Cooking Terms

Cooking Terms

1. 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.

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. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.

4. 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.

5. Marinate

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

6. Sift

   • To put dry ingredients through a sifter or a fine sieve to incorporate air. Can use a strainer or a wire whisk

7. Blend

   • To combine thoroughly two or more ingredients.

8. Combine

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

9. Cream

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

10. 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.

11. Mix

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

12. Stir

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

13. Whip

    • To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white

14. Chop

    • To cut into small pieces

15. Core

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

16. Cube

    • To cut into small squares