Kitchen Dictionary

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

A

additive
adjective

ad·di·tive | \ ˈa-də-tiv \

Definition of additive

Additive substances added to food to preserve or enhance appearance or flavours.
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Air Fry verb To cook in a quick-heating countertop convection oven. Air frying is not actually frying.
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al dente

al den·te | \ äl-ˈden-(ˌ)tā , al- \

Definition of al dente

verb

refers to food, such as pasta or vegetables, cooked until it is tender but still firm, not soft. You may see the cooking time for your pasta in the packaging to attain al dente.

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allergen
noun

al·ler·gen | \ ˈa-lər-jən \

Definition of allergen

: a substance (such as pollen) that induces allergy.

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aroma
noun

aro·ma | \ ə-ˈrō-mə \

Definition of aroma

the smell given off by food (eg baked bread) and drink which is detected by receptors in the nose.

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aromatic

ar·o·mat·ic | \ ˌa-rə-ˈma-tik , ˌer-ə- \

Definition of aromatic

noun

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.

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B

bake

\ ˈbāk \

baked; baking; bakes

Definition of bake

transitive verb

1: to cook by dry heat especially in an oven

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Banli- is a tagalog term meaning to blanch or scalding vegetables in boiling water or steam for a short time.
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barbecue
verb

bar·be·cue | \ ˈbär-bi-ˌkyü \

barbecued; barbecuing; barbecues

Definition 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; basting

Definition 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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Best if Used By Date: It is recommended that a food be used by this date for optimal quality. Depending on the food, it may still be safe to eat after this date.
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beverage
noun

bev·er·age | \ ˈbev-rij , ˈbe-və- \

Definition of beverage

: a drinkable liquid

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blanch

\ ˈblanch \

blanched; blanching; blanches

Definition of blanch

transitive verb

to quickly cook vegetables or fruit for 2-5 minutes in boiling water just before it gets fully cooked.

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bone

\ ˈbōn \

Definition of bone

verb

to mean remove the bones from meat or fish.
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braise

\ ˈbrāz \

braised; braising

Definition of braise

transitive verb

: to cook slowly in fat and a small amount of liquid in a closed pot

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brine

\ ˈbrīn \

Definition of brine

noun

water saturated or strongly impregnated with common salt

transitive verb
the process of soaking meat in a brine, or heavily salted water, before cooking.

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brining

verb

/braɪn/

the process of soaking meat in a brine, or heavily salted water, before cooking, similar to marination.

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broil

\ ˈbrȯi(-ə)l \

broiled; broiling; broils

Definition of broil

transitive verb

: to cook by direct exposure to radiant heat

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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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brown

\ ˈbrau̇n \

Definition of brown

verb

to cook food over high heat briefly until the surface turns brown without cooking through the inside. Doing this method adds richness to the flavor.

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Busa is a tagalog term meaning to toast or to make (food, such as bread) crisp, hot, and brown by heat.
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butterfly

but·ter·fly | \ ˈbə-tər-ˌflī \

Definition of butterfly

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.
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butterfly

but·ter·fly|\ˈbə-tər-ˌflī\

Definition of butterfly

transitive verb
to split food horizontally in half without cutting all the way through.

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C

calorie
noun

cal·o·rie | \ ˈka-lə-rē , ˈkal-rē \

variants: or less commonly calory

plural calories

Definition of calorie

1a: the amount of heat required at a pressure of one atmosphere to raise the temperature of one gram of water one degree Celsius that is equal to about 4.19 joules —abbreviation cal
— called also gram calorie, small calorie

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Cane vinegar (n) is a mild vinegar often used in Filipino cooking and on many islands where sugar cane is grown and harvested.
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caramelization

car·a·mel·i·za·tion | \ ˌkär-mə-lə-ˈzā-shən ; ˌker-ə-mə-, ˌka-rə-mə- \

Definition of caramelization

verb is heating and browning sugar in a pan at 160° to 182°C. Make sure to remove sugar from the heat once it reaches the desired temperature to avoid it from getting burned.
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Celsius
adjective

Cel·si·us | \ ˈsel-sē-əs , -shəs \

Definition of Celsius

: relating to, conforming to, or having the international thermometric scale on which the interval between the triple point of water and the boiling point of water is divided into 99.99 degrees with 0.01° representing the triple point and 100° the boiling point

