Glossary For Cooking Terms
These are the cooking terms that you might see in recipes...I am sharing some of the things i have learned about cooking terms that sometimes can be confusing for beginners. Hence i have come up with this post which briefly explains some very commonly used cooking terms.
All the images are downloaded from the net...Keep checking as i will be adding terms as they come to my attention......
Baking-All the images are downloaded from the net...Keep checking as i will be adding terms as they come to my attention......
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8p0K7zKMhyphenhyphen51lH4EgSkgrwJSrEJ5wws0HxRTVt7YAK27J3NoD1iRcI_Q9E-9yJzaX2fLEAixX4pVSKanxY7AElEXKdpItUk0epdVolpkPPnSAx_595KE1pPzlOMHBMStpMK3MnxTxu4/s1600/b4.jpg)
Barbecure-
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGN-oglvmHmZjSTCaoRpDqr1Au6VWjYpSzdVE0e1_xQh1ThQLAvsDv2gBznIV4IlYBC4j8CWlk5N09_NMFwiKTii5aK6vXlQxuTD8CbuB9d_GW73-1NGOlDnJ8Iv22Dw-EXM3k9UgAcZc/s1600/images+%25281%2529.jpg)
Basting -
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLLEPxBZvtkQG0bjV8af5h8aF-UKF0NC_Eu1q2Bmxk4MhYjiiF_X_xEnWnHQqk0KF9xwQic_i1iEIiUnp4xbiANSRKpK8k0UOAtkq-fVkia-dIiYS_W3EJgOKA6jBl6pK3cPk5YHDfDQ/s1600/79_WS_BR_basting_3289.jpg)
Batter -
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYGu6g0w5Vp4eCeiaczUHEnsSP2A3n3HStx1UOub6QizYHAD9JzVsF5SoTOP0JqMcmfp60yYl2MSon0nMx7rNMIVRn5ptdIkDbg_WYlB4CqvdfF0mR9SZiie5mIyVPzMf28nkSB-NAwH0/s1600/images+%25285%2529.jpg)
Beating -
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuuzkE6entDIh6DWGPQUUEX-CLEv-7l_ylYT9UWgkKl3-MUPWTztBLNcGvSlCwpV_0eE5L4EX0FtjsIUoc2zAYGjUl-8ZjnzUUZQNJCtSLzUHg-G4dOlrtE1FQ5wb82t8X2wDTpChF6M/s200/download+%25281%2529.jpg)
Binding :
Bite size :
Blanching :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0DgcevsQQIp1Ic200Zx7dUue7KrfvkLuuVbbqlDlGqxSfveYzadgOonZp9IbS4w937XMvDbhSNe7SktqBZQ-XQGZIVPvPjucm8Xr3wtmz8QXO1bpw3ZF5qq3HPe9NUl-oPu2OfjUbleI/s1600/blanch-2500.jpg)
Blending :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ZQhKU8BVxYcKRSNcEzgOnUaMRjYN5QLB2DM3wCIqWo9DyfeDSfiKcqnUtisULPpG3ZXsMm-e-144tfmt-5UMzGTYvu91TffSTgdRBo5JPSoN25YcQSsV1RPmj7TsPmNUNzxSHEAxlic/s1600/Dissolvepic.jpg)
Boiling :
Boning :
Bread :
To coat the food with crumbs (usually with soft or dry bread crumbs) sometimes seasoned on meat, fish, or vegetables.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLV6iBiuNOBEQGKj8z9bwgcDol5SVlKSNNk7mKcUrEhrylE8DzvKbxG9BnG2hffCWt8N5weWZ-KHCvyq0dkK8uwcY35oYWuenRVrE_qonX9REYpLSsL_9vKwQ19PxGz0ng52B87jvhNA/s1600/bread_english_muffin_crumb.jpg)
Browning :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoSg_3XWs-C8o81I0W4vXv0mSl7nmIrKFvrgUM1kO91HrixJ3Y7-yZegUpAQitmGPj-HJkjvbbVJA6jcnUX1HSqXph1UrGRxd0jesQyavtHeXlXVhK2Gdqb-T0oaEEw6i6qaVhwl5pBs/s1600/browning.jpg)
Brushing :
Caramelize :
Chilling : Cooling food without freezing in the refrigerator.
