Basic Cooking Terminology Every Cook Needs to Know
Ever looked in a cookbook and wondered just what certain words mean? Are you stuck on some abbreviations? If so, this article on learning basic cooking terminology is just what you need. Here, we will discuss many of the different basic terms used in cooking and explain their meanings or uses.
Boiling - This means to bring any type of liquid to a boil. The boiling point is generally 212 degrees. Boiling is usually accomplished when bubbles have broken the surface of the liquid.
Bone - When you see this in a cookbook, it is generally telling you that you will need to take any bones out of the meat.
Braise – This is a technique used in cooking. Typically, you are browning your meat first and then placing the meat into some liquid within a container, tightly covering the container, and slowly cooking the meat.
Caramelize – This is the art of putting sugar atop of any food dish, then using high heat, melt it.
Coddle - Using hot water, you slow cook eggs.
Dice – A cubed form of cutting vegetable, fruits, and meats. Typically, when dicing the cubes are about 1/4 of an inch wide.
Dollop - This is a measurement of food, usually a spoonful of something. Generally, it is not defined in any way accept to say one or two dollops and is typically used for softer foods like sour cream or whipped cream.
Drippings – This is fats that have liquidized and melted when using a pan to cook meats.
Soft Crack – This is a term used when making candies. This stage can be determined by testing the syrup in some cold water, after the syrup has boiled. If when dropped into the water, it quickly forms pliable, but hot threads, it has reached the soft crack stage. It is usually best to use a candy thermometer, which will show a soft crack stage of 270 to 290 degrees.
T or Tbsp Tablespoon abbreviation
t or tsp Teaspoon Abbreviation
Gal Gallon Abbreviation
Oz Ounce abbreviation
Fl Fluid Abbreviation
Pt Pint abbreviation
C Cup abbreviation
Qt Quart abbreviation
Lb Pound abbreviation
Dash This is usually equivalent to 1/4 teaspoon
Juice Depending on the fruit, lemon would equal to 3 Tbsp of lemon juice, orange would equal to a half of a cup of orange juice.
Pinch This is equivalent to an 1/8 of a teaspoon
Other Important Information To Know
One Cup Equals
48 teaspoons
16 Tablespoons
8 Fluid Ounces
Half Pint
1/4 Quart
One Pint Equals
32 Tablespoons
16 Fluid Ounces
2 Cups
1/2 Quart
One Quart Equals
32 Fluid Ounces
4 Cups
2 Pints
1/4 Gallon
One Gallon Equals
128 Fluid Ounces
16 Cups
8 Pints
4 Quarts
Knowing some of these basic terms and hints is crucial to mastering the world of cooking.
