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The Cooks Dictionary Recipe

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This recipe for The Cooks Dictionary, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Wednesday, November 14, 2007



Below you will find some common cooking terms and their definitions to help you find your way.

Al dente - vegetables or pasta that have been cooked until just firm to the tooth.

Almond Bark (also known as vanilla flavored candy coating) - made out of vegetable fats instead of cocoa butter and is sold in blocks.

Au Gratin - dishes cooked in a cheese sauce and topped with breadcrumbs.

Au Jus - to serve with the meat's natural juices.

Baste - to brush pan drippings or a marinade over food to keep it moist while cooking.

Beat - combining ingredients by using a hand mixer, a whisk or a spoon.

Blackened - food cooked at a high heat until charred.

Blanch - immersing food quickly into boiling water, then into a bowl of cold water.

Blend - combining ingredients with a spoon, whisk or electric mixer.

Boil - to bring food to the point in which it is bubbling.

Bone - to remove the bones from meat, chicken or fish.

Bouquet garni - herbs tied into a piece of cheesecloth that is used to season the cooking liquid.

Braise - cooking food slowly in a small amount of water and covered tightly.

Brine - heavily salted water used to pickle vegetables or to cure meats.

Brown - to cook food in oil or butter until it develops a brown color.

Caramelize - cooking sugar on a low heat until it takes on a dark brown color.

Chill - to place food in the refrigerator to cool.

Cream - to mix softened ingredients together until smooth and fluffy.

Cube - to cut food into small squares.

Cut in - to mix two ingredients together by using a pastry blender or a fork.

Dash - less than 1/8 a teaspoon of an ingredient.

Dice - to cut food into small cubes, usually smaller than ˝ an inch.

Dress - to remove the internal organs and the head from foods such as fish and chicken or to toss a salad with dressing before serving.

Drippings - the juices that remain in the pan after cooking chicken or meat.

Dust - to sprinkle lightly with flour or sugar.

Dutch Oven - a large, heavy pot used for cooking soups or pot roasts.

Fillet - a piece of fish that has had all the bones removed; to remove all bones from fish.

Fold In - to mix lighter ingredients, like whipped cream or eggs, into a heavier mixture gently so not much air is lost.

Fry - to cook foods in oil or butter.

Garnish - to add to the visual attractiveness of a dish.

Glaze - to coat with a thin syrup usually made of sugar or chocolate.

Juice - to extract the natural juices from fruits and vegetables.

Julienne - to cut food into matchstick-size pieces.

Knead - to work dough until it becomes elastic by pushing, pulling and turning it with your hands.

Lukewarm - when a liquid feels neither hot nor cold, about 95 degrees F.

Marinate - to let food sit in a liquid to season and tenderize.

Meringue - egg whites that have been beaten until stiff with some sugar added.

Mince - to cut into very small pieces.

Pan broil - to cook in a skillet, turning frequently, and draining pan drippings.

Parboil - to boil until almost cooked.

Pare - to remove the peel or skin from a food, usually with a paring knife.

Poach - cooking food in a simmering liquid, such as water or chicken broth.

Proof - to allow a yeast dough to rise before baking.

Puree - to blend food until smooth.

Ramekin - an individual baking dish.

Reduce - bringing a liquid to a rapid boil and allowing some of the liquid to evaporate.

Roast - to bake in an oven without much liquid added to it.

Roulade - a thin slice of meat or chicken rolled around some sort of stuffing.

Roux - flour and some sort of fat, usually butter or oil, that is cooking until it forms a
smooth paste.

Sauté - to cook in a skillet with a small amount of oil, usually at a high heat.

Scald - to heat a liquid just below the boiling point.

Sear - cooking foods at a very high heat just to seal in their juices.

Section - to separate citrus fruits into pieces with a paring knife.

Shuck - to remove the papery skins and silks from corn on the cob or to remove the shell from an oyster or clam.

Sift - to mix two or more dry ingredients together through a sifter to remove lumps.

Simmer - to cook in a liquid that is just below the boiling point.

Steam - cooking food above boiling water, usually on a rack.

Stew - to simmer foods for a long period of time in a covered pot.

Stir fry - to cook foods quickly in a small amount of oil at a very high heat and very quickly.

Stock - the liquid that chicken, fish or meat has been cooking in.

Toss - to mix food gently.

Truss - to seal a cavity of a chicken or turkey using string or skewers.

Whip - beating at a high rate of speed, usually with an electric mixer.

White Chocolate - is not really chocolate. It's a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. There is no chocolate liquor in it, which means there is very little chocolate flavor.

Zest - the outer skin of a citrus fruit.




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