Cooking Terms Dictionary and Weight & Measure Equivalents

Weight and Measure Equivalents
TEASPOON AND TABLESPOON MEASURES

  • Dash or pinch less than 1/8 teaspoon
  • 1-1/2 teaspoons = 1/2 tablespoon
  • 3 teaspoons = 1 tablespoon; 1/2 fluid ounce
  • 4-1/2 teaspoons = 1-1/2 tablespoons
  • 2 tablespoons = 1/8 cup; 1 fluid ounce
  • 4 tablespoons = 1/4 cup; 2 fluid ounces
  • 8 tablespoons 1/2 cup; 4 fluid ounces
  • 12 tablespoons = 3/4 cup; 6 fluid ounces
  • 16 tablespoons = 1 cup; 8 fluid ounces; 1/2 pint
CUP MEASURES

  • 1/8 cup = 2 tablespoons; 1 fluid ounce
  • 1/4 cup = 4 tablespoons; 2 fluid ounces
  • 1/3 cup = 5-1/3 tablespoons
  • 1/2 cup = 8 tablespoons; 4 fluid ounces
  • 2/3 cup = 10-2/3 tablespoons
  • 3/4 cup = 12 tablespoons; 6 fluid ounces
  • 7/8 cup = 3/4 cup plus 2 tablespoons
  • 1 cup = 16 tablespoons; 8 fluid ounces; 1/2 pint
  • 2 cups = 1 pint; 16 fluid ounces
  • 4 cups = 2 pints; 1 quart; 32 fluid ounces
PINTS. QUARTS, GALLONS AND POUNDS

  • 1/2 pint = 1 cup; 8 fluid ounces
  • 1 pint = 2 cups; 16 fluid ounces
  • 1 quart = 4 cups; 32 fluid ounces
  • 1 gallon = 4 quarts; 16 cups
  • 1/4 pound= 4 ounces
  • 1/2 pound= 8 ounces
  • 3/4 pound= 12 ounces
  • 1 pound = 16 ounces
Cooking Glossary

AL DENTE: An term meaning “to the tooth” used to describe pasta that is cooked but still firm.
AU JUS: Natural, unthickened juices that acummulate while roasting meats.
BAKE: To cook in an oven. When baking, preheat the oven before placing the food in it.
BASTE: The act of moistening foods while cooking by brushing with pan juices, butter, margarine, oil or a reserved marinade.
BATTER: A combination of flour and a liquid such as milk. It may also include other ingredients such as sugar, butter, shortening or oil, eggs, leaveners and flavorings. The consistency of batters ranges from thin to thick. Thin batters are pourable, such as pancakes or cakes. Thick batters can be dropped from a spoon, such as quick breads.
BEAT: To quickly mix with a spoon, fork, wire whisk or electric mixer.
BETTY A baked fruit dessert that alternates layers of sweetened fruit with cake, cookies or bread crumbs.
BIAS CUT: To cut foods diagonally into slices.
BLANCH: To cook for a few minutes in boiling water. This process is used to help remove peels, to cook foods half way as a preparation step in a recipe or to prepare foods for freezing.
BLEND: To combine several ingredients with a spoon, electric mixer, blender or food processor.
BOIL: To heat liquids until bubbles form that cannot be stirred down. In the case of water, the temperature will reach 212° at sea level.
BONE: To remove raw or cooked meat from bones.
BRAISE: To cook slowly in a small amount of liquid in a covered pan on the stove top or in the oven. Generally used for less tender cuts of meat.
BREADING: A coating of fine bread crumbs or crackers used on meat, fish or vegetables.
BROIL: To cook foods about 4 to 6 inches from a heat source.
BROWN: To cook foods in a small amount of fat over medium to high heat until the food becomes brown, sealing in the juices and developing rich pan drippings.
BROWN BITS: Little flecks of browned food that is left in the bottom of a pan after browning or cooking meat or poultry.
BUCKLE: A baked, cake-like fruit dessert made with berries. Named because the cake sometimes buckles under the weight of the topping.
BUTTERFLY: To split foods, such as chicken breast, boneless meat or shrimp, lengthwise in half, leaving the meat attached along one side.
CARAMELIZE: To heat sugar in a skillet or saucepan over low heat until melted and golden brown. Also refers to cooking onions in butter until soft, caramel-colored and rich in flavor.
CHILL: To cool foods to below room temperature (40° or less) by placing in the refrigerator, freezer or an ice bath.
CHOP: To cut foods into 1/4-inch to 1/2-inch pieces.
CLARIFY: To remove sediment and suspended particles from a liquid. Clarified butter has the milk solids removed, which allows the clarified butter to be heated to a higher temperature without smoking.