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Celsius

Cel·si·us | \ ˈsel-sē-əs , -shəs \

Definition of Celsius

: relating to, conforming to, or having the international thermometric scale on which the interval between the triple point of water and the boiling point of water is divided into 99.99 degrees with 0.01° representing the triple point and 100° the boiling point

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char

\ ˈchär \

variants: or less commonly charr

plural char or chars also charr or charrs

Definition of char

verb

is exposing the ingredient directly to a flame underneath a broiler, or you can place it in a very hot pan or on a grill grate. Once the food bubbles and blackens, it is charred. If it smells burnt or tastes bitter, you have gone too far!
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chiffonade

chif·fo·nade | \ ˌshi-fə-ˈnād , ˌshi-fə-ˈnäd \

Definition of chiffonade

verb

shredded or finely cut vegetables or herbs used especially as a garnish

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chill

\ ˈchil \

Definition of chill

Refers to food that is thoroughly cooled in a refrigerator compartment, but is not frozen. Proper chilling of food is usually accomplished within a temperature range of 33°F to 42°F.
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Cholesterol-free- the food contains less than 2 milligrams of cholesterol and 2 grams or less of saturated fat per serving.
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chop

\ ˈchäp \

chopped; chopping

Definition ofchop

verb

to cut food equally into large chunks usually with about 1/4-1/2inch thickness.

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clarify

clar·i·fy | \ ˈkler-ə-ˌfī , ˈkla-rə- \

clarified; clarifying

Definition of clarify

transitive verb

to make (a liquid or something liquefied) clear or pure usually by freeing from suspended matter.

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clarify

clar·i·fy | \ ˈkler-ə-ˌfī , ˈkla-rə- \

clarified; clarifying

Definition of clarify

transitive verb
most often refers to butter, where the milk solids and water are rendered from the butterfat. This is done by gently melting the butter, allowing the two to separate and then skimming off the solids.

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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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cocoa

co·coa | \ ˈkō-(ˌ)kō \

Definition of cocoa

noun

powdered ground roasted cacao beans from which a portion of the fat has been removed

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coddle

cod·dle | \ ˈkä-dᵊl \

coddled; coddling\ ˈkäd-liŋ , ˈkä-dᵊl-iŋ \

Definition of coddle

transitive verb

to cook (something, such as eggs) in liquid slowly and gently just below the boiling point

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coddle

cod·dle | \ ˈkä-dᵊl \

coddled; coddling\ ˈkäd-liŋ , ˈkä-dᵊl-iŋ \

Definition of coddle

transitive verb

1: to cook (something, such as eggs) in liquid slowly and gently just below the boiling point

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colander
noun

col·an·der | \ ˈkä-lən-dər , ˈkə- \

Definition of colander

: a perforated utensil for washing or draining food

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combine

com·bine | \ kəm-ˈbīn \

combined; combining

Definition of combine

verb

to gently mix two or more ingredients that can be done by hand, spatula or a mixer.

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condiment
noun

con·di·ment | \ ˈkän-də-mənt \

Definition of condiment

: something used to enhance the flavor of foodespecially : a pungent seasoning

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contamination
noun

con·tam·i·na·tion|\kən-ˌta-mə-ˈnā-shən\

the introduction of harmful substances into food. Some contamination/food safety hazards occur naturally, while others are introduced by humans or the environment.

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contaminations
noun the introduction of harmful substances into food. Some contamination/food safety hazards occur naturally, while others are introduced by humans or the environment.
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cool

\ ˈkül \

Definition of cool

To let food stand at room temperature until it is no longer warm to the touch
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cream

\ˈkrēm\

Definition of cream

noun

the thick white or pale-yellow fatty liquid which rises to the top when milk is left to stand and which can be eaten as an accompaniment to desserts or used as a cooking ingredient.
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cream

\ ˈkrēm

creamed; creaming; creams

intransitive verb

Definition of cream
to mix butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow.

