Cooking has its own vocabulary. Here are some terms you should be familiar with.
brown (verb)—To cook, usually in oil, until the food turns light brown.
chop—To cut into bite-sized pieces.
condiments—Foods that add a flavorful accent to a dish, such as ketchup, relish, and mustard.
Creole—A spicy sauce or dish made with tomatoes, peppers, onions, celery, and seasonings, and often served with rice.
cube—To cut into small cube-shaped pieces.
cuisine—The type of cooking used in a particular country.
dash (noun)—A very small amount, such as one shake of a salt shaker.
dice—To cut into small pieces (smaller than chopped), about ¼-inch sizes.
drizzle—To pour a small amount of liquid in a stream over a dish.
fry—To cook in hot fat in a pan on top of the stove.
garnish—A bit of colorful food, such as parsley, that adds flavor to a dish and makes it look more attractive.
herbs—Flowering plants used to give food a distinctive flavor, such as oregano, marjoram, parsley, and basil. They can be used fresh or dried.
mince—To chop into tiny pieces.
sauté—To fry lightly in oil or butter.
savory—Very flavorful but not sweet.
seasonings—Ingredients, such as salt, pepper, herbs and spices, used to bring out the flavor of a food.
simmer—To cook over low heat just below the boiling point.
spice—A seasoning that has a strong or spicy aroma, for example, cinnamon or pepper.
whisk (verb)—To beat quickly with a fork or wire whisk.
