Cooking Terms

Cooking Terms

1. 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.

2. Brush To spread a liquid coating on a food, using a pastry brush or paper towel.

3. 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.

4. Feute- To form a standing edge 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.

5. 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.

6. Marinate 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.

7. Sift- To put dry ingredients through a sifter or a fine sieve to incorporate air.

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

9. Blend-To combine thoroughly two or more ingredients.

10. Combine-To mix together, usually by stirring, two or more ingredients.

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

12. 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.

13. Mix- To combine two or more ingredients, usually by stirring.

14. Stir- To mix with a circular motion of a spoon or other utensil.

15. Chop- To cut into small pieces