Cooking Terms

Cooking Terms

1. Techniques of preparation

   • Marinate: To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
   • Bread: To cover a food with a coating of crumbs made from bread, crackers, or cereal.

2. Techniques of mixing

   • Blend: To combine thoroughly two or more ingredients.
   • Combine: To mix together, usually by stirring, two or more ingredients.
   • Knead: To work dough by folding, pressing, and turning, until it is smooth and elastic.
   • Stir: To mix with a circular motion of a spoon or other utensil.

3. Techniques of cuting

   • Chop: To cut into small pieces.
   • Grate: To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
   • Mash: To crush food until it becomes smooth.
   • Slice: To cut food into flat pieces.
   • 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.

4. Techniques of cooking

   • Toast: To brown by direct heat in a toaster or in the oven.
   • Fry: To cook in hot fat.
   • Roast: To cook by dry heat, uncovered, usually in the oven.
   • Boil: To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.