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 cut food into thick or thin pieces.
What is SLICE
100
To gently combine ingredients in a delicate mixture by using a rubber scraper.
What is FOLD
200

To reduce ingredients into finer particles, sometimes using a sieve.

What is SIFT

200

To cut into evenly shaped square pieces about 1/2-inch in size

What is CUBE

200
To remove excess liquid from food by using a colander.
What is DRAIN
200
Cooking food in hot oil.
What is FRY
200

To remove the skin/peel and stem off a fruit or vegetable

What is PARE

300

To thoroughly mix ingredients using and up and down and circular motion.

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 cook directly under heat.

What is BROIL

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 of a food with flour

What is DREDGE

500

To cook a large piece of meat at low temps with liquid.

What is BRAISE

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