Cooking Terms

Cooking Terms

1. Cutting

   • Grate
     • To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
   • 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.
   • Score
     • To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
   • Mince
     • To cut into very small pieves with a sharp knife.

2. Cooking

   • Saute
     • To cook uncovered in a small amount of fat in a pan
   • Deep-Fat Fry
     • To cook in hot fat that completely covers the food.
   • Pan-Fry
     • To cook in an uncovered skillet with a small amount of fat
   • Scald
     • To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.

3. Mixing

   • Fold In
     • To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material. Insert the edge of a spoon or rubber scraper vertically down through the middle of the mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold over top of the rest. Continue slowly and gently, turning the bowl often, until all is evenly mixed.
   • Cream
     • To soften and blend until smooth and light by mixing with a spoon or an electric mixer
   • 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 following and pressing.
   • Combine
     • To mix together, usually by stirring two or more ingredients.

4. Preparation

   • 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.
   • Marinate
     • To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize
   • 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.
   • Dredge
     • To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.