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Cooking Terms
Have you ever wondered what "julienned" means? Do you know how to make a "roux"?
If you're a beginning cook, you may not be familiar with those terms. But have no fear. The Easy Weekly Meals cookbook explains everything you need to know. Scroll through the introduction for answers to all your questions, or just visit this page for a simple explanation.
The following terms appear in the cookbook:
Al Dente - “To the teeth” – Soft but not soggy.
Broil - Cook in the oven directly under the gas or electric heat source.
Bake - Cook food in the oven.
Baste - Brush food with butter, meat drippings, or other liquid.
Beat - Stir rapidly in a circular motion.
Blend - Combine two or more ingredients to achieve an equal distribution throughout the mixture.
Boil - Cook in liquid at high temperature (technically 212o Fahrenheit) until large rolling bubbles break the surface.
Braise - Brown food (usually meat) in fat, then cook tightly covered in liquid at low heat for a long period of time.
Coarse Chop - Cut food into bite-size pieces.
Coat - Cover evenly with flour or crumbs.
Dice - Cut food into cubes about 1/4- inch.
Dredge - Coat food lightly with flour or other fine powder.
Emulsify - Combine two liquids together that don’t mix easily (like oil and vinegar) while beating vigorously to achieve a blended result.
Fry - Cook in oil or butter until a crispy brown crust forms.
Grate - Shred food into fine pieces.
Julienne - Cut food into thin, matchstick strips approximately 1” x ¼”.
Marinate - Immerse food in liquid to tenderize and/or add flavor before cooking.
Mince - Cut food into tiny pieces about 1/8 inch.
Mix - Beat or stir two or more foods together until combined.
Roast - Cook uncovered in the oven.
Roux - Mix flour and fat over low heat to thicken mixtures such as soups and sauces.
Sauté - Cook in a small amount of oil in a frying pan over low heat.
Simmer - Cook in liquid at low temperature so that small bubbles break the surface.
Whisk - Beat (usually liquids) with a whisk until well blended.
Return to Recipes.
If you're a beginning cook, you may not be familiar with those terms. But have no fear. The Easy Weekly Meals cookbook explains everything you need to know. Scroll through the introduction for answers to all your questions, or just visit this page for a simple explanation.
The following terms appear in the cookbook:
Al Dente - “To the teeth” – Soft but not soggy.
Broil - Cook in the oven directly under the gas or electric heat source.
Bake - Cook food in the oven.
Baste - Brush food with butter, meat drippings, or other liquid.
Beat - Stir rapidly in a circular motion.
Blend - Combine two or more ingredients to achieve an equal distribution throughout the mixture.
Boil - Cook in liquid at high temperature (technically 212o Fahrenheit) until large rolling bubbles break the surface.
Braise - Brown food (usually meat) in fat, then cook tightly covered in liquid at low heat for a long period of time.
Coarse Chop - Cut food into bite-size pieces.
Coat - Cover evenly with flour or crumbs.
Dice - Cut food into cubes about 1/4- inch.
Dredge - Coat food lightly with flour or other fine powder.
Emulsify - Combine two liquids together that don’t mix easily (like oil and vinegar) while beating vigorously to achieve a blended result.
Fry - Cook in oil or butter until a crispy brown crust forms.
Grate - Shred food into fine pieces.
Julienne - Cut food into thin, matchstick strips approximately 1” x ¼”.
Marinate - Immerse food in liquid to tenderize and/or add flavor before cooking.
Mince - Cut food into tiny pieces about 1/8 inch.
Mix - Beat or stir two or more foods together until combined.
Roast - Cook uncovered in the oven.
Roux - Mix flour and fat over low heat to thicken mixtures such as soups and sauces.
Sauté - Cook in a small amount of oil in a frying pan over low heat.
Simmer - Cook in liquid at low temperature so that small bubbles break the surface.
Whisk - Beat (usually liquids) with a whisk until well blended.
Return to Recipes.
