List of cooking techniques facts for kids

Cooking is all about getting food ready to eat, often by using heat! There are so many different ways to cook, and these methods change all over the world. Why? Because of different places, money, traditions, and even what's popular. How well a meal turns out also depends on the cook's skills and what tools and ingredients they have, like fresh butter.

This article lists many common cooking techniques used to prepare food.

A

Acidulate

To use an acid like lemon juice or vinegar to stop food from browning, change its taste, or make it safe for canning.

al dente

This Italian phrase means "to the tooth." It's used for food, usually pasta, cooked until it's tender but still a little firm when you bite it.

Amandine

A cooking term meaning a dish is served with almonds. Food served amandine is often cooked with butter and then topped with toasted almonds.

aspic

A savory jelly made from meat broth. Foods served in aspic are often placed inside or on top of this jelly.

au gratin

Food prepared au gratin is topped with breadcrumbs or cheese and then browned under a broiler (a heating element that cooks from above).

au jus

Foods served au jus, usually meat or sandwiches, come with a thin sauce made from the drippings of roasted meat. This sauce is often served on the side.

Au poivre

Foods served au poivre, often steak, are covered with ground black pepper before cooking.

B

Cornish pasties being baked in an oven

The first step in blanching green beans

baghaar

A cooking trick from Pakistani cuisine and Indian cuisine. You heat oil, add spices to fry them, and then pour this flavored oil into a dish to give it extra taste.

bain-marie

A gentle cooking method where a container of food is placed in or above boiling water. This heats the food slowly or keeps it warm.

baking

To cook food using dry heat, usually in an oven. Think of cakes, bread, or cookies!

Barding

Wrapping meat in fat, like bacon, before roasting. This keeps the meat moist and adds flavor.

barbecuing

Cooking meat or fish slowly over a barbecue grill using indirect heat and smoke. This gives food a smoky flavor.

Basting

Pouring liquid over food, like a roast chicken, while it cooks. This keeps it moist and flavorful.

Blanching

Dipping fresh food, like vegetables, into boiling water for a short time, then quickly putting it into ice water. This stops the cooking process and helps keep colors bright.

Boiling

Cooking food in water that is bubbling rapidly at a high temperature.

braising

A cooking method that uses both wet and dry heat. First, food is seared (quickly browned at high heat), then it's cooked slowly in a covered pot with some liquid.

brine

To soak food, often meat, in salty water. This adds flavor and helps keep it moist.

Browning

Partially cooking the surface of meat to remove extra fat and give it a brown color and flavor. This happens through chemical reactions when heat is applied.

C

Hot liquid candy being poured into candy molds by a candymaker

Hamburgers cooking on a charbroiler

candy making

Making candies by dissolving sugar in water or milk to form a syrup. This syrup is then boiled until it reaches a certain thickness or starts to caramelize.

caramelization

The process of browning sugar. This is used a lot in cooking to create a nutty flavor and a brown color.

carryover cooking

When food keeps cooking even after you take it off the heat. This happens because it holds onto heat.

casserole

A dish that is cooked and served in the same deep baking dish, often with many ingredients mixed together.

charbroiler

A cooking device with grates that are heated to cook food, often used for grilling meats like hamburgers.

cheesemaking

The process of making cheese from milk.

chiffonade

A knife cut where leaves, like herbs or lettuce, are cut into long, thin strips.

Clay pot cooking

Cooking food in a pot made from natural, unglazed clay. This method often keeps food moist and flavorful.

coddling

Heating food in water that is just below the boiling point. Coddled eggs are often made this way.

concasse

To roughly chop any ingredient, especially vegetables. For example, tomato concasse means a tomato that has been peeled, seeded, and chopped.

confit

A general term for foods cooked slowly in fat, oil, or sugar syrup. Duck confit is a famous example.

consommé

A type of clear soup made from a rich, flavorful broth that has been carefully clarified (made clear).

cooking with alcohol

Many dishes include alcoholic beverages in the food itself to add flavor.

Creaming

1.  Mixing ingredients, usually butter and sugar, until they are smooth and fluffy.

2.  Cooking meat or vegetables in a thick sauce made with dairy.

croquette

A small, breaded, and fried roll made from finely chopped meat or vegetables.

curdling

When a liquid mixture, like milk or a sauce, separates into thicker parts and thinner liquid. This is good for making cheese but not always for sauces.

Curing

A way to preserve and flavor foods like meat, fish, or vegetables by adding salt, nitrates, or sugar. Many curing methods also involve smoking.

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  The production of Gruyère cheese at the cheesemaking factory of Gruyères, Switzerland

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  Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia

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  A coddled egg atop hash

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  Butter being creamed using electric beaters

D

A beef stew being cooked in a Dutch oven

deep frying

Cooking food by completely covering it in hot oil or fat. Think of french fries or fried chicken.

Deglazing

Adding liquid to a hot pan after cooking meat to loosen and dissolve the browned bits stuck to the bottom. These bits add a lot of flavor to sauces.

Dredging

Coating the outside of food with a dry material, like flour or breadcrumbs, before cooking.