COAT: To dip or roll foods in flour, sugar or a sauce until covered.
“COATS SPOON”: To leave a thin, even, smooth film on the back of a metal spoon. This is a doneness test for stirred custards.
COBBLER: A fruit dessert with a biscuit topping. The topping can be either in a single layer or dropped over the fruit to give a cobblestone effect.
COMBINE: To place several ingredients in a single bowl or container and thoroughly mix.
COOKING IN LIQUID: To simmer meat covered with liquid for a long time. Generally used for less tender cuts of meat to tenderize the meat.
COOL: To bring foods to room temperature.
CORE: To remove the seed area of an apple or pear using a coring tool or a small knife.
CREAM: To beat softened butter, margarine or shortening alone or with sugar using a spoon or mixer until light and fluffy.
CRIMP: To seal the edge of a double-crusted pie by pinching or pressing the crusts together with your fingers, fork or other utensil.
CRISP: A baked fruit dessert that has a crumb topping over fruit. The topping generally has flour, sugar and butter and may or may not have oats, nuts and spices. The topping gets crisp while baking.
CRISP-TENDER: A stage of vegetable cooking where the vegetables are cooked until they are crunchy yet tender enough to be pierced with a fork.
CRUSH: To reduce foods to crumbs, paste or powder. Herbs can be crushed in a mortar and pestle. Garlic cloves and fresh ginger root can be crushed with the side of a knife.
CUBE: To cut foods into 1/2-inch to 1-inch square pieces.
CUT IN: To break down and distribute cold butter, margarine or shortening into a flour mixture using a pastry blender or two knives.
DASH: A measurement less than 1/8 teaspoon that is used for herbs, spices or hot pepper sauce. This is not an accurate measurement.
DEEP-FAT FRY: To cook foods in enough hot oil so that the food floats in the oil.
DEGLAZE: To add water, broth or wine to a pan in which food, usually meat, has been cooked to remove the browned drippings to make a rich gravy.
DICE: To cut foods into small cubes (1/8-inch to 1/4-inch cubes).
DIRECT HEAT: To cook foods on an outdoor grill directly over coals or heat source.
DISSOLVE: To stir a solid food with a liquid until none of the solid remains, such as yeast with warm water or gelatin in boiling water.
DOLLOP: A small mound of soft food such as whipped cream or whipped topping.
DOT: To break up butter into small pieces and distribute over the top of a pie or dough.
DOUGH: A thick mixture made of flour and a liquid that is not pourable. It may include ingredients such as sugar, butter, shortening or oil, eggs, leaveners and flavorings. It may be stiff enough to be worked with by hand (kneading bread dough, for example).
DREDGE: To lightly coat foods with flour or bread crumbs.
DRESS: To toss salads with salad dressing. Also, to remove the internal organs of fish, poultry or game.
DRIPPINGS: The juices and melted fat that collect in the bottom of the pan as meat is cooked. The juices and some of the fat from the drippings can be used in gravies and sauces.
DRIZZLE: To slowly spoon or pour a thin stream of an icing, melted butter or other liquid over food.
DUST: To lightly sprinkle with confectioners sugar, baking cocoa or flour.
DUTCH OVEN: A universal cooking pot that can range in size from 5 to 8 quarts and is used to roast meats, cook soups and stews, boil pasta or steam vegetables.
EGG WASH: A combination of beaten egg, egg yolk or egg white and water that is brushed over breads, rolls, pastries or pie crusts before baking. Egg washes give the final baked product a shiny brown finish.
EMULSIFY: To combine through a whisking action two liquids that traditionally separate, such as oil and vinegar, into a uniform mixture.
EXTRACTS: The distilled essential oils from plant materials, which are then dissolved in alcohol. Common examples are vanilla and almond.
FLAVORINGS: Chemical compounds that replicate the flavor of a particular food or plant and do not originate from the plant material. Common examples are maple, banana and coconut.
FILET: A boneless cut of meat.
FILLET: A boneless piece of fish.
FLAKE: To separate foods into small pieces. The term is frequently used when describing the doneness of fish.
FLUTE: To make a V-shape or scalloped edge on pie crust with thumb and fingers.
FOLD: A method of mixing to combine light or delicate ingredients such as whipped cream or egg whites with other ingredients without beating. A rubber spatula is used to gently cut down through the ingredients, move across the bottom of the bowl and bring up part of the mixture.
FOOD COLORING: Used to tint foods and is available in liquids, gels or pastes.
FULL ROLLING BOIL: To boil a liquid in which the bubbles created by the boil cannot be stirred down.
FREEZE: To store foods in the freezer.
FROST: To cover a cake, cupcake or cookie with a spreadable frosting.
FRY: To cook foods in a small amount of fat over medium to high heat.
