Mixing Terms
Cutting Terms
Basic Cooking Terms
More Cooking Terms
Keep A-Cookin'
100
To use a spoon to make circular or figure eight motions
What is STIR
100
To cut food into small, irregular pieces
What is CHOP
100
To cook in an oven.
What is BAKE
100

To cook uncovered in a small amount of fat.

What is SAUTE?

100

To gently combine ingredients in a delicate mixture by using a rubber scraper.

What is FOLD IN?

200
To use a spoon to stir two or more ingredients together thoroughly. Also known as mix or combine.
What is BLEND
200

To cut into evenly shaped pieces about 1/2-inch in size on each side.

What is CUBE

200

To cook under the direct heat of the top of the oven.

What is Broil?

200
Cooking food in hot oil.
What is FRY
200
To remove the skin/peel off a fruit or vegetable
What is PARE
300
A quick, over-and-under motion used to make a mixture smooth.
What is BEAT
300
To rub food over a grater to get fine particles.
What is GRATE
300
To rub lightly with butter or oil.
What is GREASE
300
To cook a food just below the boiling point.
What is SIMMER
300
To mix solid fat with dry ingredients by using a pastry blender
What is CUT IN
400
To beat ingredients very rapidly to add air and volume
What is WHIP
400
To chop food into pieces that are as small as possible.
What is MINCE
400
To cook in an oven, especially large pieces of beef or a whole turkey or chicken.
What is ROAST
400

To work dough by pressing and folding until it becomes smooth and elastic. 

What is KNEADING?

400
To moisten foods while cooking.
What is BASTE
500
To combine ingredients until soft and creamy, as in combining butter and sugar together for cookies.
What is CREAM
500
To cut into evenly shaped pieces about 1/4-inch in size.
What is DICE
500
To add spices or herbs to food for flavor.
What is SEASON
500

To cover the surface oa a food with a dry ingredients, such as flour.

What is COAT or BREAD?

500
To decorate a food dish with a small food item, such as a sprig of parsley.
What is GARNISH
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