Term | Definition |
Bread | To cover a food with a coating of crumbs made from bread, crackers, or cereal. |
Brush | To spread a liquid coating on a food, using a pastry brush or paper towel. |
Dredge | To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient. |
Flute | To form a standing edge on pastry, such as pie crust, before baking. |
Grease | To rub shortening, fat or oil, on the cooking surface of bakeware. |
Marinate | To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize. |
Sift | To put dry ingredients through a sifter or a fine sieve to incorporate air. |
Cream | To soften and blend until smooth and light by mixing with a spoon or an electric mixer. |
Cut in | To solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. |
Fold in | To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material. |
Knead | To work dough by folding, pressing, and turning, until it is smooth and elastic. |
Mix | To combine two or more ingredients,usually by stirring. |
Stir | To mix with a circular motion of a spoon or other utensil. |
Whip | To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white. |
Beat | To mix with an over-and-over motion, using a spoon or a rotary or electric beater. |
Blend | To combine thoroughly two or more ingredients. |
Combine | To mix together, usually by stirring, two or more ingredients. |
Chop | To cut into small pieces. |
Core | To remove the core of a fruit with a corer or paring knife. |
Cube | To cut into small squares. |
Cut | To divide foods into small pieces with a knife or scissors. |
Dice | To cut into very small cubes. |
Grate | To rub food, such as lemon or orange peel, against a grater to obtain fine particles. |
Grind | To cut by putting food through a food chopper or grinder. |
Julienne | To cut food into long, thin strips. |
Mash | To crush food until it becomes smooth. |
Pare | To cut away the skin or a very thin layer of the outside of fruits or vegetables. |
Score | To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking. |
Scrape | To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin. |
Shred | To tear or cut into thin pieces or strips. |
Slice | To cut food into flat pieces. |
Sliver | To cut in long, thin pieces. |
Trim | To cut away most of the fat from the edges of meat. |