Cooking Terms

Cooking Terms

1. The language of the recipe

   • Become Familar
   • Tools are important tools for the cook
   • Each has its own meaning
   • Achieve best results

2. Bread

   • The food is often dipped in a liquid such as milk or egg before coating.
   • To cover a food with a coating of crumbs made from bread, crackers, or cereal.

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. Brush

   • To spread a liquid coating on a food, using a pastry brush or paper towel.

5. 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.

6. Beat

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

7. Blend

   • To combine thoroughly two or more ingredients.

8. Combine

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

9. Cream

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

10. 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.

11. Chop

    • To cut into small pieces

12. Core

    • To remove the core of a fruit with a corer or paring knife

13. Grate

    • To rub food, such as lemon or orange peel, against a grater to obtain fine particles.

14. Cut

    • To divide foods into small pieces with a knife or scissors.

15. 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.

16. Slice

    • To cut food into flat pieces.