Bake - To cook by convective heat in a hot oven., Blanch - To quickly immerse food in boiling water, then transfer to an ice bath. , Boil - To cook foods in boiling liquid inn a pot set on a hot burner., Braise - To cook foods by sauteing them and then adding liquid, covering pan, and simmering., Brine - To soak food in a water and salt solution to season and tenderize it before cooking., Broil - To cook by direct exposure to a heating element in an oven., Caramelize - To set in motion the chemical reactions that take place when any sugar is heated to the point that its molecules begin to break apart and generate hundreds of new flavor, color , and aroma componds., Deep-fry - To cook in hot oil deep enough to fully surround the food., Deglaze - To use liquid (usually wine or broth) to loosen the brown bits known as fond that develop and stick to a pan during sautéing or searing., Dredge - To coat food with flour, cornmeal, sugar, or some other dry ingredients., Emulsion - A mixture of two liquids - such as oil and water - that would not ordinarily stay combined. In an emulsion, one liquid (often the fat) is broken into very small droplets that are suspended in the other liquid (often water). , Glaze  - To coat food with a glossy syrup or paste (frequently sugar based)., Grease - To coat the bottom and sides of a pan with vegetable oil spray or butter., Grill - To cook foods directly over an outdoor fire., Marinate - To let food sit in a seasoned mixture of oil, liquid, herbs, spices, and other flavorings before cooking to increase flavor and improve texture., Off Heat - A recipe instruction that indicates a pot or dish should be removed from the heat source and placed on a trivet or cool, unused burner before continuing., Poach - To cook foods in liquid that is well below boiling point in a covered pot., Puree - To grind ingredients to a fine, uniform consistency, often in a food processor or blender. The resulting mixture is also called a puree., Reduce - To heat sauce or stock in order to partially evaporate the liquids and reduce the volume, concentrate the flavors, and thicken the consistency., Roast - To cook food in a pan in a high-temperature oven to promote browning.,

Cooking Terms

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