To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume

To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying

To cool a food to below room temperature in the refrigerator or freezer, or over ice

To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes

To cut into uniform pieces, usually a half inch on all sides

To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly

To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender

To partially cook fruits, vegetables, or nuts in boiling water or steam

“To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture

A liquid in which food is allowed to stand in order to flavor or tenderize it: to marinate refers to the process; do not use a metal container; do not marinate meats, poultry or fish at room temperature for more than 30 minutes

A measure equal to 1/16 teaspoon

Chopping food into tiny irregular pieces

To heat an oven or utensil to a temperature before using it

To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides

To cook a food in the vapor given off by boiling water

To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way

To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic

To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler

To add visual appeal to a finished dish

To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern

To cut food into thin match like sticks about two inches long

To evenly cover food with crumbs, flour or a batter

To brown a food, usually meat, quickly on all sides using high heat to seal in the juices

To gently swirl one food into another; usually done with light and dark batters for cakes or cookies

To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface

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Recipe Terminology

Terms and definitions used in recipes

Term	Definition
Whip	To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume
Baste	To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying
Chill	To cool a food to below room temperature in the refrigerator or freezer, or over ice
Snip	To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes
Cube	To cut into uniform pieces, usually a half inch on all sides
Butterfly	To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly
Cut in	To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender
Blanch	To partially cook fruits, vegetables, or nuts in boiling water or steam
Al dente	“To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture
Marinade	A liquid in which food is allowed to stand in order to flavor or tenderize it: to marinate refers to the process; do not use a metal container; do not marinate meats, poultry or fish at room temperature for more than 30 minutes
Dash	A measure equal to 1/16 teaspoon
Mince	Chopping food into tiny irregular pieces
Preheat	To heat an oven or utensil to a temperature before using it
Dice	To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides
Steam	To cook a food in the vapor given off by boiling water
Stew	To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way
Knead	To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic
Pare	To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler
Garnish	To add visual appeal to a finished dish
Score	To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern
Julienne	To cut food into thin match like sticks about two inches long
Coat	To evenly cover food with crumbs, flour or a batter
Sear	To brown a food, usually meat, quickly on all sides using high heat to seal in the juices
Marble	To gently swirl one food into another; usually done with light and dark batters for cakes or cookies
Simmer	To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface

Created by: AmyMurrell

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