Cooking Terms

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Cooking Terms
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Bake

• To cook in a oven with dry heat.

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Baste

• To put a liquid, such as melted butter or a
  sauce on top, while cooking.

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Boil

• To cook until bubble rise to the surface.

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Broil

• To cook with food very close to high heat source.

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Preheat

• To turn on heat before.

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Scald

• Pour boiling liquid over food or to cook just
  before boiling.

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Simmer

• To reduce heat and continue to cook.

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Steam

• To cook with the steam vapors of boiling water.

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Skim

• Remove the top.

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Sauté

• To cook in a small amount of fat.

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Alternate

• Add a small amount of one item, then another.

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Beat

• Quick mixing motion.

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Blend

• To mix two or more ingredients to make one.

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Chop

• To cut up.

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Core

• To remove the center.

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Cream

• To mix until smooth.

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Cube

• To cut into squares

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Cut In

• To mix shortening(fat) into flour.

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Dice

• To cut into pieces ½ big.

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Dot

• To scatter food items on another.

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Fold

• Very gentle stirring.

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Grate

• To cut food into thin, small pieces.

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Knead

• To mix with your hands.

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Melt

• To change from a solid to a liquid.

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Mince

• To cut into very little pieces.

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Pare

• To remove peel with a knife/tool.

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Peel

• To remove the peel with your fingers.

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Quarter

• To cut into four pieces.

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Slice

• Cut into slabs.

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Shred

• To cut into thin slice.

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Stir

• Mix in a circular motion.

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Tear

• To separate by pulling apart with your hands.

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Toss

• To mix with a lifting motion.

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Whip

• Beat quickly to add air.