Cooking Terms

Cooking Terms

1. Brush

   • Spread a liquid coating on a food using a pastry brush or paper towel.

2. Marinate

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

3. 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.

4. Beat

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

5. Blend

   • To combine thoroughly two or more ingredients.

6. Cream

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

7. Knead

   • To work dough by folding, pressing and turning until it is smooth and elastic. Place on a floured board, fold in half, and press firmly with heels of your hands. Turn dough about a quarter turn, and repeat folding and pressing.

8. 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.

9. Dice

   • To cut into very small cubes.

10. Mince

    • To cut into very small pieces with a sharp knife.

11. Score

    • To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.

12. Shred

    • To tear or cut into thin pieces or strips.

13. Bake

    • To cook in an oven or oven-type appliance in a covered or uncovered pan.

14. Baste

    • To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon.

15. Braise

    • To cook meat slowly, covered and in a small amount of liquid or steam.