Some people fret when they come across a term that they have no clue of the meaning. When that situation comes up, it is a good idea to know your terms. That will making your cooking less stressful, when you have familiarize yourself with cooking terms. So the first important step in becoming a good cook is mastering the cooking terminology. Below is some cooking terms to start out with:
Cube: To cut into pieces with six equal square sides.
Acidulated Water: When vinegar, lemon juice, or wine is added to water to keep vegetables or fruits from darkening.
Au Gratin: Foods that have a cheese topping, crust, or browned crumbs.
Flake: To separate into flaky pieces with fingers or a fork. A reference to cooked fish.
Flute: To seal and make an attractive edge on a pie by pinching the dough all around the rim.
Julienne: To cut into very thin strips.
Leaven: To cause dough or batter to rise by a use of a leavening agent, such as baking powder, baking soda, or yeast.
Preheat: To heat to desired temperature before placing food in oven.
Scald: To just heat below the boiling point, when tiny bubbles appear at edge of the pan.
Steep: To let food stand in hot liquid in order to extract or enhance flavor.
Translucent: Cooking until clear or transparent.
Toss: To combine ingredients with a repeated lifting motion.
Whisk: To beat ingredients until combined.
There are many, many more cooking terms, you can come across when following a recipe. Getting yourself familiarize with some cooking terms or having a list of them will help you determine what the recipe is asking you to do. Don't be stumped over the difference between boil or broil? Take time to know the basic cooking terms.
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