Master culinary terminology with our comprehensive guide to cooking techniques and methods.
Cooked to be firm to the bite (pasta, vegetables)
Cooked until tender but still slightly crunchy
Firm, crunchy texture
Cooked until surface is golden color
Meat cooked to 135-145°F, pink center
Meat cooked to 130-135°F, warm red center
Meat cooked to 145-155°F, slightly pink center
No longer translucent (fish, eggs, etc.)
Meat cooked to 125-130°F, red center
Mixture falls in thick ribbon from spoon
Whipped mixture that holds shape but tips fold over
Whipped mixture that holds sharp peaks
Soft texture, easy to cut or chew
See-through or partially transparent (onions, etc.)
Meat cooked to 155°F+, no pink
Our comprehensive cooking terms glossary helps both novice and experienced cooks master culinary terminology. From basic knife skills like dicing and mincing to advanced cooking techniques like sous vide and confit, this guide covers essential terms you'll encounter in recipes and cooking instructions.
Use this resource to improve your cooking vocabulary and better understand recipe instructions. Many of these terms are also highlighted in our recipes with quick-reference tooltips for your convenience.
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