Basic Cooking Terms
Basic Cuts
Chopping, dicing and mincing all require a similar technique and can be accomplished by using a food processor or a sharp knife. Chopped foods are left in chunks, diced ingredients are in smaller pieces and minced ingredients are cut into fine, small pieces.
Chop food by cutting it into smaller, usually irregularly sized pieces. Refer to your recipe prior to beginning; many recipes will specify an approximate size to chop the ingredients.
Dice food by cutting it into tiny pieces, usually between 1/4 and 1/2-inch.
Mince food by repeatedly dicing it until it is in very small pieces.
Slice: Unless otherwise directed by the recipe, cut all the way through and into individual pieces whatever the recipe refers to. Think slices of bread. Often the recipe will indicate how thick or thin the slices should be.
Chop: To cut something into pieces of the same size – either finely chopped (small pieces) or coarsely chopped. (larger pieces)
Dice: To cut something into small (usually about 1/4 inch) cubes. Dicing is more precise than chopping and is more important so all pieces of whatever you’re dicing are finished cooking at the same time. Carrots are a good example of something you want to dice into the same size pieces. Tiny pieces will turn to mush, big pieces will still be crunchy if the size varies too terribly much.
Mince: To cut something into teeny tiny pieces. Minced pieces are smaller than diced pieces. Often, you’ll see recipes calling for minced garlic, ginger, onion, or other powerfully flavored ingredients that you want to use for flavor, but you don’t want to take a big bite of. Tiny pieces are incorporated into a dish better and spread their yummy goodness around more effectively than a big chunk of something.
Julienne: The term "julienne" was introduced by French chef, Jean Julien, according to What's Cooking America. Vegetables are frequently julienned. The technique calls for food to be cut into even slices and then cut into thin strips with a mandolin or knife. Food that has been julienned resembles a matchstick.
Basting: Moistening food so it doesn't dry out, as in basting the turkey every 15 minutes on Thanksgiving Day.
Blanching: A process by which foods, usually vegetables, are plunged briefly (a few seconds or minutes – depending on the vegetable or fruit) into boiling water and then into ice water to stop the cooking process. This method is often used to break down an enzyme that would negatively affect the texture of some frozen vegetables. Blanching is also useful for loosening the skins of fruits and vegetables so that the skins can be removed easily. Blanching also can be used to remove strong bitter flavors or to brighten the colors of some vegetables.
Braising: When a piece of meat-seasoned only with salt and pepper is seared to seal in the juices and then placed in a large pot, such as a crock pot with a lid, so the meat can simmered on low until done. This is also a way to prepare vegetables by cooking them in some type of liquid/sauce just until they are tender, and coated with the liquid. This is an especially helpful way to cook inexpensive tough cuts of meat, and to serve tougher vegetables like hearty greens.
Broiling: Turn the temperature knob on your oven to "Broil," and preheat. Place seasoned food on a baking sheet, and pop it into the oven. It seems easy enough, but you must watch carefully because your food will cook quickly.
Frying: Even though frying is one of the most common culinary techniques, it takes practice. If the heat is too high, food will burn quickly. If the heat is too low, the food won't cook properly and will end up soggy or greasy.
Roasting : Roasting is one of the best ways to prepare tender meat or vegetables. For meat, seal in the juices by first searing the meat in a hot skillet. Then, put it into the oven with enough liquid to ensure the roast won't dry out. Baste if necessary. For vegetables, it is important to have a large enough pan that they aren’t piled too much on top of each other. Spread them out, salt them which draws out the moisture, and roast until tender. Stir gently and occasionally just to make sure they are roasting evenly.
Sautéing: When sautéing, you are essentially frying food for a brief time over high heat. For instance, to sauté or caramelize onions, place one tablespoon of butter into a pan on low heat, and add finely chopped onion pieces. Watch and stir regularly to prevent scorching or burning. As soon as the onions begin to turn color, remove from heat to prevent continued cooking.
Searing: Cooking meat briefly over a very high heat. This seals in the juices and flavor by creating a crust, and then you can go ahead and finish the meat using another method.
Steaming: To steam vegetables, boil several inches of water in a large kettle. Place the vegetables in a strainer or colander that sits above the water. Cover tightly, and check vegetables often for doneness because steaming takes only a few minutes.
