Cooking Terms

Cooking Terms

1. Technique of Mixing

   • Beat: To mix with an over and over motion, using a spoon, rotary, or electric beater.
   • Blend: To combine thoroughly two or more ingredients
   • Combine: To mix together, usually by stirring, two or more ingredients
   • Stir: To mix with a circular motion of a spoon or other utensil

2. Techniques of preparation

   • Brush: To spread a liquid coating on a food, using a pastry brush or paper towel
   • Marinate: To soak in a seasoned liquid, called a marinade, to add flavor or to tenderize.

3. Techniques of cutting:

   • Chop: to cut into small pieces
     • Shred: To tear or cut into thin pieces or strips
       • Slice: To cut food into flat pieces
   • Core: To remove the core of a fruit with a corer or paring knife
     • Jucienne: to cut food into long, thin strips
       • Mash: To crush food until it becomes smooth
   • Cube: To cut into small squares
   • Dice: To cut into small cubes
     • Sliver: To cut into long, thin pieces