Cooking terms

Cooking terms

1. 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.

2. 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.

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

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

5. 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.

6. Core- To remove the core of a fruit with a corer or paring knife

   • Dice- To cut into very small cubes
     • Grate- To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
       • Julienne- To cut food into long, thin strips.
         • Mince- To cut into very small pieces with a sharp knife.

7. Pare- To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.

   • Score- To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
     • Baste- To spread, brush, or pour liquid over food while it is cooking.
       • Braise- To cook meat slowly, covered and in a small amount of liquid or steam.
         • Dot- To place small particles of a solid, such as butter, on the surface of a food.