COOKING GLOSSARY

Cooking is like love. It should be entered into with abandon or not at all.
--Harriet VanHorne

a la king-Food prepared in a creamy white sauce containing mushrooms and sweet red and/or green peppers.

a la Mode-Dessert that is served with ice cream.

al Dente-The point in the cooking of pasta at which it is still fairly firm to the tooth; that is very slightly undercooked.

Aspic-A jellied meat juice or a liquid held together with gelatin.

au Gratin-Food served crusted with breadcrumbs and/or shredded cheese.

au Jus-Meat served in its own juice.

Bake-To cook any food in an oven by dry heat.

Barbecue-To roast meat slowly over coals on a spit or framework, or to roast in an oven, basting intermittently with a special kind of sauce.

Batter-A mixture of flour and liquid that is thin enough to pour.

Baste-To spoon pan liquid and/or a sauce over meats while they are roasting to prevent surface from drying.

Beat-To mix vigorously with a brisk motion with spoon, fork, egg beater, or electric mixer.

Bechamel-A white sauce of butter, flour, cream (not milk), and seasonings.

Bisque-A thick, creamy soup usually of shellfish, but sometimes made of pureed vegetables.

Blanch-To dip food briefly into boiling water.

Blend-To stir two or more ingredients together until well mixed.

Blintz-A cooked crepe stuffed with cheese or other filling.

Boil-To cook food in boiling water or liquid that is mostly water (at 212 degrees F. at sea level) in which bubbles constantly rise to the surface and burst.

Boiling water-bath canning method-Used for processing acid foods, such as fruit, tomatoes, pickled vegetables, and sauerkraut. These acid foods are canned safely at boiling temperatures in a water-bath canner.

Borscht-Soup containing beets and other vegetables; it is usually made with a meat stock base.

Bouillabaisse-A highly seasoned fish soup or chowder containing two or more kinds of fish.

Bouillon-Clear soup made by boiling meat in water.

Bouquet Garni-Herbs tied in cheesecloth which are cooked in a mixture and removed before serving.

Bourguignon-Name applied to dishes containing Burgundy and often braised onions and mushrooms.

Braise-To cook slowly with a small amount of liquid in a covered utensil (less tender cuts of meat may be browned slowly first on all sides in a small amount of shortening; then the meat is seasoned, and water is added.)

Bread, to-To coat with plain or seasoned crumbs, usually in combination with egg or other binder.

Broil-To cook by direct heat, either under the heat of a broiler, over hot coals, or between two hot surfaces.

Broth-A thin soup or a liquid in which meat, fish, or vegetables have been cooked.

Brown-To cook in a skillet or oven or under a broiler until brown.

Bruise-To partially crush an ingredient, such as herbs, to release flavor for seasoning food.

Capers-Buds from a Mediterranean plant, usually packed in brine and used as a condiment in dressings or sauces.

Caramelize-To cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.

Casserole-An ovenproof baking dish, usually with a cover; also the food cooked inside it.

Charlotte-A molded dessert containing gelatin, usually formed in a glass dish or a pan that is lined with ladyfingers or pieces of cake.

Clarified butter-Butter that has been melted and chilled. The solid is then lifted away from the liquid and discarded. Clarification raises the smoke point of butter. Clarified butter will stay fresh in the refrigerator for at least two months.

Coat-To cover completely, as in 'coat with flour'.

Cocktail-An appetizer; either a beverage or a light, highly seasoned food served before a meal.

Coddle-To gently poach in barely simmering water.

Compote-Mixed fruit, raw or cooked, usually served in 'compote' dishes.

Condiments-Seasonings that enhance the flavor of foods with which they are served.

Consomme-Clear broth that is made from meat.

Cool-To let food stand at room temperature until not warm to the touch.

Court Bouillon-A highly seasoned broth made with water and meat, fish or vegetables, and seasonings.

Cream, whipped-Cream that has been whipped until it is stiff.

Creme de Cacao-A chocolate-flavored liqueur.

Creme de Cafe-A coffee-flavored liqueur, sometimes used in cooking.

Crepes-Paper-thin pancakes used for savory or dessert fillings.

Crimp-To seal pastry edges together by pinching.

Croquette-Minced food, shaped like a ball, patty, cone, or log, bound with a heavy sauce, breaded, and fried.

Croutons-Cubes of bread, toasted or fried, served with soups or salads.

Cruller-A doughnut of twisted shape; very light in texture.

Cube, to-To cut food into cube-shaped pieces; larger than diced.

Curacao-An orange-flavored liqueur.

Cut in, to-To incorporate by cutting or chopping motions, as in cutting shortening into flour for pastry.

Demitasse-A small cup of coffee served after dinner.

Devil, to-To prepare with spicy seasoning or sauce.

Dice-To cut into tiny cubes.

Dissolve-To mix a dry substance with liquid until the dry substance becomes a part of the solution.

Dot-To scatter small bits of an ingredient over another food.

Dust-To lightly sprinkle with a dry ingredient, such as flour or sugar.

Dredge-To coat with something, usually flour or sugar.

En Croute-Sweet or savory food that is wrapped in pastry and baked.

File-Powder made of sassafras leaves used to season and thicken foods.

Fillet-Boneless piece of meat or fish.

Flambe-To flame, using alcohol as the burning agent; flames causes caramelization, enhancing flavor.

Flan-In France, a filled pastry; in Spain, a custard.

Florentine-A food containing or placed upon spinach.

Flour-To coat with flour.

Flute-To make a decorative edge on pastry.

Fold-To add a whipped ingredient, such as cream or egg white, to another ingredient by very gentle over-and-under movement.

