Cooking Terms
Mixing Terms
Coating Terms
Cutting Terms
Misc. Terms
100
to cook in liquid until bubbles rise and break on the surface
What is boiling?
100
to mix with a spoon or wire whisk in a circular motion
What is to stir?
100
coat food heavily with flour, breadcrumbs, or cornmeal-
What is dredge?
100
cut a thin layer from fruits or vegetables
What is peel?
100
make a liquid clear by removing solid particles
What is clarify?
200
to cook in the vapor given off by boiling water
What is steaming?
200
beat quickly and vigorously to incorporate air into the mixture
What is whip?
200
coat a food with a liquid that forms a glossy finish
What is glaze?
200
cut into very thin, flat pieces
What is slice?
200
heat sugar until it liquifies and darkens in color,
What is carmelizing?
300
to cook in water just below the boiling point, where bubbles rise but burst before reaching the surface of the water
What is simmering?
300
combine solid fats with the dry ingredients
What is cut-in?
300
spoon liquid over food to keep it moist
What is baste?
300
chop food into the smallest pieces possible
What is mince?
300
boil a mixture to evaporate the liquid and intensify the flavors
What is reduce?
400
combine shortening and sugar until soft and smooth
What is cream?
400
tumble a mixture like salad greens with a spoon and a fork
What is tossing?
400
lightly sprinkle with flour, milk and breadcrumbs
What is bread?
400
cut a food into 1/2" squares
What is cube?
400
decorate a food or dish with a small, colorful food item
What is garnish?
500
to cook in a small amount of fat
What is saute?
500
gently combine two mixtures--usually blending a lighter one into a heavier one.
What is to fold-in?
500
dip food into a mixture of flour and milk, preparing for deep frying
What is to batter?
500
cut food into small 1/4" cubes
What is dice?
500
turn on an oven ahead of time
What is preheat?
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