Brenda
Al Dente
An Italian term for pasta that is cooked until it is tender but firm.
Baste
To moisten food with its own drippings, or with a sauce, to add flavor and prevent it from drying.
Batter
An uncooked, smooth, pourable mixture of flour, liquid, and other ingredients.
Blend
To thoroughly mix two or more ingredients.
Bread
To coat with crumbs before cooking.
Brown
To cook with high heat on a stove to caramelize the food’s exterior.
Caramelize (sugar)
Heating sugar, usually with a torch, to liquify it into a brown syrup, which is then usually allowed to re-harden as a crust.
Clarify
To remove impurities from a liquid, such as melted butter, by skimming the surface of the liquid as it is heated.
Dash
An imprecise measurement — approximately 1/8 teaspoon.
Dissolve
To mix a dry substance with a liquid until the two become a solution.
Dollop
A spoonful of soft food, such as whipped cream or mashed potatoes.
Drippings
Fats and juices rendered by meat while cooking.
Drizzle
To lightly sprinkle a liquid over food.
Dust
To coat food with a dry, powdery ingredient like powdered sugar.
Emulsify
The process of combining two liquids that don’t naturally combine, such as vinegar and olive oil.
Fluff
Using a fork to whip air into a dish, such as cooked rice before it is served.
Folding
Combining ingredients gently by repeatedly lifting the mixture from the sides and folding it on top of itself.
Garnish
To decorate a dish before serving to enhance its appearance and add a little flavor.
Grind
To mechanically chop and crush solids down into fine particles.
Julienne
To cut fruits, vegetables or cheeses into long, thin strips.
Knead
To press dough with the palms of your hands.
Pinch
A small amount you can hold between your thumb and forefinger(s).
Pit/Core
To remove the pit from fruits.
Purée
Breaking down food in a blender so that it becomes completely smooth.
Reduce
Boiling a sauce to evaporate the liquid and make it thicker.
Render
To cook fatty meat over low heat for the purpose of gathering the drippings.
Score
To slice grooves into the outer surface of food.
Sift
To put dry ingredients through a sieve to remove lumps or large particles.
Skim
To remove unwanted solids (like fat and cream) from the surface of a liquid while it’s cooking.
Stir
To mix ingredients in a circular motion and cause them to blend.
Toss
To combine ingredients using a lifting motion.
Whip/Whisk
To beat quickly in order to incorporate air and expand a mixture, as is done with egg whites.
