Understanding Cooking Terms

Understanding cooking terms is akin to learning the language of the culinary world. It's essential for any hobby chef to become familiar with a variety of cooking terms to follow recipes accurately and to communicate effectively about food preparation. Terms like "sauté," "simmer," "boil," "bake," "broil," and "roast" describe specific methods of applying heat to ingredients, each resulting in different textures and flavors.
These terms provide concise instructions on how to handle ingredients, guiding the cooking process toward the desired outcome.

Sauté

Cook food quickly in a small amount of oil or butter over high heat. It's great for getting a golden color and preserving texture.

Simmer

Cook liquid just below boiling so small bubbles form. It's gentle for combining flavors without breaking down ingredients too much.

Boil

Heat the liquid until large bubbles rise rapidly to the surface. Use it to cook pasta or vegetables quickly.

Bake

Cook food evenly through the use of dry heat in an oven. It's ideal for bread, pastries, and casseroles.

Broil

Cook food with high heat from above, often in an oven. It's perfect for browning the top of dishes quickly.

Roast

Cook meat or vegetables in the oven using dry heat. This method enhances flavor through caramelization.

Dice

Cut food into small, square pieces. This ensures even cooking and distribution of flavor.

Chop

Cut food into pieces without being as precise as dicing. It's quicker and used for rougher cuts.

Grate

Rub food against a grater to create fine shreds. Ideal for cheese, vegetables, or zest.

Zest

Remove the very outer colored part of citrus peel for flavor. It adds a burst of freshness without the bitterness of the white pith.