Cooking Terms!!!

Cooking Terms!!!

1. techniques of: preparation

   • 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.

2. techniques of: cutting

   • julienne
     • To cut foods into long, thin strips.
   • mince
     • To cut into very small pieces with a sharp knife.
   • score
     • To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
   • 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.
   • pare
     • To cut away the skin or a very thin layer of the outsides of fruits or vegetables; use a vegetable peeler or a a knife.

3. techniques of: cooking

   • steep
     • To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
   • baste
     • To spread, brush, or pour liquid (such as sauce, dippings, melted fat, or marinade) over food while it is cooking; use a baster brush or spoon.
   • braise
     • To cook meat slowly, covered and in a small amount of liquid or steam.
   • Saute
     • To cook uncovered in a small amount of fat in a pan.
   • scald
     • To heat a liquid to just below the boiling point or to pour boiling water over food or to dip food briefly into boiling water.

4. techniques of: mixing

   • beat
     • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
   • whip
     • To beat rapidly with a rotary beater, an electric mixer, or a wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white.
   • cream
     • To soften and blend until smooth and light by mixing with a spoon or an electric mixer