Cooking Terms And Definitions - In The Kitchen With Me

When I started reading recipes and teaching myself how to cook, I would come across terms that I either had no clue what they meant or how they were considered different from another word. Take chop and dice for example, aren’t those just two ways to cut? Or wait…is cutting different from chopping? Well actually, those three terms are different!! (You’ll see how in a minute.)

Just like with hobbies, sports, careers, and other various groups, cooking has its own lingo that you’ll need to get familiar with. So, I compiled a basic list of words in my effort to help you learn the lingo and become familiar with some common cooking terms and definitions.

Common Kitchen Lingo: Cooking Terms and Definitions For Beginners

Food Preparation

brine – a saltwater mixture used to soak food for pickling, fermentation, or to add flavor to meat prior to cooking (like a marinade)
chop – to cut into smaller pieces (non-uniform)
crush – to grind or smash food into small particles using a tool such as a mortar and pestle, rolling pin, or garlic press
cube – to cut into small (1/2″) cube-like shapes
dice – to cut into uniform cubes anywhere from 1/8″ – 1/2″
dredge – to apply a light coat of flour or bread crumbs to food right before frying
marinade – a liquid (usually oil based) that is strongly seasoned with spices, salts, and herbs used to soak meat hours before cooking in order to add flavor and juiciness
mince – to chop food into super fine pieces, to incorporate them better into mixtures (most often done with strong tasting food like garlic and herbs)
puree – to blend or mash food into a paste
slice – to cut into thin long pieces
zest – grated rind from citrus fruits

Measuring

dash – a very small amount, undefined, but about 1/8 or 1/16 of a teaspoon
dollop – a scoop or a spoonful of a semi-liquid food (a dollop of whipped cream)
pinch – a very small undefined measurement (see dash)
to taste – when you add salt or another seasoning while tasting, until you reach the taste that you like the best

Cooking In The Oven

bake – to cook in an oven at a medium temperature usually between 350°F – 425°F
baste – to moisten roasting food with pan drippings or other liquids
broil – to cook with a direct heat source coming from above your food, broiling is done at a very high temperature for a short period of time

Stove-Top

boil – to cook food immersed in a boiling liquid around 212°F
par-boil – to partially cook in boiling water before removing to finish cooking by another method
blanch – to immerse in boiling water, then quickly remove and cool to stop the cooking process
braise – a combination cooking method starting with pan frying (a few minutes on each side) and then covering with liquid and finishing by slow cooking
deep fry – to cook food completely immersed in hot oil or fat
pan fry – to cook food in shallow oil/fat, not fully immersed
saute – to cook in a small amount of oil/fat over high heat for a short amount of time
sear – to burn or scorch the outer surface of meat quickly to create a crust on the edge of the meat
simmer – to slowly cook in liquid at a low gentle temperature
steam – an indirect cooking method that uses hot steam to cook the food, commonly used for vegetables

Conclusion

This list is a great beginning point to learning some of the most useful culinary terms. I realize there are many more terms I have not included, but I just want to give you a basic list that will help you get comfortable with common cooking terms and ultimately save you time in the kitchen! You can look up more terms here in this extensive culinary dictionary.

Let me know if you think of any other terms you would like me to add in the comment section below! As always, I would love to hear from you.

See you next time In The Kitchen With Me,

Allie

XOXO