15 cooking terms

15 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. 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.

5. 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.

6. marinate

   • to soak in a seasoned liquid, called a marinade, to add flavor and/ or to organize

7. sift

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

8. beat

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

9. blend

   • To combine thoroughly two or more ingredients.

10. combine

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

11. cream

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

12. 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.

13. mix

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

14. stir

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

15. 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