Cooking Method Words Term

Bake: Cooking food using dry heat in an oven.

Boil: Cooking food in water or broth at a high temperature so that bubbles rise to the surface.

Simmer: Cooking food gently in liquid at a temperature just below boiling.

Steam: Cooking food using the vapor from boiling water.

Fry: Cooking food in hot oil or fat.

Deep-fry: Completely submerging food in hot oil to cook it.

Sauté: Cooking food quickly in a small amount of oil or butter over high heat.

Roast: Cooking food, especially meats or vegetables, using dry heat in an oven or over a fire.

Grill: Cooking food on a grill over direct heat, usually outdoors.

Broil: Cooking food using direct heat from above, typically in an oven.

Poach: Cooking food gently in liquid at a low temperature, below boiling.

Braise: Cooking food slowly in a small amount of liquid, often after browning it.

Stew: Cooking food slowly in liquid, usually after browning.

Blanch: Briefly boiling food and then plunging it into ice water to stop the cooking process.

Caramelize: Cooking sugar or food containing sugar slowly until it becomes brown and develops a rich flavor.

Marinate: Soaking food in a seasoned liquid before cooking to enhance flavor and tenderness.

Whisk: Mixing ingredients together quickly using a wire whisk or fork to add air and make it light.

Blend: Combining ingredients until smooth using a blender or food processor.

Chop: Cutting food into small, irregular pieces.

Dice: Cutting food into small, uniform cubes.

Julienne: Cutting food into long, thin strips.

Knead: Working dough by hand or with a machine to develop gluten.

Fold: Gently incorporating ingredients together to maintain air in the mixture.

Season: Adding spices or herbs to enhance the flavor of food.

Zest: Grating the outer peel of citrus fruits to add flavor.