Cooking Terms

Cooking Terms

1. Cutting

   • Julienette: To cut food into long, thin strips.
   • Score: To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
   • Core: To remove the core of a fruit with a corer or paring knife
   • 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.

2. 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 on 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.
   • Combine: To mix together, usually by stirring, two or more ingredients.
   • Knead: To work dough by folding, pressing, and turning, until it is smooth and elastic.

3. Cooking

   • Saute: To cook uncovered in a small amount of fat in a pan.
   • Sear: To cook meat quickly at a high temperature until it becomes brown.
     • Use a skillet with a small amount of fat, or the oven at a high temperature.
   • Dot: To place small particles of a solid, such as butter, on the surface of a food.
   • Braise: To cook meat slowly, covered and in a small amount of liquid or steam.

4. Preparation

   • Bread: To cover a food with a coating of crumbs made from bread, crackers, or cereal.
   • Dredge: To cover a food with a dry ingredient such as flour or sugar.
   • Flute: To form a standing edge on a pastry, such as pie crust, before baking.
     • Press the dough with your fingers to create a scalloped edge, or use a fork to “crimp” the edge.
   • Marinate: To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.