Better Recipes - Cooking 101

Cooking Terms A - D
Bake	To cook by dry heat, usually in the oven. When applied to meats, it is referred to as roasting.
Barbecue	To roast meat slowly on a spit over coals, or in the oven, basting frequently with a highly seasoned sauce.
Baste	To moisten foods during cooking with pan drippings, water, or special sauce, to prevent drying, or add flavor.
Blanch	To pour boiling water over food to loosen skin, remove color, or set color.
Blend	To combine two or more ingredients until smooth.
Boil	To cook in liquid at boiling temperature (212 degrees at sea level).
Braise	To brown in a small amount of hot fat, then add a small amount of liquid and cook slowly in tightly covered utensil on top of range or in oven.
Bread	To coat with bread crumbs alone, or with a mixture of beaten eggs and milk, and then crumbs.
Broil	To cook by direct heat, usually in broiler, or over coals.
Candy	To cook in sugar or syrup when applied to sweet potatoes and carrots. When applied to fruit, fruit peel, or ginger, to cook in heavy syrup until plump and transparent.
Caramelize	To melt sugar slowly over low heat until it becomes brown in color.
Dice	To cut in very small cubes.
Dissolve	To cause a dry substance to pass into solution in a liquid.
Dredge	To sprinkle or coat with flour or other fine substance.
More Cooking Terms Flake - Mix Pan-Broil - Roast Saute - Truss

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