Cooking Lesson 104: Dictionary of Kitchen Terms

Cooking Lesson 104: Dictionary of Kitchen Terms

Dash: A very small amount of seasoning added to food. Usually between 1/16 tsp and 1/8 tsp.

Dice: Cut food into small cubes. Usually between 1/8 to 1/4 inch.

Dilution: Reduce the strength of a mixture by adding liquid (usually water).

Dollop: A small piece of soft food, like whipped cream.

Dredge: Lightly coat food with flour, cornmeal, or breadcrumbs before frying or baking.

Dust: Lightly coat food with a powdered liquid such as flour or powdered sugar.

Egg Wash: Egg yolk or egg white mixed with a little water or milk. Brush it on baked goods before baking to give them shine and color.

Pinch: The amount of dry ingredient you can pinch (between thumb and index finger). Equivalent to 1/16 tsp.

Puree: Mash food to a smooth, thick consistency.

Spatula: A flat utensil. Some shapes all you to scrape down the sides of mixing bowls; others allow you to flip food or stir ingredients in curved bowls.

Sear: Burning or scorching food with intense heat.

Simmer: Gently cook food in liquid, low enough that the small air bubbles are just starting to burst the surface (about 185°F)

Steam: A cooking method in which food is placed in a steamer basket over boiling water in a covered pan.

Stir-Fry: In a large skillet, quickly fry small pieces of food over very high heat while stirring.

Whisk: A utensil with a teardrop-shaped wire used to whip ingredients such as batter, sauces, eggs, and cream.

Zester: A utensil with tiny cutting holes at one end that creates thread-like strips of peel when pulled over the surface of a lemon or orange. It only removes the colored outer part of the peel.

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