COOKING TERMS

COOKING TERMS

1. PREPERATION

   • BREAD- crumbs coating food made from bread, cracker, or cereal.
   • BRUSH- to spread a liquid coating onto food using a pastry brush or paper towel.
   • DREDGE- used to cover a food with a dry ingredient
   • FLUTE- to form a standing edge on a pastry.
   • MARINATE- to soak in a seasoned liquid (marinade) to add flavor

2. MIXING

   • BEAT- to mix with an over-and-over motion
   • BLEND- to combine two or more ingredients thoroughly
   • MIX- to combine two or more ingredients, usually by stirring.
   • STIR- to mix with a circular motion of a spoon or other utensil

3. CUTTING

   • CHOP- to cut into small pieces
   • CORE- to remove the core of a fruit with a CORER or a paring knife
   • CUBE- to cut into small squares
   • CUT-to divide foods into small pieces with a knife or scissors
   • DICE- to cut into very small cubes
   • JULIENNE- to cut food into long, thin strips