Chop :
Coat :
Colander :
Combine :
Creaming :
Cube :
Crush :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYU2J7IbXc1v84-IQG4r3XKA0DM32n7sJbF13TVQBFG0dQuOeVXbkhIvM_OqctqW6AXLPC6aNwPRhyTHPA63PiXMLyXwEq2Gs339DDr5YqKvqYTsm2XIoB1n0_XUjy8Qp0G2k20mRxtk/s1600/crush.jpg)
Crushing food using a mortar & pestle or a rolling pin .
Dice :
To cut vegetables into small pieces.
Dot :
To place small blobs of fat over, within or round the food being prepared in order to evenly distribute particles that are to be melted, absorbed or added to enhance the flavor.
Dough :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRUXdi3ioxq24kPOAPblzFfKK2gopPYwd9_1Pif7SOu-LhHWZ-Ps-vwQd09JldBdw8H5hHG8NZf475ib57lPomoXTLMllbzF59ybJEPzBrjyoNqPazWd6Lv5EKZcFF8-e-SdQg4FEaepE/s1600/dough.jpg)
Drain :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxa0PFnD9iYFTHui1SanGh9wwO2Z-86VrouM_pwKoSpf4a45NWDRrR42_UQbye_mG2Ykta74RLbVGgA6Q_-BhAFAGcetuSCfNXx8z8fHdwI8LDU5UaQJwwKVMAFbs4UuM6aR3HABRepE/s1600/draining.jpg)
Dress :
(a) To arrange or garnish food. (b) To pluck & truss a chicken or
Dressing :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKN87KieGEBgXizdlG8hhXgEIbramlgoAsPneBVvbcZzgmf0CEpv922cjxIAId8hiGEF7aKJJbMJOxRycB_wF0Z4Tqeqt2SZUnzBLG-VSEz22ni8G5G8HKmCP-oLLlwj6VDERh9Yk5e8/s200/dressing+2.jpg)
Dusting :
Fillet :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDw-Lvz-AcnqI1GqXEUX2h8pw7oT9Cehz94sLB34V2Z4QIagWgTfBLcGieoN7ru9hAotBbSuLrKZwqFGQ4Rejaff1JgWTCpWW-Occ90GwQWYHmLzSDrGsFjbT3S_1Pb4VnnCpJ7UET3Y/s1600/fillets.jpg)
Flake :
Frying :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5eyPzvYivXiwdV9SpGgWdJ-yvmzF0TiNgMHQPOnQY1c_-_5Ci6fGywqNMAH9YiXwSF0HciRlg37-di8LotXwm-J3rAwt5Zc95Eg4Yg6RZf3T8H4vxnGHDt_V6HBnwunrZQOv_u_DLLIc/s1600/frying.jpg)
Garnish :
.
Grate :
Gravy :
Grilling :
julienne :
Kadai :
Knead :
To work dough with hands, pressing, stretching & folding until it is smooth.To knead bread & chapati.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_skvqNbitR_XsV8OBicvLAOxYmXtXUbparUSiKr1BZhZvJ2lNV63lOIZzggcUEgttFhIcxAiWR5KMcK9d5YoDE8Y4oKyn5B-t8rNpU7QxPQ8A6ydZ2dhrBw7EskJyrLiXUak6OOMY-w/s1600/knead.jpg)
Marinate :
To coat or soak food with certain spices or sauces for a period of time. This helps infuse flavors or to tenderize the meat or chicken. The mixing of spices or sauces is called marinate.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwNYCK1HEaaCpZXrebiDiPVlHqp_hbIfb4unn00e84dWDC1XhUpvwhaWFuNDi7M-w17OitghDcSQzPHTpCRYD0H3pZ6SwGqnGs9IU4ekfJTnE9OSuObiHQbkmIvEqqSFne6UL1w7kyXw/s1600/marinate.jpg)
Mince :
To chop food very finely eg - for keema.
