Cooking Terms

Cooking Terms

1. Dredge: To cover the food with a dry ingredient.

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

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

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

5. Whip: To beat rapidly with a rotary beater, an electric mixer, or a wire whisk; to incorporate air and make light and fluffy.

6. Core: To remove the core of a fruit with a corer or pairing knife.

7. Dice: To cut into very small cubes.

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

9. Julienne: To cut food into long, thin strips.

10. Mince: To cut into very small pieces with a knife.

11. Pare: To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.

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

13. Trim: To cut away most of the fat from the edges of meat.

14. Baste: To spread, brush, or pour liquid over food while it is cooking.

15. Braise: To cook meat slowly, covered in a small of liquid or steam.