Cooking Terms Dictionary

If a recipe instructs you to “Dredge” an ingredient it is referring to a special technique where you lightly coat an ingredient with a dry substance before cooking it.

If a recipe instructs you to “blanch” or suggest “blancing” you are going to need both boiling and ice cold water.

If a recipe instructs you to “Braise” it is referring to a special technique for frying or searing.

In cooking terms to shred is to cut in to shreds or thin strips.

To julienne a vegetable means to cut it into small, thin pieces and it is also know as “french cut”.

In the Kitchen you Whip an ingredient to add / incorporate air into it to provide body and texture.

Broiling, also referred to as Grilling in some countries, is something you do in your oven to cook food with direct heat to charr and caramelize them for flavours and texture.

If a recipe instructs you to “Beat” or suggest “Beating” as part of the steps it is referring to rigorous mixing of ingredients.

If a recipe refers to “Baste your turkey”, as an example, the recipe is referring to spooning liquid consistently over the meat to cook it evenly.

Baking refers to Cooking in an oven.

An Italian term meaning “to the tooth.” Pasta is cooked tender, but still firm.

If a recipe refers to “Dice your vegetables”, as an example, the recipe is referring to cutting food into small cube like pieces.