Learn 50 Essential Cooking Verbs Now

Learn 50 Essential Cooking Verbs Now

Learn 50 Essential Cooking Verbs Now

Cooking is a fun
and creative activity that requires not only good ingredients but also a set of
essential cooking verbs. Here are 50 essential cooking verbs with definitions
to help you express your cooking skills and knowledge in English.

 

1.     Bake
– to cook food in an oven using dry heat.

 

2.     Boil
– to heat liquid until it reaches its boiling point and forms bubbles.

 

3.     Braise
– to cook food, usually meat or vegetables, slowly in a covered pan with a
small amount of liquid.

 

4.     Broil
– to cook food under direct heat, such as a grill or broiler.

 

5.     Chop
– to cut food into small pieces using a knife or a food chopper.

 

6.     Cook
– to prepare food by applying heat.

 

7.     Deep-fry
– to completely immerse food in hot oil until crispy and golden brown.

 

8.     Dice
– to cut food into small, uniform cubes.

 

9.     Drain
– to remove excess liquid from food, such as pasta or vegetables, using a
colander or strainer.

 

10. Fry
– to cook food in hot oil in a pan.

 

11. Grate
– to reduce food into small pieces or a fine powder using a grater.

 

12. Grill
– to cook food over direct heat, usually on a grill.

 

13. Mash
– to crush food into a smooth, paste-like consistency using a masher.

 

14. Microwave
– to cook food using microwave radiation in a
microwave oven.

15. Mix
– to combine ingredients thoroughly using a mixer or by hand.

 

16. Peel
– to remove the skin or outer layer from food, such as fruit or vegetables,
using a peeler.

 

17. Poach
– to cook food gently in simmering liquid.

 

18. Puree
– to blend food until it becomes smooth and homogeneous, using a blender or
food processor.

 

19. Roast
– to cook food in an oven using dry heat.

 

20. Sauté
– to cook food quickly in a small amount of hot oil
in a pan.

 

21. Sear
– to brown food quickly on high heat to create a crispy exterior.

 

22. Simmer
– to cook food in a liquid at a low heat, just below boiling point.

 

23. Steam
– to cook food by exposing it to steam generated from boiling water.

 

24. Stir-fry
– to cook food quickly in a wok or pan over high heat, stirring constantly.

 

25. Toast
– to cook food, such as bread, under a heat source
until crispy and brown.

 

26. Blanch
– to briefly boil food, then immediately shock it in cold water to preserve its
colour and flavour.

 

27. Marinate
– to soak food in a seasoned liquid to add flavour
and tenderness.

 

28. Reduce
– to thicken a sauce or broth by boiling it down to a smaller volume.

29. Whisk
– to beat ingredients, such as eggs or cream, to a smooth consistency using a
whisk.

 

30. Deglaze
– to scrape the flavourful bits from the bottom of a pan after cooking meat to
make a sauce.

 

31. Sauté
– to cook food in a small amount of hot fat in a pan, usually over medium to
high heat.

 

32. Season
– to add salt, pepper, or other spices to food to enhance its flavour.

 

33. Sift
– to pass dry ingredients, such as flour or sugar, through a fine mesh to
remove lumps and incorporate air.

 

34. Roll
– to flatten dough or pastry with a rolling pin to make it thin and even.

 

35. Knead
– to work dough by hand to make it smooth and pliable.

 

36. Shape
– to form dough or pastry into a specific form, such as a loaf or a pie crust.

 

37. Dust
– to sprinkle a light layer of a powdery ingredient, such as flour or cocoa
powder, over food or a surface.

 

38. Bake
– to cook food in an oven using dry heat.

 

39. Glaze
– to cover food with a thin layer of sauce or frosting.

 

40. De-bone
– to remove the bones from meat or fish.

 

41. De-vein
– to remove the vein from food, such as shrimp or chicken.

 

42. Trim
– to remove the outer edges or excess fat from
food.

43. Score
– to make shallow cuts in food, such as meat or bread, to allow it to cook
evenly.

 

44. Marrow
– to extract the soft, spongy tissue inside the bones of meat.

 

45. Blender
– to puree or mix ingredients together into a smooth mixture using a blender.

 

46. Juicer
– to extract juice from fruits or vegetables using a juicer.

 

47. Zest
– to remove the outermost, brightly coloured part of a citrus fruit peel and
use it as a garnish or seasoning.

 

48. Clarify
– to remove impurities from liquids, such as butter or broth, to make them
clearer.

 

49. Infuse
– to soak ingredients in a liquid to add flavour, such as tea or herbs.

 

50. Caramelize
– to cook sugar or other sweet ingredients until they turn golden brown and
have a rich, caramel flavour.

These essential cooking verbs are a great starting point to expand your cooking vocabulary and improve your communication skills in the kitchen.

 

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