Cooking Terms Glossary

A

Al dente Heat and methods

Pasta or vegetables cooked until tender but still slightly firm to the bite.

Tip: Taste a piece a minute before the time on the pack ends.

Aromatics Seasoning

Ingredients such as onion, garlic and celery that are cooked first to build flavour.

Autolyse Doughs

Letting flour and water rest together before kneading, so the dough becomes smoother and easier to stretch.

B

Bain-marie Heat and methods

A bowl or dish set over or in barely simmering water to heat food gently.

Tip: Keep the bowl above the water, not touching it.

Baste Heat and methods

To spoon or brush fat or juices over food while it cooks, to keep it moist.

Batter Doughs

A pourable mixture of flour and liquid, used for pancakes, cakes and coating food for frying.

Beat Baking

To mix vigorously with a spoon, whisk or mixer to add air or make a mixture smooth.

Blanch Heat and methods

To boil food briefly, then cool it quickly in iced water to stop the cooking.

Tip: Use well-salted water and chill the food at once.

Blind bake Baking

To bake a pastry case before filling it, so the base stays crisp.

Tip: Line it with baking paper and fill it with baking beans or rice.

Bloom Baking

To soak gelatine in cold water until it softens, or yeast in warm water until it foams.

Tip: Water for yeast should be lukewarm, about 35–40 °C.

Bouquet garni Seasoning

A bundle of herbs tied together to flavour stocks and stews, removed before serving.

Tip: Tie it with string so it is easy to fish out.

Braise Heat and methods

To brown food, then cook it slowly in a little liquid in a covered pot.

Tip: Works well for tough cuts of meat.

Brine Seasoning

A salt-and-water solution used to season meat or vegetables, or to pickle them.

Tip: Chill the brine before adding raw meat.

Broil Heat and methods

To cook food under strong direct heat from above, called grilling in the UK.

Tip: Stay close, because food can burn in seconds.

Butterfly Knife work

To cut food almost in half and open it flat so it cooks quickly and evenly.

C

Caramelise Heat and methods

To cook sugar, or the natural sugars in food such as onions, until brown and sweet.

Tip: Onions need low heat and 30–40 minutes.

Chiffonade Knife work

To cut leafy herbs or greens into thin ribbons by stacking, rolling and slicing them.

Tip: Good for basil and mint.

Chop Knife work

To cut food into small, uneven pieces.

Clarify Sauces and liquids

To remove the solids from butter or stock so that it becomes clear.

Tip: Clarified butter can be heated higher without burning.

Confit Heat and methods

To cook food slowly and gently in fat, such as duck legs in their own fat.

Cream Baking

To beat butter and sugar together until pale and fluffy.

Tip: Start with butter at room temperature.

Curdle Sauces and liquids

When milk or an egg sauce separates into solids and liquid.

Tip: Heat gently and stir to prevent it.

Cure Seasoning

To preserve food, such as fish or meat, with salt, sugar or smoke.

Cut in Baking

To work cold butter into flour with a knife or fingertips until it looks like crumbs.

Tip: Keep the butter cold for flaky pastry.

D

Deglaze Sauces and liquids

To add liquid to a hot pan to loosen the browned bits stuck to the bottom.

Tip: Scrape the bits up, because they carry a lot of flavour.

Dice Knife work

To cut food into small, even cubes.

Tip: Even pieces cook at the same speed.

Dock Doughs

To prick pastry or dough with a fork so it does not puff up as it bakes.

Dredge Heat and methods

To coat food lightly with flour, breadcrumbs or cornmeal before cooking.

Drizzle Seasoning

To pour a thin stream of oil, syrup or sauce over food.

E

Egg wash Baking

Beaten egg, often with a little milk or water, brushed on dough for a shiny golden finish.

Emulsify Sauces and liquids

To combine two liquids that normally separate, such as oil and vinegar, into a smooth mixture.

Tip: Add the oil slowly while whisking.

