Cooking Terms (M-Z)


Mince: to cut food into tiny irregular pieces.


Nap: to lightly coat food in a sauce so that it is covered completely in a thin, even layer.


Organic: foods that are cultivated without the use of chemicals such as pesticides or artificial additives.


Poach: to cook food by partially or completely submerging it into a boiling liquid.

Polyunsaturated Fatsfats having more than one double bonded carbon within a molecule; these kinds of fats can have a beneficial effect on one’s health when eaten in moderation.

Puree: to convert into a liquid or heavy paste using a blender or a food processor.



Roux: a mixture of flour and a fat component that is combined over low heat to be used as a thickening agent for soups, stews and sauces.


Scallop: 1.) to prepare food by layering slices in a dish with a cream based sauce to be backed. 2.) to create a decorative impression around the raised edge of pie dough ( also see Crimp or Flute)

Simmer: to cook food in a liquid just below the boiling point.

Steep: to soak dry ingredients in a liquid in order to infuse/capture its flavor


Temper: a technique used to stabilize the cooking process of an ingredient so that it doesn’t over cook. This is most commonly done by quickly stirring the main ingredients while slowly adding a warm liquid base.


Unleavened: describes baked goods that do not require a leavening agent such as baking powder, baking soda, and yeast.



Water Bath: a method used where a dish containing food is set in a shallow pan filled with warm water to create a more mild heat during the cooking process.

Whiska kitchen utensil used as a mixing tool; consists of wire loops fashioned to make a sphere-like shape.




Zest: 1.) n. outer most layer of citrus fruit used to flavor dishes. 2.) v. to grate off the outer most layer of citrus fruit to flavor dishes.


One comment on “Cooking Terms (M-Z)

  1. Pingback: Recipe of the Week — Tomato Eggplant Cream Sauce over Fettuccine « Afford To Eat!

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