COOKING TERMS

COOKING TERMS

1. Bread- to 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.

   • Flute- 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.
     • julienne- To cut food into long, thin strips.
       • broil-To cook under direct heat or over coals.

2. blend- To combine thoroughly two or more ingredients.

   • chop- cut into small pieces
     • 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.

3. sift- To put dry ingredients through a sifter or a fine sieve to incorporate air. –If you don’t have a sifter you can use a strainer or a wire whisk.

   • whip- To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white
     • mash- to crush food until it becomes smooth
       • dot-To place small particles of a solid, such as butter, on the surface of a food.
   • bake- to cook in an oven or oven-type appliance in a covered and uncovered pan.

4. knead- To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.

   • core- To remove the core of a fruit with a corer or paring knife
     • brown- To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.