Once you have your kitchen fully stocked with equipment, herbs and spices you can start making delicious dishes. A problem that many people have is understanding recipe and cooking terms. This list will give you knowledge of common cooking terms that are used in recipes.
Instructions
1. * A la King: This means that what you are cooking is served in a rich sauce, usually containing mushrooms, peppers, pimientos, and sherry.
* Au Gratin: This is a browned covering or crust, often mixed with butter or cheese.
* Baste: Brush or ladle liquid over a food while it is cooking.
* Beat: To mix thoroughly.
* Blanch: To plunge into boiling water for a few minutes.
* Boil: Cook in actively boiling water.
* Braise: To brown meat by boiling, baking, or frying. You usually do this prior to cooking something on a low temperature.
2. * Caramel: Melted sugar that has turned a golden brown.
* Chantilly: A dish in which cream is one of the ingredients.
* Compote: Fruit that has been stewed in sugary syrup.
* Croquettes: Chopped food that is held together with a white sauce, usually covered with eggs and crumbs and fried.
* Cut in: This means to cut shortening or butter into flour and mix until it is distributed throughout.
* Deviled: Seasoned
* Dredge: To coat well with flour, sugars, or cornmeal.
3. * Florentine: Contains spinach.
* Fold: To mix gently with down, across, up and over motions. This keeps air from taking over the mix.
* Fondue: A dish with eggs, milk and bread crumbs as ingredients.
* Garnish: To decorate.
* Julienne: Cut into long, thin strips.
* Mince: To chop finely.
4. * Parboil: To boil or simmer until partially tender.
* Poach: Cooking in water that is just below the boiling point.
* Scald: This is where you will bring a liquid to just under the boiling point. Bubbles will appear around the sides of the pan. Do not boil.
* Score: To cut gashes along the surface.
* Sear: To cook something at a high temperature for a short time this will cause a crust to form on the outer surface.
* Souffle: A dish made light and puffy by beaten egg whites.
* Stew: Cook slowly in liquid below the boiling point.
Tags: boiling point, below boiling, below boiling point, boiling water, cooking terms
