Category: Quick Guide / Cooking & Nutrition

⚡ Understanding Common Cooking Terms

Cooking instructions can be confusing when a recipe uses words you have never seen before.

This Quick Guide is designed like a small cooking dictionary. Use it whenever you need to look up a preparation method, cooking technique, measurement, or recipe instruction.

Cooking Terms A–Z

Al Dente

Cooked until firm when bitten.

This term is most often used for pasta. Al dente pasta is fully cooked but still has a slightly firm texture. It should not be hard or crunchy.

Bake

To cook food using dry heat inside an oven.

Baking is commonly used for:

Bread
Cakes
Cookies
Casseroles
Fish
Chicken
Vegetables

Baste

To spoon, brush, or pour liquid over food while it cooks.

Basting may help add flavor or keep the surface moist.

Liquids used for basting may include:

Cooking juices
Melted butter
Oil
Broth
Marinade
Sauce

Do not reuse marinade that has touched raw meat unless it has been cooked according to safe instructions.

Beat

To mix ingredients quickly and repeatedly until they become smooth, combined, or filled with air.

You can beat ingredients with:

A spoon
A whisk
A hand mixer
A stand mixer

Recipes often instruct you to beat eggs, cream, butter, or batter.

Blanch

To place food briefly into boiling water and then move it into very cold or ice water.

Blanching may be used to:

Partially cook vegetables
Preserve color
Soften food
Loosen fruit or vegetable skins
Prepare food for freezing

Blend

To mix ingredients until they are evenly combined or smooth.

Blending can be done with:

A blender
A food processor
An immersion blender
A spoon or whisk, depending on the recipe

Boil

To heat a liquid until large bubbles rapidly rise to the surface and continuously break.

Boiling is commonly used for:

Pasta
Potatoes
Eggs
Rice
Vegetables
Soups

A full boil is stronger than a simmer.

Broil

To cook food with strong direct heat from above.

Broiling is useful for:

Browning cheese
Toasting bread
Cooking thin pieces of meat
Finishing casseroles
Browning the top of a dish

Food can burn quickly under a broiler. Stay nearby and check it frequently.

Brown

To cook the outside of food until it develops a brown color.

Browning can improve flavor and appearance.

Recipes may ask you to brown:

Ground meat
Chicken
Butter
Vegetables
Bread or baked food

Browning does not always mean the food is completely cooked inside.

Caramelize

To cook sugar or foods containing natural sugars until they become brown and develop a deeper, sweeter flavor.

Onions are often caramelized by cooking them slowly until they become very soft and brown.

Chop

To cut food into pieces.

Chopped pieces do not usually need to be perfectly equal unless the recipe gives a specific size.

“Roughly chop” means the pieces can be larger and less uniform.

Coat

To cover food with a thin layer of another ingredient.

A recipe may instruct you to coat food with:

Flour
Breadcrumbs
Oil
Sauce
Seasoning
Batter

Combine

To put two or more ingredients together and mix them.

Unless the recipe gives another instruction, combine ingredients until they are evenly distributed.

Cream

To beat softened butter or another solid fat with sugar until the mixture becomes light and fluffy.

Creaming creates air pockets and is commonly used when making:

Cookies
Cakes
Frosting

“Cream” can also refer to a dairy product, so use the rest of the recipe to understand the intended meaning.

Cube

To cut food into square pieces.

A recipe may specify the approximate size, such as:

½-inch cubes
1-inch cubes

Cut In

To mix cold, solid fat into flour or another dry ingredient until the mixture forms small crumbs.

You can cut in fat using:

A pastry blender
Two knives
A fork
Your fingertips

This method is often used for biscuits, pie crusts, and crumb toppings.

Dash

A very small amount of an ingredient.

A dash is not always an exact measurement. It commonly means a small amount of seasoning added to taste.

Deep-Fry

To cook food while it is completely submerged in hot oil.

Deep-frying requires careful temperature control and creates a serious burn and fire risk.

Never put water on an oil or grease fire.

Deglaze

To add liquid to a hot pan after cooking food in order to loosen the browned pieces stuck to the bottom.

Liquids used for deglazing may include:

Broth
Water
Juice
Vinegar
Wine

The loosened browned pieces can add flavor to a sauce or gravy.

