Cooking Terms

Cooking Terms

1. Bread

   • To cover food with a coating of crumbs made from cereal, bread or crackers. Usually dipped in milk or egg coating beforehand.

2. Brush

   • To spread liquid coating on food using a pastry brush or a paper towel

3. Dredge

   • To cover food with a dry ingrediant such as flour or sugar. It can be rolled in, sprinkled on or shaken up with ingrediant.

4. Flute

   • To form and standing edge on a pastry. Use fingers or fork to create the edge.

5. Grease

   • To rub shortening, fat or oil on the cooking surface of bakeware. Use waxed paper or paper towel to spread.

6. Marinate

   • To soak in a seasoned liquid called a marinade. It adds flavor or can tenderize the food.

7. Sift

   • To put dry ingrediants through a sifter or a fine sieve to incorporate air. You can use a strainer or a wire whisk if you don't have a on

8. Score

   • To make thin straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.

9. Beat

   • To mix with an over and over motion using a spoon, rotary or electric beater.

10. Boil

    • To cook in liguid , usually water, where bubbles constantly rise and then break the surface

11. Pare

    • To cut away the skin or a very thing layer of the outside of fruits or vegtables. You use a knife or a vegtable peeler.

12. Blend

    • To combing thoroughly two or more ingrediants.

13. Cream

    • To soften and blend until smooth and light by mixing with a spoon or an electric mixer.

14. Brown

    • To make the surface of the food brown in color by frying, broiling, baking in the oven or toasting.

15. Cube

    • To cut into small squares.