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Mrs. Ratliff's Terms

Cooking terms.

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 sugar. 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 liquid, 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.
Cream To soften and blend until smooth and light by mixing with a spoon or an electric mixer.
Cut in To solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture.
Fold in To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.
Knead To work dough by folding, pressing, and turning, until it is smooth and elastic.
Mix To combine two or more ingredients,usually by stirring.
Stir To mix with a circular motion of a spoon or other utensil.
Whip To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white.
Beat To mix with an over-and-over motion, using a spoon or a rotary or electric beater.
Blend To combine thoroughly two or more ingredients.
Combine To mix together, usually by stirring, two or more ingredients.
Chop To cut into small pieces.
Core To remove the core of a fruit with a corer or paring knife.
Cube To cut into small squares.
Cut To divide foods into small pieces with a knife or scissors.
Dice To cut into very small cubes.
Grate To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
Grind To cut by putting food through a food chopper or grinder.
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 the 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: Kara Wright