Cooking/Matching Terms

Cooking/Matching Terms

1. techniques of: preparation

   • bread
     • to cover a food with a coating of crumbs made from bread, crackers, or ceral. The food is often dipped in a liquid such as milk or egg before coating
   • Brush
     • to spread of a liquid coating on a food, using a pastry brush or paper towel
   • dredge
     • to cover a food with a dry ingriendent such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient
   • flute
     • to form a standing egde on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to "crimp" the edge

2. Techniques of: 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

3. techniques of:: 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
   • cut
     • to divide foods into small pieces with a knife or scissors

4. techniques of: 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
   • baste
     • to spread, brush, or pour liquid (such as sauce drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon
   • boil
     • to cook in liquid, usually water, in which bubbles rise constantly and then break on the surface