15 cooking terms

15 cooking terms

1. lanuage of the recipe

   • each has its own meaning
     • acheives the best results

2. bread

   • to cover a food with a coating of crumbs made from bread, crackers, or cereal.

3. brush

   • to spread a liquid coating on a food

4. dredge

   • to cover a food with a dry ingredient such as flour or sugar

5. fente

   • to form a standing edge on a pastry
     • press the dough with your fingers to create this scalloped edge, or use a forck to "crimp"the edge.

6. 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.

7. marinate

   • to soak in a seasonded liquid, called a marinade, to add flavor and/or to tenderize.

8. sift

   • to put dry ingredients through afine sive to incorporate are
     • if you dont have a sifter you can use a strainer or wire wisk

9. ways of mixing

   • beat
   • blend
   • cobine
   • mix
   • cream
   • cut in
   • whip
   • fold in
   • knead

10. beat

    • to mix with an over-and-over motion, using a spoon, rotary, or electric beater

11. blend

    • to combine throughly two or more ingredients

12. combine

    • to mix together, usually by stirring, two or more ingredients

13. cream

    • to soften and blend untill smooth and light by mixing witha spoon or an electrice mixer

14. cut in

    • to mix solid shortening into small pieces and mixing until it is completely covered with flour mixture.

15. fold in

    • to combine a delicate mixture, such as beaten egg white or whipped cram , with a more solid material