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Kitchen Dictionary

Your cheat sheet to basic cooking. Know your cooking terms!

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C

  • dress

     
    \ ˈdres  \
    dressed; dressing; dresses

    Definition of dress

    transitive verb

    To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking
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  • coat

     
    \ ˈkōt  \

    Definition of coat

    verb

    to cover a food with, or dipping it into, an ingredient such as seasoned flour or sauce.
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D

  • dress

     
    \ ˈdres  \
    dressed; dressing; dresses

    Definition 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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F

  • fish sauce

     noun

    Definition offish sauce

    also known as patis in the Philippines is a popular ingredient made from salted anchovies or other fish that have been fermented for up to 2 years.
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M

  • marinate

     
    mar·​i·​nate | \ ˈmer-ə-ˌnāt  , ˈma-rə- \
    marinated; marinating

    Definition 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
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N
  • 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.
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  • No added sugars and without added sugars claims are allowed if no sugar or sugar–containing ingredients (for example, fruit juices, applesauce or dried fruit) are added during processing or packing. ​
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R

  • reduce

     
    re·​duce | \ ri-ˈdüs  , -ˈdyüs \
    reduced; reducing

    Definition of reduce

    verb
    to cook with low heat until water evaporates and liquid thickens to get a concentrated flavor. Commonly done with stews or sauces.
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  • roux

     
    \ ˈrü  \
    plural roux\ ˈrüz  \

    Definition of roux

    noun

    : a cooked mixture of flour and fat used as a thickening agent in a soup or a sauce
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