What are the different term in food preparation and cooking?

Terms in Food Preparation and Cooking:

This is a vast field, so here are some key categories and terms:

Basic Techniques & Actions:

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

* Boiling: Heating liquid to its boiling point (100°C/212°F) and keeping it there.

* Braising: Searing meat and then simmering it in liquid in a covered pot.

* Broiling: Cooking under direct heat from a broiler.

* Chopping: Cutting food into small, uneven pieces.

* Dicing: Cutting food into small, even cubes.

* Frying: Cooking food in hot oil or fat.

* Grilling: Cooking food over direct heat, typically on a grill.

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

* Mincing: Cutting food into very fine pieces.

* Roasting: Cooking food in an oven, usually with dry heat, but often with some moisture.

* Sautéing: Cooking food in a small amount of fat over medium-high heat.

* Simmering: Cooking food in liquid just below boiling point.

* Steaming: Cooking food in steam.

* Stir-frying: Cooking food quickly in a wok or pan with a small amount of oil.

* Whipping: Beating ingredients to incorporate air and increase volume.

Ingredients & Processes:

* Basting: Pouring liquid over food during cooking.

* Blanching: Briefly cooking food in boiling water to stop the cooking process and retain color.

* Caramelizing: Heating sugar until it turns brown.

* Deglazing: Using liquid to loosen browned bits from the bottom of a pan.

* Marinating: Soaking food in a flavorful liquid to tenderize and add flavor.

* Reduction: Simmering a liquid until it thickens and intensifies in flavor.

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

* Tempering: Gradually adding a hot liquid to a cold mixture, or vice versa, to prevent curdling.

Equipment:

* Bain-marie: A water bath used to cook food gently and evenly.

* Blender: An appliance for mixing and blending food.

* Casserole dish: A dish used for baking casseroles.

* Dutch oven: A heavy-bottomed pot with a tight-fitting lid.

* Food processor: An appliance for chopping, slicing, and shredding food.

* Griddle: A flat surface used for grilling.

* Mortar and pestle: Tools used for grinding spices and herbs.

* Oven: An appliance for cooking food with dry heat.

* Pan: A flat-bottomed vessel used for cooking food.

* Pot: A deep vessel used for cooking food.

* Slow cooker: An appliance for cooking food slowly over low heat.

* Wok: A round-bottomed pan used for stir-frying.

Culinary Terms:

* Al dente: "To the tooth", referring to the firmness of pasta or other foods.

* Béchamel sauce: A white sauce made from butter, flour, and milk.

* Confit: A method of cooking meat in its own fat.

* Demi-glace: A rich, brown sauce made from veal stock, red wine, and other ingredients.

* Emulsion: A mixture of two liquids that don't normally mix, such as oil and water.

* Glaze: A shiny, sugary coating on food.

* Jus: The natural juices of meat or poultry.

* Mirepoix: A mixture of chopped vegetables, typically carrots, celery, and onions, used to flavor sauces and stocks.

* Roux: A mixture of butter and flour, used to thicken sauces.

* Sous vide: A method of cooking food in a water bath at a precise temperature.

This is just a starting point! The world of food preparation and cooking is vast and ever-evolving. As you explore different cuisines and techniques, you'll encounter many more terms and definitions. Don't be afraid to ask questions and learn from experienced cooks.