Cooking Terms

Cooking Terms

1. Dredge: To cover a food with a dry ingredient such as flour or sugar

2. Flute: To form a standing edge on a pastry, such as pie crust before baking

3. Grease: To rub shortening, fat, oil on the cooking service of bake-ware

4. Marinate: To soak in a seasoned liquid, called a marinade, to add flavor

5. Sift: To put dry ingredients through a sifter or a fine sieve to incorporate air

   • Beat: To mix with an over and over motion, using a spoon, rotary, or electric beater
     • Blend: To combine thoroughly two or more ingredients
       • Cream: To soften and blend until smooth and light by mixing with a spoon or electric mixer

6. Cut in: To mix solid shortening with flour by cutting the shortening into small pieces and mixing until its completely covered.

7. Knead: To work the dough by folding, pressing, and turning, until it is smooth and elastic

8. Whip: To beat rapidly with a rotary beater, ect, to make light and fluffy

9. Core: To remove the core of a fruit with a corer or paring knife

10. Cube: To cut into small pieces

11. Dice: To cut into small cubes

12. Grate: To rub food, such as a lemon or orange peel, against a grater to obtain fine articals