Dice

To cut food into small, evenly sized cubes.

Diced pieces are generally smaller and more uniform than chopped pieces.

A recipe may request:

Small dice
Medium dice
Large dice

Dissolve

To mix a solid ingredient into a liquid until the solid is no longer visible as separate pieces.

Common examples include dissolving:

Sugar in water
Salt in broth
Yeast in warm water

Drain

To remove liquid from food.

You may drain food using:

A colander
A strainer
A slotted spoon
The opening of a can

Be careful when draining hot water or oil.

Drizzle

To pour a small amount of liquid over food in a thin stream.

You might drizzle:

Oil
Sauce
Melted chocolate
Dressing
Glaze

Dust

To cover food or a surface with a very light layer of a dry ingredient.

Examples include:

Dusting a pan with flour
Dusting a dessert with powdered sugar
Dusting a surface before rolling dough

Fold

To gently combine a light mixture with a heavier mixture without removing too much air.

To fold:

Use a spatula to cut down through the center.
Move across the bottom of the bowl.
Lift part of the mixture over the top.
Rotate the bowl and repeat.

Folding is commonly used with whipped cream, beaten egg whites, and delicate batters.

Garnish

To add a small decorative or flavorful item before serving.

Common garnishes include:

Herbs
Fruit slices
Grated cheese
Chopped nuts
Sauce
Lemon or lime wedges

A garnish should be safe to eat unless the recipe clearly says otherwise.

Grate

To rub food against a grater to create small pieces.

Foods commonly grated include:

Cheese
Carrots
Potatoes
Chocolate
Citrus peel

Grease

To coat a pan or baking dish with fat to help prevent food from sticking.

You may grease a pan with:

Butter
Oil
Shortening
Nonstick cooking spray

Follow the recipe because some pans should be greased and others should not.

Knead

To press, fold, stretch, and turn dough until it becomes smooth and elastic.

Kneading is commonly used when making yeast breads.

Do not keep adding flour unless needed. Too much flour can make the dough dry and heavy.

Marinate

To soak food in a seasoned liquid before cooking.

Marinades may contain:

Oil
Acid, such as vinegar or citrus juice
Herbs
Spices
Sauces

Marinate food in the refrigerator—not on the counter.

Do not use marinade that touched raw meat as a serving sauce unless it has been safely cooked.

Mash

To crush food until it becomes soft and mostly smooth.

Foods commonly mashed include:

Potatoes
Bananas
Avocados
Beans
Cooked vegetables

Mince

To cut food into very small pieces.

Garlic, onions, and herbs are often minced.

Minced pieces are much smaller than chopped or diced pieces.

Mix

To stir ingredients together until they are combined.

The recipe may specify whether to mix:

Gently
Thoroughly
Until smooth
Until just combined

“Mix until just combined” means stop as soon as the ingredients come together. Overmixing may change the food’s texture.

Pan-Fry

To cook food in a pan using a shallow layer of oil or fat.

Pan-frying uses more oil than sautéing but less than deep-frying.

Helpful Resources: Browse Cookware for products, equipment, services, or supplies related to this section.

Pare

To remove the skin or outer covering of a fruit or vegetable.

Paring may be done with:

A vegetable peeler
A small paring knife

Peel

To remove the skin or outer layer of a food.

Foods commonly peeled include:

Potatoes
Carrots
Apples
Oranges
Onions

Pinch

A very small amount that can be held between your thumb and one finger.

A pinch is commonly used for salt, herbs, or spices.

Poach

To cook food gently in liquid that is hot but not rapidly boiling.

Foods commonly poached include:

Eggs
Fish
Chicken
Fruit

Preheat

To heat an oven, pan, grill, or other cooking surface to the required temperature before adding food.

If a recipe says to preheat the oven, wait until it reaches the correct temperature before placing the food inside.

Proof

To allow yeast dough to rest and rise.

“Proof” can also mean testing yeast in warm liquid to make sure it becomes active.

The exact meaning depends on where the term appears in the recipe.

Purée

To process food until it becomes completely or nearly smooth.