Drying

Preserving food by removing its moisture. This can be done with a modern food dehydrator or by letting sunlight and air dry the food naturally.

dum pukht

Also called slow oven cooking.

A cooking method from India where meat and vegetables are cooked over a very low flame, usually in sealed containers. This keeps all the flavors inside.

Dutch oven cooking

Using a Dutch oven, a heavy pot, for long, slow cooking. It's great for roasts, stews, and casseroles, and often used for outdoor cooking like camping.

E

Engastration: the inside of a sausage-stuffed turducken

earth oven

A shallow pit dug in the ground that is used to trap heat. It can bake, smoke, or steam food.

egg wash

A mix of beaten eggs, sometimes with water or milk, brushed onto pastries before baking. It gives them a shiny, golden crust.

emulsify

To combine two liquids that usually separate, like oil and vinegar, into one smooth mixture. Mayonnaise is an emulsion.

en papillote

A French cooking method where food is placed inside a folded pouch or parcel, usually made of parchment paper, and then baked. The food steams in its own juices.

engastration

A cooking method where one animal is stuffed inside another animal. A famous example is a turducken (a chicken stuffed into a duck, stuffed into a turkey).

engine cooking

Cooking food using the extra heat from an internal combustion engine, like a car or truck engine. This is usually done for fun or in emergencies.

F

Bananas Foster being flambéed

Fermentation

A process where tiny living things (like yeast or bacteria) change food, often creating new flavors or helping to preserve it. Examples include making yogurt, cheese, or sourdough bread.

Fillet

To remove the bones from meat or fish, creating a boneless piece.

flambé

To pour alcohol over food and then light it on fire. This burns off the alcohol but leaves a subtle flavor and looks impressive!

Foam

A light, airy food substance created by trapping air in a gelling or stabilizing agent. Think of whipped cream or meringue.

food preservation

Methods used to keep food from spoiling, so it can be stored and eaten later. This includes canning, drying, and pickling.

frying

Cooking food in hot oil or fat.

Chicken frying

A method where a piece of beefsteak is coated in batter and then pan-fried, similar to how fried chicken is made.

G

Yakitori being grilled

Garnish

1.  (v.) To add a decorative, often edible, element to a plate of food before serving. It makes the dish look nicer.

2.  (n.) The decorative element itself. Parsley is a common garnish.

Glazing

To coat food with a shiny, often sweet or savory, mixture. This adds flavor and a nice appearance.

grilling

Cooking food over direct heat, usually on a grill. This often creates grill marks and a smoky flavor.

H

Hāngī

A traditional New Zealand Māori cooking method using heated rocks buried in a pit oven. It's still used for special events.

high-altitude cooking

Cooking food or drinks at high elevations, where lower air pressure makes most foods cook slower. Special techniques might be needed.

I

One method of indirect grilling involves plank cooking, such as the salmon fillets here

indirect grilling

Cooking on a grill where the food is not directly over the heat source. This allows for slower, more even cooking.

Infusion

Soaking plant material, like herbs or tea leaves, in a liquid (water, oil, or alcohol) to extract its flavors or compounds. Tea is a common example.

J

Jugging

A method of stewing whole animals, especially game or fish, for a long time in a tightly covered container like a pot or jug.

Julienne

A knife cut where food, usually vegetables, is cut into long, thin strips, like matchsticks.

K

Bo Kho (beef stew)

kalua

A traditional Hawaiian cooking method that uses an imu, which is a type of underground oven. It's often used for large feasts.

karaage

A Japanese cooking technique where various foods, often chicken, are deep-fried in oil after being coated in starch. It's similar to tempura.

Kho

A cooking technique in Vietnamese cuisine where a protein, like fish or pork, is slowly cooked (braised) in a mix of fish sauce, sugar, and water or coconut juice. It's like a stew.

kinpira

A Japanese cooking style that combines sautéing (cooking quickly in a little fat) and simmering (cooking gently below boiling). It's often used for root vegetables.

L

Larding

Threading strips of chilled pork fat through a roast. This adds moisture and flavor to leaner meats.

low-temperature cooking

Cooking food at a lower temperature for a longer time. This can make meats very tender.

M

Food cooking on a Mongolian barbecue griddle

marination

Soaking food in a seasoned, often acidic, liquid called a marinade before cooking. This adds flavor and can make tough cuts of meat more tender.

Microwave cooking

Cooking food in a microwave oven using microwave radiation to heat the food quickly.

mincing

Chopping food into very tiny, fine pieces.

Mongolian barbecue

A style of cooking where raw ingredients are cooked quickly on a large, round, flat griddle.

N

nixtamalization

A process for preparing maize (corn) or other grains. The grain is soaked and cooked in an alkaline solution, usually limewater, and then hulled (outer layer removed). This makes the corn more nutritious.

O

once-a-month cooking (OAMC)

A method of preparing and cooking all the meals needed for an entire month in just one day. This helps save time later on.

Outdoor cooking

Cooking in outdoor places, like camping. This often needs special tools and ways of cooking food.

