These foods and spices are in a list to tell you what you need to make the recipe.
What are the ingredients.
100
This cutting style calls for exact and smaller block-like cuts of food.
What is dicing.
100
This technique uses a circular motion to make sure that the heat is evenly distributed in the pot or saucepan. Doing this will avoid a burning the bottom of the pot.
What is stirring.
100
This means that you turn on a cooking appliance ahead of time to make sure that it is at the correct temperature before the cooking process begins.
What is preheating.
100
This technique places food in the refrigerator to cool down and prepare for serving.
What is chilling.
200
This important recipe detail will ask you to preheat the oven or turn the stove top burners to a specific heat level.
What is the temperature.
200
This technique uses a grater to make long thin cuts of food; useful for when making taco cheese and hash brown potatoes.
What is shredding.
200
This gentle-paced combining technique takes different ingredients and makes a new one. Think chocolate milk!
What is blending.
200
This technique briefly cooks food in a skillet or broiler to darken the food's surface color. Further cooking might be required after this process.
What is browning.
200
This technique uses butter or oil spray to prevent food from sticking to cooking/baking surface.
What is to grease.
300
Skillet, roasting pan, bundt pan, muffin tin, or casserole dish are all examples of this recipe component.
What are the recipe direction's pan or container.
300
This technique cuts food into the smallest possible little pieces.
What is mincing.
300
This very fast-paced technique adds air and volume to liquid ingredients. Using an electric hand mixer is common for this action.
What is whipping.
300
This cooking technique creates bubbles on the bottom of the pot and is done so at a lower temperature. Great for soups and sauces.
What is simmering.
300
This technique pours liquid over the top of cooking food to prevent the food from drying out. Think turkey in the oven!
What is basting.
400
What types of recipes should you never guess or do "almost" measurements?
What are baking/dessert recipes.
400
This technique cuts food into thin and even pieces. Great for cutting tomatoes to make BLT sandwiches.
What is slicing.
400
This technique uses a pastry blender to mix shortening (Crisco) and flour to make pastry dough.
What is cutting in.
400
This cooking technique creates bubbles that break on the surface of the pot or saucepan and requires very high heat.
What is boiling.
400
This removes liquid from food.
What is draining.
500
This part of the recipe tells you how many people can be served from the specific recipe size.
What is the YIELD.
500
This technique requires a blender or food processor to turn solid foods into a more liquid state.
What is puree.
500
This technique resembles the motion of a clothes dryer. It takes different ingredients and makes sure they are even in all parts of the dish.
What is tossing.
500
This cooking technique uses hot oil to cook and crisp foods.
What is frying.
500
This technique decorates a dish before it is served to improve the presentation.