Basic cooking terms

I am going back to basics! So, I’m a dietitian student (#rd2b) and I want to know……pretty much everything about cooking and healthy living. And no matter what I’m starting or learning, I like to start from the very beginning. I’ve had the summer off, so I’ve been cooking and baking a lot more. Sometimes when I’m looking at a recipe, I have no idea what some of those key terms mean. So I have to look it up. I thought that I’d just compile a list for those of you that are in the same boat that I am. So let’s get goin’!

al dente-  an Italian term for pasta that is cooked until it offers a slight resistance. So when you bite it, it should be firm.

Broil– to cook on a grill under strong, direct heat.

Saute– to cook and/or brown food in a small amount of hot fat.

Cream- to soften a fat, especially butter, by heating it at room temperature. Butter and sugar are often creamed together.

Baste- to moisten food during cooking with pan drippings or a special sauce to add flavor and prevent drying.

Pickle- to preserve meats, veggies, and fruits in a brine.

Brine- a high concentration of salt in water.

Marinate- to flavor and moisturize pieces of meat, poultry, seafood, and veggies by soaking or brush in a liquid mixture of seasoning.

Julienne- to cut fruits, veggies, and cheese into slices.




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