Master culinary terminology with our comprehensive guide to cooking techniques and methods.
Cut meat or seafood horizontally, leaving one edge attached, to open flat
Remove bones from meat or fish
Remove the dark vein from shrimp
Remove outer skin or rind from fruits/vegetables
Flatten meat to uniform thickness using a mallet
Make shallow cuts in surface of food (meat or dough)
Remove individual sections of citrus fruit from membrane
Remove unwanted parts (fat, stems, etc.)
Tie poultry with string to maintain shape during cooking
Remove the colored outer peel of citrus fruit (avoiding white pith)
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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