To cook food directly under a radiant heat source. It can also be done at the top of the stove or in the oven. It is cooked at low heat for a long period of time. But blanching may be done to fish or meat as well.Ī method in which food is first browned, and then cooked in a tightly-covered pan with a small amount of liquid. This applies primarily to vegetables so as to reduce their final cooking time. Blanching is used to loosen skins of fruits and vegetables, or to prepare them for more cooking by another method. To briefly plunge food into boiling water, and then into cold water to stop cooking. A bulb baster is useful.One can also say that basting is the moistening of meat or poultry with pan juices during roasting, baking, cooking by dry heat in oven. Means to heat a liquid until bubbles appear on the surface and vapor starts rising.īasting involves brushing or spooning moisture or fat onto the food before and during cooking. Is a mixture of flour and liquid that is stirred or beaten and can be poured. Means beating OR combine ingredients with a fork, spoon or spatula. Means to mix foods thoroughly with a fork, spoon, whisk or an electric beater so as to incorporate air or to work the ingredients. List below will shed light on what a particular term means and what it is used for?Ĭooked just enough to retain a somewhat firm texture. A complete guide to all the unfamiliar cooking terms.

Dredge fold cooking term