Vocabulary development : kitchen - JSS1 English Language Lesson Note

Al Dente: An Italian phrase used to describe pasta that is cooked until it offers a slight resistance when bitten.
Bake:  To cook with dry heat, typically in an oven.

Barbecue: Often referred to as grilling outdoors or over an open charcoal or wood fire, specifically involving slow, direct-heat cooking with frequent basting using barbecue sauce.
Baste: To moisten food during cooking with pan drippings or sauce to enhance flavor and prevent dryness.
Batter: A mixture of flour and liquid with a pourable consistency.
Beat:To mix rapidly to create a smooth and light mixture by incorporating air.
Blanch: To briefly cook food in rapidly boiling water and then cool it quickly.
Blend: To thoroughly combine two or more ingredients.
Boil: To heat a liquid until bubbles continually break on the surface.
Broil: To cook on a grill under intense, direct heat.
Caramelize: To heat sugar until it turns brown and develops a special taste.

Chop: To cut food into pieces with a sharp knife or chopping device.
Clarify: To remove solids from a liquid to make it clear.
Cream: To soften a fat, such as butter, by beating it at room temperature.
Cure: To preserve meats by drying, salting, and/or smoking.
Deglaze: To dissolve the thin cooked particles left in a pan by adding liquid.
Degrease: To remove fat from the surface of stews, soups, or stock, usually by cooling it so that the fat hardens and can be easily removed.
Dice: To cut food into small cubes of uniform size and shape.
Dissolve: To make a dry substance pass into solution in a liquid.
Dredge: To coat food with flour or another fine substance.
Drizzle: To lightly sprinkle drops of liquid over food.
Dust: To sprinkle food with dry ingredients.
Fillet: To remove bones from meat or fish, leaving a boneless piece of flesh.
Flake: To break lightly into small pieces.
Flambé: To flame foods by dousing them in alcohol and setting them alight.
Fold: To gently incorporate a delicate substance into another without releasing air bubbles.
- Fricassee: To cook by braising, usually applied to fowl or rabbit.
- Fry: To cook in hot fat using various methods such as pan-frying, shallow-fat frying, or deep-fat frying.
Garnish: To decorate a dish for both appearance and flavor enhancement.
Glaze: To cook with a thin sugar syrup cooked to a crack stage or to cover with a thin, glossy icing.
Grate: To rub food on a grater to separate it into various sizes of bits or shreds.
Gratin: A dish cooked in the oven, usually in a shallow dish, with a golden-brown crust of breadcrumbs, cheese, or creamy sauce.
Grill: To cook on a grill over intense heat.
Grind: To process solids by hand or mechanically to reduce them to tiny particles.
Julienned: To cut vegetables, fruits, or cheeses into thin strips.
Lukewarm: Neither cool nor warm, approximately body temperature.
Marinate: To flavor and moisturize meat, poultry, seafood, or vegetables by soaking them in or brushing them with a liquid mixture of seasonings.
Meuniere: Dredged with flour and sautéed in butter.
Mince: To cut or chop food into extremely small pieces.
Mix: To combine ingredients usually by stirring.
Pan-Broil: To cook uncovered in a hot frying pan, pouring off fat as it accumulates.
Pan-Fry: To cook in small amounts of fat.
Parboil: To partially cook by boiling, often followed by final cooking in a seasoned sauce.
Pare: To remove the outermost skin of a fruit or vegetable.
Peel: To remove the peels from vegetables or fruits.
Pickle: To preserve meats, vegetables, and fruits in brine.
Pinch: A trifling amount held between thumb and forefinger.
Pit:To remove pits from fruits.
Planked: Cooked on a thick hardwood plank.
Plump: To soak dried fruits in liquid until they swell.
Poach: To cook very gently in hot liquid just below boiling point.
Purée: To mash foods until perfectly smooth, either by hand or using a blender or food processor.
Reduce:  To boil down and reduce the volume.
Roast: To cook by dry heat in an oven.
Sauté: To cook and/or brown food in a small amount of hot fat.
- Scald: To bring to a temperature just below boiling point.
- Scallop: To bake a food, usually in a casserole, with sauce or other liquid, often with crumbs sprinkled on top.
- Score: To cut narrow grooves or gashes partway through the outer surface of food.
- Sear: To brown very quickly with intense heat, which enhances flavor and improves appearance.
- Shred: To cut or tear food into small, long, narrow pieces.
- Sift: To pass one or more dry ingredients through a sieve or sifter.
- Simmer: To cook slowly in liquid over low heat, with the liquid's surface barely moving.
- Skim: To remove impurities, such as scum or fat, from the surface of a liquid during cooking.
- Steam: To cook in steam using various methods such as a pressure cooker, double boiler, or steamer.
- Steep: To extract color, flavor, or other qualities from a substance by leaving it in water just below boiling point.
- Sterilize: To destroy microorganisms by boiling, dry heat, or steam.
- Stew: To simmer slowly in a small amount of liquid for a long time.