Here are some cooking terms for the newer cooks and maybe a few for the older cooks too.
- Au gratin – Covered with bread crumbs, grated cheese or both and browned in the oven or under the broiler.
- Au jus – Served in its own juices.
- Baste – To moisten food at intervals during cooking with pan drippings or sauce in order to add flavor and prevent drying.
- Bisque – A thick cream soup.
- Blanch – To immerse in rapidly boiling water and allow to cook slightly.
- Cream – To soften a fat, like butter, by beating it at room temperature. Butter and sugar are often creamed together.
- Crimp – To seal the edges of a two-crust pie by pinching them at intervals with either the fingers or a fork.
- Crudités – An assortment of raw vegetables that is served as an hors d’oeuvre, often with a dip.
- Degrease – To remove the fat from the surface of stews and soups.
- Dredge – To coat lightly with flour, cornmeal, or bread crumbs.
- Entrée – The main course.
- Fold – To incorporate a delicate ingredient into a mixture without releasing air bubbles.
Source: Ron Douglas
Image: WP AI