Baste: To moisten foods while cooking with pan juice, oil or other liquid.
Bain-Marie: ( Water Bath) is a French term used for a container filled with hot or boiling water for gradual and gentle cooking .
Caramelize: To melt sugar in a saucepan until golden brown, or cooking onions oil or butter until soft and caramel coloured.
Chop: To cut foods into 1/4-inch to 1/2-inch pieces.
Coat: To dip or roll foods in flour, bread crumbs, sugar or a sauce until covered.
Cream: To beat using a mixer, softened margarine or butter with sugar until light and fluffy.
Cube: To cut food into 1/2-inch to 1-inch square pieces.
Cut in: To break down and distribute cold butter, margarine or shortening into flour using a pastry blender.
Dash: A less then 1/4 teaspoon that is used for herbs and spices.
Dissolve: To stir a solid food with a liquid until none of the solid particles remained.
Dice: To cut food into 1/4-inch cubes.
Drizzle: To slowly spoon or pour a thin stream of icing or other liquid over food.
Dust: To sprinkle with confectioners' sugar, cocoa or flour.
Egg Wash: Beaten egg, and milk or water that is brushed over baked goods to give them a shiny finish.
Extracts: A substance made by extracting part of a raw material which is then dissolved in alcohol. Common examples are vanilla and almond.
Fillet: A boneless cut of fish.
Flavourings: Chemical compounds that replicate the flavour of a particular food or plant. Example: maple, coconut and rum.
Frost: To cover a cake or other baked goods with a spreadable frosting.
Garnish: A decorative addition to give more appeal, such as chocolate shavings on a cake, or basil leaves on a plate of pasta.
Grate: To rub ingredients over a grater to produce smaller particles.
Grease and Flour: To rub the inside of a baking pan or a dish with margarine or shortening and then dust with flour removing the excess.
Grind: To break down solid foods into smaller pieces using a food processor or blender.
Ice: To spread a thin layer of frosting over cakes or cookies.
Marble: To swirl light and dark batters in a cake for a swirling effect.
Marinate: To tenderize meat (or add flavour to foods) by placing them in a mixture of oil, vinegar, lemon juice, herbs and spices.
Mince: To chop foods into very fine pieces no larger than 1/8-inch.
Mix: To stir or beat ingredients together with a fork until well combined.
Moisten: To add enough liquid to dry ingredients while stirring gently to make a wet mixture.
Pan-Fry: To cook meat or other foods in a pan or skillet using oil.
Pinch: A measurement for seasoning or spice that is easily held between the thumb and index finger.
Pipe: To push a soft mixture such as whipping cream or frosting through a pastry bag for a decorative finish.
Preheat: To bring an oven up to the baking temperature before baking.
Prick: To pierce pastry or other baked goods with the tines of a fork or the end of a knife to prevent them from bursting or rising during baking.
Process: To combine, blend, chop or purée foods in a food processor or blender.
Punch Down: To use a fist to deflate risen yeast dough after the first rising.
Roast: To cook meat or vegetables in the oven.
Roux: A French term used for lightly browning flour in oil in order to use for thickening soups and sauces.
Saute: To cook foods in oil until lightly browned and tender.
Separate: To remove the egg whites from the egg yolk.
Shred: To cut foods into long, thin strips using a metal shredder.
Sifting: To pass dry ingredients like flour or powder sugar through a strainer in order to remove lumps, add air or to combine dry ingredients together.
Simmer: To cook soups or other liquid foods just under the boiling point (180 to 200 degrees).
Skim: To remove with a slotted spoon foam that rises on the top of cooking liquid.
Soften: To bring butter, margarine or cream cheese to a soft consistency by placing it at room temperature for a period of time.
Steam: To place vegetables in a steamer basket over boiling water.
Steep: To place tea leaves in hot water to extract flavour.
Stiff Peaks: The stage of beating egg whites or heavy whipping cream until beaters lifted up, the mixture has peaks that stand straight up.
Stir: To blend ingredients in a circular motion.
Stir-Fry: To quickly sauté meats or vegetables in a wok or skillet while stirring constantly.
Toss: To gently mix ingredients with a spoon of fork.
Whip: To beat rapidly by hand or with an electric mixer to add air and increase volume.
Whisk: A multi-looped, wire mixing utensil with a handle used to whip sauces, eggs, cream, or other foods to a smooth consistency. Also means to whip ingredients together.
Leia’s Culinary Treasures