What are some different terms of cooking?

Cooking Terms: A Culinary Glossary

Here's a breakdown of various cooking terms, categorized for easier understanding:

Methods:

* Bake: Cooking food in an oven, usually with dry heat.

* Boil: Cooking food in liquid at a high temperature, creating bubbles that rise to the surface.

* Braising: Combining browning with slow cooking in liquid, often in a covered pot.

* Broil: Cooking food directly under a heat source, often using high heat.

* Fry: Cooking food in a pan with hot oil or fat. (See further types below)

* Grill: Cooking food on a rack over a heat source, often using charcoal or gas.

* Roast: Cooking food in an oven with dry heat, usually at a lower temperature than baking.

* Sauté: Cooking food quickly in a small amount of fat over high heat.

* Sear: Browning the surface of food quickly over high heat, sealing in moisture.

* Simmer: Cooking food in liquid at a low temperature, just below boiling point.

* Steam: Cooking food in the steam from boiling water.

* Stew: Similar to braising, but typically using more liquid and often served with the cooking liquid.

Types of Frying:

* Deep-fry: Immersing food in hot oil.

* Pan-fry: Cooking food in a pan with a small amount of oil.

* Stir-fry: Cooking food quickly in a pan with a little oil, stirring frequently.

Cuts & Techniques:

* Chop: Cutting food into small, uneven pieces.

* Dice: Cutting food into small, even cubes.

* Julienne: Cutting food into long, thin strips.

* Mince: Cutting food into very small pieces.

* Shred: Cutting food into thin, long strips.

* Whisk: Mixing ingredients vigorously with a whisk, creating air bubbles.

* Knead: Working dough with your hands to develop gluten.

Ingredients & Preparations:

* Baste: Pouring pan juices or other liquids over food during cooking.

* Glaze: Coating food with a thin layer of sauce or syrup.

* Marinade: Soaking food in a liquid mixture to flavor and tenderize it.

* Reduce: Simmering a liquid to concentrate its flavors.

* Seasoning: Adding salt, pepper, and other spices to food.

Specific Terms:

* Al dente: A term used to describe pasta that is cooked until firm to the bite.

* Caramelize: Heating sugar until it turns brown and acquires a rich flavor.

* Deglaze: Adding liquid to a pan after cooking, scraping up the browned bits from the bottom.

* Emulsify: Combining two liquids that don't normally mix, such as oil and vinegar.

* Proof: Letting dough rise in a warm place before baking.

* Temper: Gradually warming a cold ingredient with a hot ingredient to prevent it from curdling.

These are just a few examples. There are countless more terms used in cooking. This list is a great starting point for understanding basic culinary vocabulary.

Bonus tip: Check out online resources like "The Food Lab" or "Serious Eats" for detailed explanations of cooking techniques and terms.