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crimp

\ ˈkrimp \

crimped; crimping; crimps

Definition of crimp

transitive verb

to pinch or press together (something, such as the margins of a pie crust) in order to seal

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crimp

\ ˈkrimp \

crimped; crimping; crimps

Definition of crimp

transitive verb

to pinch or press together (something, such as the margins of a pie crust) in order to seal

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crush
verb

\ ˈkrəsh \

Definition of crush

to break (something) into a powder or very small pieces by pressing, pounding, or grinding it

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curdle

cur·dle | \ ˈkər-dᵊl \

curdled; curdling\ ˈkərd-liŋ , ˈkər-dᵊl-iŋ \

Definition of curdle

refers to a food ingredient that separates because of overheating or because an acidic ingredient has been added such as lemon juice to a milk or egg preparation.

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curdle

cur·dle | \ ˈkər-dᵊl \

curdled; curdling\ ˈkərd-liŋ , ˈkər-dᵊl-iŋ \

Definition of curdle

intransitive verb

when egg-based or dairy mixtures are cooked too quickly and the protein separates from the liquids, leaving a lumpy mixture behind

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cure

\ ˈkyu̇r , ˈkyər \

Definition of cure

verb

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.
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cure

\ ˈkyu̇r , ˈkyər \

Definition ofcure

transitive verb

a non-heated method of cooking where the food item is packed with a saltmixture and left so that the moisture draws out.

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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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cut in

cu·tin|\ˈkyü-tᵊn\

Definition of cut in

intransitive verb

In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient.
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D

Daily Value (DV): A Daily Value is the daily nutrient requirement for the average consumer. Daily Values are based on a 2,000 calorie diet and indicate the amount of each nutrient in a single serving of the food relative to what the FDA has determined to be the recommended Daily Value.
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dairy

\ ˈder-ē \

plural dairies

Definition of dairy
noun milk from a cow or other domestic animal (such as a goat) : food (such as ice cream, cheese, or yogurt) made primarily of or from milk.

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deglaze
de·glaze

deglazed; deglazing; deglazes

Definition 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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devein

de·vein | \ (ˌ)dē-ˈvān \

deveined; deveining; deveins

Definition of devein

transitive verb

: to remove the dark dorsal vein from (shrimp)

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dissolve

dis·solve | \ di-ˈzälv , -ˈzȯlv also -ˈzäv or -ˈzȯv \

dissolved; dissolving; dissolves

Definition of dissolve

verb

to completely incorporate a dry ingredient like sugar or salt into a liquid so that they form a solution.

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drain

\ ˈdrān \

drained; draining; drains

Definition of drain

transitive verb

1a: to draw off (liquid) gradually or completely

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dredge

\ ˈdrej \

dredged; dredging

Definition of dredge

transitive verb

is to coat food with a dry ingredient such as flour or bread crumbs.
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dredging

verb

/dredʒ/ to coat wet or moist foods with a dry ingredient before cooking to provide an even coating.
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dress

noun
/dres/ to put oil, vinegar, salt, or other toppings on a salad or other food.
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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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dry rub

\ ˈdrī \ ˈrəb

Definition of dry rub

noun

a combination of spices and herbs applied to foods as a marinade or flavorful crust. A dry rub is usually applied to steaks before searing it for flavor.
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Dry storage area means a room or area designated for the storage of packaged or containerised bulk food that is not time/temperature control for food safety and dry goods such as single service items.
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Dry Storage Area noun ;means a room or area designated for the storage of packaged or containerized bulk food that is not time/temperature control for food safety and dry goods such as single service items.
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dust

\ ˈdəst \

Definition of dust

verb

Refers to the process of lightly sprinkling a fine layer of a powdered or granulated ingredient onto food.
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dust

\ˈdəst\

Definition of dust

transitive verb

to sprinkle lightly with powdered sugar or flour (pastries, pizza dough).
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E

Effiler
verb Definition of effiler

To remove the fibrous string from a string bean; to thinly slice almonds.

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Effiler
ef·fil·er
verb to remove the ends and the string from green beans.
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enrich
verb

en·rich | \ in-ˈrich , en- \

enriched; enriching; enriches

Definition of enric

The addition of nutrients in order to replace vitamins or minerals that have been removed during the food manufacturing process.
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enrich
verb

en·rich | \ in-ˈrich , en- \

enriched; enriching; enriches

Definition of enrich

transitive verb

: to make rich or richer especially by the addition or increase of some desirable quality, attribute, or ingredient

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equipment
noun

equip·ment | \ i-ˈkwip-mənt \

Definition ofequipment

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.

