Glossary of Common Cooking Terms
from "Kerry & Keena Bennion Family Cookbook
Al dente - Italian term meaning "to the tooth" used to describe pasta that is cooked but still firm.
Au jus - Natural unthickened juices that collect while roasting meat.
Baste - To moisten foods while cooking by brushing with pan juices, butter, margarine, oil, or a reserved marinade.
Beat - To make a mixture smooth by rapidly mixing with a spoon, fork, wire whisk or electric mixer.
Bias cut - To cut foods diagonally into thick or thin slices.
Blanch - To partially cook fruits and vegetables by plunging into boiling water or placing over steam. Also used to loosen skins from tomatoes, peaches and almonds.
Blend - To combine several ingredients with a spoon, electric mixer, blender or food processor, making a smooth mixture.
Boil - To heat liquids until bubbles form that cannot be stirred down. In the case of water, the temperature will reach 212 degrees at sea level.
Bone - To remove raw or cooked meat from bones.
Braise - To cook slowly in a small amount of liquid in a covered pan on the stovetop or in the oven. Generally used for less tender cuts of meat.
Breading - A coating of fine bread crumbs or crackers used on meat, fish and vegetables.
Broil - To cook foods 4 to 6 inches from a heat source.
to be continued....
