LEARN THE COOKING TERMINOLOGY

Assorted – Consisting of various kinds.

Bake – To cook in the oven.

Baste – To brush liquid over food as it cooks.

Beat – To mix fast with beater or spoon.

Blend – To mix ingredients until smooth.

Boil – To cook until liquid bubbles.

Broil – to cook in the oven directly under heat of broiler.

Chill – To place in refrigerator to lower temperature of food.

Chop – To cut into small pieces.

Coat – To cover a food completely with flour or breadcrumbs.

Combine – To mix ingredients.

Cream – To beat until soft and fluffy.

Cube – To cut food into small pieces with 6 sides.

Cut in – to mix shortening with dry ingredients, using 2 knives.

Dice – To cut food into very small pieces, approximately the same size and shape.

Dot – To put small pieces of one food on top of another food, such as butter on top of casserole.

Drain – Pour off liquid or let it run off through the holes in a sieve or colander.

Firmly packed – To make sure ingredients, such as brown sugar, are packed into measuring cup tightly to get the correct amount.

Fold in – a gentle motion of slicing down through a mixture with a spoon, scraping the spoon across the bottom of the mixture, bringing it to the surface, using a fold over motion.

Freeze – To place in the freezer until set.

Fry – To cook in hot oil or shortening.

Grate – To rub on a food grater to break the food into fine pieces.

Grease – To rub the surface of the utensil with butter or shortening to prevent sticking.

Knead – To fold and press dough with heel of hand.

Melt – To heat until solid becomes liquid.

Mince – To cut into tiny pieces.

Mix – To stir ingredients together.

Pare or Peel - To remove outer skin.

Pinch – The very small amount of an ingredient that can be held between the finger and the thumb.

Puree – A smooth, creamy substance made of crushed fruit
or vegetables that is in the form a liquid.

Serrated – To have a jagged or saw-like edge.

Shred – To cut into thin strips with a shredder.

Shortening – Fats such as butter, margarine, lard and vegetable oil and solid.

Sift – To shake dry ingredients (flour, baking powder) through a sieve or sifter.

Simmer – To cook over low heat until the food barely bubbles.

Skillet – A frying pan.

Soften – To take food from refrigerator or freezer to let it get soft.

Spatula – A wide flat blade for spreading and turning.

Stir – To mix slowly with spoon or fork.

Whip – To beat very fast.

​Yeast – A leavening agent containing yeast cells used to raise dough when making dough such as bread, pizza, and pretzels.

Yield – How much you will have when you finish
preparing your recipe.