Four Common Cooking Terms Defined

As you embark through culinary arts school online as a novice chef, you will encounter many cooking methods that you may not be familiar with. When you learn to cook online, understanding these techniques will help your dishes come out perfectly. Take a look at some of the more common, but not as well known, cooking terms:

Deglazing is generally done toward the middle or end of the cooking process. To remove the juices and small bits of meat and vegetables from the bottom of the pan, you can deglaze them by adding wine or broth and gently scraping the pan to get the flavorful bits incorporated into your dish.

Searing is a technique usually reserved for meat. Placing meat in a hot pan will create a thin crust around the edges of the protein that can help keep juices and flavors locked in during other parts of the cooking process.

To braise meat and/or vegetables, you will slowly cook them in a small quantity of liquid. This can be done in the oven or on the stove.

When you poach food, you will cook it very carefully in a hot liquid with the intention of keeping the food’s natural shape.

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