Cooking Terms Glossary

Learn the language of cooking with our comprehensive glossary of culinary terms.

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To brown or cook in a small amount of fat (see Fry).

To heat milk just below the boiling point, when tiny bubbles appear around the edge of the pan; to d...

To make shallow slits into the surface of a food in a diamond or rectangular pattern.

To brown and seal surface of meat quickly with intense heat.

To cut into long, thin strips with a knife or shredder.

To cook in liquid just below boiling point; bubbles form slowly and burst before reaching surface.

To cut into long thin pieces with a knife; e.g. almonds or pimiento.

To cook in a covered container above boiling water.

To let stand for a few minutes in water that has just been boiled to enhance flavour and colour.

To simmer slowly in liquid deep enough to cover.

To mix ingredients in a circular motion until blended with uniform consistency.

To cook in a frying pan or wok over high heat in a small amount of fat, tossing or stirring constant...