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equipment
noun

equip·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.
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evaporated milk
noun

Definition ofevaporated milk

a processed form of milk that has had some of the liquid removed by evaporation

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Excellent Source of: Contains 20 percent or more of the DV per serving or RACC for the indicated nutrient. May also be used on meals or main dishes to indicate that the product contains enough of a particular nutrient to meet the definition.
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F

fiber
noun

fi·ber | \ ˈfī-bər \

Definition of fiber
is a substance in plants. Dietary fiber is the kind you eat. It's a type of carbohydrate. You may also see it listed on a food label as soluble fiber or insoluble fiber.

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fiber
noun

fi·ber | \ ˈfī-bər \

Definition of fiber
is a carb found in plants best known for supporting healthy digestion and making you feel full faster and longer, which could help you lose weight.

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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 \

Definition of fillet

verb

is a term used to refer to the process of preparing one section of meat, poultry or fish by removing the bones

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Fish paste noun also knows as bagoong in the Philppines used as a condiment or seasoning to add flavour to food or in some cases to complement a dish.
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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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flake

\ ˈflāk \

Definition of flake

verb

To gently break up into small pieces, usually with a fork or your fingers.

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flake

\ ˈflāk \

Definition of flake

refers to the process of gently breaking off small pieces of food, often for combining with other foods. For example, you would flake cooked fish to combine with cooked, mashed potatoes to make fish cakes.

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flambé

flam·bé | \ fläm-ˈbā , fläⁿ- \

Definition of flambé

verb

dressed or served covered with flaming liquor —usually used postpositively.

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flambé

flam·bé | \ fläm-ˈbā , fläⁿ- \

Definition of flambé

: dressed or served covered with flaming liquor —usually used postpositively crepes suzette flambé.

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flavor
noun

fla·vor | \ ˈflā-vər \

Definition of flavor

1. the quality of something that affects the sense of taste.

2. the blend of taste and smell sensations evoked by a substance in the mouth.

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fold

\ ˈfōld \

folded; folding; folds

Definition of fold

verb

a technique used to gently combine a light, airy ingredient such as beaten egg whites with a heavier one such as whipped cream or cake mix.
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fortified
noun

for·ti·fied

Definition of fortified
improved or enhanced through the addition of one or more ingredients.

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Fresh Any raw or unprocessed food is considered fresh. This term can be used only for a food that is raw, has never been frozen or heated, and contains no preservatives.
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fresh
adjective

\ ˈfresh \
Definition of fresh

recently made or obtained; not canned, frozen, or otherwise preserved.
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Fresh frozen: Or "frozen fresh" and "freshly frozen" can be used for foods that are quickly frozen while still fresh.
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G

Ginayat is a tagalog term meaning to cut food item into long thin strips, similar to matchsticks.
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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.
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grease

\ ˈgrēs \

Definition of grease

verb

is to oil a surface lightly with butter, oil or shortening to avoid food from sticking to the pan.
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grill
verb

\ ˈgril \

grilled; grilling; grills

Definition of grill

is applying dry heat to food either from above or below. In South Africa, grilling refers to cooking food under the grill in your oven (in the States this is called broiling) or can also refer to cooking food in a pan with grill lines.

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grind
verb

\ ˈgrīnd \

ground\ ˈgrau̇nd \; grinding

Essential Meaning of grind

to crush or break (something) into very small pieces by rubbing it against a rough surface or using a special machine

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grissini
noun

gris·si·no | \ grə̇ˈsē(ˌ)ni \

plural grissini\ -)nē \

Definition of grissini

– a long, thin piece of crisp, toasted bread typically served with pasta.

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Ground pepper (n)- also known as pamintang durog in Tagalog, is more flavorful than pepper sold ground, enhancing the taste of any dish where pepper is used.
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H

hazard
noun

haz·ard | \ ˈha-zərd \

Definition of hazard
A biological, chemical or physical agent or factor with the potential to cause an adverse health effect.

