Cooking Terms

Cooking Terms

1. Mixing

   • Beat - To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
   • Blend- To combine thoroughly two or more ingredients.
   • Combine- To mix together, usually by stirring, two or more ingredients.
   • 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.
   • 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

2. Preparation

   • Brush- To spread a liquid coating on a food, using a pastry brush or paper towel.
   • 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. –If you don’t have a sifter you can use a strainer or a wire whisk.
   • 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.
   • Bread - To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.

3. Cutting

   • 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 quares
   • Mince- To cut into very small pieces with a sharp knife.
   • Score- To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.