Pinch of :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpTaSIzDOy4Kr0xjhehEo0eZFCW3QOobwdrOF6e1e3x_tLqDdlgbqx9IlB_FWUVG5aSiFujXM_6ldBLYwmcxUriPcIdG70POvJSvSbG6nspAradE-rHj9MzxxuX0nwnvOnu0dgcyZWiw/s1600/pinch.jpg)
A pinch is an amount that can taken between the thumb & forefinger .
eg : A pinch of salt....
To chop food very finely eg - for keema.
Pinch of :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpTaSIzDOy4Kr0xjhehEo0eZFCW3QOobwdrOF6e1e3x_tLqDdlgbqx9IlB_FWUVG5aSiFujXM_6ldBLYwmcxUriPcIdG70POvJSvSbG6nspAradE-rHj9MzxxuX0nwnvOnu0dgcyZWiw/s1600/pinch.jpg)
A pinch is an amount that can taken between the thumb & forefinger .
eg : A pinch of salt....
Panch Phoran :
A mixture of nigella, mustard, cumin,methi & fennel used in Bengali cooking
Pandan Leaves :
Pandan leaves is an herb known as fragrant plant because of it's unique sweet aroma. It's leaves are used for cooking up many thai & many south Indian dishes. Mostly is added to biriyani while cooking the rice.
A mixture of nigella, mustard, cumin,methi & fennel used in Bengali cooking
Pandan Leaves :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigG_7HkVUzfUo8Wlh8URGEK1AT1tc_w7kGAW4zrVbeSSSZAajKTnGKuwhBvSqE7zD-dHS48JtJdV7agSRnPOzmh3NQ0_C15L10Aq-asz1lKXBwWZ1qRWFHT-WpPw974WEmc5pX1Qmo0fg/s1600/fresh-pandan-leaves-rampe-screwpine-pandanus-pack-of-10-strips--1575-p.jpg)
Par- boiled rice :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgk_NnUHAJCCiVsxOcEIdDowYsRbS7AgHa3wqlfBu97chIfn5q-UnOlE9STHKQoOce0cK5T-z9uX14NyCvC-4pXvyOHqhuXGdTb-ISfYTTzAwTKbcvIOfOWF3DZObMoTbgjcTajckRTM/s1600/Par_Boiled_Rice_DSC_5174.jpg)
Pare :
Pinch : A amount you can hold between your thumb & forefinger.
Poach :
Puree :
Pot Roast : Cooking large pieces of meat , fish or poultry slowly in a covered dish.
Pressure Cooker :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfjJjmZU_xfEBqGqkFFMcHbGxqrMTaYoY3QLxSreaA0k5lP6U4CwjItC5BP0i_Cveqy1PkjOV9gilV3Cve_5Bsa5wg9JM2mWM4oWl7FF2lhGm5-fI6gmV0sgpFwukq8FO7pv7_QKN9u8U/s1600/pressure+cook.jpg)
Prove : To let a dough rise till double in volume, dough made with yeast.
Rest : To rest a dough for a certain period of time..A term mostly used for doughs
or batters.
Rinds of Lemons or
oranges :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNnXnvOabaYq-mhFmlJXSh5TWIgNDRU-0DIGXGpe24GnqcI4UAHwmem_ZXfUiUdVh3Xdz1SMX40AwbpNB5PISZTxbuHXUyqw4zZGJNCANGxfTH75aS-Z9QGfED1me8-LB1y9V8uCY2jUA/s1600/rinds.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5hFBRNegwDnVOa5pDc5Efp0HF9nWj_RBpJZFYaO3gDVW7G89McBvv1OSVr2SiJHiFY0rrRgU4PgiNTF6pptik0k1Fw2uv0TQP7qt2nKVEcbJrmsV3SMlo2sdNUedrfrn9LUONBXywjx4/s1600/roasting.jpg)
Saute :
Sear :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_rDv9ljNQbTuEjrKnlkF-I5GMOB3UmvyZL5jGKv1aj5bZuXYPZ3uPmvQ1PHZn-H8bb02fWKisfV-4gEXZnnbxWGDsxD99lv42bZ5pE2EEd18Xr3s3srninYmD5wQFMjB_BLqB9eK9ws/s1600/sear.jpg)
To brown the surface of food quickly over high heat.
