| Bake | To cook in an oven or oven-type appliance in a covered
or uncovered container. |
| Barbecue | To roast slowly on a spit or rack, usually basting with
a highly seasoned sauce. Also, foods cooked in or
served with barbecue sauce. |
| Baste | To pour melted fat, drippings, or other liquid over food
to moisten it during cooking. |
| Boil | To cook in water or other liquid at boiling temperature
(212° F. at sea level). Bubbles rise continually and
break on the surface. |
| Braise | To cook meat or poultry slowly in steam from meat juices
or added liquid trapped and held in a covered pan. Meat
may be browned in a small amount of fat before
braising. |
| Broil | To cook uncovered on a rack placed directly under heat
or over an open fire. |
| Pan broil.—To cook in uncovered pan over direct heat,
pouring fat off as it accumulates. |
| Caramelize | To heat sugar or food containing sugar until a brown
color and characteristic flavor develop. |
| Fold | To combine two mixtures (or two ingredients such as
beaten egg white and sugar) by gently cutting down
through mixture, turning over, and repeating until well
mixed. |
| Fry | To cook in fat without water, uncovered. |
| Pan-fry or saute.—To cook in frypan in a small
amount of fat. |
| Deep-fry or french-fry.—To cook in a deep kettle, in
enough fat to cover or float food. |
| Grill | Same as broil. |
| Knead | To press, stretch, and fold dough or other mixture to
make it elastic or smooth. Bread dough becomes
elastic; fondant becomes smooth and satiny. |
| Marinate | To let foods stand in a liquid (usually mixture of oil
with vinegar or lemon juice) to add flavor or to make
more tender. |
| Parboil | To boil until partly cooked. |
| Poach | To simmer gently in liquid so food retains its shape. |
| Pot-roast | To cook large cuts of meat by braising. |
| Reconstitute | To restore concentrated food—such as frozen orange
juice or dry milk—to its original state, usually by
adding water. |
| Rehydrate | To soak or cook dried foods to restore the water lost
in drying. |
| Roast | To cook in heated air—usually in an oven—without
water, uncovered. |
| Simmer | To cook in liquid just below the boiling point, at temperatures
of 185° to 210° F. Bubbles form slowly and
break below the surface. |
| Steam | To cook food in steam, with or without pressure. Food
is steamed in a covered container on a rack or in a
perforated pan over boiling water. |
| Stew | To cook in liquid, just below the boiling point. |