Cooking Terms

Cooking Terms

1. Techniques of: Preparation

   • Bread
     • To cover a food with a coating of crumbs made from bread, crackers, or cereal
   • Brush
     • To cover a food with a coating of crumbs made from bread, crackers, or cereal.
   • Dredge
     • To cover a food with a dry ingredient such as flour or sugar.
   • Flute
     • To form a standing edge on a pastry, such as pie crust, before baking.
   • Grease
     • To rub shortening, fat, or oil, on the cooking surface of bake-ware.
   • Marinate
     • To soak in a seasoned liquid, called a marinade, to add flavor
   • Sift
     • To put dry ingredients through a sifter or a fine sieve to incorporate air.

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.
   • 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.
   • Whip
     • To beat rapidly with a rotary beater, an electric mixer, or wire whisk;
   • Fold in
     • To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.

3. Techniques of: Cutting

   • Cut
     • To divide foods into small pieces with a knife or scissors.
   • Dice
     • To cut into very small cubes
   • Sliver
     • To cut in long, thin pieces.
   • Cube
     • To cut into small squares
   • 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.