Use a spoon, brush, or a specialty kitchen tool.īeat: Make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, or electric mixer.īias-Slice: This cut is for foods with long shapes (like carrots, cucumbers, and green onions). Baking pans are made of metal.īaste: Moistening the food during cooking or grilling using the juices from the pan or other seasoned liquids and fats. The term is typically used to describe the cooking of cakes, other desserts, casseroles, and bread.īaking Dish: A dish made out of glass or ceramic. Another container is placed inside the pan for slow-cooking foods that are heat-sensitive.īake: Cooking the food covered or uncovered in the oven using direct dry heat. Because they have unique attributes, they should not be substituted for other sweeteners unless a recipe calls for them specifically.Īu gratin: A dish is topped with crumbs, cheese, and bits of butter and then browned in the oven or under the broiler.Īu jus: A roasted meat served in its natural juices.īain-Marie or Double Boiler: A pan holding hot-simmering water. The food is not actually fried, but super crispy and healthier than deep frying.Īrtificial Sweeteners: A category of sugar substitutes that have no nutritional value. Usually referring to pasta but can be used for other foods, like rice and vegetables.Īir Fry – Cooking the food in a quick-heating countertop convection oven or Air Fryer. This handy Kitchen Glossary will help you during your first steps.Īl Dente: Cooking the food to the point that it is tender but just firm, offering a slight resistance when bitten.
But don’t pass them up just because you do not know what they mean. Some culinary terms used in recipes may be unfamiliar at the beginning of your kitchen adventures.
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