Adapted from the SNAP-Ed, Perdue Extension Nutrition Education Program “Cooking Basics & Tips”
Basic Cuts
Chopping, dicing and mincing all require a similar technique and can be accomplished by using a food processor or a sharp knife. Chopped foods are left in chunks, diced ingredients are in smaller pieces and minced ingredients are cut into fine, small pieces.
Chop food by cutting it into smaller, usually irregularly sized pieces. Refer to your recipe prior to beginning; many recipes will specify an approximate size to chop the ingredients.
Dice food by cutting it into tiny pieces, usually between 1/4 and 1/2-inch.
Mince food by repeatedly dicing it until it is in very small pieces.
Slice: Unless otherwise directed by the recipe, cut all the way through and into individual pieces whatever the recipe refers to. Think slices of bread. Often the recipe will indicate how thick or thin the slices should be.
Chop: To cut something into pieces of the same size – either finely chopped (small pieces) or coarsely chopped. (larger pieces)
Dice: To cut something into small (usually about 1/4 inch) cubes. Dicing is more precise than chopping and is more important so all pieces of whatever you’re dicing are finished cooking at the same time. Carrots are a good example of something you want to dice into the same size pieces. Tiny pieces will turn to mush, big pieces will still be crunchy if the size varies too terribly much.
Mince: To cut something into teeny tiny pieces. Minced pieces are smaller than diced pieces. Often, you’ll see recipes calling for minced garlic, ginger, onion, or other powerfully flavored ingredients that you want to use for flavor, but you don’t want to take a big bite of. Tiny pieces are incorporated into a dish better and spread their yummy goodness around more effectively than a big chunk of something.
Julienne: The term "julienne" was introduced by French chef, Jean Julien, according to What's Cooking America. Vegetables are frequently julienned. The technique calls for food to be cut into even slices and then cut into thin strips with a mandolin or knife. Food that has been julienned resembles a matchstick.
Basting: Moistening food so it doesn't dry out, as in basting the turkey every 15 minutes on Thanksgiving Day.
Blanching: A process by which foods, usually vegetables, are plunged briefly (a few seconds or minutes – depending on the vegetable or fruit) into boiling water and then into ice water to stop the cooking process. This method is often used to break down an enzyme that would negatively affect the texture of some frozen vegetables. Blanching is also useful for loosening the skins of fruits and vegetables so that the skins can be removed easily. Blanching also can be used to remove strong bitter flavors or to brighten the colors of some vegetables.
Braising: When a piece of meat-seasoned only with salt and pepper is seared to seal in the juices and then placed in a large pot, such as a crock pot with a lid, so the meat can simmered on low until done. This is also a way to prepare vegetables by cooking them in some type of liquid/sauce just until they are tender, and coated with the liquid. This is an especially helpful way to cook inexpensive tough cuts of meat, and to serve tougher vegetables like hearty greens.
Broiling: Turn the temperature knob on your oven to "Broil," and preheat. Place seasoned food on a baking sheet, and pop it into the oven. It seems easy enough, but you must watch carefully because your food will cook quickly.
Frying: Even though frying is one of the most common culinary techniques, it takes practice. If the heat is too high, food will burn quickly. If the heat is too low, the food won't cook properly and will end up soggy or greasy.
Roasting : Roasting is one of the best ways to prepare tender meat or vegetables. For meat, seal in the juices by first searing the meat in a hot skillet. Then, put it into the oven with enough liquid to ensure the roast won't dry out. Baste if necessary. For vegetables, it is important to have a large enough pan that they aren’t piled too much on top of each other. Spread them out, salt them which draws out the moisture, and roast until tender. Stir gently and occasionally just to make sure they are roasting evenly.
Sautéing: When sautéing, you are essentially frying food for a brief time over high heat. For instance, to sauté or caramelize onions, place one tablespoon of butter into a pan on low heat, and add finely chopped onion pieces. Watch and stir regularly to prevent scorching or burning. As soon as the onions begin to turn color, remove from heat to prevent continued cooking.
Searing: Cooking meat briefly over a very high heat. This seals in the juices and flavor by creating a crust, and then you can go ahead and finish the meat using another method.
Steaming: To steam vegetables, boil several inches of water in a large kettle. Place the vegetables in a strainer or colander that sits above the water. Cover tightly, and check vegetables often for doneness because steaming takes only a few minutes.
Adapted from the SNAP-Ed, Perdue Extension Nutrition Education Program “Cooking Basics & Tips”
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