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GASTRONOMY VOCABULARY

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COOKING METHODS

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 COOKING METHODS
METHODS DEFINITIONS
Á LA used in relation to food it designates a style or
preparation or presentation

Á POINT 1. a french term for cooking to the ideal degree of

doneness 2. when applied to meat, refers to
cooking it medium rare

AERATE to incorporate air into a mixture through sifting and

mixing

BAKING a dry-heat cooking method in which foods are

surrounded by hot, dry air in a closed environment;
similar to roasting, the term baking is usually
applied to breads, pastries, vegetables, and fish

BARBECUE 1. to cook foods over dry heat created by the

burning of hardwood or hardwood charcoals 2.
foods cooked by this method and/or with a
barbecue sauce

BARDING tying thin slices of fat, such as bacon or pork

fatback, over meats or poultry that have little to no
natural fat covering in order to protect and moisten
them during roasting

BEATING a mixing method in which foods are vigorously

agitated to incorporate air or develop gluten; a
spoon or electric mixer with its paddle attachment
is used

BISCUIT METHOD a mixing method used to make biscuits, scones,

and flaky doughs; it involves cutting cold fat into
the flour and other dry ingredients before any liquid
is added

BLANCHING very briefly and partially cooking a food in boiling

water or hot fat; used to assist preparation (for
example, to loosen peels from vegetables), as part
 of a combination cooking method, or to remove
undesirable flavors

BLENDING a mixing method in which two or more ingredients

are combined just until they are evenly distributed

BLOOM to soften granulated gelatin in a cold liquid before

dissolving and using

BOILING a moist-heat cooking method that uses convection

to transfer heat from a hot (approx. 212°F) liquid to
the food submerged in it; the turbulent waters and
higher temperatures cook foods more quickly than
do poaching or simmering

BRAISING a combination cooking method in which foods are

first browned in fat, then covered and slowly
cooked in a small amount of liquid over low heat; it
uses a combination of simmering and steaming to
transfer heat from the liquid (conduction) and the
air (convection) to the foods

BREADING 1. a coating made of bread or cracker crumbs,

cornmeal, or other dry meal applied to foods that
will typically be deep fried or pan fried 2. the
process of applying this coating

BROILING a dry-heat cooking method in which foods are

cooked by heat radiating from an overhead source

BUTCHER to slaughter and/or dress or fabricate animals for

consumption

CARAMELIZATION the process of cooking sugars; the browning of

sugar enhances the flavor and appearance of
foods

CARRYOVER the cooking that occurs after a food is removed

COOKING from a heat source; it is accomplished by the
residual heat remaining in the food

CARVE to cut cooked meat or poultry into portions

CHARCUTERIE the production of patés, terrines, galantines,
sausages, and other similar foods

CLEAN to remove visible dirt and soil

COAGULATION the irreversible transformation of proteins from a

liquid or semiliquid state to a drier, solid state;
usually accomplished through the application of
heat

COMBINATION cooking methods, principally braising and stewing,

COOKING METHOD that employ both dry-heat and moist-heat
procedures

COMPOSITION the transfer of heat from one item to another

through direct contact

CONFIT meat or poultry (often lightly salt-cured) slowly

cooked and preserved in its own fat

CONVECTION the transfer of heat caused by the natural

movement of molecules in a fluid (whether air,
water, or fat) from a warmer area to a cooler one;
mechanical ____________ is the movement of
molecules caused by stirring

COOKERY the art, practice, or work of cooking

COOKING 1. the transfer of energy from a heat source to a

food; this energy alters the food's molecular
structure, changing its texture, flavor, aroma, and
apearance

CORING the process of removing the seeds or pit from a

fruit or fruit-vegetable

CRACKING a milling process in which grains are broken open

CREAMING a mixing method in which softened fat and sugar

are vigorously combined to incorporate beverages

CUPPING testing coffee or tea for taste and quality, often

performed by a professional taster trained to
 identify key coffee or tea characteristics

CURDLING the separation of milk or egg mixtures into solid

and liquid components; caused by overcooking,
high heat, or the presence of acids

