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 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 tenderize.

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. Chop- To cut into small pieces.

13. Core- To remove the core of a fruit with a corer or paring knife.

14. Cube- To cut into small squares.

15. Dice- To cut into very small cubes.