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Cooking Terms

List of Cooking Terms

QuestionAnswer
Bake To cook by dry heat, usually in an oven.
Barbecue To roast meat slowly on a split rack over heat - blasting frequently w/ a seasoned sauce.
Beat To make mixture smooth by lifting it over & over quickly w/ a big beating stroke or incorearte qucikl
Blend To mix 2 or more ingredients together until well combined.
Boil To cook in water or liquid in which bubbles rise continually & brake on surface.
Broil To cook over, or in front of hot coals, gas, or electric burner or other form of electric heat.
Brown To bake, dry, or toast a food until the surface is brown.
Brush To coat food w/ butter, margarine, or egg - using a small brush.
cook To prepare food by applying heat in any form.
cream To beat sugar & fat together until fluffy.
Cut - in To cut fat into flour w/ 2 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.
fold - in To mix ingredients by gently turning one part over another with a spatula.
Garnish To ordainment food - usually w/ another colorful food - before serving to add eye appeal.
Grate To finely divide food in various sizes by rubbing in on a grater w/ a sharp projections.
Knead To work dough w/ the "heal" of the hands, using a pressing motion, by folding & streching until smooth elastic.
mince To cut or chop food as finely as possible.
peel To remove strip off the skin or rind of some fruits & vegetables.
Roll To flat in to a desired thickness by using a rolling pin.
Saute To cook in any 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 & break on the surface.
steam To cook in the steam generated by boiling water.
stir To mix by using circular motion, going around & 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, & gelatin.
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 surgar. 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 liquied, 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.
Mix To combine two or more ingredients, usually by stirring.
Combine To mix together, usually by stirring two or more ingredients.
Core To remove th core of a fruit with a corer or paring knife.
Cube To cut into small pieces.
Cut To divide foods into small pieces with a knife or scissors.
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 athe 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.
Created by: lkerns
 

 



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