To divide into parts with a sharp utensil.

To spoon pan juices , melted fat , or another liquid over the surface of food during cooking to keep the food moist and add flavor

To mix ingredients together with a circular up and down motion using a spoon , whisk, or rotary or electric beater

To stir ingredients until they are thoroughly combined .

to cook in liquid at 212 F (100 C)

To remove bones from fowl or meat

To apply sauce , melted fat, or other liquid with a basting or pastry brush .

To cook in a sugar syrup until coated or crystallized

To make a food cold by placing it in a refrigerator or in a bowl over crushed ice .

To thoroughly cover a food with a liquid or dry mixture

To mix or blend two or more ingredients.

To let a food stand until it no longer feels warm to the touch

To soften solid fats ,often by adding a second ingredient , such as sugar , and working with wooden spoon or an electric mixer until the fat is creamy .

To cut into small squares of equal size

To divide into parts with sharp utensil

To combine solid fat with flour using a pastry blender , two forks or the fingers

To cook in a large amount of hot fat .

To remove the large black or white vein along a shrimps's back

To cut into very small cubes or even size

To cause a solid food food to turn into or become part of liquid

To remove liquid from a food product

To coat a food by sprinklig it with or dipping it in a dry ingredient such as flour or bread crumbs .

To lift a food off the floor of a micromave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides .

To incorporate a delicate mixture into a thicker , heavier mixture with a whisk or silicone spatula using a down up, and over motion so the finished product remains

To cook in a small amount of hot fat

To apply a liquid that forms a glossy coating

To rub fat on the surface of a cooking of a fruit or vegetable.

To broil over hot coals or to fry on a griddle

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Cooking Terms

Term	Definition
Bake	To divide into parts with a sharp utensil.
Baste	To spoon pan juices , melted fat , or another liquid over the surface of food during cooking to keep the food moist and add flavor
Beat	To mix ingredients together with a circular up and down motion using a spoon , whisk, or rotary or electric beater
Blend	To stir ingredients until they are thoroughly combined .
Boil	to cook in liquid at 212 F (100 C)
Bone	To remove bones from fowl or meat
Brush	To apply sauce , melted fat, or other liquid with a basting or pastry brush .
Candy	To cook in a sugar syrup until coated or crystallized
Chill	To make a food cold by placing it in a refrigerator or in a bowl over crushed ice .
Chop	To cut into small pieces .
Coat	To thoroughly cover a food with a liquid or dry mixture
Combine	To mix or blend two or more ingredients.
Cool	To let a food stand until it no longer feels warm to the touch
Cream	To soften solid fats ,often by adding a second ingredient , such as sugar , and working with wooden spoon or an electric mixer until the fat is creamy .
Cube	To cut into small squares of equal size
Cut	To divide into parts with sharp utensil
Cut in	To combine solid fat with flour using a pastry blender , two forks or the fingers
Deep fry	To cook in a large amount of hot fat .
Devein	To remove the large black or white vein along a shrimps's back
Dice	To cut into very small cubes or even size
Dissolve	To cause a solid food food to turn into or become part of liquid
Drain	To remove liquid from a food product
Dredge	To coat a food by sprinklig it with or dipping it in a dry ingredient such as flour or bread crumbs .
Elevate	To lift a food off the floor of a micromave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides .
Flour	To sprinkle or coat with flour
Fold	To incorporate a delicate mixture into a thicker , heavier mixture with a whisk or silicone spatula using a down up, and over motion so the finished product remains
Fry	To cook in a small amount of hot fat
Glaze	To apply a liquid that forms a glossy coating
Grease	To rub fat on the surface of a cooking of a fruit or vegetable.
Grill	To broil over hot coals or to fry on a griddle
Knead	To work dough
Marinate
Mash
Melt
Mix
Mold
Peel
Pit
Peel
Preheat
Puree
Saute
Sear
Shape
Shred
Slice
Snip
Sprinkle
Stew
Stir -fry
Thicken
Toss
Vent
Whip
Elevate

Created by: laurmontgome

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