To chop, dice or slice? Cookery terms for the clueless!

(Published on 14 November 2006 in 'Women at Work' - W @ W - a supplement of the Daily Mirror, Colombo, Sri Lanka)

Although the art of cooking seems a daunting task at first, it’s not as challenging as it seems once you are armed with a little bit of know how and loads of confidence. As per Dr Bryan Miller: “the qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.”

The great world cuisines came into being when people in diverse environments and geographic locations experimented with limited food resources and technologies over long periods of time. Today, you can prepare foods using different methods that have already been tried and tested, with a variety of equipment, ingredients and seasonings.

However, having said that, are you still clueless in the kitchen? Confidence in the kitchen begins with getting a grip on the various terms used to describe cooking methods. My experiment with this art started at the very bottom rung. I did not even butter my bread as I considered that cooking. It took me ages to fathom out the difference between a saucepan and a frying pan! As recipe terms such as simmer and sauté had me in a pickle, and I could not for the life of me know when to chop, or dice or slice – I created my own little book of common kitchen catchwords:

Al dente: An Italian term that refers to the desired texture of cooked pasta. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the centre when the pasta is eaten. It should be cooked until tender but still firm to the bite.

Baste: To spoon liquid over a food while cooking to prevent it from drying out. The liquid is usually meat drippings, melted butter, or any other liquid such as a sauce. Basting flavours the meat and keeps it moist.

Beat: To make a mixture smooth or to introduce air by using a brisk, regular revolving motion that lifts the mixture over and over.

Blanch: To plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the colour of vegetables and lets you easily slip the skins off.

Blend: To combine two or more ingredients so that the constituent parts are indistinguishable from one another.

Braise: To cook meat or vegetables by browning in fat, then simmering in a small quantity of liquid in a covered container.

Bread (as a verb): To roll or coat with bread crumbs.

Broil: To cook by exposing to direct heat.

Brown: To brown a meat means to cook until brown.

Chop: To cut into small pieces with sharp knife.

Coat the spoon: To cook until mixture sticks to the metal stirring spoon in a thin layer.

Cube (as a verb): To cut into small squares of more or less equal size.

De-bone (as a verb): To remove bones from meat, poultry or fish.

Dice: To cut into small cubes.

Dot: To scatter small pieces of butter or other fat over food before cooking.

Dredge: To coat or cover by sprinkling lightly with flour, sugar, etc.

Dust: To sprinkle food lightly with a dry ingredient, such as a seasoning.

Fold: To combine by cutting vertically through the mixture and turning over and over. It is usually accomplished with a spatula. The aim is to mix without losing the air.

Garnish: To embellish or decorate prepared food or drink to add contrasting flavour.

Glaze: A glaze is a coating of a glossy, often sweet, mixture applied to food. Egg whites and icing are both used for this purpose.

Grate: To cut food into very fine particles by rubbing on a grater.

Grease: To coat lightly with fat or butter to avoid sticking.

Grind: To cut food into tiny particles by pushing through a food grinder, or by crushing with a mortar and pestle.

Julienne: Julienne is a fancy word for a simple cut. Julienne means to cut something into long strips.

Knead: To repeatedly fold, turn and press down on dough with the hands until it becomes smooth and elastic.

Marinate: To let foods stand and soak in a liquid mixture, usually of vinegar, wine or oil with various spices and herbs.

Mince: To cut or chop into very small pieces.

Parboil: To cook partially by boiling briefly.

Pan-fry: To cook in a small amount of fat in a pan.

Poach: To cook in water or other liquid that is just below the boiling point.

Roast: To cook by dry heat in oven.

Sauté: To cook briskly in a small amount of fat.

Scald: Scald means to heat a liquid, usually a dairy product, just short of boiling.

Sear: To brown surfaces quickly over high heat, usually with a hot instrument.

Shred: To cut into fine pieces with a knife or sharp instrument.

Sift: To put dry ingredients through a sieve, to either incorporate them, or to remove large pieces.

Simmer: To cook in liquid at a low temperature.

Skim: To remove the fat or scum that rises to the surface of a liquid such as milk, soup or sauce.

Slice: To cut completely through an object. Think of slicing cheese, or bread. Same principle goes for veggies, meat and fruit.

Sliver: To slice into long, thin strips.

Steam (as a verb): To cook covered over a small amount of boiling liquid so the steam formed does the cooking.

Steep: Let stand in hot liquid to extract flavour, as in tea, or to hydrate dried vegetables or fruits.

Stew: To cook slowly in liquid.

Stir: To mix foods with a circular motion for the purpose of blending or obtaining uniform consistency.

Thin: To dilute by adding liquid.

Toss: To throw lightly or fling repeatedly about to mix (as in a salad) so as to cover with dressing.

Whisk: To blend ingredients smooth, or to incorporate air into a mixture, similar to whipping.

And as one ventures into this exciting arena, remember what Barbara Costikyan has to say – “In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom.”