The Tiger Cookbook

Cooking Definitions

 

• Al dente= Italian term used to describe pasta that is cooked until it offers a slight resistance to the bite.

 

• Beat= To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.

 

• Blanch= To immerse in rapidly boiling water and allow to cook slightly.

 

• Boil= To heat a liquid until bubbles break continually on the surface.

 

• Caramelize= To heat sugar in order to turn it brown and give it a special taste.

 

• Chop= To cut solids into pieces with a sharp knife or other chopping device.

 

• Dice= To cut food in small cubes of uniform size and shape.

 

• Dissolve= To cause a dry substance to pass into solution in a liquid

 

• Drizzle= To sprinkle drops of liquid lightly over food in a casual manner.

 

• Fold= To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. Cut down through mixture with spoon, whisk, or fork; go across bottom of bowl, until the ingredients are thoroughly blended.

 

• Garnish= To decorate a dish both to enhance the appearence and to provide flavor. Parsley, lemon slices, raw vegetables, chopped chives and other herbs are all forms of garnishes. 

 

• Grate= To rub on a grater that separates the food in various sizes of bits or shreds.

 

• Julienne= To cut vegetables, fruits or cheeses into thin strips.

 

• Marinate= To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.

 

• Mince= To cut or chop food into extremely small pieces.

 

• Mix= To combine ingredients usually by stirring.

 

• Peel= To remove peels from vegetables or fruits.

 

• Pinch= A pinch is the amount you can hold between your thumb and forefinger.

 

• Puree= To mash foods until perfectly smooth by hand, by whirling in a blender or food processor.

 

• Sauté= To cook and/or brown food in a small amount of hot fat.

 

• Simmer= To cook slowly in liquid over low heat at a temperature of about 180 degrees fahrenheit. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

 

• Steam= To cook in a pressure cooker, deep well cooker, double boiler or a steamer made by fitting a rack into a kettle with a tight cover. A small amount of boiling water is used, with more water being added during the steaming process if necessary.

 

• Stir= To mix ingredients with a circular motion until well blended or of uniform consistency.

 

• Whip= To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.