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hazard
noun

haz·ard | \ ˈha-zərd \

plural hazards

Definition of hazard

1: a source of danger

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herb
noun

\ ˈərb , US also and British usually ˈhərb \

Definition ofherb

are any green or leafy part of a plant used for seasoning and flavoring a recipe, but not used as the main ingredient. Basil, parsley, rosemary, thyme, and dill are all herbs.

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High in is synonymous with rich in. The food contains 20 percent or more of the Daily Value per serving for a particular nutrient.
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I

ice bath

\ ˈīs |ˈbath

Definition of ice bath

verb

is dropping food in large bowl filled with water and ice immediately to stop the cooking process, preserving bright color and optimal texture of ingredients.
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Ilaga is a tagalog term meaning to cook (food) by simmering or slow boiling.
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Inadobo is a tagalog term meaning to braise which is a combination-cooking method that starts with pan searing followed by slow cooking in a liquid.
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infuse
verb

in·fuse | \ in-ˈfyüz \

infused; infusing

Definition of infuse

To allow the flavour of an ingredient to soak into a liquid until the liquid takes on the flavour of the ingredient.

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inject
verb

in·ject | \ in-ˈjekt \

injected; injecting; injects

Definition of inject

means 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”.
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inject
verb

in·ject | \ in-ˈjekt \

injected; injecting; injects

Definition of inject

transitive verb

1a: to introduce into something forcefullyinject fuel into an engine

b: to force a fluid into (as for medical purposes)inject a drug into the bloodstream

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Iodized salt is table salt mixed with a minute amount of various salts of the element iodine.
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J

juice
noun

\ ˈjüs \
Definition of juice

means the aqueous liquid expressed or extracted from one or more fruits or vegetables, purées of the edible portions of one or more fruits or vegetables, or any concentrates of such liquid or purée.
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julienne
noun

ju·li·enne | \ ˌjü-lē-ˈen , ˌzhü- \

Definition of julienne

a preparation or garnish of food that has been cut into thin strips

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K

knead

\ ˈnēd \

kneaded; kneading; kneads

Definition of knead

transitive verb

To work dough into a soft, uniform and malleable texture by pressing, folding and stretching with the heel of your hand.

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L

light
noun

\ ˈlīt \

plural lights

Definition of light

A nutritionally altered product that contains one-third fewer calories or half the fat of the reference food. If the food derives 50 percent or more of its calories from fat, the reduction must be 50 percent of the fat.
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line

Log In

\ ˈlīn \

Definition of line

verb

a term used mostly in baking to cover a pan or mold with materials such as parchment paper or wax paper to prevent the food from sticking.
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Low fat is used to describe milk from which some of the cream has been removed.
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lycopene
noun

ly·co·pene | \ ˈlī-kə-ˌpēn \

Definition of lycopene

red carotenoid pigment found in tomatoes and berries.

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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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marinate

mar·i·nate | \ ˈmer-ə-ˌnāt , ˈma-rə- \

marinated; marinating

Definition of marinate

transitive verb

the process of letting the food stand in liquid that will add flavor and tenderize it.

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mash

\ ˈmash \

mashed; mashing; mashes

Definition of mash

transitive verb

to crush boiled or soft foods into a smooth, evenly textured mixture by pressing it using a fork or a masher.
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measuring cup
noun

Definition of measuring cup

: a cup that has markings for measuring ingredients when cooking

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meat
noun

\ ˈmēt \

Definition of meat

1a: FOOD especially : solid food as distinguished from drink

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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melt

\ ˈmelt \

melted; melting; melts

Definition of melt

intransitive verb

is heating food such as butter, shortening or even chocolate slowly until it turns to liquid.

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milk

\ ˈmil-kē \

milkier; milkiest

Definition of milky

adjective

resembling milk in color or consistency

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mince

\ ˈmin(t)s \

minced; mincing

Definition of mince

to finely slice ingredients with about 1/16 to 1/8" thickness. This method is done to extract the maximum amount of flavor of the food.

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mineral
noun

min·er·al | \ ˈmin-rəl, ˈmi-nə- \

Definition ofmineral

a group of essential nutrients e.g calcium and potassium.