GARNISH: A decorative and edible accompaniment to give a dish more eye appeal and sometimes a flavor boost.
GLAZE: To coat the exterior of sweet or savory foods with a thin, glossy mixture.
GRATE: To rub ingredients such as citrus peel, spices and chocolate over a grater to produce very fine particles.
GREASE: To rub the inside of a baking dish or pan with shortening, butter or oil, or to coat with nonstick cooking spray to keep the contents from sticking.
GREASE AND FLOUR: To rub the inside of a baking dish or pan with a thin layer of shortening, butter or oil, or coat with nonstick cooking spray and then dust with flour. The excess flour is shaken out of the pan. Cakes baked in round baking pans or fluted tube pans generally require the pan to be greased and floured.
GRILL: To cook foods outside on a grid over hot charcoals or a gas flame. Also refers to an indoor counter top electrical appliance.
GRIND: To transform a solid piece of food into smaller pieces using a food processor, blender or mortar and pestle.
HEADSPACE: An area left unfilled between the top of the food in a home canning jar or freezer container and the bottom of the lid.
HULL: To remove the green stem and leaves of strawberries.
HUSK: To remove the outer leaves from an ear of corn.
ICE: To spread a thin frosting over cakes or cookies.
INDIRECT HEAT: To cook foods on an outdoor grill over a drip pan with the coals banked (or other heat source) on one or both sides of the drip pan. Indirect heat is used for cooking larger cuts of meat or less tender cuts of meat.
JELLY ROLL: A dessert made by spreading a filling, jelly or whipped cream over a sponge cake baked in a 15-inch x 10-inch x 1-inch pan and rolling into a log. Jelly-roll style is used when any food is filled and rolled into a log shape.
JULIENNE: To cut foods into long, thin match stick shapes about 2 inches long and 1/2 inch thick.
KNEAD: To work dough by using a pressing and folding action to make it smooth and elastic.
LINE: To cover a baking sheet with a piece of parchment paper, waxed paper or foil to prevent sticking.
MARBLE: To swirl light and dark batters in a cake, bar cookie, pie or cheesecake. The batters should not be combined into one color; there should still be two distinct batters after marbling.
MARINATE: To tenderize and/or flavor foods, usually meat or raw vegetables, by placing in a liquid mixture of oil, vinegar, wine, lime or lemon juice, herbs and spices.
MINCE: To cut foods into very fine pieces no larger than 1/8 inch.
MIX: To stir or beat two or more ingredients together with a spoon or a fork until well combined.
MOISTEN: To add enough liquid to dry ingredients while stirring gently to make a wet, but not runny, mixture. Often used in the preparation of muffins.
PAN-BROIL: To cook tender cuts of meat, uncovered, in a skillet on the stove top without the addition of any fat or liquid.
PAN-DRESSED: Fish or small game with the internal organs and head removed, making it ready for cooking.
PAN-FRY: To cook tender cuts of meat, uncovered, in a skillet on the stove top with the addition of fat but no liquid.
PARBOIL: To boil foods, usually vegetables, until partially cooked. Most often used when vegetables are finished using another cooking method or chilled for marinated salads or appetizer dips.
PARTIALLY SET: The consistency of chilled gelatin (resembles unbeaten egg whites) before fruits, vegetables and nuts can be added without floating.
PEEL: To remove the skin from fruits and vegetables. To remove the peel, use a small sharp knife, a grater, a vegetable peeler or zester. Also, the outer portion of a citrus fruit is known as the peel.
PINCH: A measurement less than 1/8 teaspoon of a seasoning or spice that is easily held between the thumb and index finger. This is not an accurate measurement.
PIPE: To force a soft mixture such as whipped cream, frosting or meringue through a pastry bag for a fancy shape.
PIT: To remove the seed from fruit. Also refers to the seed in cherries, peaches, nectarines and avocados.
PLUMP: To soak dried fruit such as raisins and cherries in liquid until softened.
POACH: To cook meat, fish, eggs or fruits in simmering liquid. The liquid can be flavored with salt, bay leaves, onion, celery and white wine if desired.
PREHEAT: To bring an oven up to the baking temperature before baking.
PRESS: Often called a cookie press. Used to extract cookie dough in decorative shapes.
PRICK: To pierce food or pastry with the tines of a fork to prevent them from bursting or rising during baking. Also used when roasting ducks and geese to remove excess fat under the skin.
PROCESS: To combine, blend, chop or puree foods in a food processor or blender.
PROOF: To check the quality of yeast before using. To proof yeast, dissolve yeast and a little sugar in warm water (100° to 115°) and let stand for 5 minutes. If the yeast is alive, there will be a thick foam on the surface. To proof also refers to letting yeast dough rise after it’s been shaped and before baking.
