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Glossary of Cooking Terms

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

I, J, K & L

Infuse - To steep herbs or other seasonings in (usually hot) liquid until the cooled liquid has absorbed the flavor.

Iron - A mineral used by the blood for forming hemoglobin. Red meat, fish, eggs, and legumes are significant iron sources.

Julienne - refers to cutting food into think sticks of 1 to 2 inch long.

Kitchen Shears - Strong, sharp scissors with multiple uses including cutting fish, poultry, meat and produce. One blade may have a serrated edge. This tool can snip herbs and crack nuts too. Other kitchen ware and appliances for cooking Chinese .

Knead - To work dough by pressing, pulling and pushing it manually with the knuckles or with a rolling pin, so as to thoroughly mix and shape it and activate the yeast cultures. Kneading can also be accomplished by using an electric mixer with a dough hook attachment.

Knives - Knives come in many shapes and sizes, but all have at least one thing in common. A knife, by definition, is a sharp-edged cutting instrument with a handle. Most blades are made of steel, although a variety of other substances can be used such as bone, glass, ivory and ceramic. Good knives are both sturdy and balanced. Knives used for table service are usually named after their use, such as dinner, luncheon, fish, butter and steak knives. Kitchen knives can vary from short paring knives, used to core and skin vegetables, to long fillet knives that are pulled rather that pushed through large pieces of meat. See Chinese cleaver .

Ladle - A kitchen utensil with a long handle and cuplike bowl used to pour sauces and soups; available in different sizes.

Lean - Poultry, meat, seafood or game containing less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 milligrams of cholesterol per serving (100 grams).

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Last Modified: 11/28/11.