Cooking Terms

Cooking Terms

1. Dredge

   • To cover a food with a a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredients

2. Flute

   • To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge.

3. Grease

   • To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.

4. Marinate

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

5. Sift

   • To put dry ingredients through a sifter or a fine sieve to incorporate air.
     • Stir
       • To mix with a circular motion of a spoon or other utensil.

6. Beat

   • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
     • Chop
       • To cut into small pieces

7. Blend

   • To combine thoroughly two or more ingredients.

8. Combine

   • To combine thoroughly two or more ingredients.

9. Cream

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

10. Cut In

    • To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.

11. Knead

    • To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.

12. Mix

    • To combine two or more ingredients, usually by stirring.