Tina's Kitchen

I've used my Betty Crocker cookbook here for these definitions. Hope it helps.

Blanch- Plunge food into boiling water for a brief time to preserve color texture and nutritional value, or to remove skin. (vegetables, fruit, nuts.)

Broil- cook directly under or above a red-hot heating unit.

Caramelize- melt sugar slowly over low heat until it becomes a golden brown, caramel flavored syrup. Could also mean, sprinkle granulated, powdered or brown sugar on top of food, then place under a broiler until the sugar is melted and caramelized.

Chop- to cut into fine or coarse irregular pieces.

Core- remove the center of a fruit.

Cube- cut food into squares 1/2 in. in size or larger.

Dash- less than 1/8 tsp. of an ingredient.

Dice- cut food into squares smaller than 1/2 in. size.

Flute-squeeze pastry edge with fingers to make finished ornamental edge.

Fry- cook in hot fat over moderate or high heat.

Glaze- brush, spread or drizzle an ingredient or mixture of ingredients on hot or cold foods to give a glossy appearance or hard finish.

Grease- rub the inside surface of a pan with shortening, using pastry brush, waxed paper, or paper towel to prevent food from sticking during baking.

Julienne- cut into thin, match-like strips.

Knead- work dough on a floured surface into a smooth elastic mass using hands or an electric mixer with dough hooks.

Marinate- let food stand in a savory, usually acidic liquid in a glass or plastic container for several hours to add flavor or to tenderize.

Mince- cut food into very fine pieces.

Pan Fry- fry meat or other food starting with a cold skillet, using little or no fat and usually pouring fat off from meat as it accumulates.

Phyllo- paper thin pastry sheets.

Poach- cook in simmering liquid just below the boiling point.

Reduce- boil liquid uncovered to evaporate liquid and intensify flavor.

Roast- cook meat uncovered on rack in shallow pan in oven without adding liquid.

Saute- cook over medium high heat in hot fat with frequent tossing or turning motion.

Scald- heat liquid to just below the boiling point. Tiny bubbles will form at the edge. A thin skin will form on the top of milk.

Score- cut surface of food about 1/4 in. deep.

 Simmer- cook on range top just below boiling point.

Slice- to cut into uniform even pieces.

Soft Peaks- egg whites beaten until peaks are rounded or curl when beaters are lifted from bowl while still moist and glossy.

Steam- to cook food by placing on a rack or steamer basket over a small amount of boiling or simmering water in a covered pan.

Stew- cook slowly in a small amount of liquid for a long time.

Stiff Peaks- egg whites beaten until peaks stand up straight when beaters are lifted from bowl while still moist and glossy.

Stir Fry- a Chinese method of cooking uniform pieces of food in a small amount of hot oil over high heat stirring constantly.