Cooking terms.

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Term

Definition

Bread

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

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Brush

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

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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.

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Flute

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

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Grease

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

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Marinate

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

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Sift

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

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Cream

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

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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.

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Fold in

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

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Knead

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

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Mix

To combine two or more ingredients,usually by stirring.

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Stir

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

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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.

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Beat

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

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Blend

To combine thoroughly two or more ingredients.

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Combine

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

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Chop

To cut into small pieces.

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Core

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

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Cube

To cut into small squares.

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Cut

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

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Dice

To cut into very small cubes.

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Grate

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

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Grind

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

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Julienne

To cut food into long, thin strips.

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Mash

To crush food until it becomes smooth.

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Pare

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

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Score

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

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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.

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Shred

To tear or cut into thin pieces or strips.

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Slice

To cut food into flat pieces.

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Sliver

To cut in long, thin pieces.

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Trim

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

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