Mikael Leonard L. Villeza
HPC1101 (2621)
BSENT-3
COOKING TERMS FROM A TO Z
Al Dente
Baste
Caramelize
Deglaze
Emulsify
Flambe
Grate
Hollandaise
Icing
Julienne
Kneading
Larding
Marinating
Nixtamalization
Oxidized
Parboil
Quick bread
Roast
Sauté
Tenderize
Unmold
a phrase from Italian for pasta that has been cooked to
a firmness upon biting.
to cover meat with melted fat or fluids as it is cooking
in order to keep it moist.
to warm sugar until it melts and becomes a liquid that
is golden-brown in color.
adding liquid to a pan helps loosen and disintegrate
browned food pieces for a tasty sauce. This is
frequently done using wine or broth.
to smoothly blend two substances that don't normally
mix, such as oil and vinegar.
brandy or rum is heated to produce a blast of flames
for both flavor and presentation.
to use a grater to grind food into tiny pieces.
a thick, creamy sauce prepared from butter, lemon
juice, and egg yolks.
sweet coating for cakes and pasties, most often sugarbased and flavored.
to create matchstick-shaped cuts in cheese, fruits, or
vegetables by first cutting them into equal slices,
followed by long, thin strips.
to apply pressure on anything with the hands
repeatedly and firmly, especially clay or a dough
mixture for creating bread.
The act of threading strips of chilled pork fat through a
roast.
the practice of pre cooking a food item in a seasoned,
frequently acidic, liquid.
a method of preparing corn or other grains that
involves soaking and cooking the grain in an alkaline
solution typically limewater before hulling.
Wine that has been in contact with air too long,
causing it to darken and smell stale.
To partially cook by boiling. Usually done as a first step
before finishing the cooking with another method.
Pith:
Bread that is quick to make because it doesn't require
kneading or rising time.
to use dry heat and uncovered cooking to prepare a
sizable piece of meat or poultry in an oven.
To cook food in a small amount of fat over a relatively
high heat.
To prepare meat in such a way that it will be more
tender. This can be done by pounding, piercing,
marinating, or braising the meat.
To remove molded food from its container.
Velveting
Whip
Xanthan Gum
Yeast
Zest
A technique which involves coating pieces of raw meat
or poultry in a mixture of cornstarch and liquid prior to
cooking, frequently used in Chinese cuisine.
To beat food with a whisk or mixer in order to
incorporate air and build volume.
utilized in dairy products, salad dressings, and other
meals as a thickening and emulsifier. It is produced
using corn sugar.
is a live organism that is used in the production of
beer, wine, and baked goods.
The outer, colored part of the peel of citrus fruit. Often
used as a flavor enhancer.