- Al Dente
- Brown / Caramelize
- Cream
- Cross-Contamination
- Deglaze
- Dice
- High Heat / Sear
- Low Heat
- Medium-High Heat
- Mince
- Prep
- Rest
- Season to Taste
- Truss
- Zest
1. Al Dente
This is an italian phrase meaning “to the tooth”. When pasta is properly cooked, it still has a little bite to “tooth” – It’s not mushy.
2. Brown / Caramelize
To cook meat or vegetables over high heat until it browns on the exterior; If the food contains natural sugars, such as carrots or sweet potatoes, that sugar caramelizes, or browns, too.
3. Cream
Blend butter and sugar together until it becomes light and creamy mixture.
4. Cross-Contamination
When potentially harmful bacteria from uncooked meats are spread from one surface to another.
5. Deglaze
Add liquid to a pan to loosen the stuck, cooked-on pieces from the bottom. This technique is usually used to make pan sauces.
6. Dice
To cut food into small, uniform cubes.
7. High Heat / Sear
Intense stovetop heat that cooks food very quickly.
8. Low Heat
A gentle heat that just warms the food.
9. Medium-High Heat
Heat set on a stovetop burner that is slightly hotter than medium but not so hot that the pan smokes or burns.
10. Mince
To cut food into very small pieces.
11. Prep
To prepare ingredients or equipment as a recipe directs before using them, such as greasing a pan or chopping carrots.
12. Rest
Let the meat sit after cooking (off the heat or out of the oven) for about 10 minutes to reabsorb the juices, which produces a more tender and moist dish.
13. Season to Taste
To add spices, such as salt and pepper, to enhance the natural flavor of the food, using your own discretion as to how much is enough.
14. Truss
To tie together the legs of a chicken (or other types of poultry) with kitchen twine so it cooks more evenly.
15. Zest
To grate the outer skin of citrus fruit for flavor using a zester, or the grated skin itself.