P

Sausages being pan-fried in a frying pan

pan frying

Cooking food in a pan with only a small amount of oil or fat, just enough to coat the bottom of the pan.

parboiling

Partially boiling food, often as the first step in a longer cooking process. The food is cooked in boiling water until it just starts to soften, then finished with another method like braising.

pasteurization

A process of heating liquids, like milk, to a specific temperature for a set time to kill harmful bacteria without greatly changing the food's quality.

pickling

Preserving food by soaking it in an acidic liquid, usually vinegar or brine. This gives food a tangy flavor.

Poaching

Cooking food gently in a liquid that is just below the boiling point. This method is often used for delicate foods like eggs or fish.

pressure cooking

Cooking food in a sealed pot called a pressure cooker. The pot builds up steam pressure, which cooks food much faster than regular boiling.

Proofing

Allowing bread dough to rise in a warm place before baking. This makes the bread light and airy.

purée

To blend or mash food until it is a smooth, thick paste or liquid. Think of mashed potatoes or tomato purée.

R

Stock being reduced in a pan

Reduction

Cooking a liquid, like a sauce or stock, until some of the water evaporates. This makes the liquid thicker and more flavorful.

roasting

Cooking food, especially meat or vegetables, in an oven or over an open fire using dry heat. This often creates a browned, flavorful outside.

rotisserie

Also called spit-roasting.

Cooking meat on a rotating spit over a heat source. This ensures even cooking and a crispy exterior.

roux

A thickening agent made by cooking equal parts of flour and fat (like butter) together. It's used to thicken sauces and soups.

S

A home smoker and racks with hot smoked Pacific halibut

Bao stir-frying involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy.

Milk being steamed

sautéing

Cooking food quickly in a small amount of hot fat in a pan. This often means tossing or stirring the food frequently.

Score

To make shallow cuts, often in a diamond pattern, on the surface of meat. This helps it cook evenly and absorb flavors.

searing

Cooking the surface of food, usually meat, at a very high temperature until a browned crust forms. This locks in juices and adds flavor.

seasoning

Adding salt, pepper, herbs, or spices to food to enhance its flavor.

simmering

Cooking food gently in liquid just below the boiling point. The liquid will have small bubbles rising to the surface.

Skimming

Removing foam or fat from the surface of a liquid, like soup or stock, using a spoon or skimmer tool.

slow cooker

An electric cooking pot that cooks food at a low temperature for many hours. It's great for stews and roasts.

Smoking

Cooking or flavoring food by exposing it to smoke from burning wood. This adds a distinct smoky taste and can also preserve food.

sous-vide

A cooking method where food is sealed in a vacuum-sealed bag and cooked in a water bath at a very precise, controlled temperature. This ensures even cooking and tender results.

Spatchcock

Preparing poultry or game by removing its backbone and flattening it out before cooking. This helps it cook faster and more evenly.

steaming

Cooking food using the hot vapor (steam) from boiling water. This is a healthy way to cook as it keeps nutrients in the food.

steeping

Soaking food in a liquid to extract flavor or soften it, similar to making tea.

stewing

Cooking food slowly in a liquid, usually in a covered pot, for a long time. This makes tough cuts of meat tender and blends flavors well.

stir frying

Cooking food quickly in a hot wok or pan with a small amount of oil, while continuously stirring or tossing. It's common in Chinese cooking.

stuffing

An edible mixture, often made with bread or rice, used to fill a space inside another food item, like a turkey or bell pepper.

Sweating

Gently heating vegetables in a little oil or butter until they become tender and sometimes clear, but without browning them.

T

A turkey fryer

tandoor

A cylindrical clay or metal oven used in cooking and baking in parts of Asia. It cooks food at very high temperatures, often used for naan bread and tandoori chicken.

Tempering

1.  Tempering (chocolate): A method to make chocolate shiny and strong by carefully heating and cooling it.

2.  Tempering (cooking): Bringing meat to room temperature before cooking, or slowly bringing food up to temperature, like in sous-vide.

3.  Tempering (spices): A cooking technique from Indian and Pakistani cuisines where whole spices are briefly fried in oil or ghee to release their flavors. This flavored oil is then poured into a dish.

Tenderizing

A process to break down tough parts in meat, making it softer and easier to chew and enjoy.

Thermal cooking

Using the idea of a haybox, where a hot pot of food is placed inside an insulated box (like one filled with hay) to continue cooking slowly without needing more fuel.

thickening

Making a liquid, like a sauce or soup, thicker. This can be done with a roux, cornstarch, or by reducing the liquid.

Truss

To tie the legs and wings of poultry (like a chicken or turkey) with string. This helps the bird cook more evenly and keeps its shape.

turkey fryer

A large pot and burner system used to deep-fry a whole turkey, often outdoors.

V

velveting

A technique from Chinese cuisine where pieces of raw meat or poultry are coated in a mixture of cornstarch and liquid before cooking. This makes the meat very tender and smooth.

W

Whip

To beat food vigorously with a whisk or mixer to incorporate air and make it light and fluffy, like whipping cream or egg whites.

Wok cooking

Using a wok, a large, round-bottomed pan, for many different cooking methods, especially stir frying.

Z

Zest

The colorful outer layer of citrus fruits, like lemons or oranges. It's scraped off and used to add strong flavor to dishes.

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See also