Kitchen Dictionary
Your cheat sheet to basic cooking. Know your cooking terms!
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aromatic
ar·o·mat·ic | \ ˌa-rə-ˈma-tik , ˌer-ə- \combinations of vegetables and herbs (and sometimes even meats) that are heated in some fat like butter or oil at the beginning of a dish.Definition of aromatic
noun
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barbecue
verbbar·be·cue | \ ˈbär-bi-ˌkyü \barbecued; barbecuing; barbecuesDefinition of barbecue
requires food like meats and briskets to be cooked for long and slowly over a spit that is fueled with the smoke produced from either coal or wood. -
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baste
\ ˈbāst \basted; bastingDefinition of baste
transitive verb
: to moisten foods while it cooks especially meat at intervals with a liquid (such as melted butter, fat, or pan drippings) especially during the cooking process to prevent drying and add flavor -
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bone
\ ˈbōn \to mean remove the bones from meat or fish.Definition of bone
verb
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brine
\ ˈbrīn \Definition of brine
noun
water saturated or strongly impregnated with common salttransitive verb
the process of soaking meat in a brine, or heavily salted water, before cooking. -
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broth
\ ˈbrȯth \plural broths\ ˈbrȯths , ˈbrȯt͟hz \Definition of broth
noun
liquid in which meat, fish, cereal grains, or vegetables have been cooked. -
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butterfly
but·ter·fly | \ ˈbə-tər-ˌflī \is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened.Definition of butterfly
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cure
\ ˈkyu̇r , ˈkyər \is a method of preserving food (usually meat or fish) to prevent spoilage. Food can be cured by brining (soaking food in a saltwater solution), smoking, or salting (packing food in salt)―we focus on salting here, which is easy to do at home.Definition of cure
verb
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curing
noun (1)\ ˈkyu̇ring , ˈkyəring \Definition of curing
a method of preserving meat (e.g pork) and fish (e.g salmon), usually using salt or compounds such as nitrites.
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deglaze
de·glazedeglazed; deglazing; deglazesDefinition of deglaze
transitive verb
: to dissolve the small particles of sautéed meat remaining in (a pan) by adding a liquid and heating -
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dress
\ ˈdres \dressed; dressing; dressesDefinition of dress
transitive verb
has two definitions when it comes to cooking, firstly to coat foods (mostly salad leaves) in a sauce. It also refers to preparing poultry, fish and venison for cooking, which essentially is breaking them down off of their carcasses and sectioning the meat.
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equipment
nounequip·ment | \ i-ˈkwip-mənt \All stoves, ranges, hoods, meat blocks, tables, counters, refrigerators, freezers, sinks, dishwashing machines, steam tables and similar items, other than utensils used in the operation of a food service.Definition ofequipment
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View Related Recipes & ArticlesAll stoves, ranges, hoods, meat blocks, tables, counters, Refrigerators, freezers, sinks, dishwashing machines, steam tables and similar items, other than utensils, used in the operation of a food service.equip·ment | \ i-ˈkwip-mənt \
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fillet
fil·let | \ ˈfi-lət , in sense 2b also fi-ˈlā, ˈfi-(ˌ)lā \variants: or less commonly filet \ fi-ˈlā , ˈfi-(ˌ)lā \is a term used to refer to the process of preparing one section of meat, poultry or fish by removing the bonesDefinition of fillet
verb
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Gisa/gisado is a tagalog term meaning to fry (food, such as small pieces of meat or vegetables) in a small amount of fat.View Related Recipes & Articles
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inject
verbin·ject | \ in-ˈjekt \injected; injecting; injectsmeans manipulating meat to which a solution has been introduced into its interior by processes that are referred to as "injecting," “pump marinating,” or "stitch pumping”.Definition of inject
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marinate
mar·i·nate | \ ˈmer-ə-ˌnāt , ˈma-rə- \marinated; marinatingDefinition of marinate
transitive verb
to put meat or fish in a sauce for a period of time to add flavor or to make the meat or fish more tender -
View Related Recipes & Articles\ ˈmēt \
Definition of meat
b: the edible part of something as distinguished from its covering (such as a husk or shell)2: animal tissue considered especially as food:
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Nilasing is a tagalog term meaning to simmer in beer. It's a cooking method consisting of meat marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce.View Related Recipes & Articles
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View Related Recipes & Articlespoul·try | \ ˈpōl-trē \
Definition of poultry
: domesticated birds kept for eggs or meat
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rest
verb\ ˈrest \Definition of rest
To allow roasted or grilled meat to rest after cooking and before carving or slicing, so juices can redistribute throughout the meat
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skewer
skew·er | \ ˈskyü-ər , ˈskyu̇r \Definition of skewer
a pin of wood or metal for fastening meat to keep it in form while roasting or to hold small pieces of meat or vegetables for broiling
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umami
nounuma·mi | \ ü-ˈmä-mē \Definition of umami
: the taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes
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View Related Recipes & Articlesveg·an | \ ˈvē-gən also ˈvā- also ˈve-jən or -ˌjan \
Definition of vegan
: a strict vegetarian who consumes no food (such as meat, eggs, or dairy products) that comes from animals
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