Interpreting recipes for beginners

Do you want to know what it means when a recipe calls for a "tsp" of baking soda? Do you wonder what the difference is between "broiling" and "baking". Why do you need to "preheat" the oven?

People who have never cooked before or have only used a microwave oven may not know how to interpret a recipe. Sometimes a recipe looks straight forward, but terms can have subtle differences like "stir in" and "whisk" or be completely confusing like "curdle".

A regular cook may have always learned by observing or experimentation. Knowing why and how to "acidulate" certain vegetables is not the same as knowing that is what you are supposed to do when you read the direction in a recipe.

For beginners and people who do not know the ins and outs of recipe terminology, this vocabulary guide is for you.

To start, a recipes is divided into at least two simple parts:

The first portion of the recipe is often in an unbulleted list format. It lists the food ingredients.

The second portion of the recipe is the body. It may be separated into steps or combined as a paragraph and includes preparation information.

Recipes may also include serving size, preparation time, and the level of the recipe (for beginners to advance cooks). These sections tend to be separate from the ingredients and the body of the recipe and may be found at the top or the bottom of the recipe. The tools that are required to prepare and cook the meal (such as a skillet or mixing bowl) are either found in the body of the recipe or the cook is assumed to be able to figure it out.

Some words and/or abbreviations that everyone should learn:

Acidulate- This is done to prevent some types of vegetables from turning black before they are cooked. Just add an acidic liquid like vinegar or lemon juice to water; then immerse the vegetables.

Beat - Forcefully mix the ingredients together.

Blend - Mix the ingredients until they form a creamy substance.

Bone - Remove the bones.

Bread crumb- Dip somethning into a beaten egg, coat it in bread crumbs, and fry it.

Chop - Cut the ingredient into small pieces with a heavy knife.

Cube - Cut the ingredient into cubes (or 3 dimensional squares)

Dash - Shake a spice once or twice over the food of the mixture.

Curdle - Beat until the ingredient thickens or solidifies.

Dice - Cut an ingredient into even cubes.

Divide - Separate the ingredients.

Emulsify - Mix or shake liquids that are different densities. They will separate after a while like oil and vinegar dressings.

Fold - Turn over ingredients without mixing them, so that they become part of the mixture.

Glaze - Spread cooking juices over meats (note that this is also under the cooking terms in regards of vegetables).

Grate - Rub the ingredient against a grate so that it turns into small pieces.

Grind- Grinding the ingredients by using a pestle and morter or the back of a spoon is meant to release a particular smell, which adds flavor to the food.

Heap- Combine flour into a mound. Then form a valley in the center of the mound. The ingredients are put into this vallery.

Knead - Mix the ingredients by working them with tools or with hands so that the dough become pliable.

Marinate - Soak meat or fish in a flavorful mixture to tenderize it.

Pinch - Take a bit (usually spice) between your forefinger and your thumb. Sprinkle it onto the food or mixture.

Purée - Use a blender to turn a substance into cream.

Grind- Grinding the ingredients by using a pestle and morter or the back of a spoon is meant to release a particular smell, which adds flavor to the food.

Scramble - Mix the yoke and egg whites together before cooking it.

Season to taste - Choose how much and which type of seasoning to add to the mixture or food (the type of seasoning may be specified in the recipe).

Shred - Cut the ingredient into thin strips.

Sift - This is to prevent lumps.

Skim - Remove the scum or froth that rises to the top of boiling liquids

Slice - Cut into thin sections.

Sliver - Slice it.

Stir in - Mix the ingredients together gradually rather than all at once.

tbsp- "Tablespoon" This is a measurement like a cup is a measurement. If you do not have the measurer, a soup spoon can work for approximate measurements.

Top- Cover the meal with the specificed ingredient.

Toss - Mix food with a liquid so that the liquid covers it.

tsp - "Teaspoon" a measurement that is smaller than a tablespoon (tbsp).

Whip - Quickly mix a substance. This puts air into the substance making it fluffy.

Whisk - Beat a substance so that it becomes frothy.

Additional terms that everyone should learn:

Al dente- Cook pasta or rice to the point that they are tender enough to eat but firm enough to grasp with a utensil.

Bake - Harden a food with heat.

Blanch - Boil a fruit or vegetable so that it is only partially cooked. This is intended to make it softer or easier to peel.

Boil - Cook in water hot enough to bubble.

Braise - Slowly cook the food in a covered pan under low heat.

Broil - Cook the food under a broil (in many ovens).

Deep-fry - Cook in excessive fat (oil or butter) at high heat.

Flambé - To use the smell of alcohol in food but to have no alcohol present, pour the alcohol of choice onto the cooked food and then burn the alcohol off.

Glaze - Cook vegetables in lightly sugared liquid (also under preparation terms for meat)

Preheat - Heat the pan or oven before using it so that the food cooks evenly.

Poach - Break the egg(s) and cook in boiling water or cook the meat in simmering water.

Sauté- Cook at low heat (unless otherwise indicated) in a skillet with fat (oil or butter) until the food is lightl golden and completely cooked.

Simmer- Turn the heat down to low after the liquid has reached the boiling point ot keep the liquid at just below the boiling point.

Steam - Cook the food with steam. This is often done with a little water and covered.

Do you see a term I did not explain well? Is there a term you know about that I should add to the list? Please let me know.