F

Fermentation Doughs

The slow process in which yeast or bacteria turn sugars into gas and flavour, as when dough rises.

Tip: A cool place slows it down and builds more flavour.

Fillet Knife work

To remove the bones from meat or fish; also the boneless piece itself.

Flambé Heat and methods

To add alcohol to a hot pan and light it so the flames burn off the alcohol.

Tip: Take the pan off the heat first, and stand back.

Fold Baking

To gently combine a light mixture, such as whipped egg whites, into a heavier one without losing the air.

Tip: Cut down through the middle with a spatula, then sweep up from the bottom.

Fond Sauces and liquids

The browned bits left stuck to a pan after searing, full of flavour.

Tip: Deglaze the pan to turn it into a sauce.

G

Garnish Seasoning

A small edible decoration, such as a herb sprig, added to a dish before serving.

Glaze Baking

A shiny coating, such as syrup, egg wash or reduced sauce, brushed or poured over food.

Gluten Doughs

The protein in wheat flour that makes dough stretchy and gives bread its chew.

Grate Knife work

To shred food into small pieces by rubbing it against a grater.

Grill Heat and methods

To cook food over direct, strong heat, such as charcoal or a hot grill pan.

H

Hydration Doughs

The weight of water in a dough compared with the weight of the flour.

Tip: 70% hydration means 70 g of water for every 100 g of flour.

I

Infuse Sauces and liquids

To soak herbs, spices or tea in hot liquid so their flavour passes into it.

J

Julienne Knife work

To cut food into thin, matchstick-sized strips.

Tip: About 3 mm thick and 5 cm long is a good size.

K

Knead Doughs

To work dough by pressing, folding and turning it, which builds gluten.

Tip: By hand it usually takes 8–10 minutes, until the dough is smooth and springs back.

L

Laminate Doughs

To layer dough with butter by folding and rolling it, as for croissants and puff pastry.

Tip: Keep everything cold so the butter does not melt into the dough.

Leavening Baking

Anything that makes baked goods rise, such as yeast, baking powder or baking soda.

M

Macerate Seasoning

To soak fruit in sugar, juice or alcohol so it softens and releases its juices.

Marinate Seasoning

To soak food in a seasoned liquid before cooking to add flavour.

Tip: Marinate in the fridge, and do not reuse raw marinade as a sauce.

Mince Knife work

To chop food very finely.

Mirepoix Seasoning

A mix of diced onion, carrot and celery, cooked slowly as a base for soups, stews and sauces.

Mise en place Heat and methods

Having all ingredients measured, cut and ready before you start cooking.

Tip: Read the whole recipe first.

N

Nappe Sauces and liquids

A sauce thick enough to coat the back of a spoon.

Tip: Draw a finger across the spoon; the line should stay clean.

O

Oven spring Doughs

The quick final rise of bread in the first minutes in a hot oven.

P

Parboil Heat and methods

To boil food until it is partly cooked, then finish it another way.

Tip: Parboil potatoes before roasting for crisp edges.

Pinch Seasoning

The amount you can hold between your thumb and one finger, about ⅛ teaspoon.

Poach Heat and methods

To cook food gently in liquid that is hot but not boiling.

Tip: The water should be about 70–80 °C, with barely a ripple.

Preheat Baking

To bring the oven to the right temperature before the food goes in.

Tip: Allow at least 15 minutes.

Proof Doughs

To let shaped yeast dough rest and rise before baking.

Tip: Press gently: the dough should spring back slowly.

Purée Sauces and liquids

To blend cooked or raw food until completely smooth.

R

Reduce Sauces and liquids

To boil or simmer a liquid until some of the water evaporates and it thickens.

Tip: Season after reducing, because the salt becomes stronger.

Render Heat and methods

To cook fatty food slowly so the fat melts out.

Tip: Start bacon in a cold pan.

Rest Heat and methods

To leave cooked meat or dough standing, so the juices settle or the gluten relaxes.

