Cooking Terms

Cooking Terms

1. Techniques of Preperations

   • Bread
     • To cover a food with a coating of crumbs made from bread, crackers, or cereal.
   • 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.
   • Sift
     • To put dry ingredients through a sifter or a fine sieve to incorporate air.
   • Flute
     • To form a standing edge on a pastry, such as pie crust, before baking.
   • Brush
     • To spread a liquid coating on a food, using a pastry brush or paper towel.
   • Grease
     • To rub shortening, fat, or oil, on the cooking surface of bake-ware.

2. Techniques of Mixing

   • 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.
   • 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.
   • Knead
     • To work dough by folding, pressing, and turning, until it is smooth and elastic.
   • Mix
     • To combine two or more ingredients, usually by stirring
   • Blend
     • To combine thoroughly two or more ingredients.
   • Beat
     • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
   • Stir
     • To mix with a circular motion of a spoon or other utensil.
   • Fold in
     • To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.
   • 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