Cooking terms

Cooking terms

1. Techniques of: Preparation

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

2. Techniques of: Mixing

   • Beat- To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
   • 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.
   • Fold in- To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material. Insert the edge of a spoon or rubber scraper vertically down through the middle of the mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold over on top of the rest. Continue slowly and gently, turning the bowl often, until all is evenly mixed.
   • 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.

3. Techniques of: Cutting

   • 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.
   • Score- To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
   • Scrape- To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin.

4. Techniques of: Cooking

   • Bake- To cook in an oven or oven- type appliance in a covered or uncovered pan.
   • Barbeque- To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.
   • Baste- To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon.
   • Boil- To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.