[D]
• doz
• Dredge
• Drippings
• Drizzle
• Drop
• Dry Rub

[E]
• Egg Wash
• Emulsify
• Evaporated Milk

[F]
• Fold

[G]
• Grease

[H]
• hr

[I]

None At This Time

[J]

None At This Time

[K]
• Knead

[L]
• lb

[M]
• Marinade
• min
• Mince
• Mix
• mod

[N]

None At This Time

[O]
• oz

[P]
• Packed
• Parboil
• Parchment Paper
• Pare
• Preheat
• pt
• Punch (dough)
• Puree

[Q]
• qt

[R]
• Reduce
• Roll
• Roux

[S]
• Sauté
• Scald
• Separate
• Shred
• Sift
• Simmer
• 10x Sugar

[T]
• Tbsp - tbsp
• Thicken
• tsp

[U]

[V]

[W]
• Whisk

[X]

[Y]
• Yeast

[Z]
• Zest

Al dente refers to the desired texture of cooked pasta in Italian cooking. It literally means "to the tooth". When the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed.

Wheat flour milled from hard wheat or a blend of soft and hard wheat. Used in homes for some yeast breads, quick breads, cakes, cookies, pastries and noodles. All-purpose flour may be bleached or unbleached. Both may be enriched with four vitamins (niacin, riboflavin, folic acid, and thiamin) and iron. All-purpose flour may be used in a wide variety of home baked goods, such as cookies, quick breads, and some yeast breads.

Unsweetened chocolate that contains no additional ingredients.

A leavening agent made from a combination of baking soda, an acid (such as cream of tartar) and a moisture absorber (such as cornstarch). When baking powder is mixed with moist ingredients, carbon dioxide bubbles are released, causing batter to rise.

A leavening agent known as sodium bicarbonate. When baking soda is combined with an acid ingredient, carbon dioxide gas bubbles are released, causing dough or batter to rise.

To baste means to spoon or pour a liquid over foods, usually meat, during cooking or grilling. The liquid may be a marinade, the drippings from the bottom of the pan, or a fat like butter or oils.

To agitate one or more ingredients rapidly using a brisk up-and-over motion to add air into a mixture using a spoon, whisk, rotary beaters or electric mixer.

This term means to plunge foods into boiling water for a few seconds or a few minutes, then remove and place in ice water. This process sets the color of vegetables, lets you easily peel fruits, and slip the skins off nuts. The food does not cook all the way through, so crisp texture is preserved.

Contains wheats higher in gluten, which gives breads more structure and volume.

Made by mixing refined molasses syrup with white sugar. Light and dark brown sugar are two types available; the darker has a more intense flavor.

Browning foods, usually meats, involves heating them in a skillet with a small amount of oil. This process is repeated on each side of the cut of meat. The meat should only be cooked for 5 minutes or so on each side. One common beginner's mistake is to overcook the meat at this stage, which results in less tender results.

Cup. The cup is a unit of measurement for volume, used in cooking to measure bulk foods, such as chopped vegetables (dry measurement), and liquids (fluid measurement). It is in common use in many countries.

Contains soft wheats, high in starch, which gives cakes a fine texture.

A dense, finely ground flour made from the endosperm portion of the corn kernel. Cornstarch is used to thicken desserts, sauces, soups etc. It also keeps sauces clear, not cloudy.

A white powder processed from the acid deposited on the inside of wine barrels. Cream of tartar is added to egg whites before beating to improve stability and volume, and to candies and frostings to make them creamier.

Granulated sugar that has been crushed to a fine powder. It's used in making icing for cakes, cookies, etc.

To cut into small pieces with a bench cutter, knife or scissors.

To mix or blend two or more ingredients together.

To work (with spoon or mixer) one or more foods until soft and creamy.

To pulverize, as with herbs and spices used in baking.

To combine fat into dry ingredients with a pastry blender, two knives, or fingers with the least possible amount of blending.

Dozen, a group of 12.

The process of pulling foods through dry ingredients to coat them before cooking. Flour is the most common dredge used, but other ingredients can be used as well.