Frappe-A drink whipped with ice to make a thick, frosty consistency.

Fricassee-A stew, usually of poultry or veal.

Fritter-Vegetable or fruit dipped into, or combined with, batter and fried.

Fry-To cook in hot shortening.

Garnish-A decorative, edible accompaniment to a food or a drink.

Glaze (To make a shiny surface)-In meat preparation, a jelled broth applied to meat surface; in breads and pastries, a wash of egg or syrup; for doughnuts and cakes, a sugar preparation for coating.

Grate-To obtain small particles of food by rubbing on a grater or shredder.

Grill-To broil under or over a source of direct heat.

Grits-Coarsely ground dried corn, served boiled, or boiled and then fried.

Gumbo-Roux-based soup or stew made with vegetables, meats, and shellfish.

Herb-Aromatic plant used for seasoning and garnishing foods.

Hollandaise-A sauce made of butter, egg, and lemon juice or vinegar.

Jardiniere-Vegetables in a savory sauce or soup.

Julienne, to-To cut foods into 1/8-inch thick matchstick pieces.

Kahlua-A coffee-flavored liqueur.

Kirsch-A cherry-flavored brandy.

Knead-To work a food (usually dough) by hand, using a folding-back and pressing-forward motion.

Marinade-A seasoned liquid in which food is soaked.

Marinate, to-To soak food in a seasoned liquid.

Meringue-Egg white-sugar preparations including pie topping, poached meringue used to top custard, crisp meringue dessert shells, and divinity candy

Mince-To chop into very fine pieces.

Mornay-White sauce with egg, cream, and cheese added.

Mousse-A molded dish based on meat or sweet whipped cream stiffened with egg white and/or gelatin (if mousse contains ice cream, it is called bombe)

Panbroil-To cook over direct heat in an uncovered skillet containing little or no shortening.

Panfry-To cook in an uncovered skillet in small amount of shortening.

Parboil-To partially cook in boiling water before final cooking.

Pare-To shave away the skins of fruits and vegetables.

Pasta-A large family of flour paste products, such as spaghetti, macaroni, and noodles.

Pate (French for paste)-A paste made of liver or meat.

Petits Fours-A small cake, which has been frosted and decorated.

Pilau or pilaf-A dish of the Middle East consisting of rice and meat or vegetables in a seasoned stock.

Pipe-To squeeze a smooth, shapeable mixture through a decorating bag to make decorative shapes.

Poach-To cook in liquid held below the boiling point.

Preheat-To turn on oven so that desired temperature will be reached before food is inserted for baking.

Puree-A thick sauce or paste made by forcing cooked food through a sieve.

Reduce-To boil down, evaporating liquid from a cooked dish.

Remoulade-A rich mayonnaise-based sauce containing anchovy paste, capers, herbs, and mustard.

Render-To melt fat away from surrounding meat.

Rind-Outer shell or peel of fruit.

Roast, to-To cook in oven by dry heat (usually refers to meats).

Roux-A mixture of butter and flour used to thicken gravies and sauces; it may be white or brown, if mixture is browned before liquid is added.

Saute-To fry food lightly over fairly high heat in a small amount of fat in a shallow, open pan.

Scald-To heat milk just below the boiling point; to dip certain foods into boiling water before freezing them (procedure is also called blanching).

Scallop-A bivalve mollusk of which only the muscle hinge is eaten; to bake food in a sauce topped with crumbs.

Score-To cut shallow gashes on surface of food, as in scoring fat on ham before glazing.

Sear-To brown surface of meat over high heat to seal in juices.

Set-Term used to describe the consistency of gelatin when it has jelled enough to unmold.

Shred-Break into thread-like or stringy pieces, usually by rubbing over the surface of a vegetable shredder.

Simmer-To cook gently at a temperature below boiling point.

Souffle-A spongy hot dish, made from a sweet or savory mixture (often milk or cheese), lightened by stiffly beaten egg whites or whipped cream.

Steam-To cook food with steam either in a pressure cooker, on a platform in a covered pan, or in a special steamer.

Steam-pressure canning method-Used for processing low-acid foods, such a meats, fish, poultry, and most vegetables. A temperature higher than a boiling temperature is required to can these foods safely. The food is processed in a steam-pressure canner at 10 pounds' pressure (240 degrees) to ensure that all of the spoilage microorganisms are destroyed.

Steep-To let food, such as tea, stand in not quite boiling water until the flavor is extracted.

Stew-A mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine.

Stir-fry-To cook quickly in oil over high heat, using light tossing and stirring motions to preserve shape of food.

Stock-The broth in which meat, poultry, fish or vegetables has been cooked.

Syrupy-Thickened to about the consistency of egg white.

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Toast, to-To brown by direct heat, as in a toaster or under broiler.

Torte-A round cake, sometimes made with breadcrumbs instead of flour.

Tortilla-A Mexican flat bread made of corn flour or wheat flour.

Toss-To mix together with light tossing motions, in order not to bruise delicate food, such as salad greens.

Tripe Sec-An orange-flavored liqueur.

Truss, to-To tie or secure with string or skewers the legs and wings of poultry or game in order to make the bird easier to manage during cooking.

Veal-Flesh of milk-fed calf up to 14 weeks of age.

Veloute-White sauce made of flour, butter, and a chicken or veal stock, instead of milk.

Vinaigrette-A cold sauce of oil and vinegar flavored with parsley, finely chopped onions, and other seasonings; served with cold meats or vegetables or as a dressing with salad greens.

Whip-To beat rapidly to increase air and increase volume.

Wok-A round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.

Zest-Gratings of the colored portion of citrus skin.