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ELIN NORDEGREN
Al Dente An Italian term meaning “to the tooth.” Pasta is cooked tender, but still firm. Bake Cooking in an oven. Baste The process of spooning or pouring pan juices over food while it cooks. This promotes moistness and a browned surface. Beat Making a mixture smooth by whipping or stirring with a spoon, fork, wire whisk, or beater. Blanch Refers to partially cooking an ingredient, usually vegetables, by placing them in boiling water for a few minutes. Blend Combining ingredients until smooth and uniform in texture, flavor, and color. Boil Heating liquid, which causes a constant production of bubbles that rise and break the surface. Braise Cooking food slowly in a small amount of liquid in a tightly covered pan. Broil Cooking food using an overhead source of heat. Carmelize The process of causing sugar or the natural sugars in food to darken to a golden brown and develop a rich flavor by cooking on a constant heat. Chop Cutting foods with a knife into smaller pieces. Cream Beating butter or shortening, either alone or with sugar, until it is light and fluffy. Cut In Working a solid fat such as butter or shortening into dry ingredients. Dash 1/16 teaspoon measure. (Use 1/2 of a 1/8 teaspoon measure.) Deglaze Adding stock, wine or water to the pan after meat has been cooked and removed. When the liquid is added, it loosens the flavor from the pan to make a sauce for the meat. Dice To cut up in uniform pieces. Usually in 1/8 to 1/4 inch squares. Dissolve Stirring a solid food into a liquid to form a mixture in which the solid food does not remain. Dredge Coating food with flour, corn meal or sugar before of after cooking. Emulsion Suspension of two liquid ingredients that do not dissolve into each other. Fold A method of gently mixing ingredients. Use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom close to the surface. Fry Fast browning and cooking food in varying amounts of fat, most often at a high heat. Garnish Adding extra appeal to a finished dish. Grate Using a grater to rub food, such as vegetables, cheeses and spices, across surface to make fine pieces. Juice Extracted liquid that comes from fruits, vegetables or meats. Julienne Cutting food into thin sticks about two inches long. Marinade A process of flavoring food by soaking in a liquid or dry mixture. Mash Removing all lumps from food with either a fork or electric beater. Melt To heat a solid food until it becomes liquid or semi-liquid. Mix Beating or stirring foods together until they are incorporated. Pit Taking the seed out of a piece of fruit or vegetable. Poach Cooking food by placing in simmering liquid. Proof Allowing a yeast dough to rise before baking. Pre-heat Heating the oven to the temperature needed before using it. Puree Blending a food into a liquid or heavy paste. Reconstitute Bringing condensed or concentrated food to its original strength by adding water. Reduce Briskly boil liquids, so that the liquid evaporates to thicken the sauce making it rich and flavorful. Roast Cooking an uncovered piece of meat, poultry, or vegetables in an oven. Saute Cooking on a stove in a small amount of oil or butter until tender. Score To cut slits through the outer surface of food before cooking to tenderize or to make a decorative pattern. Sear Quickly browning meat on all sides with high heat to seal in the juices. Shred Making long narrow strips of food with a food processor or a grater. Sift Putting dry ingredients such as flour or sugar through a sifter or mesh screen to loosen particles and incorporate air. Simmer A method of cooking food in liquid that is kept just below the boiling point. Skim Removing any fat or foam from the surface of liquid. Steam A method of cooking food in the vapor given off by boiling water. Steep Letting a food, such as tea, stand in water that is just below boiling to extract flavor and color. Stir Incorporating ingredients with a spoon to prevent them from sticking during cooking or to cool them after cooking. Toast Heating nuts, seeds, coconut or bread in the oven until they are slightly browned. This will bring out their natural flavor. Whip Beating food rapidly by using a whisk or electric beater to incorporate air into the mixture. ELIN NORDEGREN Al Dente An Italian term meaning “to the tooth.” Pasta is cooked tender, but still firm. Bake Cooking in an oven. Baste The process of spooning or pouring pan juices over food while it cooks. This promotes moistness and a browned surface. Beat Making a mixture smooth by whipping or stirring with a spoon, fork, wire whisk, or beater. Blanch Refers to partially cooking an ingredient, usually vegetables, by placing them in boiling water for a few minutes. Blend Combining ingredients until smooth and uniform in texture, flavor, and color. Boil Heating liquid, which causes a constant production of bubbles that rise and break the surface. Braise Cooking food slowly in a small amount of liquid in a tightly covered pan. Broil Cooking food using an overhead source of heat. Carmelize The process of causing sugar or the natural sugars in food to darken to a golden brown and develop a rich flavor by cooking on a constant heat. Chop Cutting foods with a knife into smaller pieces. Cream Beating butter or shortening, either alone or with sugar, until it is light and fluffy. Cut In Working a solid fat such as butter or shortening into dry ingredients. Dash 1/16 teaspoon measure. (Use 1/2 of a 1/8 teaspoon measure.) Deglaze Adding stock, wine or water to the pan after meat has been cooked and removed. When the liquid is added, it loosens the flavor from the pan to make a sauce for the meat. Dice To cut up in uniform pieces. Usually in 1/8 to 1/4 inch squares. Dissolve Stirring a solid food into a liquid to form a mixture in which the solid food does not remain. Dredge Coating food with flour, corn meal or sugar before of after cooking. Emulsion Suspension of two liquid ingredients that do not dissolve into each other. Fold A method of gently mixing ingredients. Use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom close to the surface. Fry Fast browning and cooking food in varying amounts of fat, most often at a high heat. Garnish Adding extra appeal to a finished dish. Grate Using a grater to rub food, such as vegetables, cheeses and spices, across surface to make fine pieces. Juice Extracted liquid that comes from fruits, vegetables or meats. Julienne Cutting food into thin sticks about two inches long. Marinade A process of flavoring food by soaking in a liquid or dry mixture. Mash Removing all lumps from food with either a fork or electric beater. Melt To heat a solid food until it becomes liquid or semi-liquid. Mix Beating or stirring foods together until they are incorporated. Pit Taking the seed out of a piece of fruit or vegetable. Poach Cooking food by placing in simmering liquid. Proof Allowing a yeast dough to rise before baking. Pre-heat Heating the oven to the temperature needed before using it. Puree Blending a food into a liquid or heavy paste. Reconstitute Bringing condensed or concentrated food to its original strength by adding water. Reduce Briskly boil liquids, so that the liquid evaporates to thicken the sauce making it rich and flavorful. Roast Cooking an uncovered piece of meat, poultry, or vegetables in an oven. Saute Cooking on a stove in a small amount of oil or butter until tender. Score To cut slits through the outer surface of food before cooking to tenderize or to make a decorative pattern. Sear Quickly browning meat on all sides with high heat to seal in the juices. Shred Making long narrow strips of food with a food processor or a grater. Sift Putting dry ingredients such as flour or sugar through a sifter or mesh screen to loosen particles and incorporate air. Simmer A method of cooking food in liquid that is kept just below the boiling point. Skim Removing any fat or foam from the surface of liquid. Steam A method of cooking food in the vapor given off by boiling water. Steep Letting a food, such as tea, stand in water that is just below boiling to extract flavor and color. Stir Incorporating ingredients with a spoon to prevent them from sticking during cooking or to cool them after cooking. Toast Heating nuts, seeds, coconut or bread in the oven until they are slightly browned. This will bring out their natural flavor. Whip Beating food rapidly by using a whisk or electric beater to incorporate air into the mixture. . 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