<http://schema.org/articleBody>
" Al dente: Pasta cooked until just firm. From the Italian &amp;quot;to the tooth.&amp;quot; Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry. Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated. Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid. Barbecue: To cook foods on a rack or a spit over coals. Baste: To moisten food for added flavor and to prevent drying out while cooking. Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients. Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer. Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal. Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer. Boil: To cook in bubbling water that has reached 212 degrees F. Bone: To remove bones from poultry, meat, or fish. Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving. Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender. Bread: To coat with crumbs or cornmeal before cooking. Broil: To cook on a rack or spit under or over direct heat, usually in an oven. Brown: To cook over high heat, usually on top of the stove, to brown food. Caramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown. Core: To remove the seeds or tough woody centers from fruits and vegetables. Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy. Cube: To cut food into small (about 1/2- inch) cubes. Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. Deep-fry: To cook by completely immersing food in hot fat. Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan. Dice: To cut food into very small (1/8-to 1/4-inch) cubes. Dollop: A spoonful of soft food such as whipped cream or mashed potatoes. Dot: To scatter butter in bits over food. Dredge: To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs. Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking. Drippings: Juices and fats rendered by meat or poultry during cooking. Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream. Dust: To coat lightly with confectioners&amp;#039; sugar or cocoa (cakes and pastries) or another powdery ingredient. Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish. Fines herbes: A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavor fish, chicken, and eggs. Flamb\u00E9: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving. Flute: To make decorative grooves. Usually refers to pastry. Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula. Glaze: To coat foods with glossy mixtures such as jellies or sauces. Grate: To rub foods against a serrated surface to produce shredded or fine bits. Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it. Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler. Grind: To reduce food to tiny particles using a grinder or a food processor. Julienne: To cut into long, thin strips, matchsticklike in shape. Knead: To blend dough together with hands or in a mixer to form a pliable mass. Macerate: To soak in a flavored liquid; usually refers to fruit. Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or fish. Mince: To cut into tiny pieces, usually with a knife. Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method. Poach: To cook gently over very low heat in barely simmering liquid just to cover. Pur\u00E9e: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill. Reduce: To thicken a liquid and concentrate its flavor by boiling. Render: To cook fatty meat or poultry\u2014such as bacon or goose\u2014over low heat to obtain drippings. Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven. Saut\u00E9 or panfry: To cook food in a small amount of fat over relatively high heat. Scald: To heat liquid almost to a boil until bubbles begin to form around the edge. Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat&amp;#039;s juices. Shred: To cut food into narrow strips with a knife or a grater. Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid. Skim: To remove surface foam or fat from a liquid. Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan. Steep: To soak in a liquid just under the boiling point to extract the essence\u2014e.g., tea. Stew: To cook covered over low heat in a liquid. Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly. Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking. Whip: To beat food with a whisk or mixer to incorporate air and produce volume. Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air. Zest: The outer, colored part of the peel of citrus fruit. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a16958/dictionary-cooking-terms/?src=shelter_footer>