Cooking terms

Cooking terms

1. Shred: To tear or cut into thin pieces or strips.

   • Slice: To cut food into flat pieces.
     • Julienne: To cut food into long, thin strips.

2. 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.

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

   • Deep-fat fry To cook in hot fat that completely covers the food.

4. Cube: to cut into small square

   • Broil To cook under direct heat or over coals.

5. Brush: To spread a liquid coating on a food, using a pastry brush or paper towel.

   • Mince: To cut into very small pieces with a sharp knife.
     • Poach To cook gently in hot liquid below the boiling point.
   • Trim: To cut away most of the fat from the edges of meat.
   • Boil : To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
     • Saute To cook uncovered in a small amount of fat in a pan.

6. Simmer To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.