Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Sta. Elena, Marikina City
M2- Food Preparation, Selection, and Handling
INFORMATION SHEET NO.6
COOKERY TERMS
Learning Outcomes:
After reading this Information Sheet, you must be able to:
1. Familiarize the cookery terms;
2. Explain each cookery terms; and
3. Identify the correct cookery terms used and tools needed in a recipe.
Overview:
Cookery terms are the language of the recipe that a cooks needs to be
familiar to achieve the best results. Each term has its own meaning to fully
understand the whole recipe.
Letter Meaning/Description
B
Bake – cook in an oven in dry heat without a cover.
Barbecue - to cook by broiling, grilling, roasting, or baking.
Traditionally to cook meat on a rack over hot coals.
Batter - a flour and liquid mixture with a consistency ranging
from a thin liquid to a stiff liquid depending on the
proportion of dry to liquid ingredients.
Blanch - to briefly immerse food in boiling water or steam. It
inactivates the enzymes in foods.
Boil - to heat a liquid until bubbles rise to the surface, a
method of cooking food in a boiling liquid.
Braise - a long, slow combination cooking technique in which
food is seared and then simmered in enough liquid to
cover no more than 2/3 of the food.
Broil - a dry cooking method in which food is cooked directly
under a primary heat source.
Brown - to turn the surface of a food brown by quickly cooking it
in hot fat or placing it under a broiler.
C
Candy - to cook in sugar syrup until coated or crystallized.
Caramelize - the chemical browning reaction that can occur when a
sugar is heated. A characteristic color and flavor
develops.
Coddle -to cook or simmer slowly just below the boiling point.
D
Deep-fry - to cook in a large amount of hot fat.
F
Fry - to cook in hot fat.
G
Grill - to cook food over hot coals or on a griddle.
P
Pan-broil -to cook without fat in an uncovered skillet without grease
and pouring off excess fat as it accumulates.
Parboil. - to boil briefly as a preliminary or incomplete cooking
Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Sta. Elena, Marikina City
M2- Food Preparation, Selection, and Handling
procedure.
Poach - to cook in a small amount of simmering liquid.
R
Reduce - to decrease the quantity of a liquid and intensify the
flavor by boiling.
Roast -to cook uncovered in the oven with dry heat.
S
Sauté - to cook food in a small amount of fat, stirring or flipping
it frequently.
Scald - to heat a liquid to just below the boiling point; to dip food
into boiling water or pour boiling water over the food.
Simmer – to cook slowly and steadily in a liquid just below the
boiling point (185 degrees 200 degrees F).
Steam - to cook with vapor produced by a boiling liquid without
allowing it to come in contact with the water.
Steep - to cover with boiling water and let stand without
additional heating until flavor and color is extracted as
for tea.
Stew - to cook one food or several foods together in a seasoned
liquid for a long period of time.
Stir-fry -cook quickly in a small amount of fat over high heat
while stirring constantly. Generally, uses a wok, a large
pan with sloping sides.
T
Toast -to make the surface of a food brown by applying direct
heat.
