Cooking terms

Cooking terms

1. techniques of prep.

   • bread
     • To cover a food with a coating of crumbs made bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.
   • sift
     • To put dry ingredients through a sifter or a ffine sieve to incorprate air. You can use a strainer or wire whisk instead.
   • grease
     • To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread thin, even layer.
   • brush
     • To spread a liquid coating on a food, using a pastry brush or paper towel.
   • 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.
   • marinate
     • To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
   • 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.

2. Techniques of mixing

   • beat
     • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
   • blend
     • To combine thoroughly two or more ingredients.
   • 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 heels of your hand. Turn and repeat.
   • mix
     • To combine two or more ingredients, usually by stirring.
   • combine
     • To mix together, usually by stirring, two or more ingredients.
   • 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 pastry blender, two knives, or a fork
   • cream
     • To soften and blend until smooth and light by mixing with a spoon or an electric mixer
   • whip
     • Beat rapidly with a rotary beater, an electric mixer, or wire whisk; incorporate air and make light and fluffy, as whipped cream or egg white
   • stir
     • To mix with a circular motion of a spoon or other utensil.
   • 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 mixture, slide it across the bottom, bring it up and fold over. Continue slow and gentle turning the bowl often.

3. techniques of cutting

   • chop
     • to cut into small pieces
   • core
     • remove the core of a fruit with a corer or pairing knife
   • cube
     • to cut into small squares
   • cut
     • divide food into small pieces with knife or scissors
   • dice
     • cut into very small cubes
   • grate
     • rub food against grater to get fine particles
   • julienne
     • cut food into long thin strips
   • mash
     • crush food until it becomes smooth
   • mince
     • cut into very small pieces with sharp knife.
   • pare
     • cut away skin or thin layer of outside fruits or vegetables. Use pairing knife or veggie peeler.
   • score
     • make thin straight cuts on outside edge of fat on meat to prevent meat from curling while cooking.
   • scrape
     • rub a vegetable on sharp edge of knife to remove outer layer
   • shred
     • tear or cut into thin pieces or strips
   • slice
     • cut food into flat pieces
   • sliver
     • cut into long thin pieces.
   • trim
     • cut away most fat from edges of meat

4. techniques of cooking

   • bake
     • cook in oven or oven type appliance in covered or uncovered pan
   • barbeque
     • cook meat slowly over coals on split or in oven. basting oftenwith highly seasoned sauce
   • baste
     • spread, brush or pour liquid over food while it's cooking. use baster brush or spoon.
   • boil
     • cook in liquid in which bubbles rise constantly and break on surface
   • braise
     • cook meat slowly covered and in a small amount of liquid or steam
   • broil
     • cook under direct heat or over coals.
   • brown
     • make surface of food brown in color by frying, baking i oven, broiling or toasting
   • deep-fat fry
     • cook in hot fat that completely covers food
   • dot
     • place small particles of a solid on surface of a food.
   • fry
     • cook in hot fat
   • pan broil
     • cook uncovered in un-greased or lightly greased skillet pouring off excess fat as it adds up
   • pan fry
     • cook in uncovered skillet with small amount of fat
   • poach
     • cook gently in hot liquid below boiling point
   • preheat
     • t an oven to cooking temperature in advance to reach desired temp before cooking.
   • roast
     • cook by dry heat uncovered usually in oven
   • saute
     • cook uncovered in little fat in a pan
   • scald
     • heat liquid to just below boiling, to pour boiling waater over food or to dip food briefly into boiling water
   • sear
     • cook meat quickly at high temp until it becomes brown. use a skillet with little fat or oven at high temp
   • simmer
     • cook in liquid just below boiling point tiny bubbles that form should break before they reach the surface.
   • steam
     • cook over steam rising from boiling water
   • steep
     • cover with boiling water and let stand without additional heating until flavor and color are removed as for tea
   • stew
     • cook slowly for a long time in liquid
   • stir-fry
     • fry small pieces of food very quickly in small amount of hot oil while stirring constantly, use wok or skillet
   • toast
     • brown by direct heat in toaster or in oven