My shopping cart
Your cart is currently empty.Continue Shopping
There are some cookware terms that just evade a home cook. As a home cook, you're probably using these techniques or ingredients in your everyday cooking but you might not know the official term for them. Why does it make sense to learn these cooking terms? It makes it easier for you to explain and recreate recipes, understand what professional cooks are saying, and lastly, expand your knowledge!
We've put together a bunch of good-to-know terms that you can learn about, use, and show off to your family and friends!
It’s a metric that measures the firmness or chewiness of pasta, rice, or veggies after cooking.
A spicy red sauce from Mexico made using ground chiles, herbs, and vinegar.
An alternative for sugar with no nutritional value.
A salad green that looks like a radish leaf with a slightly bitter taste.
A dish that is made up of glass or ceramic
A combination of dry acid, baking soda, and starch that releases carbon dioxide when the mixture is heated.
A type of vinegar that is dark brown and made from the juice of white Trebbiano grapes.
Basting means moistening the food with seasoning liquids or fats so that it doesn’t get dry while cooking.
Boning a piece of meat refers to removing the bones from it.
Rapidly mixing the ingredients.
To cut the food from a specific angle.
Butterflying food means cutting the food through its center without entirely splitting it in half.
Rapidly cook the food in boiling salted water.
It is a small packet of ingredients that are used to add flavor during cooking.
Slow cooking in a liquid so that the food becomes tender.
Cooking the food on high flames until it is charred.
A flavoring agent that is used for pickling or tenderizing the food.
Cooking the food under direct heat by placing it closer to the heat source.
The liquid in which vegetables and pieces of meat are cooked or simmered.
Dicing the food so that every diced portion measures 1/8th of its original size.
Food that is dipped or cooked in a sugary syrup.
A piece of baking paper is used to cover the saucepan as a lid.
Heating sugar to point that the crystals start melting so that it becomes a syrup.
A thin piece of cloth that can be used to strain sauces or roll proteins.
Cutting down veggies or herbs into fine ribbons.
The process of beating fat and sugar together to make them light.
It is a technique to add solid fat to the flour while preparing the crust for a pastry.
Pressing the dough against the utensil.
A small measurement that is roughly equivalent to 1/8th of a teaspoon.
It is the process of adding a liquid like wine, vinegar, or water to the frying pan after cooking.
Coat the food with ingredients like flour or crumbs before cooking it.
A process of forcefully combining two liquids that don’t naturally combine.
A boneless piece of meat.
A mixture of cooked rice, quinoa, and other grains.
It is a technique that is used to mix ingredients into a batter.
The process of turning big chunks of hard food into small pieces.
It is the process of adding fat so that the food doesn’t stick.
It is the technique of cooking food by placing the food items on a rack that is directly above a heat source.
The outer-most covering of a fruit or a vegetable.
Adding a thin frosting.
It is a method of cutting vegetables down into thin and long pieces that look like matchsticks.
The process of rolling and folding the dough to make it more elastic.
A product that is made from pork fat.
A special ingredient that helps batter expand so that the baked products are light.
It is the process of swirling one food over another to get a rich texture.
A seasoned liquid is used to soak the meat or veggies to infuse the flavors of the seasoning into the pieces of meat or veggies.
The process of soaking the food in a marinade in a sealed non-metallic container.
The process of pressing the food so that it is free of lumps.
To chop food into fine pieces.
It is a combination of a bowl-shaped vessel and a small club to crush the ingredients to turn them into powder.
The process of partially boiling the food.
It is the process of coating the food with an even and thin layer.
It is the technique of injecting food with seasoning and flavoring agents.
A piece of paper that is resistant to heat and grease is used to wrap food.
To remove the outer covering of the fruit or the vegetable using a knife or peeler.
It is a technique of cooking food at low temperatures by putting it in a liquid.
Mashing the vegetables into a semi-solid.
It is the process of striking the food with a heavy object to make it tender.
The process of storing the food in a brine.
It is the process of decreasing the quantity of liquid through evaporation.
Cooking foods fatty proteins under low flames to collect the byproduct that drips out.
Making large and quick pieces of the relatively same size.
It is a thickening agent made up of fat and flour.
A technique of cooking food in fats or sauces over high flames in a pan.
It’s a technique of heating liquids just below the boiling temperature.
Removing the battery or any other residue that’s stuck to cookware.
Heating the food on high flames to quickly give it a golden-brown texture.
Cutting the food into uneven bits.
To gently heat a liquid on low flames. Mostly in the range of 80℃ to 90℃.
Separating the liquid part from the solid part of the food item.
Add more ingredients like flour to remove lumps.
The process of removing the fat, gunk, or cream from liquids.
Cooking using the vapor obtained by boiling liquids.
The process of infusing the flavor of food for an ingredient into a liquid by keeping it submerged in the liquid.
A long narrow stick with a pointed end is used to pierce veggies or pieces of meat before grilling.
Heating the food until it's brown and crispy.
It is a method of increasing the volume by incorporating air and blending the ingredients.
It is the shaving of the outer skin of citrus obtained by grating the skin with a peeler or a grater.