Terminology: A Culinary Glossary by emealsforyou.com
Batonnets: Cut into equal strips of 2 X 1/4 X 1/4 pieces.
Blanch: Plunge food into boiling water for a brief moment to lock in color, texture and nutritional value. Remove from water and plunge into ice water to stop the cooking process.
Brown: Cook directly over high heat.
Brunoise: Cut into 1/8 inch cubes.
Chop: Cut food into coarse pieces.
Crush: Press into very fine particles.
Cube: Cut into ½ inch or larger squares.
Dash: Less than 1/8th teaspoon.
Deglaze: Add small amount of liquid to loosen brown bits in pan for sauce.
Dice: Cut into smaller than ½ inch pieces.
Fine Julienne: Cut into equal strips of 2 X 1/16 X 1/16 pieces.
Flute: Pinching pastry with fingers to make a decorative edge.
Glaze: Brush or spread an ingredient on food to add glossy appearance or enhance flavor.
Grate: Rub against a hard grater to create very small particles.
Grease: Rub the bottom and sides of a pan with shortening or butter.
Grease and Flour: After greasing apply a small amount of flour evenly to bottom and sides of pan ( shake pan from side to side ).
Hull: Remove stems.
Husk: Remove outer covering or shell.
Julienne: Cut into small, equal strips of 2 X 1/8 X 1/8 pieces.
Knead: Work dough on a floured surface.
Large dice: Cut into 3/4-inch cubes.
Mince: Cut into very fine pieces.
Panbroil: Cook quickly in a skillet.
Panfry: Fry in small amount of oil in a skillet.
Poach: Cook in simmering liquid uncovered.
Pound: Flatten using a heavy implement
Puree: Blend food using blender or food processor.
Reduce: Boil liquid, uncovered to remove water and intensify flavor.
Reduction: The end product of reducing.
Roux: Equal amounts of flour and fat, cooked slowly, used to thicken sauces.
Sauté: Cook over medium heat in a small amount of oil.
Scald: Heat liquid to just under the boiling point, small bubbles form at the edges.
Score: Lightly cut the surface.
Sear: Brown over high heat.
Shred: Cut into long thin pieces.
Simmer: Cook in liquid just below the boil.
Skim: Remove the top layer.
Small dice: Cut into equal pieces of ¼ X ¼.
Soft Peaks: Egg whites or whipped cream beaten until glossy and small curls appear when removing the beaters.
Steam: Cook over simmering liquid.
Stew: Cook slowly for a long time, usually covered.
Stiff Peaks: Egg whites or whipped cream beaten until glossy peaks stand up straight when removing the beaters.
Stir-Fry: Cook quickly in Wok or frying pan with small amount of oil.
Strain: Pour through a sieve or strainer.
Zest: The outer skin of citrus