Drippings are the juices, marinade, melted fat, and browned particles that are in the bottom of a pan or skillet after cooking meats. They form the base of many sauces.

To pour a light amount, from a spoon, over food.

To deposit even portions of dough on a baking sheet using spoon or batter dispenser

A dry rub is a combination of spices and herbs that is rubbed into meat to help flavor and tenderize the flesh before cooking.

Whole egg or egg white mixed with small amount of milk or water and brushed over dough prior to baking; creates glossy baked surface.

Emulsify means combining two liquids together which normally don't mix easily. The ingredients are usually oil or a fat like olive oil or egg yolks, and another liquid like water or broth. Acidic liquids like lemon juice help the process by changing the pH of the mixture. The liquids are combined very slowly, usually drop by drop, while beating vigorously, which suspends drops of liquid throughout each other. Bearnaise, hollandaise, and mayonnaise are examples of emulsified foods.

A liquid, slightly thicker than milk, made by homogenizing whole milk from which 60 percent of the water has been removed.

To gently combine two or more ingredients or a delicate mixture into a heavier, thicker one by cutting vertically through the mixture and turning it over by sliding the mixing tool across the bottom of the bowl or pan with each turn. To combine without stirring or deflating a mixture.

Rub oil, shortening, butter or fat over surface of cooking utensil or on a food. May also use a lecithin based, non-fat cooking spray, unless bake ware does not recommend it.

Hour. An hour is a unit of time, equal to 60 minutes. The hour hand is pointing to
the number "3" on the clock to your right.

To mix dough using a pressing and folding motion, turning and folding the dough onto itself until gluten strands form and the dough is smooth and elastic.

Pound, is a unit of mass used in the United States. One pound equals two cups..

Marinade refers to the liquid foods marinate in. Marinades always contain some acidic liquid like lemon juice or vinegar to tenderize the foods, and may contain spices or herbs to add flavor. Meats are placed in marinade to tenderize and add flavor. Vegetables and fruits are placed in marinade to add flavor.

Minute. A minute is a unit of measurement of time, equal to 60 seconds.
The minute hand is pointing to number "3" on the clock to your right.

To cut or chop into very small pieces.

To combine two ingredients by stirring or in way that makes two or more foods appear as on

Moderate. To be kept or keeping within reasonable or proper limits; not extreme, excessive, or intense.

Ounce, a unit of weight.

Refers to measuring brown sugars. Spoon brown sugar into dry measuring cup and press down until firmly packed, overfilling slightly, then leveling. When dumped out, should hold its shape (as when making sand castles).

This means to boil vegetables until they're just slightly cooked. It's a technique that's used to part-cook potatoes and other hard root vegetables prior to roasting them at a high temperature to ensure the inside is cooked while the outside crisps up well. The technique can also be used for meats, such as pork or chicken, before it is cooked on the barbecue, in order to ensure they're fully cooked throughout.

Sheets of grease and moisture resistant paper used in baking to line pans; replaces greasing or spraying pans. Products are shaped or distributed directly on the paper and are easily removed after baking. Great for making disposable pastry bags too.

To remove the outer covering or skin of fruit or vegetables with a small knife or peeler.

Very important in baking. To heat the oven, griddle, skillet or broiler to a desired temperature before inserting the food. TIP: Always check the oven to be sure nothing is in it, and place the oven racks in the correct position before preheating.

Pint. The pint is an English unit of volume or capacity.

The dough needs to rise until doubled in size, but never let yeast dough ferment (rise) until it falls. Follow recipe/formula for how long to ferment or allow the dough to rise, 30 minutes to 2 hours or until "doubled in bulk or size."

Check if ready by gently pressing two fingers about an inch into the dough, the dents should not spring back, but remain if the dough is ready to punch. Punch dough by pushing a clean fist firmly into the top of the yeast dough to push the air out; re-form dough into a round, smooth ball (skin smoothly stretched around it), cover and go to a second fermentation or the make-up process.

To mash, process or sieve cooked fruit or vegetables to form a thick smooth liquid. Purees may be used to substitute for 1/4 to 1/3 of the oil or fat in some baked products.

Quart. The quart is a US customary unit of volume equal to a quarter of a gallon.