Cooking Terms

Question	Answer
Sift	To put dry ingredients such as flour through a sifter or strainer. This is done to add air, remove small lumps, or mis two ingredients
Puree	To make foods smooth
Baste	To brush or pour a liquid over a food as it cooks
stir-fry	stir-frying also combines frying and moist heat cooking. Small amout of oil is used
Dredge	To coat a food with dry ingredients, such as flour or crumbs
Boil	To heat 100 degrees or higher
simmering	to cook food using a liquid between 86 degrees-99 degrees celcius
steam	To cook food, but not in boiling water. You use the steam from the boiling water to cook it
Roast	To cook meat in a shallow, uncovered pan with a rack
Bake	To cook food that is uncovered
Pre-heat	To turn the oven on before cooking to reach the desired temperature
Broiling	Cooking food under direct heat
Pan -broil	Dry heat cooking
Saute	To brown or cook food in a skillet with a small amount of fat on low-to-medium theat
Pan-fry	To brown larger pieces of meat, poultry, or fish before cooking them in moist heat
Deep-fat-fry	Food is immersed in hot fat and fried until done
Braising	To brown food and simmer it for a long period to tenderize food and enhance flavour
slice	To cut a food into large, thin pieces
Cube & Dice	To cut food into small, square pieces
Pare	To cut off a very thin layer of peel
Grate	To cut food into small pieces or shreds by pressing and rubbing the food against a rough surface
score	To make shallow, straight cuts in the surface of a food. Helps to tenderize meat. A sliceing knife is usually used
Chopped	To cut food into small, irregular pieces
Mince	To cut food into very small, irregular pieces
Cream	To beat together ingredients such as shortening and sugar, until soft and creamy
Whip	To incorporate air into a mixture to make it light and fluffy
Fold	To gently mix delicate ingredients with a rubber scraper or wooden spoon

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	Created by Kristen_May over 9 years ago