Understand common cooking terms

Understand common cooking terms. There are a large number of very specific cooking terms that you will come across when reading recipes. It is important to understand what these cooking terms mean. Definitions of some of the most common cooking terms are provided below:

• Whip: Whipping a mixture means to beat it vigorously using a wire whisk or electric mixer in order to incorporate air and increase volume.
  
• Zest: Zest is the colored outer skin of a citrus fruit. Therefore, in order to "zest" something, you need to remove this outer layer. This is done using a grater or fruit zester, which is rubbed over the sides of the fruit. When zesting, you should avoid the white layer of skin beneath the zest, as this can be bitter.
  
• Knead: This is the term used to describe the pressing and folding of dough with the heels of your hands. Kneading develops the gluten in flour, allowing the dough to become smooth and elastic. This technique is used for bread doughs, and sometimes for scone and pastry doughs.
  
• Fold: Folding is a method of gently mixing ingredients (like a cake batter) to ensure that the volume is not reduced. Is is best done in a bowl with a rubber spatula. The spatula is used to cut through the center of the mixture, bringing mixture from the bottom of the bowl to the surface. The bowl should be rotated as you fold, to ensure a uniform mixture.
  
• Whisk: Whisking involves stirring or mixing ingredients using a wire whisk or fork. It allows air into the mixture, making it nice and light. It is not as vigorous an action as whipping.
  
• Steep: Steeping means to submerge a food in water that's been heated to just below boiling point, allowing flavors and colors to emerge.
  
• Score: Scoring something involves making shallow cuts on the surface of a food, usually in a diamond-shaped pattern. This is done to tenderize food, allow fat to escape, allow flavors to seep in, or simply for decoration.
  
• Cook al dente: The term al dente means "to the tooth" in Italian and is used to describe pasta that has been cooked until tender, but still offers slight resistance when bitten into. It is how pasta should be cooked.
  
• Reduce: To reduce a sauce means to boil it quickly so that some of it evaporates, thus decreasing the overall volume. The sauce that's left behind, which is thicker and has a more intense flavor, is known as a reduction.
  
• Grease: To grease means to coat a pan or baking tray in a layer of butter or oil before cooking in order to stop the food from sticking.
  
• Blanch: Blanching means to place fruit, vegetables or nuts in boiling water to partially cook them and to intensify flavor and color. They are then plunged into cold water to stop the cooking. Blanching can also help to remove the skins from items like tomatoes and almonds.
  
• Baste: Basting involves rubbing a food with fat or other liquid during cooking to add moisture and flavor. It can be done using a basting brush or bulb.^[17]
  

Resource: wikihow.com