Cooking terms

Cooking terms

1. When covering food with bread crumbs the food is often dipped in a liquid

   • When stirring use circular motion and stir w/ spoon

2. Use a brush when spreading a liquid food

3. Dredge is when you cover food with flour or sugar

   • remove core from fruit with a corer or paring knife

4. When you flute you form a standing edge on pastry like pie crust

   • Whipping is when you beat rapidly with a beater to add air and make it light

5. When using grease you use waxed paper or paper towel for an even layer

   • Chopping is cutting food into little pices
   • Cube cutting food into small squares

6. Marinate is a seasoned liquid to add flavor

   • Dicing is cutting food into really small cubes

7. Sift you put dry ingredients in sifter to incorporate air

   • Cream is used to blend until smooth and light by mixing w/ spoon

8. Blend when you combine two or more ingredients