Terms to Know
- Bake
- means to cook by dry heat in an oven or oven-type appliance.
- Barbecue
- means to roast meat very slowly over direct heat, basting with a seasoned sauce.
- Baste
- means to spoon a liquid over cooking food to add flavor and prevent drying of the surface.
- Beat
- means to make a mixture smooth by stirring vigorously with a spoon, a whip or a rotary beater in an over-and-over motion.
- Blanch
- means to preheat in boiling water or steam or to scald by pouring boiling water over food.
- Blend
- means to mix two or more ingredients together thoroughly using a spoon, a spatula or an electric mixer.
- Boil
- means to heat a liquid until bubbles constantly break on the surface or to cook in a liquid that is boiling.
- Braise
- means to simmer, covered, in a small amount of liquid.
- Bread
- means to coat by dipping in an egg or milk mixture and then in fine bread or other crumbs.
- Broil
- means to cook by direct heat.
- Brush
- means to spread a food or mixture over another food using a small brush.
- Chill
- means to reduce the temperature of a food by placing in a refrigerator or ice bath.
- Chop
- means to cut into pieces using a knife or other cutting device.
- Combine
- means to thoroughly mix two or more ingredients together using a spoon, a spatula or an electric mixer.
- Cook
- means to prepare food by applying direct, dry or moist heat.
- Cream
- means to blend two or more foods together until soft and creamy using a spoon, a spatula or an electric mixer.
- Crush
- means to squeeze or press to form small particles or to extract juice using a mortar and pestle, mallet or side of a table knife.
- Cube
- means to cut into small squares using a knife.
- Cut in
- means to distribute shortening into dry ingredients by chopping with a knife or a pastry blender.
- Deep-fry
- means to cook in hot oil which completely covers the food being prepared.
- Dice
- means to cut into small cubes using a knife or other cutting device.
- Dissolve
- means to liquefy a solid substance.
- Dot
- means to scatter small particles over food.
- Drain
- means to remove liquid by straining.
- Dredge
- means to cover or coat with flour or other dry substance.
- Dust
- means to sprinkle lightly, as with flour or sugar.
- Flame
- means to ignite a liqueur poured over a food.
- Flour
- means to cover completely with a thin layer of flour.
- Fricassee
- means to braise meat or poultry in a gravy made from its own stock.
- Fry
- means to cook in hot oil.
- Garnish
- means to decorate food using a savory or decorative condiment.
- Glaze
- means to coat with a thin sugar syrup during cooking or after food is cooked.
- Fold
- means to combine ingredients using a vertical cutting motion through the mixture and a horizontal motion that turns the implement over by sliding it across the bottom of bowl and up the side.
- Grate
- means to form small particles using a rough device.
- Grill
- means to cook by direct heat over hot coals or other form of radiant heat.Grind means to force food through a food chopper.
- Knead
- means to work food by repeatedly stretching it with the hands, folding it over and pressing together.
- Marinate
- means to allow food to stand in liquid to impart additional flavor.
- Mash
- means to beat or press with a fork or other utensil to make food soft.
- Melt
- means to liquefy by heating.
- Mince
- means to cut very fine using a knife or other cutting device.
- Mix
- means to combine ingredients until evenly distributed.
- Pan-broil
- means to cook meat, uncovered, in a hot skillet, pouring off excess fat as it accumulates.
- Pan-fry
- means to cook in a small amount of oil.
- Pare
- means to remove the outer covering of a fruit or vegetable using a knife or a vegetable peeler.
- Peel
- means to remove the outer covering of a food.
- Poach
- means to cook in simmering liquid.
- Preheat
- means to raise the temperature of an oven or other cooking appliance to desired temperature before placing food in it.
- Puree
- means to work a food through a sieve or food mill or process in an electric blender until food is smooth.
- Roast
- means to cook by direct heat in an oven or under hot coals.
- Salt
- means to add salt to a food or to rub with salt.
- Saute
- means to cook in a skillet containing a small amount of hot oil or butter.
- Scald
- means to heat milk just to the boiling point (tiny bubbles will form at edge) or to dip food in boiling water.
- Score
- means to slash the surface of a food before cooking.
- Scramble
- means to cook over low heat, stirring while cooking.
- Sear
- means to apply intense heat for a short time to the surface of meat to produce browning.
- Season
- means to add salt, spices, herbs or other ingredients for flavoring.
- Shred
- means to cut or tear into thin pieces.
- Sieve
- means to form small particles by forcing food through a wire sieve or food mill.
- Sift
- means to pass a dry ingredient through a sieve or sifter to make fine or light.
- Simmer
- means to cook in a liquid held just below the boiling point.
- Skim
- means to remove fat, foam or a solid substance from the surface of a mixture using a spoon.
- Sliver
- means to cut into long thin pieces.
- Steam
- means to cook over, but not in, boiling water.
- Steep
- means to allow a substance to stand in a very hot liquid for the purpose of extracting flavor, color or other qualities.
- Sterilize
- means to destroy microorganisms using steam, hot air or boiling liquid.
- Stew
- means to simmer in a small quantity of liquid.
- Stir
- means to mix ingredients together with a circular motion using a spoon.
- Stuff
- means to fill a cavity with a mixture usually containing bread crumbs and seasonings.
- Tenderize
- means to make meat tender by pounding or using a tenderizer.
- Toast
- means to brown using direct heat.
- Toss
- means to mix ingredients together lightly.
- Truss
- means to fasten the cavity of food using skewers and string.
- Whip
- means to incorporate air into a substance by beating rapidly with a wire whisk or beater.
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