Cooking Terms

1. Cooking Terms

2. 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

3. 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

4. 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

5. Dredge- to coat food with dry ingredients • Boil- when a liquid reaches 212°F, 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