Now that you’ve learnt all about various cooking techniques and culinary terms, it’s time to put on an apron and test out your new-found skills. Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking. Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat’s juices. Sauté: To cook food in a small amount of fat over high heat. Purée: To mash or grind food until completely smooth, usually in a food processor, blender or sieve. Knead: To blend dough together with hands or in a mixer to form a pliable mass. Glaze: To coat foods with glossy mixtures such as jellies or sauces. Click here to learn how to butterfly chicken.Ĭaramelize: To heat sugar until it liquefies and becomes a syrup ranging in colour from golden to dark brown.Ĭream: To beat ingredients, usually sugar and a fat, until smooth and fluffy.Ĭure: To preserve meats by drying and salting and/or smokingĭeep-fry: To cook by completely immersing food in hot fat.ĭredge: To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs.įlambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving. When you are butterflying an item, you do not cut all the way through, rather, you leave the two pieces slightly attached at one edge. This is called roasting when applied to meat or poultry.īaste: To moisten food for added flavour and to prevent drying out while cooking.īlanch: To cook briefly in boiling water to seal in flavour and colour usually used for vegetables or fruit, to prepare for freezing.īlind bake: To bake a pie or pastrycrust part-way, without the filling before adding the filling and baking the pie or pastry until done.īraise: To cook first by browning, then gently simmering a small amount of liquid over low heat in a covered pan until tender.īutterfly: To split a food item nearly in half (usually meat or fish). Keep this guide handy next time you use our recipes to whip up a feast for your family and friends.īake: To cook food in an oven, surrounded by dry heat. Chefs throw around words like ‘searing’ and ‘braising’, but what do these terms really mean? Sometimes it’s best to keep things simple, so we’ve created a glossary with all the most commonly used phrases in one place.
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