CUTTING 1. reducing a food to smaller pieces 2. a mixing

method in which solid fat is incorporated into dry
ingredients until only lumps of the desired size
remain

DECANT to separate liquid from solids without disturbing the

sediment by pouring off the liquid; this is often
done to vintage wines to remove sediment

DECOCTION 1. boiling a food until its flavor is removed 2. a

procedure used for brewing coffee

DEEP-FRYING a dry-heat cooking method that used convection to

transfer heat to a food submerged in hot fat; foods
are usually first coated in batter or breading

DEGREASE to remove fat from the surface of a liquid such as a

stock or sauce by skimming, scraping, or lifting
congealed fat

DEVEINING the process of removing a shrimp's digestive tract

DEVILED describes meat, poultry, or other food seasoned

with mustard, vinegar, and other spicy seasonings

DISTILLATION the separation of alcohol from a liquid (or, during

the preparation of alcoholic beverages, from a
fermented mash); it is accomplished by heating the
liquid or mash to a gas that contains alcohol
vapors; this steam is then condensed into the
desired alcohol liquid (beverage)

DOCKING pricking small holes in an unbaked dough or crust

to allow steam to escape and to prevent the dough
from rising when baked

DREDGING coating a food with flour or finely ground crumbs;

 usually done prior to sautéing or frying or as the
first step in the standard breading procedure

DRESS to trim or otherwise prepare an animal carcass for

consumption

DRY-HEAT COOKING cooking methods, principally broiling, grilling,

METHODS roasting and baking, sautéing, pan frying, and
deep frying, that use air or fat to transfer heat
through conduction and convection; they allow
surface sugars to caramelize

DRYING a preservation method in which the food's moisture

content is dramatically reduced; it changes the
food's texture, flavor, and appearance

EN PAPILLOTE a cooking method in which food is wrapped in

paper or foil and then heated so that the food
steams in its own moisture

EVAPORATION the process by which heated water molecules

move faster and faster until the water turns into a
gas (steam) and vaporizes; it is responsible for the
drying of foods during cooking

EXTRUSION the process of forcing pasta dough through

perforated plates to create various shapes; pasta
dough that is not prepared this way must be rolled
and cut

FABRICATE to cut a larger portion of raw meat, poultry, or fish

into smaller portions

FERMENTATION the process by which yeast converts sugar into

alcohol and carbon dioxide; it also refers to the
time that yeast dough is left to rise - that is, the
time it takes for carbon dioxide gas cells to form
and become trapped in the gluten networks

FLAMBÉ food served flaming; produced by igniting brandy,

rum, or other liquor

FOLDING incorporating light, airy ingredients into heavier

 ingredients by gently moving them from the bottom
of the bowl up over the top in a circular motion,
usually with a rubber spatula

FRENCHING a method of trimming racks or individual chops of

meat, especially lamb, in which the excess fat is
cut away, leaving the eye muscle intact; all meat
and connective tissue are removed from the rib
bone

FRYING a dry-heat cooking method in which foods are

cooked in hot fat; includes sautéing and stir-frying,
pan frying and deep frying.

GELATINIZATION the process by which starch granules are cooked;

they absorb moisture when placed in a liquid and
heated; as the moisture is absorbed, the product
swells, softens, and clarifies slightly

GLAÇAGE browning or glazing a food, usually under a

salamander or broiler

GRILLING a dry-heat cooking method in which foods are

cooked by heat radiating from a source located
below the cooking surface; the heat can be
generated by electricity or by burning gas,
hardwood, or hardwood charcoals

GRINDING a milling process in which grains are reduced to a

powder; the powder can be of differing degrees of
fineness or coarseness

HANGING the practice of allowing eviscerated (drawn or

gutted) game to age in a dry, well-ventilated place;
hanging helps tenderize the flesh and strengthen
its flavor

