What is the meaning of cooking term and definition?

Cooking terms and definitions refer to the specific words, techniques, and processes used in the art of cooking and baking. They provide clear instructions on how to prepare, mix, and combine ingredients to create delicious dishes. Here are some common cooking terms and their definitions:

1. Beurre manié: A mixture of equal parts softened butter and flour, used to thicken sauces and soups.

2. Blanching: Partially cooking food items, usually vegetables, in boiling water to preserve their color, texture, and flavor.

3. Braising: A combination cooking method that involves searing meat or vegetables in a skillet and then transferring them to a covered dish with a small amount of liquid for slow cooking.

4. Browning: The process of cooking food at high temperatures to create a brown crust or coloration, often using butter or oil.

5. Caramelization: The chemical process of heating sugars to create a brown color, often used in baking or dessert preparation.

6. Chop: To cut food into small pieces with a knife.

7. Convection: The circulation of hot air within an oven, ensuring even cooking and browning.

8. Cream: To beat a mixture of butter and sugar until light and fluffy, incorporating air.

9. Crème anglaise: A custard-based sauce, often used as a dessert topping or filling.

10. Deglazing: Adding liquid, usually wine or broth, to a pan to dissolve the browned bits left after searing meat, creating a flavorful sauce base.

11. Emulsify: The process of combining two liquids that would not usually mix, such as oil and vinegar, into a stable mixture.

12. Fold: To gently combine ingredients, usually by using a spatula, without deflating the incorporated air.

13. Julienne: A cutting technique resulting in thin, matchstick-sized strips of food.

14. Knead: To work dough by hand, folding and pressing it, to develop gluten and achieve the desired consistency.

15. Marinade: A seasoned liquid used to soak and flavor meats or vegetables before cooking, enhancing taste and tenderness.

16. Mince: To finely chop food items into tiny pieces.

17. Parboil: To partially boil a food item in water before completing the cooking process using another method.

18. Poach: To cook food submerged in a simmering liquid, such as broth or wine, to gently cook without overcooking.

19. Reduce: To cook a liquid or sauce over medium-high heat until it thickens and reduces in volume, concentrating the flavors.

20. Sauté: A quick-cooking method using a pan over high heat, with a small amount of oil or fat, to sear and cook ingredients while tossing them occasionally.

21. Scald: To heat a liquid just below the boiling point, usually milk, to activate certain enzymes and improve the flavor or texture.

22. Sear: To cook food quickly over high heat in a pan, creating a browned crust while locking in juices and flavors.

23. Sift: To pass dry ingredients, such as flour, through a fine mesh sieve to break up clumps and incorporate air.

24. Simmer: To cook food in a liquid at a temperature just below boiling, allowing small bubbles to rise slowly and steadily to the surface.

25. Steam: To cook food by exposing it to hot water vapor, preserving nutrients and flavors.

26. Stir-fry: A cooking method involving quick frying ingredients in a hot wok or skillet, stirring constantly to ensure even cooking.

27. Toast: To brown or heat food by exposing it to dry heat, usually in an oven or toaster, to enhance flavor and texture.

28. Whip: To rapidly beat ingredients with a whisk or electric beater to incorporate air, creating a fluffy mixture or whipped cream.

These are just a few examples of common cooking terms and their definitions. Familiarizing yourself with these terms will greatly enhance your understanding and success when following cooking recipes and experimenting in the kitchen.