How to Follow Recipe Directions and Terms

Once you have your kitchen fully stocked with equipment, herbs and spices you can start making delicious dishes. A problem that many people have is understanding recipe and cooking terms. This list will give you knowledge of common cooking terms that are used in recipes.

Difficulty: Moderately Easy

Instructions

1. * A la King: This means that what you are cooking is served in a rich sauce, usually containing mushrooms, peppers, pimientos, and sherry.
   * Au Gratin: This is a browned covering or crust, often mixed with butter or cheese.
   * Baste: Brush or ladle liquid over a food while it is cooking.
   * Beat: To mix thoroughly.
   * Blanch: To plunge into boiling water for a few minutes.
   * Boil: Cook in actively boiling water.
   * Braise: To brown meat by boiling, baking, or frying. You usually do this prior to cooking something on a low temperature.

2. * Caramel: Melted sugar that has turned a golden brown.
   * Chantilly: A dish in which cream is one of the ingredients.
   * Compote: Fruit that has been stewed in sugary syrup.
   * Croquettes: Chopped food that is held together with a white sauce, usually covered with eggs and crumbs and fried.
   * Cut in: This means to cut shortening or butter into flour and mix until it is distributed throughout.
   * Deviled: Seasoned
   * Dredge: To coat well with flour, sugars, or cornmeal.

3. * Florentine: Contains spinach.
   * Fold: To mix gently with down, across, up and over motions. This keeps air from taking over the mix.
   * Fondue: A dish with eggs, milk and bread crumbs as ingredients.
   * Garnish: To decorate.
   * Julienne: Cut into long, thin strips.
   * Mince: To chop finely.

4. * Parboil: To boil or simmer until partially tender.
   * Poach: Cooking in water that is just below the boiling point.
   * Scald: This is where you will bring a liquid to just under the boiling point. Bubbles will appear around the sides of the pan. Do not boil.
   * Score: To cut gashes along the surface.
   * Sear: To cook something at a high temperature for a short time this will cause a crust to form on the outer surface.
   * Soufflé: A dish made light and puffy by beaten egg whites.
   * Stew: Cook slowly in liquid below the boiling point.

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[3-Point]

on 6/20/2008 These were very helpful, especially the Florentine.