HOMOGENIZATION the process by which milk fat is prevented from

separating out of milk products

HULLING a milling process in which the hull or husk is

removed from grains
HYDROGENATION the process used to harden oils; hydrogen atoms
are added to unsaturated fat molecules, making
them partially or completely saturated and thus
solid at room temperature

INDUCTION a cooking method that uses a special coil placed

COOKING below the stove top's surface in combination with
specially designed cookware to generate heat
rapidly with an alternating magnetic field

INFRARED COOKING a heating method that uses an electric or ceramic

element heated to such a high temperature that it
gives off waves of radiant heat that cook the food

INFUSE to flavor a liquid by steeping it with ingredients

such as tea, coffee, herbs, and spices

INFUSION 1. the extraction of flavors from a food at a

temperature below boiling 2. a group of coffee
brewing techniques, including steeping, filtering,
and dripping 3. the liquid resulting from this
process

IRRADIATION a preservation method used for certain fruits,

vegetables, grains, spices, meat, and poultry in
which ionizing radiation sterilizes the food, slows
ripening, and prevents sprouting

KNEADING working a dough to develop gluten

LARDING inserting thin slices of fat, such as pork fatback,

into low-fat meats in order to add moisture

MACERATE to soak foods in a liquid, usually alcoholic, to

soften them

MAKEUP the cutting, shaping, and forming of dough

products before baking

MARINATE to soak food in a seasoned liquid in order to

tenderize the food and add flavor to it

MELTING the process by which certain foods, especially

 those high in fat, gradually soften and then liquefy
when heated

MICROWAVE a heating method that uses radiation generated by

COOKING a special oven to penetrate the food; it agitates
water molecules, creating friction and heat, this
energy then spreads throughout the food by
conduction (and by convection in liquids)

MILLING the process by which grain is ground into flour or

meal

MISE EN PLACE refers to the preparation and assembly of all

necessary ingredients and equipment

MIX to combine ingredients in such a way that they are

evenly dispersed throughout the mixture

MOIST-HEAT cooking methods, principally simmering, poaching,

COOKING METHODS boiling, and steaming, that use water or steam to
transfer heat through convection; they are used to
emphasize the natural flavor of foods

MOLDING the process of shaping foods, particularly grains

and vegetables bound by sauces, into attractive,
hard-edged shapes by using metal rings, circular
cutters, or other forms

MUFFIN METHOD a mixing method to make quick bread batters; it

involves combining liquid fat with other liquid
ingredients before adding them to the dry
ingredients

PAN-BROILING a dry-heat cooking method that uses conduction to

transfer heat to a food resting directly on a cooking
surface; no fat is used and the food remains
uncovered

PAN-FRYING a dry-heat cooking method in which food is placed

in a moderate amount of hot fat

PARBOILING partially cooking food in a boiling or simmering

liquid; similar to blanching but the cooking time is
 longer

PARCOOKING partially cooking a food by any cooking method

PEARLING a milling process in which all or part of the hull,

bran, and germ are removed from grains

PICKLE 1. to preserve food in a brine or vinegar solution 2.

food that has been preserved in a seasoned brine
or vinegar, especially cucumbers. cucumbers
prepared this way are available whole, sliced, in
wedges, or chopped as a relish, and may be
sweet, sour, dill flavored, or hot and spicy

PILAF a cooking method for grains in which the grains

are lightly sautéed in hot fat and then a hot liquid is
added; the mixture is simmered without stirring
until the liquid is absorbed

POACHING a moist-heat cooking method that uses convection

to transfer heat from a hot (160°F - 180°F) liquid to
the food submerged in it

PROOFING the rise given to shaped yeast products just prior

to baking

PURÉE 1. to process food to achieve a smooth pulp 2.

food that is processed by mashing, straining, or
fine chopping to achieve a smooth pulp

RADIATION a heating process that does not require physical

COOKING contact between the heat source and the food
being cooked; instead energy is transferred by
waves of heat or light striking the food. infrared
and microwave are examples

RECOVERY TIME the length of time it takes a cooking medium such

as fat or water to return to the desired cooking
temperature after food is submerged in it

