Cooking terms

Cooking terms

1. Bread- to To cover a food with a coating of crumbs made from bread, crackers, or cereal. Sometimes dipped in milk or egg before coat.

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.

4. 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.

5. Flute- To form a standing edge on a pastry, such as pie crust, before baking.

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

7. Fold in- to combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.

8. Mix- to combine two or more ingredients, usually by stirring.

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

10. Marinate- To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.

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

12. Knead- to To work dough by folding, pressing, and turning, until it is smooth and elastic.

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

14. Grease- To rub shortening, fat, or oil, on the cooking surface of bake-ware.

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