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The verbs used in recipes hide different techniques using cooking oils that are not known to novice cooks. It is necessary to learn some basic terms which may be important for the success of the recipes and to ensure the use of healthier cooking methods.

For this reason, we present the culinary terms that we encounter most frequently in recipes:

Saute: Giving colour to the food in cooking oil for a few minutes according to the following steps: Put the pan on medium heat and then add a little oil. When that form small ripples, add the food eg meat.

Wither: Saute lightly and stop before the food gets a brownish colour.

Stir Fry: This is very common cooking procedure whereby we lightly fry in a pan with a little cooking oil to give a uniform color to the food, i.e. to ‘brown’. The food that has been cooked with this method is called “stir fried”.

The main difference between the stir fry and saute is that during stir fry we shake the pan slightly forward and backward to bounce our food, mingle and brown on all sides.

Roast: To roast is to cook over low heat for a food to brown using cooking oil. There is no significant difference from the stir fry cooking. This verb is used especially in the case of baking nuts.

Marinate: Mix various liquids (oil, wine, soy, vinegar, lemon, etc.) and spices and dip the food (the meat or fish) in the mixture for quite some time in order to soften or get good flavor. This mixture is called the marinade.