NC Cooperative Extension

B's
Heart & Soul Cookbook Recipes

Index Back to Cooking Terms and Techniques Index
Bake
Definition
Bread Baking
To Cook food, covered or uncovered, using the indirect, dry heat of an oven. Usually used to describe the cooking of cakes, other desserts, casseroles, and breads
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Baste
Definition
Bastimg ribs
To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out.

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Beat
Definition
Beating water into dry ingredent
To smoothen a mixture by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer.
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Bias-slice
Definition
Bias Slice
To slice a food crosswise at a 45-degree angle

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Bind
Definition
Thickening sauce
To thicken a sauce or hot liquid by stirring in ingredients such as eggs, flour, butter, or cream.

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Blackened
Definition
Blackenedpic
A popular Cajun-style cooking method in which seasoned foods are cooked over high heat in in a super heated heavy skillet until charred.

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Blanch
Definition
Blanching Tomatoes
To boil briefly to loosen the skin of a fruit or a vegetable. This is an important step in preparing fruits and vegetables for freezing. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action, and then the skin easily slices off.

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Blend
Definition
Blending
To combine two or more ingredients until smooth and uniform in texture, flavor, and color; may be done by hand or with an electric blender or mixer.

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Boil
Definition
Water Boiling
To cook food in heated water or other liquid that is bubbling vigorously

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Braise
Definition
Braiseing meat
A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.

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Bread
Definition
Breading Chicken
To coat the food with crumbs (usually with soft or dry bread crumbs), sometimes seasoned.

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Broil
Definition
Broiling food
To cook food directly under the heat source.

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Broth or Stock
Definition
Making Broth
To cook food in a skillet, broiler, or oven in order to develop a rich, desirable color on the outside, add flavor and aroma, and help seal in natural juices.

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Brown
Definition
Browning
A quick sautéing, pan/oven broiling, or grilling method done either at the beginning or end of meal preparation, often to enhance flavor, texture, or eye appeal.

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Butterfly
Definition
Butterfly cut of port
To split food such as shrimp, steak, or pork chop through the middle without completely separating the halves, then spreading the halves to resemble a butterfly. The food cooks more quickly because twice as much surface area is exposed to heat.

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