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Baste: Spoon or pour broth, sauce,
or other liquid over food while cooking to prevent dryness and
add flavor
Bread: Coat food in a mixture
(usually of cracker or bread crumbs) before cooking
Caramelize (sugar): Coat the top of
a food with sugar and broil until sugar is melted; melt sugar in
a saucepan over a low heat until it turns into a golden syrup
Caramelize (vegetables, such as
onion): Sauté until the vegetable begins to brown
Deglaze: Add liquid to a skillet in
which meat has been cooked, then stirring to loosen the bits of
cooked meat that remains in the pan; this resulting broth is
usually used to make a gravy or sauce (For healthy cooking, it
is essential to drain the fat from the pan, and then pat the pan
with paper towels to remove and absorb any excess fat that has
been rendered from the meat.)
Dot: Place pieces of butter randomly
on top of a food
Drizzle: Pour a liquid topping in
thin, irregular lines over a food
Dust: Sprinkle a dry ingredient
lightly and evenly over a food
Glaze: Spread a thin coating such as
jelly on a food to make it appear glossy
Grease: Coat the surface of a pan
with nonstick cooking spray to prevent a food from sticking as
it bakes
Grease and flour: Coat the surface
of a pan with nonstick cooking spray, then dust with flour,
shaking the pan to coat it evenly and then turning it upside
down over a waste container to remove any excess flour. (An
alternative is to use
Baker's Joy,
a nonstick spray that contains flour.)
Marinate: Allowing food to stand or
soak in a liquid to flavor or tenderize it; the liquid is called
a marinade
Purée: Make into a thick liquid,
usually by using a blender or
food processor
Reduce: Boil a liquid until some of
it evaporates, thus concentrating the flavor
Roux: A thickening base for sauces,
gravies, or stews
Sift: Process dry ingredients
through a sifter or mesh strainer to remove any lumps
Skim: Remove fat or foam that has
accumulated on the surface of a liquid |
