Cooking Terms

Cooking Terms

1. Mixing Techniques

   • Beat
     • To mix with an over-and-over motion, use a spoon, rotary, or electric beater.
   • Blend
     • To combine thoroughly two or more ingredients.
   • 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. Use a pastry blender, two knives, or a fork.
   • 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.
   • Mix
     • To combine two or more ingredients, usually by stirring.

2. Cutting Techniques

   • Chop
     • To cut into small pieces
   • Core
     • To remove the core of a fruit with a corer or paring knife
   • Cube
     • To cut into small squares
   • Trim
     • To cut away most of the fat from the edges of meat.
   • Sliver
     • To cut in long, thin pieces.

3. Cooking Techniques

   • Boil
     • To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
   • Braise
     • To cook meat slowly, covered and in a small amount of liquid or steam.
   • Broil
     • To cook under direct heat or over coals.