Cooking Terms
A thru B

Appetizer: A small serving of food served before or as the first course of a meal.

Aspic: A transparent jelly, sometimes meat which has been boiled down to become firm when cold.

Bake: To cook by dry heat, usually in an oven.

Barbecue: To roast or broil whole, as a hog, fowl, etc. Usually done on a revolving frame over coals. Also done as foods on a grill over coals.

Batter: A mixture of flour or liquid that can be beaten and stirred.

Beat: To beat smooth by using a vigorous over and over motion with a spoon, whisk, or rotary beater.

Bisque: A rich thick cream soup usually made from fish.

Blanch: To place fruits or nuts in boiling water to remove skins, also to dip vegetables in boiling water in preparation for freezing, canning, or drying.

Blend: To thoroughly combine all ingredients until very smooth and uniform.

Boil: To cook in liquid, usually water, in which large bubbles rise rapidly and continually so that all the liquid is agitated.

Boiling Point: The temperature reached when a mixture maintains a full bubbling motion on its surface.

Bouillabaisse: A chowder made from several varieties of fish and wine.

Bouquet Garni: Assorted herbs tied up in a cheesecloth bag to be suspended in a broth during cooking and then easily removed. Usually made of 3 sprigs fresh parsley, 1 sprig fresh thyme and 1 dried or fresh bay leaf.

Braise: To cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.

Brew: To cook in hot liquid until flavor is extracted.

Broil: To cook by exposing the food directly to the heat.

Terms C to E - Terms F to 0 - Terms P to Z

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