Tip: Rest a roast for 10–20 minutes under loose foil.

Ribbon stage Baking

When whisked eggs and sugar are thick enough to leave a trail on the surface.

Roux Sauces and liquids

A cooked paste of equal parts flour and fat, used to thicken sauces and soups.

Tip: Add the liquid slowly and whisk to avoid lumps.

S

Sauté Heat and methods

To cook small pieces of food quickly in a little fat over fairly high heat.

Tip: Do not crowd the pan, or the food will steam.

Scald Sauces and liquids

To heat milk or cream until small bubbles form at the edge, just before it boils.

Score Knife work

To cut shallow lines in the surface of food.

Tip: Score bread before baking so it can expand evenly.

Sear Heat and methods

To brown the surface of food quickly over very high heat.

Tip: Pat the food dry first for a better crust.

Season Seasoning

To add salt, pepper, herbs or spices to improve flavour.

Tip: Taste as you go, and add salt in small steps.

Shock Heat and methods

To plunge hot food into iced water to stop the cooking and keep its colour.

Sift Baking

To pass flour or other dry ingredients through a sieve to remove lumps and add air.

Simmer Heat and methods

To cook liquid gently just below boiling, with small bubbles rising slowly.

Tip: Turn the heat down as soon as the liquid reaches a boil.

Skim Sauces and liquids

To remove foam or fat from the surface of a liquid with a spoon or ladle.

Slurry Sauces and liquids

A mix of starch and cold water, stirred into hot liquid to thicken it.

Tip: Stir the starch into cold water first, never straight into hot liquid.

Smoke point Heat and methods

The temperature at which an oil starts to smoke and break down.

Tip: Use refined oils with a high smoke point for searing and frying.

Sourdough starter Doughs

A live mix of flour and water, full of wild yeast and bacteria, used to make bread rise.

Tip: Feed it regularly to keep it active.

Spatchcock Knife work

To remove the backbone of a bird and flatten it, so it cooks quickly and evenly.

Steam Heat and methods

To cook food in the hot vapour of boiling water, without touching the water.

Steep Sauces and liquids

To soak tea, herbs or spices in hot water to draw out their flavour.

Stiff peaks Baking

Whipped cream or egg whites that stand straight up when the whisk is lifted.

Tip: Stop soon after, because over-whipped cream turns grainy.

Stir-fry Heat and methods

To cook small pieces of food quickly in a very hot pan or wok while stirring all the time.

Stock Sauces and liquids

A flavoured liquid made by simmering bones or vegetables with herbs in water.

Sweat Heat and methods

To cook vegetables gently in a little fat, often covered, until soft without browning.

T

Temper Sauces and liquids

To warm eggs slowly with a little hot liquid so that they do not scramble.

Tip: Add the hot liquid a spoonful at a time, whisking all the time.

Toast Heat and methods

To heat nuts, seeds or spices in a dry pan until fragrant.

Tip: Watch closely, since they burn in seconds.

Truss Heat and methods

To tie poultry or meat with string so that it keeps its shape and cooks evenly.

U

Umami Seasoning

The savoury, meaty taste found in foods such as tomatoes, mushrooms and cheese.

Unleavened Doughs

Made without yeast or other rising agents, like many flatbreads.

V

Vinaigrette Sauces and liquids

A dressing of oil and an acid such as vinegar or lemon juice, whisked together.

Tip: A common ratio is 3 parts oil to 1 part acid.

W

Whip Baking

To beat cream or egg whites quickly so they fill with air and become light.

Tip: Use a clean, dry bowl, because any grease stops egg whites from whipping.

Whisk Baking

To beat food with a whisk to mix it or add air.

Y

Yeast Doughs

A tiny living fungus that makes dough rise by producing gas.

Tip: Keep the liquid below about 45 °C so the yeast stays alive.

Z

Zest Knife work

The thin coloured outer peel of citrus fruit, full of fragrant oils.

Tip: Avoid the bitter white pith underneath.