Culinary Art - The Science of Cooking

Here are some terms used in the science of cooking.

baking - cooking by dry heat in an oven toasting, browning - cooking to a brown crispiness over a fire or on a grill broil, broiling, grilling - cooking by direct exposure to radiant heat (as over a fire or under a grill) frying, sautéing - cooking in fat or oil in a pan or griddle fusion cooking - cooking that combines ingredients and techniques and seasonings from different cuisines braising - cooking slowly in fat in a closed pot with little moisture poaching - cooking in simmering liquid roasting - cooking (meat) by dry heat in an oven (usually with fat added) simmering, stewing, boiling - cooking in a liquid that has been brought to a boil tenderisation, tenderization - the act of making meat tender by pounding or marinating it percolation - the act of making coffee in a percolator, To cause (liquid, for example) to pass through a porous substance or small holes; filter. seasoning - the act of adding a seasoning to food brown sauce, Chinese brown sauce - a sauce based on soy sauce caramelise, caramelize - be converted into caramel alcoholise, alcoholize - make alcoholic, as by fermenting; "alcoholize prunes" blanching - Blanching is a quick way to cook vegetables while preserving that peak crunch and taste. It involves partially cooking veggies by plunging it into boiling water for a short time, then “shocking” it in ice water to stop the cooking, this retains the greenness and freshness of greens. alcoholise, alcoholize - treat or infuse with alcohol conserve - preserve with sugar pickle - preserve in a pickling liquid which is a solution of brine or vinegar, often spiced, for preserving and flavoring food. salting - preserve with salt marinade, marinate - soak in marinade brine - soak in brine which is a strong solution of salt and water, used for salting and pickling meats, etc fortify, lace, spike - add alcohol to (beverages) fortify - add nutrients to; "fortified milk" boil down, concentrate, reduce - cook until very little liquid is left bake - cook and make edible by putting in a hot oven ovenbake - bake in an oven; "ovenbake this chicken" brown - fry in a pan until it changes color coddle - cook in nearly boiling water fire - bake in a kiln so as to harden farce, stuff - fill with a stuffing while cooking baste - cover with liquid before cooking souse - cook in a marinade  micro-cook, microwave, nuke, zap - cook or heat in a microwave oven crispen, toast, crisp - make brown and crisp by heating shirr - bake (eggs) in their shells until they are set parboil, blanch - cook (vegetables) briefly overboil - boil excessively stew - cook slowly and for a long time in liquid simmer - boil slowly at low temperature roast - cook with dry heat, usually in an oven barbecue, barbeque, cook out - cook outdoors on a barbecue grill