You can purée food with:

A blender
A food processor
An immersion blender
A food mill

Be careful when blending hot food. Follow the appliance manufacturer’s instructions.

Reduce

To simmer or boil a liquid so some of the water evaporates and the liquid becomes thicker or more concentrated.

A recipe may tell you to reduce a sauce:

By half
Until thickened
Until it coats the back of a spoon

Rest

To leave food undisturbed for a specific amount of time.

Resting may allow:

Meat juices to redistribute
Dough to relax
Rice to finish absorbing moisture
Baked goods to cool and firm

Follow the recipe’s resting time before cutting or serving.

Roast

To cook food using dry heat, usually uncovered in an oven.

Roasting is commonly used for:

Vegetables
Meat
Poultry
Potatoes

Roasting and baking are similar, although “roast” is used more often for meats and vegetables.

Rolling Boil

A strong boil that continues even when the liquid is stirred.

A rolling boil produces large, rapid bubbles across the surface.

Sauté

To cook small pieces of food quickly in a small amount of oil or fat over medium or moderately high heat.

Foods should usually be spread across the pan rather than piled on top of one another.

Scald

To heat a liquid until it is very hot but not fully boiling.

Small bubbles may form around the edge of the pan.

Some older baking recipes instruct cooks to scald milk.

Score

To make shallow cuts in the surface of food.

Scoring may:

Help food cook evenly
Allow seasoning to enter
Control how bread expands
Create a decorative pattern

Do not cut all the way through unless the recipe instructs you to do so.

Sear

To cook the surface of food over high heat until it forms a brown crust.

Searing adds color and flavor but may not cook the food completely.

Meat may need additional cooking after it is seared.

Season

To add salt, herbs, spices, or other flavorings to food.

“To taste” means add a small amount, taste the food when it is safe to do so, and adjust gradually.

Never taste raw meat, raw poultry, raw eggs, or uncooked batter containing unsafe raw ingredients.

Separate

To divide ingredients or parts of an ingredient.

For example, a recipe may tell you to:

Separate egg whites from yolks
Separate dough into portions
Separate pieces of food before cooking

Shred

To cut or tear food into thin strips or small pieces.

Foods commonly shredded include:

Cheese
Lettuce
Cabbage
Cooked chicken
Pork

Sift

To pass dry ingredients through a fine mesh tool.

Sifting can:

Remove lumps
Add air
Combine dry ingredients
Create a lighter texture

Simmer

To cook a liquid gently at a temperature just below boiling.

A simmer has small bubbles that rise slowly and occasionally break the surface.

If the liquid is bubbling rapidly, reduce the heat.

Slice

To cut food into flat pieces.

A recipe may request:

Thin slices
Thick slices
Even slices

Evenly sized slices usually cook more consistently.

Soften

To allow a refrigerated ingredient to become less firm without melting it.

Recipes often call for softened butter or cream cheese.

Unless the recipe says otherwise, soften the ingredient at room temperature or use a safe method that does not melt it.

Steam

To cook food using steam from hot or boiling water.

The food is usually held above the water in a basket or insert.

Do not allow your face or hands to remain over the pot when removing the lid.

Stir

To move a spoon or other utensil through ingredients in a circular or repeated motion.

Stirring may:

Combine ingredients
Prevent sticking
Distribute heat
Help food cook evenly

Stir-Fry

To cook small, evenly cut pieces of food quickly in a small amount of hot oil while stirring frequently.

Gather and prepare all ingredients before beginning because stir-frying happens quickly.

Toss

To mix ingredients lightly.

Tossing is commonly used for:

Salads
Pasta
Vegetables
Food being coated with oil or seasoning

Trim

To remove unwanted parts from food.

This may include:

Excess fat
Stems
Roots
Damaged areas
Tough edges

Whip

To beat an ingredient quickly to add air and increase its volume.

Ingredients commonly whipped include:

Cream
Egg whites
Frosting

Whisk

To mix ingredients rapidly using a whisk or fork.

Whisking can:

Combine liquids
Break up lumps
Mix eggs
Add air
Blend sauces or dressings

Zest

The colored outer layer of citrus peel.

To zest citrus:

Wash the fruit
Remove only the colored outer layer
Avoid the bitter white layer underneath

A zester, microplane, or fine grater can be used.

