Cooking Glossary, Emergency Substitutions, and Kitchen Staples

Here are standard abbreviations, cooking terms, pantry staples, and a list of emergency substitutions.

Standard Abbreviations

Tbsp – tablespoon
Tsp – teaspoon
C – Cup
Oz – ounce (weight)
Fl oz – fluid ounce (volume)
Lb or # – pound
Pt – pint
Qt – quart
Gal – gallon
G – gram
Kg – kilogram
mL – milliliter
L – liter
Min – minute
Hr – hour
Pk or pkg – package
Doz – dozen
Ea – each
Sq – square (as in chocolate or butter)
S & P – salt and pepper

Cooking Terms

Bake – cooking with dry heat, generally in an oven
Boil – heating liquid until it has large, rapid bubbles
Broil – cooking with intense heat from above to create a crisp, browned layer
Braise – a combination method where food is first seared on high heat and finished in a covered pot with a small amount of liquid at a low temperature for a long period of time
Fry – cooking in hot oil or fat
Pan Fry – cooking in a small amount of fat in a skillet or fry pan
Deep Fry – submerging food in hot fat in a deep vessel, like Dutch oven or sauce pan
Roast – cooking food in an oven (usually with large cuts of meat or vegetables)
Sauté – cooking food in a pan over high heat in a small amount of fat, quickly stirring or tossing the food
Sear – browning the surface of meat over high heat to create a crust
Simmer – cooking food in liquid just below the boiling point so small, gentle bubbles rise slowly to the surface
Steam – cooking food on a rack over boiling water in a covered pot
Stir-fry – cooking small pieces of food in a hot wok or pan, constantly stirring

Preparation Terms

Chop- cutting food into small, irregular pieces
Dice – cutting food into small, uniform pieces
Mince – cutting food into very small pieces
Julienne – cutting food into long, thin strips
Grate – shredding food into small pieces
Knead – stretching, folding, and pressing dough with your hands, giving it a smooth, elastic texture
Sift – passing dry ingredients through a mesh sieve to remove lumps and incorporate air
Beat – quickly stirring ingredients to incorporate air and make the mixture smooth and light
Blend – combining two or more ingredients thoroughly until they are well mixed
Cream – beating ingredients, usually butter and sugar, together until they are smooth and creamy
Fold – gently stirring ingredients like egg whites or whipped cream, from the outside toward the center to incorporate them into a heavier mixture, creating a light, airy mixture
Whisk – Beating ingredients with a wire whisk to mix them and incorporate air

General Terms

Al Dente – cooking pasta or vegetables so they’re firm to the bite but not hard or crunchy
Baste – moistening food while it’s cooking with fat drippings or sauce to add flavor and keep the food moist
Carryover Cooking – Removing food from heat (usually meat) so it can continue to cook with residual heat. Often used with Resting
Deglaze – adding wine or other liquid to a hot pan after cooking to loosen the browned bits of food; the resulting liquid is often added to gravy or sauce for extra flavor
Garnish – decorating a finished dish with a small amount of food (such as parsley or chocolate) to enhance flavor and appearance
Marinate – soaking food (usually meat) in a sauce or seasoned liquid to tenderize and add flavor
Pinch – a very small, indefinite amount of an ingredient (such as a spice or herb); the amount you’d get if you were to “pinch” the ingredient
Puree – blending or mashing food so it forms a smooth paste
Reduce – boiling liquid to reduce volume, thicken, and intensify the flavor of the liquid
Resting – Letting meat sit for a bit so the juices redistribute, avoiding a dry texture (often used with Carryover Cooking)
Roux – cooking a mixture of fat (usually butter) and flour to thicken gravy, sauces, and soups
Season – adding spices and herbs to food to enhance flavor
Temper – adding small amounts of hot liquid to an egg mixture to gradually raise the temperature without cooking and curdling the egg

