Cooking Terms and Measurements

Front

Blanch

Back

to briefly boil food and then immediately place it in cold water to stop the cooking process.

Front

Braise

Back

to cook food slowly in a small amount of liquid in a covered pot.

Front

Julienne

Back

to cut vegetables or other foods into long, thin strips.

Front

Mise en Place

Back

a French term meaning "everything in its place," referring to the preparation and organization of ingredients before cooking.

Front

Emulsify

Back

to combine two liquids that normally do not mix, such as oil and vinegar, into a stable mixture.

Front

Reduce

Back

to cook a liquid until it thickens and concentrates in flavor by evaporation.

Front

Baste

Back

To spoon liquid or fat over food while cooking.

Front

Yield/serving

Back

the amount of food or servings that a recipe produces, or the amount of usable product after processing.

Front

Grease

Back

To lightly coat with oil or fat to keep food from sticking to the pan when cooking or baking.

Front

Mash

Back

To squash food with a fork, spoon, or masher to make it smooth.