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MSG also known as betsin/vetsin in Tagalog is a popular seasoning and flavor enhancer, MSG, or monosodium glutamate, is the purest form of umami, the fifth taste.
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N

needling
verb

\ ˈnē-dᵊlng \

Definition of needling

to injecting fat or flavors into an ingredient to enhance its flavor.
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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.
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No calorie: Less than five calories per serving size
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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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nutrient
adjective

nu·tri·ent | \ ˈnü-trē-ənt , ˈnyü- \

Definition of nutrient

: furnishing nourishment

: a substance or ingredient that promotes growth, provides energy, and maintains life

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O

olive oil
noun

Definition of olive oil

a pale yellow to yellowish-green nondrying oil that is obtained from olives

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P

Pack Date is the date a food was manufactured, processed or packaged.
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packaged
noun

pack·age | \ ˈpa-kij \

Definition of packaged
means bottled, canned, cartoned, bagged, or wrapped, whether packaged in a food establishment or a food processing plant.

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Pangat is a tagalog term meaning to cook in boiling water with tomatoes.
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parboil
verb

par·boil | \ ˈpär-ˌbȯi(-ə)l \

parboiled; parboiling; parboils

Definition of parboil

: to boil briefly as a preliminary or incomplete cooking procedure

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parchment

parch·ment | \ ˈpärch-mənt \

Definition of parchment
noun

is a heat-resistant waxed paper used in cooking for such preparations as lining baking pans or covering food during shallow poaching.
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Parcooking Verb the process of not fully cooking food, so that it can be finished or reheated later.
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pare

\ ˈper \

pared; paring

Definition of pare

transitive verb

to trim off an outside, excess, or irregular part of

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Pasingawan- is a tagalog term meaning to steam. In this cooking process, the food is put into a steamer, which is a cooking utensil that consists of a vessel with a perforated bottom placed over one containing water. As the water boils, steam rises and cooks the food in the upper, or perforated, vessel.
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peak

\ ˈpēk \

Definition of peak

noun

refer to the stiffness of whipped cream or whipped egg whites. As cream or egg whites are whipped, more air is incorporated and the mixture becomes thicker.
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peel

\ ˈpēl \

peeled; peeling; peels

Definition of peel

transitive verb

to use a knife or peeler to take off the rind or skin from a fruit or vegetable.
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pickle
noun

pick·le | \ ˈpi-kəl \

Definition of pickle

The process of preserving food in a brine, which is a salt or vinegar solution.

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Pinais is a tagalog term meaning to wrap and steam. It is a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in a steamer.
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poach

\ ˈpōch \

poached; poaching; poaches

Definition of poach

transitive verb

is to cook food gently in simmering liquid that is 70° to 82°C.
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poach

\ ˈpōch \

poached; poaching; poaches

Definition of poach

transitive verb

is a technique where food is cooked in liquid with a temperature ranging from 140 F to 180 F. It's typically reserved for cooking very delicate items like eggs and fish.

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poultry
noun

poul·try | \ ˈpōl-trē \

Definition of poultry

: domesticated birds kept for eggs or meat

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preheat

pre·heat | \ (ˌ)prē-ˈhēt \

preheated; preheating; preheats

Definition of preheat

transitive verb

: to heat an oven or pan beforehand to a designated temperature before using for cooking

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preservative
verb

pre·ser·va·tive | \ pri-ˈzər-və-tiv \

Definition of preservative

an additive used to protect against decay, discoloration, or spoilage

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pulse

\ ˈpəls \

Definition of pulse

verb

a method of mixing ingredients in a blender or mixer by using bursts of power in very short intervals.
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purée

pu·ree | \ pyu̇-ˈrā , -ˈrē \

variants: or purée

Definition of purée

verb

to blend food until it is a thick, smooth, lump-free consistency which can be done in a blender, food processor or can be accomplished by pressing the food through a sieve. This method is mostly done with fruits when making shakes or smoothies.

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R

rancid
adjective

ran·cid | \ ˈran(t)-səd \

Definition of rancid

smelling or tasting unpleasant as a result of being old and stale.

