Basic Cooking Terminology for Beginners

Cooking is an essential skill that everyone should learn. However, for beginners, cooking terminology can be quite overwhelming. From sautéing to blanching, there are many terms that can leave you feeling confused.

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In this article, we will go over some basic cooking terminology for beginners to help get you started.

1. Sautéing

Sautéing is a cooking technique that involves cooking food in a small amount of oil or fat over high heat. The aim is to cook the food quickly and evenly to create a golden-brown crust. Sautéing is often used to cook vegetables, meat, and fish.

2. Blanching

Blanching is a cooking technique that involves briefly boiling vegetables, fruits or nuts in salted water and then immediately plunging them into ice water to stop the cooking process. Blanching is often used to preserve the color and texture of vegetables, and also to remove the skin from nuts or fruits.

3. Roasting

Roasting is a cooking technique that involves cooking food in an oven using dry heat. Roasting is often used to cook meats, poultry, and vegetables. The aim is to cook the food evenly and create a crispy outer layer.

4. Braising

Braising is a cooking technique that involves cooking food in a small amount of liquid (usually broth or wine) over low heat for a long period of time. Braising is often used for tougher cuts of meat, such as beef chuck or lamb shank.

5. Grilling

Grilling is a cooking technique that involves cooking food over an open flame or on a hot grill. Grilling is often used to cook meats, vegetables, and fruits. The aim is to cook the food quickly and impart a smoky flavor.

6. Baking

Baking is a cooking technique that involves cooking food in an oven using dry heat. Baking is often used to cook bread, cakes, cookies, and pastries. The aim is to cook the food evenly and create a crispy outer layer.

7. Simmering

Simmering is a cooking technique that involves cooking food in a liquid over low heat. Simmering is often used to cook soups, stews, and sauces. The aim is to cook the food slowly and allow the flavors to meld together.

8. Mise en Place

Mise en place is a French term that means “putting in place”. It refers to the process of preparing all the ingredients and tools needed for a recipe before starting to cook. Mise en place is important because it ensures that you have everything you need to cook the recipe smoothly and efficiently.

9. Dicing

Dicing is a cutting technique that involves cutting food into small, uniform pieces. Dicing is often used for vegetables, such as onions, carrots, and potatoes. The aim is to create pieces that cook evenly and look aesthetically pleasing.

10. Julienne

Julienne is a cutting technique that involves cutting food into thin, matchstick-sized pieces. Julienne is often used for vegetables, such as carrots, cucumbers, and bell peppers. The aim is to create pieces that cook quickly and look aesthetically pleasing.

Final Thoughts On Basic Cooking Terminology for Beginners

In conclusion, cooking terminology can be overwhelming for beginners. However, by understanding some basic techniques and terms, you can gain confidence in the kitchen and start creating delicious meals. Remember to always read the recipe thoroughly before starting and don’t be afraid to ask questions if you are unsure about something. Happy cooking!