Cooking Terms

Cooking Terms

1. Bread: Used 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.

   • Fold In: Insert the edge of a spoon or rubber scraper vertically down through the middle of the mixture, slide it across the bottom of the bowl, bring it up with some of the mixture, and fold over on top of the rest. Continue slowly and gently, turning the bowl often, until all is evenly mixed.
   • Blend: To combine thoroughly two or more ingredients.
     • Beat: mix with an over-and-over motion, using a spoon, rotary, or electric beater.
     • Cut in: 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.
       • Saute: To cook uncovered in a small amount of fat in a pan.
         • Steep: To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
           • Stew: To cook slowly and for a long time in liquid
       • Scald: To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.
       • Sear: To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or the oven at a high temperature.
   • Knead: 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.
     • Braise: To cook meat slowly, covered and in a small amount of liquid or steam.
     • Broil: To cook under direct heat or over coals.
       • Dot: To place small particles of a solid, such as butter, on the surface of a food.
         • Poach: To cook gently in hot liquid below the boiling point.

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

   • Flute: used 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. Dredge: used 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.

   • whip: 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
     • Core: To remove the core of a fruit with a corer or paring knife
   • Julienne: To cut food into long, thin strips.
     • 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.
     • Miince:To cut into very small pieces with a sharp knife.
       • Score:To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
         • Sliver: To cut into long, thin pieces.
           • Baste: 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.

4. Grease: used 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.

   • Marinate: soak in a seasoned liquid, called a marinade, to add flavor

5. Sift: 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.