Cutting Terms
A thin piece of food cut from a larger portion
C.
Cup
Cook by heat without direct exposure to flame
Bake
First step to complete before cooking
Wash hands
Measure small amounts of wet or dry ingredients
Measuring Spoons
Cutting food into bite size pieces
Chop
Oz.
Ounce
Cook food by placing in hot, bubbling water
Boil
This item should be used when removing hot items from oven
Oven mitt/glove or potholder
Scrape the sides of bowls, mix ingredients
Rubber Spatula
Cutting food into tiny pieces
Dice
lb.
Pound
Cook food in hot oil or fat
Fry
This item should be used to safely get an item from a high shelf or cabinet
Step ladder or step stool
Used to measure dry ingredients
Measuring cups
Cut into thin strips
Julienne
Min.
minute
Fry quickly in a little hot oil
Saute
Pot handles should be turned this way when cooking on stove top
Turned to the side
Used to drain water off of food
Strainer
to cut food very fine
mince
Qt
Quart
Partial cooking surface of the meat
Brown
A dirty knife should NOT be placed here when needing to be washed
in the dish water
Peeler