Gastronomer

GLOSSARY OF COOKING TERMS (Cont'd)

 

GRILL: To cook on a grill over intense heat.

GRIND: To process solids by hand or mechanically to reduce them to tiny particles.

JULIENNE: To cut vegetables, fruits, or cheeses into thin strips.

KNEAD: To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.

LUKEWARM:  Neither cool nor warm; approximately body temperature.

MARINATE: To flavor and moisturize pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade. Dry marinade mixtures composed of salt, pepper, herbs or spices may also be rubbed into meat, poultry or seafood.

MEUNIERE: Dredged with flour and sauteed in butter.

MINCE: To cut or chop food into extremely small pieces.

MIX:  To combine ingredients usually by stirring.

PAN-BROIL:  To cook uncovered in a hot fry pan, pouring off fat as it accumulates.

PAN-FRY: To cook in small amounts of fat.

PARBOIL:  To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

PARE: To remove the outermost skin of a fruit or vegetable.

PEEL: To remove the peels from vegetables or fruits.

PICKLE:  To preserve meats, vegetables, and fruits in brine.

PINCH: A pinch is the trifling amount you can hold between your thumb and forefinger.

PIT: To remove pits from fruits.