To cover a food with a coating of crumbs made from bread, crackers, or cereal.

To spread a liquid coating on a food, using a pastry brush or paper towel.

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.

To form a standing edge on pastry, such as pie crust, before baking.

To rub shortening, fat or oil, on the cooking surface of bakeware.

To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

To put dry ingredients through a sifter or a fine sieve to incorporate air.

To soften and blend until smooth and light by mixing with a spoon or an electric mixer.

To solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture.

To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.

To work dough by folding, pressing, and turning, until it is smooth and elastic.

To combine two or more ingredients,usually by stirring.

To mix with a circular motion of a spoon or other utensil.

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.

To mix with an over-and-over motion, using a spoon or a rotary or electric beater.

To combine thoroughly two or more ingredients.

To mix together, usually by stirring, two or more ingredients.

To remove the core of a fruit with a corer or paring knife.

To divide foods into small pieces with a knife or scissors.

To rub food, such as lemon or orange peel, against a grater to obtain fine particles.

To cut by putting food through a food chopper or grinder.

To cut food into long, thin strips.

To crush food until it becomes smooth.

To cut away the skin or a very thin layer of the outside of fruits or vegetables.

To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.

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.

To tear or cut into thin pieces or strips.

To cut away most of the fat from the edges of meat.

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Mrs. Ratliff's Terms

Cooking terms.

Term	Definition
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

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