Cookery Terms

Here is a list of the basic and most important terms you might find when looking through recipes:

Bake - To cook food in a hot dry oven with temperatures usually above 150C

Baste - Spoon over liquid over food during cooking to keep from drying out (think Turkey at Christmas) 

Beat - Mix together with lots of energy, great workout for the arms too! 

Boil - To cook in boiling liquid. Water boils at 100C 

Braise - To cook slowly in a small amount of liquid. Think Beef Stew in the oven 

Brown - To pan cook meat, fish or veg in a pan to get colour 

Chill - Food stored below 5C 

Chop - Cut food into small pieces. Watch those fingers! 

Deep Fry - Cook food in lots of hot oil 

Freeze - Store food below -18C 

Grate - Use a grater to shred food down to a fine pieces 

Grill - To cook food quickly under a grill, either oven or freestanding 

Knead - Mix together dough with your hands. Big part of bread making 

Marinate - Soak food in a flavoured liquid (marinade) to let it absorb the flavour. Can be done the day before to save you some time! 

Pan Fry - To cook in a frying pan over the hob 

Par Boil - Half cook food to soften up first and reduce cooking time. Think roast potatoes 

Pinch - A measurement of ingredients, held between thumb and first finger 

Roast - To cook meat at a high temperature in a dry oven. What Sundays are made for! 

Sift - Shake dry ingredients through a sieve to remove lumps. Usually flour for cakes 

Simmer - Cook in water that is only just boiling 

Stew - Cook food in a pot or pan in liquid 

Stir Fry - To quickly fry food in a very hot wok/large frying pan. Great for a speedy dinner 

Whisk - Using a whisk to mix together ingredients and lets air into the mixture