Equal parts of butter and flour used to form a paste to thicken sauces, stews, & gravies

To beat rapidly until the mixture is fluffy. (Heavy cream or Egg Whites)

To heat a solid food until it becomes a liquid.

To blend in ingredients until they are soft and smooth. (Butter & Sugar)

To combine two or more ingredients by beating or stirring.

To cook meat or poultry in the oven by dry heat.

To cook by direct heat coming from the top, as in a broiler.

To cook food in a small amount of fat. To leap in the pan.

To cook food in a large amount hot fat or oil

To cook in a small amount of fat and cover with a lid (two forms of heat are used to cook food at the same time)

To brown the outside of meat to lock in juices and create flavor

To mix ingredients with an over-and-over motion

To combine shortening and dry ingredients with a pastry blender or two forks. (Crumb, Pie Crust, & Biscuits)

To press and fold the dough with the hands until it is smooth. (Bread)

To put dry ingredients through a sifter to break up particles and thoroughly mix. (Cocoa, & Powder Sugar)

To lightly bring heavier ingredients from the bottom and placing it on top of egg whites or whip cream to keep the volume

To cook with dry heat, usually in an oven.

To heat a liquid until bubbles rise constantly to the surface. (Pasta & Rice)

To mix two or more ingredients together (Four, Baking Powder, Salt, & Sugar)

To cook in liquid that is just below the boiling point. (Dairy Products & Soups)

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Culinary Terms Part1

Cooking & Mixing Terms

Term	Definition
Roux	Equal parts of butter and flour used to form a paste to thicken sauces, stews, & gravies
Whip	To beat rapidly until the mixture is fluffy. (Heavy cream or Egg Whites)
Melt	To heat a solid food until it becomes a liquid.
Cream	To blend in ingredients until they are soft and smooth. (Butter & Sugar)
Mix	To combine two or more ingredients by beating or stirring.
Roast	To cook meat or poultry in the oven by dry heat.
Broil	To cook by direct heat coming from the top, as in a broiler.
Saute'	To cook food in a small amount of fat. To leap in the pan.
Fry	To cook food in a large amount hot fat or oil
Steam	To cook over boiling water
Sweat	To cook in a small amount of fat and cover with a lid (two forms of heat are used to cook food at the same time)
Sear	To brown the outside of meat to lock in juices and create flavor
Beat	To mix ingredients with an over-and-over motion
Cut in	To combine shortening and dry ingredients with a pastry blender or two forks. (Crumb, Pie Crust, & Biscuits)
Knead	To press and fold the dough with the hands until it is smooth. (Bread)
Sift	To put dry ingredients through a sifter to break up particles and thoroughly mix. (Cocoa, & Powder Sugar)
Toss	To mix ingredients lightly.
Fold	To lightly bring heavier ingredients from the bottom and placing it on top of egg whites or whip cream to keep the volume
Bake	To cook with dry heat, usually in an oven.
Boil	To heat a liquid until bubbles rise constantly to the surface. (Pasta & Rice)
Blend	To mix two or more ingredients together (Four, Baking Powder, Salt, & Sugar)
Simmer	To cook in liquid that is just below the boiling point. (Dairy Products & Soups)

Created by: McCartyS

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