Scald : Means (a) cooking in a liquid, just below boiling point. This temperature is indicated when tiny bubbles form around the edge of the pan. (b) Dipping food in boiling water...
Season :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TP2opX2M3VpeT315GoRD87sMpkSqzR0I5aSSdHebL9bDPQ75x-SX6_898V76qyxB32F3V9bnjHv3RBs2TAQSEctAKWpwssa9RvHtSkrG6QCMhitPmZWOHP8w9WdKGhPN87S2TWu0Qkg/s1600/season.jpg)
To add whole spices into hot fat so the fat is soaked with the flavor of the spices. An important step in Indian cooking.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_rDv9ljNQbTuEjrKnlkF-I5GMOB3UmvyZL5jGKv1aj5bZuXYPZ3uPmvQ1PHZn-H8bb02fWKisfV-4gEXZnnbxWGDsxD99lv42bZ5pE2EEd18Xr3s3srninYmD5wQFMjB_BLqB9eK9ws/s1600/sear.jpg)
To brown the surface of food quickly over high heat.
Scald : Means (a) cooking in a liquid, just below boiling point. This temperature is indicated when tiny bubbles form around the edge of the pan. (b) Dipping food in boiling water...
Season :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8TP2opX2M3VpeT315GoRD87sMpkSqzR0I5aSSdHebL9bDPQ75x-SX6_898V76qyxB32F3V9bnjHv3RBs2TAQSEctAKWpwssa9RvHtSkrG6QCMhitPmZWOHP8w9WdKGhPN87S2TWu0Qkg/s1600/season.jpg)
To add whole spices into hot fat so the fat is soaked with the flavor of the spices. An important step in Indian cooking.
Seasonings :
Sift :
Simmering :
Skewer :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5i29asVbquK9d2CT5B4xQw9SMhzVMtMkYTl5XBBU1ltRRzMxL5-W4Y2QuKy6oY8kU8Eb8u_BixM5E850hnF04IyfN982xW9B20MuDDIPmlSD1ChyphenhyphenjCIiUgI8Wq8ySDLc4YhKPNN1jQw/s1600/skewer.jpg)
Skillet :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5KSlXWmBMHEybcArDvyjqNerJJkKaJm21Eni1hWJHCUGnT626sCyJ4KeTPYtcpLT2GlfkvwAie95WG1RlILp4LPrlgulvQqTDUKDeELW9IEt5ovneD_VIZXdl_14Fd6I1UlSXONiYzXo/s1600/Steamers.jpg)
Steeping :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75f0UoW745axnCyhYFPE_4TC2tgfHG3jhaxK9AFOEss5K0YxrnW9Qu78J6heoQadZwm55yz4mcc9u7h4jckPCGDTrT8VvfbVymG7Phdr_aX828MWHEZ8GfqJQ5PCg5aXyfOrON9pp1CA/s1600/steeping.jpg)
Stirring :
Stock :
Tarka :
Temper : Same as to season & tarka.
Toast :
Toss :
Trivet :
Truss :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2C7MlbQ70RSUtiPHBqTgg5EIZr5SyNLjRNn_TNS5OJi6_0aMtuPwy161asOKyLyQbjLD1SzIYBNE2-CZ6xxkPFOQnTUp2Fd1O_kZPduRNd1IG7TEpRlaOr6PRx_lUevZLULMvzffSNk/s1600/truss.jpg)
Unniyappamchatti :
Savoury & sweet unniyappam is cooked in this pan.
Whip :
Whisk :
Yeast :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Z2LZMpNZeACjWYQHAxOUz6FMnOILELqA73FblpPbmsOkxgw1KkOGzIRi4mJjzdKQzKJBt73DWXRQtyM9-53xLP1VJdgmjtl7yRMNK-kbeCZg5xNGiiNY36jbWfKGd1uxVSQGWQdvRFM/s1600/yeast.jpg)
Zest :
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lVPvSnhZJXop6mfGDWtZTsT-zMZ_YJ91vdEqP6CFga2TUX8UskBql687XASCLuThULopwTUN8j5uqoloaknrFwHy0WcEqQcT0VrwZl_4oFj6cJ4BqKp_Tm0izcR6GsritZad4_F2EW0/s1600/rinds.jpg)
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