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Ready-to-eat food any food that can be eaten without cooking or any other additional preparation, and is expected to be served this way.
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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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refrigerate

re·frig·er·ate | \ ri-ˈfri-jə-ˌrāt \

refrigerated; refrigerating

Definition of refrigerate

transitive verb

: to make or keep cold or cool

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render

ren·der | \ ˈren-dər \

rendered; rendering\ˈren-d(ə-)riŋ\

Definition of render
verb it is when animal fat is cooked slowly over low heat and becomes a liquid, rather than crisping up. You can use this rendered fat especially to sauté or roast veggies.
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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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roast

\ ˈrōst \

roasted; roasting; roasts

Definition of roast

transitive verb

1a: to cook by exposing to dry heat (as in an oven or before a fire) or by surrounding with hot embers, sand, or stones

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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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S

salmonella
noun

sal·mo·nel·la | \ ˌsal-mə-ˈne-lə \

plural salmonellae\ ˌsal-mə-ˈne-(ˌ)lē , -ˌlī \ or salmonellas or salmonella
Definition of salmonella

A bacteria that can cause food poisoning. Poor hygiene practices can lead to salmonella infections
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sanitize
verb

san·i·tize | \ ˈsa-nə-ˌtīz \

sanitized; sanitizing

Definition of sanitize

transitive verb

1: to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces of (something) : to make (something) sanitary (as by cleaning or disinfecting)

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saucepan
noun

sauce·pan | \ ˈsȯs-ˌpan , especially British -pən \

Definition of saucepan

: a small deep cooking pan with a handle

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sauté

sau·té | \ sȯ-ˈtā , sō- \

variants: or less commonly saute

sautéed also sauteed; sautéing also sauteing

Definition of sauté

transitive verb

a food that is cooked in a small amount of fat under high fire

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scald

\ ˈskȯld \

scalded; scalding; scalds

Definition of scald

transitive verb

to heat a liquid usually milk or cream just below the boiling point. Make sure not to overheat them to avoid it from curdling.
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score

\ ˈskȯr \

plural scores

Definition of score

verb

to cut the surface of food at regular intervals to allow it to cook evenly. When frying lechon kawali or fried fish, the skin is usually scored to cook it all the way through.
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seal
noun (1)

\ ˈsēl \

Definition of seal

means free of cracks or other openings that allow the entry or passage of moisture.

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searing

sear·ing | \ ˈsir-iŋ \

Definition of searing
verb

is cooking an ingredient over very high heat for a brief period of time. Searing seals in the flavor and gives your food a deliciously crusty exterior and a moist, tender interior. This method is commonly used when cooking steaks.
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season

sea·son | \ ˈsē-zᵊn \

Definition ofseason

verb

to use ingredients like salt, pepper and/or herbs to enhance the flavor of food.

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Sell by Date is the last date that a food is to be sold in order to stay fresh for home storage.
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Serving Size is the amount of food the average person is likely to eat. These are set by the FDA. The amounts are based on data from national food consumption surveys performed by asking people how much of a particular food they normally consume this is called Reference Amount Customarily Consumed or RACC.
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shred

\ ˈshred , especially Southern ˈsred \

Definition of shred

verb

a method of cutting food into thin slices or strips using a sharp knife, food processor or grater.

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sift

\ ˈsift \

sifted; sifting; sifts

Definition of sift

transitive verb
is a process of forcing flour and other dry ingredients through a fine mesh like a sifter or sieve to remove any lumps.

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simmer

sim·mer | \ ˈsi-mər \

simmered; simmering\ ˈsi-mə-riŋ , ˈsim-riŋ \

Definition of simmer

transitive verb

: to cook slowly in a liquid just below the boiling point usually done for stews and soups.

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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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skim
verb

\ ˈskim \

skimmed; skimming

Definition of skim

to remove (a film, a layer of scum, etc.) from the surface of a liquid

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sliver
noun

sliv·er | \ ˈsli-vər , sense 2 is usually ˈslī- \

Definition of sliver

To cut or slice a food into long, thin strips
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Snip \ ˈsnip

Definition of snip

transitive verb

to cut or cut off with or as if with shears or scissors

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sodium
noun

so·di·um|\ˈsō-dē-əm\

which in its most common form is known as salt, is an essential mineral for the human body.
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softened butter

ˈsȯ-fən | \ ˈbə-tər

Definition of softened butter

noun

is placing butter in room temperature until it reaches 20-21C. It should still be cool to the touch, but when pressed using a little pressure, your finger will leave an indentation.