Common Cutting Terms

From larger, less exact pieces to the smallest pieces:

Term	General Meaning
Roughly chopped	Large, uneven pieces
Chopped	Pieces that do not need to be perfectly uniform
Cubed	Square pieces, often larger
Diced	Small, evenly sized cubes
Minced	Extremely small pieces
Sliced	Flat pieces
Shredded	Thin strips or small torn pieces

If the recipe gives a measurement, follow that instruction instead of relying only on the term.

Common Heat Terms

Term	What You Should See
Low heat	Gentle heat with little bubbling
Medium heat	Steady cooking without extreme browning
High heat	Strong heat used carefully for rapid cooking
Simmer	Small, gentle bubbles
Boil	Large bubbles continuously breaking the surface
Rolling boil	Strong bubbling that continues when stirred
Broil	Direct heat from above
Bake	Dry, surrounding heat inside an oven
Roast	Dry oven heat, commonly used for meat and vegetables

Stove settings vary. Watch the food rather than relying only on the number printed on the control.

Common Recipe Instructions

Divided

The ingredient will be used in more than one part of the recipe.

For example:

2 tablespoons of oil, divided

The recipe may use one tablespoon during cooking and the other tablespoon later.

Read the entire recipe to see how the ingredient is divided.

To Taste

Add an amount based on preference.

Start with a small amount. You can usually add more, but you cannot easily remove an ingredient after it has been mixed in.

Until Just Combined

Mix only until the ingredients come together.

Stop when you no longer see large areas of separate dry and wet ingredients.

Until Golden Brown

Cook until the surface develops a light or medium brown color.

Check frequently because food can change from golden brown to burned quickly.

Until Tender

Cook until the food can be pierced or bitten without being hard.

The amount of softness depends on the food and recipe.

Until Smooth

Mix or blend until visible lumps are gone or the texture matches the recipe’s description.

Bring to a Boil

Heat the liquid until large bubbles continuously rise and break at the surface.

Reduce Heat

Turn the burner to a lower setting after the food reaches the required temperature.

A common instruction is:

Bring to a boil, then reduce heat and simmer.

Cover

Place a lid or covering over the pot, pan, bowl, or dish.

Use the type of covering specified in the recipe.

Uncovered

Cook without a lid or covering.

This allows moisture to escape and may help food brown or thicken.

Common Measurement Abbreviations

Abbreviation	Meaning
tsp.	Teaspoon
Tbsp. or tbsp.	Tablespoon
oz.	Ounce
fl. oz.	Fluid ounce
c. or cup	Cup
pt.	Pint
qt.	Quart
gal.	Gallon
lb.	Pound
g	Gram
kg	Kilogram
mL	Milliliter
L	Liter

Be especially careful with tsp. and Tbsp. One tablespoon equals three teaspoons.

Common Measurement Equivalents

Measurement	Equivalent
3 teaspoons	1 tablespoon
4 tablespoons	¼ cup
8 tablespoons	½ cup
16 tablespoons	1 cup
2 cups	1 pint
4 cups	1 quart
4 quarts	1 gallon
16 ounces	1 pound

These equivalents are most useful when adjusting recipes or checking whether you have the correct measuring tool.

Helpful Resources: Browse Measuring & Prep Tools for products, equipment, services, or supplies related to this section.

Common Oven Temperatures

Description	Approximate Temperature
Low oven	250–300°F
Moderate oven	325–375°F
Hot oven	400–450°F
Very hot oven	475°F or higher

Always follow the specific temperature listed in the recipe.

Quick Reference Checklist

When a recipe is confusing:

Read the entire recipe before starting
Look up unfamiliar terms
Check whether ingredients must be divided
Confirm teaspoons versus tablespoons
Check the required cutting size
Preheat the oven when instructed
Gather and measure ingredients
Notice whether the recipe says boil or simmer
Set a timer
Watch for descriptions such as tender or golden brown
Ask for help if a safety instruction is unclear

Remember

Cooking terms become easier to understand with practice.

Keep this guide nearby, look up unfamiliar words before beginning, and read the complete recipe so you know how each technique or ingredient will be used.