To cook by dry heat, usually in an oven

To roast meat slowly on a spit rack or rack over heat- basting frequently with a seasoned sauce

To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.

To mix two or more ingredients together until well combined

To cook in water or liquid in which bubbles rise continually and break on surface

To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat

To bake, dry, or toast a food until the surface is brown

To coat food with butter, margarine, or egg- using a small brush

To prepare food by applying heat in any form

To beat sugar and fat together until fluffy

To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture

To sprinkle or coat with a powdered substance, usually with crumbs or seasonings

To mix ingredients by gently turning one part over another with a scraper

To ornament food-usually with another colorful food- before serving to add eye appeal

To finely divide food in various sizes by rubbing it on a grater with sharp projections

To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic

To cut or chop food as finely as possible

To remove or strip off the skin or rind of some fruits and vegetables

To flatten to a desired thickness by using a rolling pin

To cook in a small amount of fat

To add salt, pepper, or other substances to food to enhance the flavor

To cook below the boiling point, bubbles form slowly and break on the surface

To cook in the steam generated by boiling water

To mix by using circular motion, going around and around until blended

To mix ingredients lightly without mashing or crushing them

To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.

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Cooking Terms

Food Service Tri 2 Cooking Terminology

Term	Definition
Bake	To cook by dry heat, usually in an oven
Barbeque	To roast meat slowly on a spit rack or rack over heat- basting frequently with a seasoned sauce
Beat	To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
Blend	To mix two or more ingredients together until well combined
Boil	To cook in water or liquid in which bubbles rise continually and break on surface
Broil	To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat
Brown	To bake, dry, or toast a food until the surface is brown
Brush	To coat food with butter, margarine, or egg- using a small brush
Cook	To prepare food by applying heat in any form
Cream	To beat sugar and fat together until fluffy
Cut-In	To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture
Chop	To cut into small pieces
Dice	To cut into very small cubes
Flour	To sprinkle or coat with a powdered substance, usually with crumbs or seasonings
Fold-In	To mix ingredients by gently turning one part over another with a scraper
Garnish	To ornament food-usually with another colorful food- before serving to add eye appeal
Grate	To finely divide food in various sizes by rubbing it on a grater with sharp projections
Knead	To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic
Mince	To cut or chop food as finely as possible
Peel	To remove or strip off the skin or rind of some fruits and vegetables
Roll	To flatten to a desired thickness by using a rolling pin
Saute	To cook in a small amount of fat
Season	To add salt, pepper, or other substances to food to enhance the flavor
Simmer	To cook below the boiling point, bubbles form slowly and break on the surface
Steam	To cook in the steam generated by boiling water
Stir	To mix by using circular motion, going around and around until blended
Toss	To mix ingredients lightly without mashing or crushing them
Whip	To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.

Created by: Ms. Fude

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