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solidify

so·lid·i·fy | \ sə-ˈli-də-ˌfī \

solidified; solidifying

Definition of solidify

to completely incorporate a dry ingredient like sugar or salt into a liquid so that they form a solution.

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spice
noun

\ ˈspīs \

Definition of spice

1: any of various aromatic vegetable products (such as pepper or nutmeg) used to season or flavor foods

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spoilage
noun

spoil·age | \ ˈspȯi-lij \

Definition of spoilage

the action of spoiling, especially the deterioration of food and perishable goods.
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sprinkle

sprin·kle | \ ˈspriŋ-kəl \

sprinkled; sprinkling\ ˈspriŋ-k(ə-)liŋ \

Definition of sprinkle

verb

to evenly place dry ingredients in small amounts. This method is commonly done when seasoning food.

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steam

\ ˈstēm \

Definition of steam

verb

uses boiling water, although the ingredients never touch the water itself. By placing a steamer basket above boiling water, the ingredient cooks at 100C without losing any of its flavors to the water.

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steep
adjective

\ˈstēp\

Definition of steep

Similar to infuse, steeping is the process of allowing dried ingredients to soak in a liquid until the liquid has taken on the flavour of the ingredient.
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sterilization
noun

ster·il·i·za·tion | \ ˌster-ə-lə-ˈzā-shən \

plural sterilizations

Definition of sterilization

1: the act or process of sterilizing: such as

2: the rendering of something free from viable microorganisms (as by the use of steam or dry heat)

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stew
noun

\ ˈstü , ˈstyü \

Definition of stew

to boil slowly or with simmering heat

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stir

\ ˈstər \

stirred; stirring

Definition of stir

verb

to mix ingredients together evenly in a circular motion often used with a spoon or spatula

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Sugar free means less than 0.5 grams of sugar per serving. But this doesn't necessarily mean the food is healthy or great for weight loss. It could mean that the food manufacturer has added more fat or sodium to improve the taste and compensate for the lack of sugar. In that case, all you'd be doing is swapping one unhealthy nutrient for another.
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sweetener
noun

sweet·ener | \ ˈswē-tᵊner \

Definition ofsweetener

An additive that replaces sugar to provide sweetness, usually with lower energy content. Can be found in nature or produced synthetically

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T

thickener
verb

thick·ener | \ ˈthi-kən er\

Definition of thickener

a substance added to a liquid to make it firmer, especially in cooking.

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toast

\ ˈtōst \

Definition of toast

is browning food by exposure to a dry heat. This may be by using a toaster, grilling, broiling or cooking over an open fire or a barbecue.
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toast

\ ˈtōst \

Definition of toast

transitive verb

to brown food in an oven or toaster usually done for bread and nuts.

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toss

\ ˈtȯs , ˈtäs \

tossed; tossing; tosses

Definition of toss

verb
to mix ingredients by using a light lift and drop method often done in salads to avoid wilting of ingredients.

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U

umami
noun

uma·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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utensil
noun

uten·sil | \ yu̇-ˈten(t)-səl , ˈyü-ˌten(t)- \

Definition of utensil

1: an implement, instrument, or vessel used in a household and especially a kitchen

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V

vegan
noun

veg·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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W

well-done
adjective

\ ˈwel-ˈdən \

Definition ofwell-done

a well-done steak is defined as a steak that's been cooked to an interior temperature of 160 F or higher.

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whip

\ ˈ(h)wip \

whipped; whipping

Definition of whip

verb

to vigorously beat an ingredient such as egg white, heavy cream or whipping cream to incorporate air and make it light or frothy.

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whole grain

noun

/ˌhoʊl ˈɡreɪn/ UK/ˌhəʊl ˈɡreɪn/

a grain from a cereal plant such as rice or wheat that has not had anything removed from it, or a food made from this type of grain.

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Z

zest
noun

\ ˈzest \

Definition of zest

a piece of the peel of a citrus fruit (such as an orange or lemon) used as flavoring

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