Emergency Substitutions

Allspice – for 1 tsp, combine 3/4 tsp of ground cinnamon, a pinch of cloves, and a pinch of grated nutmeg
Baking Powder – for 1 tsp, use 1/4 tsp baking soda, 1/2 tsp cream of tartar, and 1/4 tsp cornstarch
Baking Soda – for 1 tsp, use 3 tsp of baking powder
Baking chocolate (unsweetened) – For a 1-oz square, use 3 tbsp unsweetened cocoa powder + 1 tbsp melted unsalted butter, vegetable oil, or shortening. Combine into a smooth paste
Buttermilk/Sour Milk – for 1 cup, add 1 tbsp of lemon juice or white vinegar to a liquid measuring cup, then add milk to make 1 cup. Allow to stand for 5 – 10 minutes to curdle slightly. Yogurt may also be used; add 1 cup of plain yogurt for 1 cup buttermilk
Breadcrumbs – Crushed crackers, pretzels, or potato chips
Brown Sugar – For 1 cup, combine 1 cup granulated sugar with 2-3 tbsp of molasses
Chicken Broth – Water seasoned with soy sauce, bouillon cubes, or bouillon granules. Vegetable or beef broth may also be used
Dutch-Process Cocoa Powder – For 3 tbsp, combine 3 tbsp standard cocoa powder with 1/8 tsp baking soda
Flour (self-rising) – For 1 cup, combine 1 cup all-purpose flour with 1-1/2 tsp baking powder and 1/4 tsp salt
Garlic – For 1 small clove, use 1/8 tsp of garlic powder or 1/8 tsp dried minced garlic
Herbs (dried) – For 1/2 to 1 tsp, use 1 tbsp fresh herbs, minced
Hot Pepper Sauce – For 1 tsp, combine 3/4 tsp cayenne pepper and 1 tsp vinegar
Ketchup – For 1 cup, combine 1 cup tomato sauce, 4 tbsp sugar, 2 tbsp vinegar, and 1/4 tsp ground cloves
Lemon Juice – For 1 tsp, use 1/2 tsp vinegar
Mustard – For 1 tbsp, mix 1 tbsp dried mustard, 1tsp water, 1 tsp vinegar, and 1 tsp sugar
Onion – For 1 cup, chopped, use 1/4 cup dried minced onion or 1/4 cup onion powder
Saffron – For 1/4 tsp, use 1/4 tsp turmeric
Wine – For 1 cup, use 1 cup chicken or beef broth, or 1 cup fruit juice mixed with 2 tsp vinegar, or 1 cup water

Kitchen Staples

Here is a list of basic kitchen staples you may want to invest in to get started. Your local dollar store is a great place to start if you’re on a budget:
Cookware/Bakeware
10- or 12-inch skillet
2- or 3-quart saucepan with lid
5- or 6-quart stockpot
Sheet pan
Mixing bowls
Colander/strainer

Knives
8-inch chef’s knife
Paring knife

Gadgets
Vegetable peeler
Cutting board
Can opener
4-cup liquid measuring cup
Measuring cups
Measuring spoons
Silicone or wood spoons and spatulas
Tongs
Meat tenderizer

Level Up With Small Appliances
Food processor
Air fryer
Blender
Immersion blender

Pantry Staples

Stocking a pantry for the first time can be spendy, but most ingredients last a long time. To keep costs down, start with the items you think you’ll use a lot and gradually add the rest. Here’s a basic list to get you started:

Basic Staples
Pasta
Pasta Sauce
Rice
Oats
Canned Tomatoes
Canned Beans
Canned Tuna

Oils and Condiments
Olive Oil
Vegetable or Canola Oil
Vinegar
Soy Sauce
Honey
Ketchup
Mustard
Pickle Relish
Mayonnaise

Baking
All-Purpose Flour
Granulated Sugar
Brown Sugar
Baking Powder
Baking Soda
Cornstarch
Dry Yeast

Spices/Herbs
Table Salt
Black Pepper
Garlic Powder
Onion Powder
Dried Herbs (basil, oregano, and red pepper flakes are a good start)
Kosher Salt
Chicken Bouillon Cubes

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