| A | B |
|---|
| bake | to cook foods by surrounding them with hot, dry air. Similar to roast, but usually applies to breads, pastries, vegetables, and fish. |
| barbecue | to cook with dry heat created by the burning of hardwood or coals |
| blanch | to cook an item partially and very briefly in boiling water or in hot fat. |
| boil | to cook in water or other liquid that is bubbling rapidly, about 212 degrees F (100 C) at sea level and normal pressure |
| braise | to cook covered in a small amount of liquid, usually after preliminary browning. |
| broil | to cook with radiant heat from above |
| deep-fry | to cook submerged in hot fat |
| deglaze | to swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom |
| dry-heat cooking methods | methods in which heat is conducted to foods without the use of moisture |
| fry | to cook in hot fat |
| glaze | to give shine to the surface of a food by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven |
| griddle | to cook on a flat, solid cooking surface called a griddle |
| grill | to cook on an open grid over a heat source |
| moist-heat cooking methods | methods in which heat is conducted to foods by water or other liquid (except fat) or by steam |
| pan-broil | to cook uncovered in a skillet or saute pan without fat |
| pan-fry | to cook in a moderate amount of fat in an uncovered pan |
| (en)papillote | wrapped in paper (or sometimes foil) for cooking so the enclosed food is steamed in its own moisture |
| parboil | to cook partially in a boiling or simmering liquid |
| parcook | to cook partially by any method |
| poach | to cook gently in water or other liquid that is hot but not actually bubbling, 160-180 F |
| reduce | to cook by simmering or boiling until the quantity of liquid is decreased, often to concentrate flavors |
| roast | to cook foods by surrounding them with hot, dry air in an oven or on a spit in front of an open fire |
| saute | to cook quickly in a small amount of fat, usually while mixing or tossing the foods by occasionally flipping the pan |
| sear | to brown the surface of a food quickly at a high temperature |
| simmer | to cook in water or other liquid that is bubbling gently, 185-205 F |
| smoke-roast | to cook with dry heat in the presence of smoke, as on a rack over wood chips in a covered pan |
| sous vide | vacuum-packed. Refers to techniques for cooking foods that are packaged under vacuum in plastic bags |
| steam | to cook by direct contact with steam |
| stew | to simmer or braise a food or foods in a small amount of liquid, which is usually served with the food as a sauce |
| stir-fry | to cook quickly in a small amount of fat by tossing cut-up foods in a wok or pan with spatulas or similar implements. Similar to sauté, except the pan is stationary |
| sweat | to cook slowly in fat without browning, sometimes under a cover |