PULSE: To process foods in a food processor or in a blender using short bursts of power. This is accomplished by quickly turning the machine on and off.
PUNCH DOWN: To use a fist to deflate risen yeast dough after the first rising.
PUREE: To mash solid foods into a smooth mixture using a food processor, food mill, blender or sieve.
REDUCE: To thicken sauces and gravy by boiling down and evaporating a portion of the liquid in an uncovered pan.
REFRIGERATE: To place in the refrigerator to chill.
ROAST: To cook meat or vegetables with a dry heat as in cooking in an oven without the addition of liquid. Also refers to large cuts of meat that are intended to be roasted.
ROUNDED TEASPOON OR TABLESPOON: To mound dough slightly in measuring spoon.
ROUX: A French term for a mixture of flour and fat that is cooked together until golden brown and used to thicken gumbo soups and sauces.
SAUTE: To cook or lightly brown foods in butter, margarine or oil until tender.
SCALD: To heat milk or cream over low heat until just before it boils. Look for small bubbles around the edge of the liquid.
SCORE: To make thin slashes on the surface of breads to decorate and allow steam to escape during baking.
SEED: To remove seeds from fruits and vegetables.
SEIZE: To become thick and lumpy. Seizing refers to when a small amount of liquid comes in contact with melted chocolate.
SEPARATE: To remove the egg white from the egg yolk.
SHRED: To cut or tear foods into long, thin strips, such as cooked chicken. In the case of soft cheese, carrots or potatoes, a metal shredder is used.
SHUCK: To remove the meat of oysters, clams, etc. from their shells. Also refers to removing the husk from an ear of corn.
SIFT: To pass dry ingredients such as flour or confectioners sugar through a fine-mesh strainer or sifter to remove lumps, add air and combine several dry ingredients.
SIMMER: To cook liquids alone or a combination of ingredients with liquid just under the boiling point (180° to 200°).The surface of the liquid will have some movement and there may be small bubbles around the side of pan.
SKIM: To remove with a spoon a layer of fat or foam that rises from the top of cooking liquids.
SNIP: To cut herbs into small pieces using a kitchen shears.
SOFT PEAKS: The stage of beating egg whites or heavy whipping cream when the beater is lifted from the mixture and the points of the peaks curl over.
SOFTEN: To bring butter, margarine or cream cheese to a soft consistency by holding at room temperature for a short time.
SPICE BAG: A container made out of cheesecloth to hold whole spices and/or herbs. The bag makes it easy to remove and discard the spices or herbs before serving.
STEAM: To cook foods covered on a rack or in a steamer basket over a small amount of boiling water. Most often used for vegetables.
STEEP: To place dry foods, such as tea leaves, in hot water to extract flavor and/or color.
STEW: To cover food with liquid and slowly cook over low heat in a tightly covered pot. This cooking method tenderizes tough cuts of meat and allows flavors to blend.
STIFF PEAKS: The stage of beating egg whites or heavy whipping cream when the beater is lifted from the mixture and points of peaks stand straight up.
STIR: To blend a combination of ingredients by hand using a spoon in a circular motion.
STIR-FRY: To quickly saute meats and vegetables while stirring constantly in a wok or skillet.
STOCK: A long-simmered broth made from meat, poultry, fish and/or vegetables with herbs and spices.
STRAIN: To separate solids from liquid by pouring through a sieve or colander.
STUD: To insert seasonings like whole cloves into the surface of food, such as a ham.
STUFF: To fill a cavity in fish, poultry or pork chops with a bread or rice, vegetable, fruit or nut mixture.
TEAR: To use your hands to pull food apart into unevenly sized pieces, such as when tearing salad greens.
THREAD: To place pieces of meat and vegetables onto skewers as when making kabobs.
TOSS: To quickly and gently mix ingredients with a spoon or fork. Often done with flour and candied fruit in baked goods.
TRUSS: To tie the legs and wings of poultry close to the body before roasting. If poultry is stuffed, the openings are closed with skewers that are tied or closed with string.
WARM: To keep foods at a low temperature, usually around 200°, without further cooking.
WATER BATH: To place a baking dish containing food, such as a custard or souffle, in a large dish. The bigger dish is filled with hot or boiling water. The food is then baked in the water bath to promote even cooking.
WEAVE: To thread food on a skewer using a back and forth motion. The term is also used to describe the action when making a lattice top for a pie.
WHIP: To beat quickly by hand or with an electric mixer to add air and increase volume.
WHISK: A multi-looped, wire mixing utensil with a handle used to whip sauces, eggs, cream, etc. to a smooth, airy consistency. Also means to whip ingredients together.
ZEST: See Peel.