SUPPLEMENTAL MATERIAL Table 3.15 Common Cooking Terms Al dente


An Italian term literally meaning “to the tooth;” refers to food that is cooked just enough to have a little resistance to the bite.


Bain-marie A water bath used to warm or cook food. A container of food is placed in another container of water, either in the oven or on the stove.


Baste Beat Bard


Blanch Braise Brown Broil Butterfly Clarify Coddle Cream Cut in Dice Deglaze


Dredge Dust


Fold Fry


To put stock or other liquid over meat while it is cooking (usually roasting) in order to keep it moist. To briskly mix ingredients, usually with a whisk, electric mixer, or fork. To cover or wrap raw meat with some type of solid fat before cooking.


To pour boiling water over food (often fruit, vegetables, or nuts) in order to soften it or to remove the hulls or skins. Other methods include simmering the food and then placing it quickly in cold water, or steaming the food for a short period of time. Often confused with parboiling; see definition below.


To prepare food by browning it, covering it, and then slowly cooking it in the oven or on the stove with as much as 1⁄2 inch of liquid.


To cook food, usually in a small amount of fat, until it is brown; often a first step in another cooking process.


To cook food by exposing it to direct high heat, usually in the broiler of an oven or on a grill. To cut a food directly through the center, splitting it almost in half.


To remove food particles from grease used for frying, or to remove the top fat from melted butter, by heating and straining and/or skimming.


To slowly cook a food (usually eggs) in liquid at a low heat. Usually done by placing it in boiling water and then immediately covering the pot and removing it from the stove.


To bring solid fat and dry ingredients (usually sugar and butter, margarine, or shortening) to a smooth, creamy consistency with a mixer or large spoon. The fat is creamed first; then the sugar is added gradually.


To combine a dry ingredient and a solid fat with a fork, two knives, or a pastry blender (curved wires or thin, dull blades attached to a handle). They are mixed in a gliding cutting motion until they form small, separate pieces.


To cut a food into tiny chunks or cubes.


To make a sauce or sauce base using the juices and food bits remaining in a pan after cooking (broiling, sautéing, etc.) meat or fish. After some or all of the fat is removed from the pan and liquid is added, the mixture is heated and stirred and the pan is scraped until all of the food particles and juices are mixed.


To coat food with a flour mixture or breadcrumbs, usually before frying. To sprinkle food with a dry ingredient by hand with a sifter or a can made for dusting.


To gently blend two ingredients or mixtures, such as whipped egg whites and cake batter. They are layered on top of one another, the bowl is tilted, and the mixing is done with a sweeping top-to- bottom motion.


To cook food quickly in fat that is usually at a high temperature. If a small amount of fat is used, it is called stir frying, sautéing, or pan frying. If the food is immersed in fat, it is called deep fat frying.


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Foodservice Management—By Design


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