Cooking Terms

Cooking Terms

1. Techniques of: Preparation

   • Bread, Brush, Dredge, Flute, Grease, Marinate, Sift,
     • 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.
       • 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.
         • Sift: To put dry ingredients through a sifter or a fine sieve to incorporate air. –If you don’t have a sifter you can use a strainer or a wire whisk.
           • Techniques of: Mixing
             • Beat, Knead, Blend, Mix, Stir, Combine, Cream, Whip, Cut in, Fold in
               • Beat: To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
                 • 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.
                   • Mix: To combine two or more ingredients, usually by stirring.
               • Blend: To combine thoroughly two or more ingredients.
                 • 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 the mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold over on top of the rest. Continue slowly and gently, turning the bowl often, until all is evenly mixed.
                   • Stir: To mix with a circular motion of a spoon or other utensil.
               • Combine: To mix together, usually by stirring, two or more ingredients.
               • Cream: To soften and blend until smooth and light by mixing with a spoon or an electric mixer.
                 • 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 the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
                   • 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
     • Brush: To spread a liquid coating on a food, using a pastry brush or paper towel.
       • Marinate: To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
     • 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.
       • 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.