Culinary Terms

Aerate
 To pass ingredients into a fine-mesh sifter in order to remove large bits as well as to incorporate air into the food

 Blanch 
To put/cook food in boiling water for a short time in order to make it tender, remove unwanted taste or make it easier to peel
Blend 
To combine ingredients in a way that a homogeneous mixture is formed

Caramelize 
To use caramel in coating a pan or some food; or to broil butter and sugar until it melts and becomes brown

 Chop
 To cut food into small pieces; this can be done by using a knife, a food processor or a blender
Coat 
To dip food into sauce, cream, frosting, etc. until the food is completely covered

Cool 
Either to refrigerate or to let stand at room temperature

Deep-Fry 
To cook food in deep enough hot oil to completely cover the food cooked in it

Devein
 To remove the vein at the back of the shrimp; a deveiner is usually used to do this

Dilute 
To mix solid with a liquid or 2 liquids together in order to lessen the strength of a food

Grate
 To make food into fine powder or thin slivers; usually done by using a grater or a peeler
 
Grill
 To grill food over hot coals or another heat source

Knead 
To mix dough into a smooth, elastic mass

Medley 
Refers to a mixture of diced vegetables and/or fruits
 
  Puree
To blend food until it has reached a smooth consistency

Saute
 To brown foods in oil or butter so that the juices are sealed in

Sear
 To brown meat quickly over high heat

Smoke 
To expose foods to smoke for a long time; usually done to preserve food

Thicken 
To thicken food by stirring in cornstarch, beaten egg or kneaded butter

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