Transcript Cooking Terms - Heather Damato

Cooking
Terms
Bake- Cook in the oven.
Baste- To brush or pour liquid over food as it cooks.
Batter- Thin mixture that can be poured or dropped.
Also a coating for fried foods.
Beat- Mix very fast with a spoon, fork, or electric mixer.
Blend- Combine all ingredients until smooth and
uniform.
Boil- Heat liquid until bubbles continuously break the
surface.
Brown- Cook at low or medium heat, usually in a small
amount of fat, until ingredients turn brown.
Brush- To spread the surface of a food lightly with
coating such as melted butter or beaten egg white.
Chill- Place in refrigerator until thoroughly cold.
Chop- Cut into relatively small pieces with a knife.
Combine- Stir together two or more ingredients until
blended.
Cream- Beat until smooth, light, and fluffy (combine
sugar and shortening).
Cube- Cut into pieces about ½ inch on all sides.
Cut In- To mix shortening and flour using a pastry
blender or two knives and a cutting motion.
Dice- Cut into very small pieces of same size and
shape.
Dissolve- Make a solid into a liquid form.
Dot- Scatter small pieces of butter or margarine over
top of food.
Dough- Thick mixture, firm enough to be kneaded or
shaped with the hands.
 Drain- Pour off liquid.
 Dredge- Cover with flour or seasoned mixture, but more
heavily than the term coat implies.
 Drizzle- Pour a thin stream of liquid over food.
 Fold-In- Combine two mixtures with a gentle up-and-over
motion using a rubber scraper or spoon until ingredients
are blended.
 Fry- Cook in hot oil or shortening until golden and crisp on
all sides.
 Garnish- Decorate a food or dish with small, colorful foods
such as parsley, lemon slices, or lettuce.
 Grate- Rub food on a grater to break it into fine particles.
 Grease- Rub bottom and sides of pan evenly with
shortening or oil to prevent sticking.
 Invert- Turn upside down.
 Julienne- Cut into thin or match-like pieces (cooked meat,
cheese, vegetables).
 Knead- Work dough with heel of your hands, using a
pressing and folding motion.
 Marinate- Let food stand in liquid that will add flavor and
tenderize.
Mince- Cut into very fine particles.
Mix- Combine ingredients together thoroughly.
Pare- Remove outer skin with a knife or sharp tool
(potatoes, carrots, etc.).
Peel- Remove outer skin (oranges, bananas, etc.).
Preheat- Heat oven before putting the food in.
Roast- Cook by dry heat in the oven or over an open
fire; usually refers to meat and poultry.
Score- To make thin cuts or gashes in the surface of
food, such as ham, with a knife.
Season- To add salt, herbs, or other spices to a food to
heighten the flavor.
Shred- Cut into thin pieces using large holes in a
grater.
Sift- Put dry ingredients through a sifter.
Simmer- Cook over low heat until bubbles form slowly
below the surface.
Slice- Cut into thin, broad pieces.
Stir- Move spoon around in circles until separate
ingredients combine.
Toss- Tumble ingredients lightly with a lifting motion
(salads).
Whip- Beat quickly with a wire whisk or electric mixer.
Yield- The amount of food the recipe makes or the
number of servings.
ACTIVITY- COOKING TERM SIMILARITIES
In small groups, look at the list of cooking terms.
Then make a list of small groups of them that
are similar and explain why you grouped them
together. Groups can have as many words as
you want in them.
Ex.) Pare and Peel- both have to do with
removing the outer covering