Cooking Terms

Cooking Terms

1. Techniques of: Preparation

   • Bread
     • To cover a food with a coating of crumbs made from bread, crackers, or cereal.
   • Dredge
     • To cover a food with a dry ingredient such as flour or sugar.
   • Flute
     • To form a standing edge on a pastry, such as pie crust, before baking.
   • Marinate
     • To soak a food in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

2. Techniques of: Cooking

   • Braise
     • To cook meat slowly, covered and in a small amount of liquid or steam.
   • Poach
     • To cook gently in hot liquid below the boiling point.
   • Saute
     • To cook uncovered in a small amount of fat in a pan.
   • Sear
     • To cook meat quickly at a high temperature until it becomes brown.

3. Techniques of: Cutting

   • Pare
     • To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.
   • Julienne
     • To cut food into long, thin strips.
   • Sliver
     • To cut in long, thin pieces.

4. Techniques of: Mixing

   • Beat
     • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.
   • Cream
     • To soften and blend until smooth and light by mixing with a spoon or an electric mixer.
   • Cut in
     • To mix solid shortening/ butter with flour by blending until it is completely mixed with the flour mixture.
   • Whip
     • To beat rapidly with a rotary beater, an electric mixer, or wire whisk;