method

Similar to roasting but usually pertains to vegetables, fish, bread, and pastries. [more]

To cook foods by surrounding them by, hot, dry air. [more]

to cook foods by exposing directly to steam. Cooking vegetables in this way retains all the natural goodness. It is a quicker way of cooking because steam is hotter than boiling water. Fish or … [more]

to cook in a small amount of liquid that is hot but not actually bubbling. Approximately 160º F to 165º F (71º C to 67ºC) [more]

To simmer is to cook a liquid to a very gentle bubbling. Approximately 185º F to 205º F (85º C to 96º C). Soups for example are best when simmered. [more]

To boil is to cook a liquid to bubbling or agitating rapidly. Water, at sea level, boils at 212º F (100º C). [more]

To cook an item partially and very briefly in boiling water or fat. Usually a preparation technique to loosen peels from vegetables, fruits and nuts, and to prepare foods before freezing. [more]

A term for baking a pastry shell before it is filled. [more]

to cut into thin strips. French term meaning “made of rags”. [more]

to cut into very thin slices [more]

to chop coarsely [more]

to cut into irregular pieces [more]

A French Sauce made of a reduction of white wine, vinegar, and shallots. French, meaning “white butter”. [more]

Butter heated until it is light brown. French, meaning “brown butter”. [more]

Butter heated untill it is dark brown and usually flavored with vinegar or lemon juice. French, meaning “black butter”. [more]

Cutting food into uniform shapes and sizes is important for two reasons. The first is that it ensures even cooking. The second is that it enhances the appearance of the dish. Here are some other …

In times past braising referred to cooking slowly in the hot embers from the fire. In modern times braising refers to a long and slow moist cooking method using just a little bit of liquid heated to … [more]

There are many methods for cooking. Some of the terms are listed below. Moist Heat: heat that is conducted by water or other liquid (except fat) Boil to cook a liquid to bubbling or agitating …

This term refers to covering an item (usually with foil) to reflect heat to avoid burning or overcooking. [more]

Canning foods controls the growth of microorganisms the spoil foods thereby allowing foods to be stored well beyond normal storage periods. By applying heat to food in a closed jar; the natural … [more]