DEGLAZE – To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.

DRY-HEAT COOKING METHODS – Methods in which heat is conducted to foods without the use of moisture.

GLAZE – To give shine to the surface of a food, by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.

MOIST-HEAT COOKING METHODS – Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.

PARBOIL – To cook partially in a boiling or simmering liquid.

PARCOOK – To cook partially by any method.

POACH – To cook very gently in water or other liquid that is hot but not actually bubbling, about 160°F-180°F.

REDUCE – To cook by simmering or boiling until the quantity of liquid is decreased, often done to concentrate flavors.

SEAR – To brown the surface of a food quickly at a high temperature.

STEW – To simmer a food or foods in a small amount of liquid, which is usually served with the food as a sauce.

SWEAT – To cook slowly in fat without browning, sometimes under a cover.

SAUTE – To cook quickly in a small amount of fat

PAN-FRY – To cook in a moderate amount of fat in an uncovered pan

DEEP-FRY – To cook submerged in hot fat

SEASONING – Means enhancing the natural flavor of the food, without significantly changing its flavor. Salt is the most important seasoning ingredient.

FLAVORING – Means adding a new flavor to a food, changing or modifying the original flavor.

VOLATILE – Evaporating quickly when heated. That is why you can smell food cooking.

HERBS – Are the leaves of certain plants that usually grow in temperate climates.

SPICES – Are the buds, fruits, flowers, barks, seeds, and roots of plants and trees, many of which grow in tropical climates.

BRAISE – (1) To cook covered in a small amount of liquid, usually after preliminary browning.
(2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning.

ROAST – To cook foods by surrounding them with hot, dry air, in an oven or on a spit over an open fire.

BAKE – To cook foods by surrounding them with hot, dry air. Similar to roasting, but the term baking usually applies to breads, pastries, vegetables, and fish.

BARBECUE – To cook with dry heat created by the burning of hardwood, or by the hot coals of this wood.

BROIL – To cook with radiant heat from above.

GRILL – To cook on an open grid over a heat source.

GRIDDLE – To cook on a flat, solid cooking surface called a griddle.

PAN-BROIL – To cook uncovered in a saute pan or skillet without fat.

INFRARED – Broiling is the most familiar example of infrared cooking. In a broiler, an electric element or a ceramic element heated by a gas flame becomes so hot that it gives off infrared radiation, which cooks the food.

MICROWAVE – In microwave cooking, the radiation generated by the oven penetrates part way into the food, where it agitates the molecules of water. The friction caused by this agitation creates heat, which cooks the food.

POACH – To cook very gently in water or other liquid that is hot but not actually bubbling, about 160°F to 180°F.

SIMMER – To cook in water or other liquid that is bubbling gently, about 185°F to 200°F.

BOIL – To cook in water or other liquid that is bubbling rapidly, about 212°F at sea level and at normal pressure.

BLANCH – To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels from vegetables, fruits, and nuts, to partially cook french fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.

STEAM – To cook by direct contact with steam.

Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that it cooks in the steam formed by its own moisture. This method is used in cooking items “en papillote”, wrapped in parchment paper (or foil). “Baked” potatoes wrapped in foil are actually steamed.

COOK – to prepare (food) for eating by the action of heat (or cold) which causes changes in the food.

COAGULATION -the process by which proteins become firm, usually when heated.

CONNECTIVE TISSUES – special proteins that are present in meats. Meats with a great deal of connective tissue are tough, but some tissues are dissolved when cooked slowly with moisture.

CARAMELIZATION – the browning of sugars caused by heat.

GELATINIZATION – the process by which starch granules absorb water and swell in size.

FIBER – a group of indigestible carbohydrates in grains, fruits, and vegetables.

SMOKE POINT – when fats are heated, , they begin to break down. When hot enough, they deteriorate rapidly and begin to smoke. The temperature at which this happens is called the smoke point, and it varies for different fats.

CONDUCTION – the transfer of heat from one item to something touching it or a cooler part of the first item.

CONVECTION – the transfer of heat by the movement of a liquid or gas.

RADIATION – the transfer of energy by waves, such as infrared or light waves.