Cooking Terms

Cooking Terms

1. Preperation

   • 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.
   • 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.
   • Brush
     • To spread a liquid coating on a food, using a pastry brush or paper towel.
   • Marinate
     • To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
   • 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.

2. Mixing

   • Beat
     • To mix with an over-and-over motion, using 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.

3. Cutting

   • 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

4. Cooking

   • Bake
     • To cook in an oven or oven- type appliance in a covered or uncovered pan.
   • Barbeque
     • To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.