REDUCTION cooking a liquid such as a sauce until its quantity

decreases through evaporation
REFRESHING submerging a food in cold water to quickly cook it
and prevent further cooking, also known as
shocking; usually used for vegetables

RENDER 1. to melt and clarify fat 2. to cook meat in order to

remove the fat

RISOTTO 1. a cooking method for grains in which the grains

are lightly sautéed in butter and then a liquid is
gradually added; the mixture is simmered with
near-constant stirring until the still-firm grains
merge with the cooking liquid 2. a northern italian
rice dish prepared this way

ROASTING a dry-heat cooking method that heats food by

surrounding it with hot, dry air in a closed
environment or on a spit over an open fire; similar
to baking, the term is usually applied to meats,
poultry, game, and vegetables

ROUNDING the process of shaping dough into smooth, round

balls; used to stretch the outside layer of gluten
into a smooth coating

SALT-CURING the process of surrounding a food with salt or a

mixture of salt, sugar, nitrite-based salt mixes,
herbs and spices; it dehydrates food, inhibits
bacterial growth, and adds flavor

SAUTÉING a dry-heat cooking method that uses conduction to

transfer heat from a hot pan to food with the aid of
a small amount of hot fat; cooking is usually done
quickly over high temperatures

SCALD to heat a liquid, usually milk, to just below the

boiling point

SEAR to brown food quickly over high heat; usually done

as a preparatory step for combination cooking
methods

SHALLOW a moist heat cooking method that combines

POACHING poaching and steaming; the food (usually fish) is
 placed on a vegetable bed and partially covered
with a liquid (cuisson) and simmered

SHUCK 1. to shell, pod, or husk 2. to remove the edible

portion of a food (for example, clam meat, peas, or
an ear of corn) from its shell, pod, or husk

SIFTING shaking one or more dry substances through a

sieve or sifter to remove lumps, incorporate air,
and mix

SIMMERING 1. a moist heat cooking method that uses

convection to transfer heat from a hot (185°F-
205°F) liquid to the food submerged in it 2.
maintaining the temperature of a liquid just below
the boiling point

SKIM to remove fat and impurities from the surface of a

liquid during cooking

SMOKING any of several methods of preserving and flavoring

foods by exposing them to smoke

STANDARD the procedure for coating foods with crumbs or

BREADING meal by passing the food through flour, then an
PROCEDURE egg wash, and then the crumbs; it gives the foods
a relatively thick, crisp coating when deep fried or
pan fried

STEAMING a moist heat cooking method in which heat is

transferred from steam to the foods being cooked
by direct contact; the food is placed in a basket or
rack above a boiling liquid in a covered pan

STEEP to soak food in a hot liquid in order to either extract

its flavor or soften its texture

STEWING a combination cooking method similar to braising

but generally involving smaller pieces of meat that
are first blanched or browned, then cooked in a
small amount of liquid that is served as a sauce

STIR-FRYING a dry heat cooking method similar to sautéing in

 which foods are cooked over very high heat using
little fat while stirring constantly and briskly; often
done in a wok

STRAIGHT DOUGH a mixing method for yeast breads in which all

METHOD ingredients are simply combined and mixed

STRAIN to pour foods through a sieve, mesh strainer, or

cheesecloth to separate or remove the liquid
component

SUBMERSION a poaching method in which the food is completely

POACHING covered in the poaching liquid

SWEAT to cook a food in a pan (usually covered), without

browning, over low heat until the item softens and
releases moisture; it allows the food to release its
flavor more quickly when cooked with other foods

TEMPER to heat gently and gradually; refers to the process

of slowly adding a hot liquid to eggs or other foods
to raise their temperature without causing them to
curdle

TRUSS to tie poultry with butcher's twine into a compact

shape for cooking

VENT 1. to allow the circulation or escape of liquid or gas

2. to cool a pot of hot liquid by setting the pot on
blocks in a cold water bath and allowing cold water
to circulate around it

WHIPPING a mixing method in which foods are vigorously

beaten in order to incorporate air; a whisk or an
electric mixer with its whip attachment is used