the process of adding liquid to a pan that has been used to cook meat or vegetables. The liquid helps to loosen the browned bits of food that are stuck to the bottom of the pan, which can then be used to make a sauce or gravy. You can use wine, stock, or even water to deglaze a pan.
Poach
Poaching is a gentle cooking method that involves cooking food in liquid that is just below boiling point. This is often used to cook delicate foods like fish or eggs. The liquid can be flavored with herbs, spices, or even wine to add extra flavor to the food.
Puree
Pureeing is the process of blending food until it becomes smooth. This is often used to make soups, sauces, or dips. You can use a blender, food processor, or even a hand-held immersion blender to puree food.
Render
Rendering is the process of melting fat from meat or poultry over low heat. This can be done to create a flavorful cooking fat, like bacon grease or duck fat. You can also render fat from meat to use in recipes like confit.
Temper
Tempering is the process of slowly adding a hot liquid to eggs or other ingredients that are at room temperature. This is often used in recipes like custards or ice cream to prevent the eggs from curdling. To temper eggs, you slowly whisk in a small amount of hot liquid, then gradually add more until the eggs are warmed up enough to be added to the hot liquid without curdling.
International Cooking Terms
International cuisine is a diverse and exciting field that encompasses a wide range of flavors, ingredients, and cooking techniques. Here are some advanced cooking terms that you might encounter when exploring international cuisine:
| Term | Definition |
|---|---|
| Mise en place | A French term that refers to the preparation and organization of ingredients and equipment before cooking |
| Umami | A Japanese term that describes the savory taste found in foods like mushrooms, soy sauce, and Parmesan cheese |
| Sofrito | A Spanish term for a mixture of onions, garlic, and tomatoes that is used as a base for many dishes |
| Harissa | A North African spice paste made from chili peppers, garlic, and other spices |
| Garam masala | A blend of ground spices used in Indian cuisine, typically including cinnamon, cardamom, and cumin |
Professional Cooking Terms
If you’re interested in pursuing a career in the culinary industry, it’s important to be familiar with the terminology used in professional kitchens. Here are some advanced cooking terms that are commonly used in professional kitchens:
| Term | Definition |
|---|---|
| Brigade | A hierarchical system of organization used in professional kitchens |
| Chiffonade | A cutting technique used to slice leafy greens or herbs into thin ribbons |
| Deglaze | To add liquid to a pan in order to loosen browned bits of food and create a flavorful sauce |
| Mirepoix | A mixture of diced onions, carrots, and celery that is used as a base for many dishes |
| Sous vide | A cooking method in which food is vacuum-sealed and cooked in a precisely controlled water bath |
Frequently Asked Questions
What are some fancy cooking terms that are commonly used in fine dining?
Fine dining restaurants often use fancy cooking terms that may sound intimidating. Some examples include amuse-bouche (a small, bite-sized appetizer), consommé (a clear soup), and crème brûlée (a dessert with a caramelized sugar topping).
What are the different styles of cooking and their characteristics?
There are many different styles of cooking, each with its own unique characteristics. Some popular styles include French, Italian, Chinese, and Indian. French cuisine is known for its rich sauces and complex flavors, while Italian cuisine is known for its simple, fresh ingredients. Chinese cuisine often uses stir-frying and steaming techniques, while Indian cuisine is known for its use of spices and herbs.
What is the difference between sautéing and frying?
Sautéing and frying are both methods of cooking food in hot oil. The main difference between them is the amount of oil used and the type of food being cooked. Sautéing involves cooking small pieces of food quickly in a small amount of oil over high heat, while frying involves cooking larger pieces of food in a larger amount of oil over medium to high heat.
What does ‘al dente’ mean?
‘Al dente’ is an Italian term that means “to the tooth.” It refers to pasta that is cooked until it is firm to the bite, but not overly soft or mushy. This is achieved by cooking the pasta for a shorter amount of time than recommended on the package and then testing it for doneness.
What is a roux and how is it used in cooking?
A roux is a mixture of fat (usually butter) and flour that is used as a thickening agent in sauces and soups. It is typically cooked over low heat until it reaches a smooth paste-like consistency, and then liquid (such as milk or broth) is slowly added to create a sauce or soup base. The type of roux used (white, blond, or brown) depends on the desired flavor and color of the final dish.
What is the difference between simmering and boiling?
Simmering and boiling are both methods of cooking food in liquid, but they differ in temperature and intensity. Simmering involves cooking food in liquid that is just below the boiling point (around 180-190°F), while boiling involves cooking food in liquid that is rapidly bubbling and at a temperature of 212°F. Simmering is often used for delicate foods, such as poached eggs or fish, while boiling is used for heartier foods, such as pasta or potatoes.
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