Try to turn the food so that all sides are quickly cooked and have a brown or grilled look on the outside.

This can be done using a frying pan or by broiling the food for a short time in the oven.

The reason for browning is to seal in juices and to make food more appealing by giving it color. Brown To brown is to quickly cook a food (usually meat) on the outside only. Food such as meat turns brown or crispy on the outside and cooks quickly. For example, you can broil food in a traditional oven or in a toaster oven, on the broil setting. Broil To broil is to cook food (usually meat and veggies) directly under a heat source. A rapid boil is when the bubbles appear very quickly. Boil To boil is to heat a liquid (usually water) until many bubbles appear on the surface. Blend To blend is to combine two or more ingredients by hand, with a blender, or by using an electric mixer. This is usually done as a first step when preparing a more complicated recipe. Blanching seals in color and juices and helps to remove skin or peels. Blanch To blanch is to cook a food in boiling water for a few minutes. Try to use a fast circular motion with your wrist, not your arm. The important thing to remember is to mix all the ingredients until the mixture looks smooth. Beat To beat is to combine a mixture using a spoon, fork, or kitchen utensil called a whisk, or by using an electric mixer. This guide lists the most common cooking terms along with the definitions to help you follow a recipe and learn new cooking skills! Some terms come with a video showing an example of that term click the terms in blue to watch the video. Cooking at home is often healthier and less expensive than eating out, however sometimes recipes contain terms that can be confusing.

Dredge in cooking terms