To keep food moist during cooking by pouring liquid over it every so often

To mix vigorously to add air as ingredients are blended

To remove bones from meat by cutting around them with sharp knife

To cover with crumbs or a similar flour or cracker coating

To cover lightly with melted fat, egg yolk or whites

To stir ingredients such as sugar and butter until smooth and creamy texture

To thoroughly mix shortening into flour, using a pastry blender

To cover the surface with small pieces of margarine, butter, or fat to promote browing

To cover with flour or another dry ingredient before frying

To cover lightly with flour or sugar

To gently blend two ingredients by using an under-and-over folding motion

To rub hard food against a sharp grid to break into tiny particles

To lightly coat with shortening, cooking oil, or other fat

To put through a series of blades to cut into fine pieces

To repeatedly press, fold, and turn dough mixture with your hands to make it smooth and elastic

To soak in a mixture of oil, seasonings, and vinegar to tenderize

To remove the skin, rind, or outer covering of a food

To heat the oven to the recommended temperature before putting the food in

To add air to flour or other dry ingredients by passing them through a sieve or sifter

To cook in bubbling liquid that has reached the point of 212 degrees F

To brown in a small amount of fat and then, cook in a small amount of liquid covered containter

To cook in enough liquid to cover the food at a low temperature

To heat liquid to just under the boiling point

To cook in a liquid just below the boiling point

To cook on a rack or tray over boiling water in a tightly covered container

To cook in liquid, in a covered container, for along time to tenderize the food or blend flavors

To cook over a direct heat source such as charcoal or a flame

To cook over or under direct heat

To cook meats or poultry in an uncovered container in an oven

To cook in enough hot oil to cover the food completely

To cook in a skillet over direct heat and with a small amount of fat

To quickly cook small amounts of food in a small amount of hot oil in an open skillet or wok

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Baking Terms

Words that you would see in recipes and cooking methods of different foods.

Term	Definition
Baste	To keep food moist during cooking by pouring liquid over it every so often
Beat	To mix vigorously to add air as ingredients are blended
Blend	To mix ingredients throughly
Bone	To remove bones from meat by cutting around them with sharp knife
Bread	To cover with crumbs or a similar flour or cracker coating
Brush	To cover lightly with melted fat, egg yolk or whites
Chop	To cut into small pieces
Cream	To stir ingredients such as sugar and butter until smooth and creamy texture
Cube	To cut into squares
Cut in	To thoroughly mix shortening into flour, using a pastry blender
Dice	To cut into small cubes
Dot	To cover the surface with small pieces of margarine, butter, or fat to promote browing
Dredge	To cover with flour or another dry ingredient before frying
Dust	To cover lightly with flour or sugar
Fold in	To gently blend two ingredients by using an under-and-over folding motion
Garnish	To decorate food
Grate	To rub hard food against a sharp grid to break into tiny particles
Grease	To lightly coat with shortening, cooking oil, or other fat
Grind	To put through a series of blades to cut into fine pieces
Julienne	To cut into thin, long strips
Knead	To repeatedly press, fold, and turn dough mixture with your hands to make it smooth and elastic
Marinate	To soak in a mixture of oil, seasonings, and vinegar to tenderize
Mince	To cut into very tiny pieces
Pare or Peel	To remove the skin, rind, or outer covering of a food
Preheat	To heat the oven to the recommended temperature before putting the food in
Puree	To make a smooth paste
Shred	To cut into slivers
Sift	To add air to flour or other dry ingredients by passing them through a sieve or sifter
Toss	To mix lightly
Whip	To beat Rapidly
Boil	To cook in bubbling liquid that has reached the point of 212 degrees F
Braise	To brown in a small amount of fat and then, cook in a small amount of liquid covered containter
Poach	To cook in enough liquid to cover the food at a low temperature
scald	To heat liquid to just under the boiling point
Simmer	To cook in a liquid just below the boiling point
Steam	To cook on a rack or tray over boiling water in a tightly covered container
Stew	To cook in liquid, in a covered container, for along time to tenderize the food or blend flavors
Bake	To cook in an oven
Barbecue	To cook over a direct heat source such as charcoal or a flame
Broil/Grill	To cook over or under direct heat
Roast	To cook meats or poultry in an uncovered container in an oven
Brown	To cook until food is brown
Deep-Fry	To cook in enough hot oil to cover the food completely
Panfry/Saute	To cook in a skillet over direct heat and with a small amount of fat
Stir-fry	To quickly cook small amounts of food in a small amount of hot oil in an open skillet or wok

Created by: bshrum

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