Cooking Terms

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Cooking Terms
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• Slice- to cut a food in thin, large pieces
• Pare- to cut off a very thin layer of peel
• Cube/Dice- cutting food into small square pieces
• Grate- to cut food into smaller pieces or shreds
• Score- to make shallow, straight cuts in a piece
  of meat

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• Chop/Mince- to cut food into small irregular
  pieces
• Mix/Combine/Blend- to thoroughly incorporate one
  ingredient into another
• Stir- to mix by hand in a circular motion
• Beat- to thoroughly mix foods using a vigorous
  over and over motion
• Cream- to beat together ingredients sugar as
  butter and sugar, until soft and creamy

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• Whip- to incorporate air into a mixture to make
  it light and fluffy
• Fold- to gently mix delicate ingredients
• Sift- to remove small lumps or add air to
  ingredients
• Drain/Strain- to separate solid food from liquid
• Baste- to brush or poor liquid over a food as it
  cooks

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• Dredge- to coat food with dry ingredients
• Boil- when a liquid reaches 212F, large bubbles
  rise to the surface and break
• Simmer- small bubbles rise to the surface and
  just begin to break
• Poach- simmering whole foods in a small amount of
  liquid
• Broil- cooking food under direct heat
• Saute- cook in a small amount of fat