Cooking terms by Austin salyer

Cooking terms by Austin salyer

1. Bread

   • To cover a food with a coating of crumbs made from bread, crackers, or cereal.

2. Brush

   • To spread a liquid coating on a food, using a pastry brush or paper towel.

3. Dredge

   • To cover a food with a dry ingredient such as flour or sugar.

4. Flute

   • To form a standing edge on a pastry, such as pie crust, before baking.

5. beat

   • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.

6. Blend

   • To combine thoroughly two or more ingredients.

7. Combine

   • To mix together, usually by stirring, two or more ingredients.

8. cream

   • To soften and blend until smooth and light by mixing with a spoon or an electric mixer.

9. Marinate

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

10. sift

    • To put dry ingredients through a sifter or a fine sieve to incorporate air.

11. 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.

12. Fold in

    • To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.

13. Knead

    • To work dough by folding, pressing, and turning, until it is smooth and elastic.

14. Mix

    • To combine two or more ingredients, usually by stirring.

15. Stir

    • To mix with a circular motion of a spoon or other utensil.

16. Whip

    • To beat rapidly with a rotary beater, an electric mixer, or wire whisk.

17. Chop

    • To cut into small pieces

18. core

    • To remove the core of a fruit with a corer or paring knife

19. cube

    • To cut into small squares