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Al dente - Pasta cooked until tender but slightly firm.
Au jus - Roasted beef served with natural pan juices that accumulate during cooking.
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Bake - To cook, covered or uncovered, in an oven by dry heat.
Baste - To keep foods moist during cooking with a sauce, pan juice or wine.
Beat - To mix ingredients rapidly so that air is incorporated, resulting in a smooth mixture.
Blend - To combine ingredients until a desired consistency is reached, usually until smooth.
Boil - To heat water or other liquids to 212 degrees F. When water boils the surface is covered with bubbles.
Braise - A slow, moist heat cooking method using a small amount of liquid and a tight-fitting lid. Used for less tender cuts.
Broil - A quick, dry heat cooking method done in the oven using the broiler setting. Used for more tender cuts. Less tender cuts can be used if marinated.
Broiler Pan - A rectangular pan with a rack, usually included in the purchase of an oven.
Broth - The liquid in which meat has been cooked. Canned beef broth can be found as double-strength and single-strength. Double-strength is more concentrated.
Brown - To cook food quickly in a preheated oven, broiler, or hot skillet to "brown" the outside and seal in the juices.
Butterfly - To split food down the center without cutting all the way through so two pieces can be opened like butterfly wings.
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Cajun seasoning - A dried mixture of Cajun spices found in the spice section of the grocery store.
Caramelize - To sprinkle food with a small amount of sugar and saute until browned.
Carve - To slice meat across the grain for serving.
Chop - To cut food into pieces. Can range from small to large in size.
Chutney - A sauce or relish containing fruits, spices and herbs.
Clarified butter - To heat butter until melted and milk solids rise to the top. Skim off milk solids, or use gravy separator before using butter for sautéing. This helps keep butter from burning.
Clove - One small section of a segmented bulb, such as garlic. Also a spice.
Core - To remove the inedible center portion of a fruit or vegetable.
Crouton - Hard toasted or fried pieces of bread used to garnish.
Cube - To cut food into uniform half-inch squares.
Cure - To preserve meat by either smoking, drying, pickling or salting.
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Dash - Less than an eighth of a teaspoon.
Deglaze - To dissolve the small particles of sautéed meat remaining in a pan by adding a liquid and heating. Used as base for sauces.
Degrease - To remove the fat from the surface of a liquid.
Dice - To cut into equal sized cubes, ¼ to ½ inch square.
Dilute - To make a sauce or stock weaker by adding more liquid.
Dredge - To coat meat with a dry mixture such as flour, bread or cracker crumbs.
Drizzle - To pour liquid over the surface of food in a fine stream.
Dry heat cooking - Cooking without the addition of liquid. Examples include grilling, broiling and panfrying. Used for tender cuts or less tender cuts that have been marinated.
Dutch oven - A heavy pot with a tight-fitting cover.
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Enoki mushroom - A member of the mushroom family. Looks like cooked spaghetti topped with tiny button caps.
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Fillet - To cut meat away from the bone.
Flambé - To pour brandy or liqueur over food, warm and ignite with a match.
Fold - To combine a light mixture with a heavier one without stirring or beating, but gently lifting from underneath with a rubber spatula by using an over-and-over motion.
Fork Tender - A way to determine doneness of braised or stewed meat. Meat should feel tender when inserting a fork into the thickest part.
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Glaze - A mixture brushed on food which adds flavor and gives a glossy appearance.
Grate - To cut food into small pieces by rubbing against the sharp teeth of a grating tool.
Grill - A quick, dry heat cooking method over charcoal, wood or gas flames. Used for more tender cuts. Less tender cuts can be used if marinated.
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Hoisin sauce - An Oriental sauce used in cooking.
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Irradiation - A process in which food products are exposed to a controlled amount of radiant energy to kill harmful bacteria such as E. coli O157:H7, Campylobacter, and Salmonella.
Italian seasoning - A dried mixture of Italian herbs. Can be found in the spice section of the grocery store.
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Julienne - To cut fruits, vegetables or meats into match-like strips.
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Kabob - Cubes of meat cooked on a skewer.
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Marinade - A mixture used to enhance the flavor and/or tenderness of food.
Marinate - To let meat stand in a flavorful, usually acidic, liquid for several hours to add flavor or to tenderize.
Meat thermometer - An instrument used to read the internal temperature of meat.
Mince - To cut or chop in very fine pieces.
Moist heat cooking - Adding liquid during preparation to create steam. Improves tenderness of less tender cuts. Examples include braising and stewing.
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Pan broil - A quick, dry heat cooking method using a pan on a stovetop. No oil is used and the pan is uncovered. Used for thinner cuts.
Pan fry - A quick, dry heat cooking method using a pan with a small amount of oil. No lid is used. Used for thinner cuts. Also called sautéing.
Parboil - To partially cook food in boiling water before completely cooking by some other process.
Pare - To cut off the outer covering of a fruit or vegetable with a vegetable peeler.
Phyllo (filo) dough - A tissue thin sheet of dough found in the freezer section of the grocery store.
Poblano pepper - A member of the pepper family. The peppers are dark green in color and vary in heat intensity from medium to hot. Dried poblano peppers are called ancho peppers.
Portobello mushroom - A meaty, delicious mushroom usually 4-6 inches wide. For preparation, remove and discard dark gills from the underside of the mushroom cap with a spoon.
Preheat - To set an oven or broiler at the desired temperature 15 to 30 minutes before use so that the temperature is reached before food is put in to cook.
Puree - To mash solid food or pass it through a food mill or processor until it is smooth.
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Reconstitute - To rehydrate dried food by soaking it in water or another liquid.
Reduce - To thicken or concentrate a sauce by boiling, which lessens the volume and intensifies the flavor.
Roast - A slow, dry heat cooking method used for cooking larger cuts of beef. No liquid is added or cover is used. Used for more tender cuts.
Root Vegetable - The "hard" vegetables that grown underground.
Roulade - A thin slice of meat rolled up with or without stuffing and cooked in seasoned liquid or sautéed.
Roux - A mixture of butter and flour cooked over low heat. Used for thickening a sauce.
Rub - A blend of herbs and spices that coats the surface of the meat. Used to add flavor.
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Sauté - To brown or cook food in a small amount of oil.
Scald - To heat a liquid just below the boiling point. Tiny bubbles should form around the edge of the pan.
Sear - To brown the surface of food quickly using high heat.
Shallot - A member of the onion family. Shaped like cloves of garlic.
Shred - To pull meat apart into small pieces using two forks.
Simmer - To cook liquid below or just at the boiling point. The bubbles should rise slowly to the surface.
Slice - To cut food into same size flat pieces.
Slow Cooker - Also known as a crock pot.
Smoke point - The point at which fat breaks down, starts to smoke and gives off an odor. Different fats have different smoke points.
Stew - A slow, moist heat cooking method using a pot with a tight-fitting lid. The beef should be completely covered in liquid. Used for less tender cuts.
Stir-fry - A quick, dry-heat cooking method using a lightly oiled skillet or wok. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin, uniform strips.
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Texas Toast - Thickly sliced (1-inch) French/Italian bread spread with butter on both sides and browned under broiler or on the grill.
Toss - To mix ingredients lightly.
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Whip - To mix ingredients quickly and vigorously to incorporate air and increase volume.
Wok - A round bottom pan used for stir fry and other cooking methods using high heat.
Wonton skins - A thin noodle dough that is used in Oriental recipes. Often available in the produce area of the grocery store.
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Zest - To remove, in fine strips, the outermost peel of citrus fruits. Be careful not to include the bitter, inner white pith.
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