Marinade

A seasoned liquid in which foods are soaked (marinated). The marinade is usually a combination of oil and an acid, such as vinegar or fruit juice. Marinades are used to add flavor to the food or to tenderize. If a marinade is to be used later for basting or as a sauce, make a larger batch and reserve a portion before adding the meat. Never reuse marinade that has been in contact with uncooked meat.

Marinate

Soaking a food in a marinade. Foods should be refrigerated during marinating. Discard any remaining marinade that has been in contact with uncooked meat, poultry or seafood.

Meringue

A foam of beaten egg whites and sugar that is baked. A soft meringue may be baked as topping of a single-crust pie; a baked hard meringue is used as a shell for berries or other dessert fillings.

Microcook or Microwave (v.)

Cooking food in a microwave oven using high-frequency radio waves that cook food quickly.

Mince

Finely chopping or cutting food into 1/8-inch pieces or smaller. (This term refers to foods cut up more finely than simply being chopped.)

Mix

Combining 2 or more ingredients into a uniform mixture by stirring or using an electric mixer.

Panbroil

Cooking meats and fish, uncovered, over high heat on a hot surface (usually in a frying pan), pouring off fat as it forms.

Panfry

Cooking foods, uncovered, over high heat in a small amount of fat.

Parboil

Partially cooking foods in water or other liquid. Cooking is usually completed by another method. Also called blanching.

Peel

Removing the outer covering or skin of fruit and vegetables such as potatoes, carrots, oranges, or bananas.

Punch down

Pushing down a risen yeast dough with the fist. This step is necessary to allow formation of smaller, more uniform air pockets.

Purée (v.)

Grinding food until it is completely smooth by using a blender, food processor or forcing the food through a sieve or food mill.

Purée (n.)

A smooth paste made by pressing food through a fine sieve or food mill; also a thick sauce made from puréed vegetables or fruit.

Reconstitute

Adding water to dried or concentrated foods, such as nonfat dry milk or orange juice concentrate, to restore them to their original consistency.

Reduce

Boiling a liquid to reduce the volume and concentrate the flavor. This technique is often used with stocks, wine, and sauce mixtures to intensify flavors and thicken.

Rehydrate

Restoring water lost during drying by soaking or by cooking the dehydrated food in liquid, as when cooking dried beans.

Roast

Cooking foods in an uncovered pan in the oven at moderate temperatures. When roasting meats or poultry, tender cuts should be used. (Tougher cuts require longer, slower cook times.)

Rub/Paste

A rub is a dry blend of ground herbs and spices that is rubbed onto the surface of meat, poultry, or fish to impart an "instant" flavor to the food. To make a wet rub or "paste," simply combine the dry blend with a touch of oil, water, honey, or juice.

Sauté

Quickly cooking foods in a small amount of hot fat in a skillet.

Scald

Heating liquid to just under the boiling point. Also refers to placing fruit and vegetables in boiling water for 1 minute to aid in removing the skin.

Scallop

Layering sliced food, often potatoes, with sauce or other liquid, and baking in a casserole. The scalloped food is often topped with bread or cracker crumbs before baking.

Score

Making shallow cuts, notches or lines on the surface of meat or food to increase tenderness, prevent the fat from curling, or make food look attractive.

Sear

Browning the surface of meat quickly in a skillet or grill over high heat or under the broiler to help seal in juices.

Shred

Cutting food into narrow strips using a knife, grater or food processor. Cooked meats can be shredded by pulling it apart with two forks.

Simmer

Cooking food gently over low heat in liquid that is just below the boiling point (about 180ºF to 210ºF). Bubbles will form slowly and just begin to break the surface.

Skewer

A long, thin, pointed rod of wood or metal upon which food is placed to hold it during cooking or serving. Wood skewers should be soaked in water for at least 15 minutes before use. Also, to position food on a "skewer."

Steam

Cooking food on a rack in steam over boiling water in a closed container. The food should not touch the water.

Steep

Extracting flavor or color from a food, by placing the food (such as tea, coffee, herbs, or spices) in a heated liquid that is below the boiling point in order to extract flavor or color.

Stew

Simmering less tender cuts of meat and vegetables in liquid for an extended time.

Stir

Mixing ingredients with a circular motion.

Stir-fry

Frying thinly and uniformly sliced food quickly in a small amount of hot oil, stirring constantly. Denser foods, such as broccoli and carrots, may need to be sliced thinner and/or cooked before other ingredients are added.

Strain/Drain

Removing liquid from food by placing it in a strainer or colander and allowing the excess liquid to drain out.

Thicken

To make a thin paste by mixing flour, cornstarch, or arrowroot with an equal amount of cold water and then stirring the paste into a hot liquid and cooking it, stirring constantly, until the liquid has thickened.

Toasting

A technique commonly used with dried seeds such as sesame, cumin and fennel to release maximum aroma and flavor. Low to medium heat is applied to seeds in a dry skillet or baking pan. Should be done right before adding to the recipe.

Toss

Gently mixing ingredients together by turning them over using two forks or a fork and a spoon.