Cooking Terms

Cooking Terms

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

3. Grease: To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.

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

5. Marinate: To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

6. Sift: • To put dry ingredients through a sifter or a fine sieve to incorporate air. –If you don’t have a sifter you can use a strainer or a wire whisk.

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

8. Knead: To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.

9. Mix: To combine two or more ingredients, usually by stirring.

10. Chop: To cut into small pieces

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

12. Cut: To divide foods into small pieces with a knife or scissors.

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

14. Julienne:To cut food into long, thin strips.

15. Mince:To cut into very small pieces with a sharp knife.