Cooking Definitions

Baste: To brush, spoon or squirt liquid on to during cooking to prevent food from drying out and enhance flavor.

Braise: The cooking method where food is first browned in in butter or oil then cooked in a covered pot with a small amount of liquid for an extended period of time.

Glaze: To coat food with a flavorful mixture that is normally shiny and smooth. Example: Glazing a ham with honey and cloves.

Dredge: To lightly coat food with such coatings as flour, corn meal or breadcrumbs to be pan fried or sautéed.

Mirepoix: Typically a mixture (2:1:1) of diced onions, carrots, celery and herbs cooked in butter or oil and then used in soups, stews or sauces.

Roux: The mixture of flour and fat, such as butter or drippings, that are cooked over low heat to be used in soups and sauces.

Sauté: To cook food quickly over direct heat in a skillet with a small amount of oil or butter.

Score: The method of making various cuts in the surface of foods such as fish and meat to help absorb marinades as well as help tenderize.