Beef Glossary

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

Au jus - Roasted beef served with natural pan juices that accumulate during cooking.

Bake - To cook, covered or uncovered, in an oven by dry heat.

Baste - To keep foods moist during cooking with a sauce, pan juice or wine.

Beat - To mix ingredients rapidly so that air is incorporated, resulting in a smooth mixture.

Blend - To combine ingredients until a desired consistency is reached, usually until smooth.

Boil - To heat water or other liquids to 212 degrees F. When water boils the surface is covered with bubbles.

Braise - A slow, moist heat cooking method using a small amount of liquid and a tight-fitting lid. Used for less tender cuts.

Broil - A quick, dry heat cooking method done in the oven using the broiler setting. Used for more tender cuts. Less tender cuts can be used if marinated.

Broiler Pan - A rectangular pan with a rack, usually included in the purchase of an oven.

Broth - The liquid in which meat has been cooked. Canned beef broth can be found as double-strength and single-strength. Double-strength is more concentrated.

Brown - To cook food quickly in a preheated oven, broiler, or hot skillet to "brown" the outside and seal in the juices.

Butterfly - To split food down the center without cutting all the way through so two pieces can be opened like butterfly wings.

Carve - To slice meat across the grain for serving.



Crouton - Hard toasted or fried pieces of bread used to garnish.

Cube - To cut food into uniform half-inch squares.

Cure - To preserve meat by either smoking, drying, pickling or salting.

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Deglaze - To dissolve the small particles of sauteed meat remaining in a pan by adding a liquid and heating. Used as base for sauces.

Degrease - To remove the fat from the surface of a liquid.

Dice - To cut into equal sized cubes, 1/4 to 1/2 inch square.

Dilute - To make a sauce or stock weaker by adding more liquid.

Dredge - To coat meat with a dry mixture such as flour, bread or cracker crumbs.

Drizzle - To pour liquid over the surface of food in a fine stream.

Dry heat cooking - Cooking without the addition of liquid. Examples include grilling, broiling and pan frying. Used for tender cuts or less tender cuts that have been marinated.

Dutch oven - A heavy pot with a tight-fitting cover.

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Fillet - To cut meat away from the bone.


Fork Tender - A way to determine doneness of braised or stewed meat. Meat should feel tender when inserting a fork into the thickest part.

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Glaze - A mixture brushed on food which adds flavor and gives a glossy appearance.


Grill - A quick, dry heat cooking method over charcoal, wood or gas flames. Used for more tender cuts. Less tender cuts can be used if marinated.

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Julienne - To cut fruits, vegetables or meats into match-like strips.

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Kabob - Cubes of meat cooked on a skewer.

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Marinade - A mixture used to enhance the flavor and/or tenderness of food.

Marinate - To let meat stand in a flavorful, usually acidic, liquid for several hours to add flavor or to tenderize.

Meat thermometer - An instrument used to read the internal temperature of meat.



Moist heat cooking - Adding liquid during preparation to create steam. Improves tenderness of less tender cuts. Examples include braising and stewing.

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Pan broil - A quick, dry heat cooking method using a pan on a stovetop. No oil is used and the pan is uncovered. Used for thinner cuts.

Pan fry - A quick, dry heat cooking method using a pan with a small amount of oil. No lid is used. Used for thinner cuts. Also called sauteing.

Parboil - To partially cook food in boiling water before completely cooking by some other process.




Preheat - To set an oven or broiler at the desired temperature 15 to 30 minutes before use so that the temperature is reached before food is put in to cook.



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Roast - A slow, dry heat cooking method used for cooking larger cuts of beef. No liquid is added or cover is used. Used for more tender cuts.


Roulade - A thin slice of meat rolled up with or without stuffing and cooked in seasoned liquid or sauteed.


Rub - A blend of herbs and spices that coats the surface of the meat. Used to add flavor.

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Saute - To brown or cook food in a small amount of oil.


Sear - To brown the surface of food quickly using high heat.


Shred - To pull meat apart into small pieces using two forks.


Slice - To cut food into same size flat pieces.

Slow Cooker - Also known as a crock pot.


Stew - A slow, moist heat cooking method using a pot with a tight-fitting lid. The beef should be completely covered in liquid. Used for less tender cuts.

Stir-fry - A quick, dry-heat cooking method using a lightly oiled skillet or wok. Use high heat while continuously tossing ingredients. Any cut can be used as long as it is cut into thin, uniform strips.

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Wok - A round bottom pan used for stir fry and other cooking methods using high heat.

Wonton skins - A thin noodle dough that is used in Oriental recipes. Often available in the produce area of the grocery store.

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Zest - To remove, in fine strips, the outermost peel of citrus fruits. Be careful not to include the bitter, inner white pith.