Cooking terms

Here are some of the most common cooking terms used by chefs. Of course there are way more terms but I just mentioned to you the most used ones. There you go:

1. Baste: To moisten food for added flavor and to prevent drying out while cooking.
2. Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.
3. Bone: To remove bones from poultry, meat, or fish.
4. Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving.
5. Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.
6. Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.
7. Deep-fry: To cook by completely immersing food in hot fat.
8. De-glaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.
9. Dice: To cut food into very small (1/8-to 1/4-inch) cubes.
10. Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.
11. Dot: To scatter butter in bits over food.
12. Dredge: To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs.
13. Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.
14. Drippings: Juices and fats rendered by meat or poultry during cooking.
15. Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish.
16. Fines herbs: A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavor fish, chicken, and eggs.
17. Flambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving.
18. Flute: To make decorative grooves. Usually refers to pastry.
19. Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.
20. Glaze: To coat foods with glossy mixtures such as jellies or sauces.
21. Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.
22. Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.
23. Grind: To reduce food to tiny particles using a grinder or a food processor.
24. Julienne: To cut into long, thin strips, matchstick like in shape.
25. Knead: To blend dough together with hands or in a mixer to form a pliable mass.
26. Macerate: To soak in a flavored liquid; usually refers to fruit.
27. Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or fish.
28. Mince: To cut into tiny pieces, usually with a knife.
29. Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.
30. Poach: To cook gently over very low heat in barely simmering liquid just to cover.
31. Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.
32. Reduce: To thicken a liquid and concentrate its flavor by boiling.
33. Render: To cook fatty meat or poultry, such as bacon or goose over low heat to obtain drippings.
34. Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.
35. Sauté: To cook food in a small amount of fat over relatively high heat.
36. Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.
37. Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.
38. Shred: To cut food into narrow strips with a knife or a grater.
39. Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.
40. Skim: To remove surface foam or fat from a liquid.
41. Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.
42. Steep: To soak in a liquid just under the boiling point to extract the essence of the flavors.
43. Stew: To cook covered over low heat in a liquid.
44. Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.
45. Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking.
46. Whip: To beat food with a whisk or mixer to incorporate air and produce volume.
47. Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.
48. Zest: The outer colored part of the peel of fruits.