Mixing

Non-Knives
Preparation Methods
Cooking Terms
Cooking Terms 2
100
To mix with a circular motion with a spoon or other utensil
Stir
100
To reduce an item into small particles by rubbing against a surface with many sharp-edged openings.

What is GRATING?

100

 A cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade.

What is BASTING?
100

To be cooked by simmering or slow boiling

What is STEWING?
100

A cooking technique where food is heated in liquid with bubbles that form and gently rise to the surface, which is just short of boiling

What is to SIMMER?
200
To soften and blend until smooth and light by mixing with a spoon or electric mixer.
What is CREAM?
200
To grate small strips or pieces of citrus skin.

What is ZESTing?

200

The process of soaking foods in a seasoned, often acidic, liquid before cooking.

What is BASTING?
200
To fry in a small amount of fat
What is SAUTE'?
200

To cook by dry heat especially in an oven

What is to BAKE?
300
Two ingredients needed to cream for cookie batter
What is FAT AND SUGAR?
300
To strip away the skin or outside of food.

What is PEELING?

300
The act of a light sweeping motion, usually with melted butter.
What is BRUSHING?
300

 The cooking of food by immersion in water that has been heated to near its boiling point (212 °F [100 °C] at sea level

What is to BOIL?
300

 To cook by direct heat, as on a gridiron over the heat or in an oven under the heat; grill

What is to BROIL?
400
To work dough by folding, pressing and turning until it is smooth and elastic
What is to KNEAD?
400
To cut into thin slices or slivers.

What is SHAVING?

400

This helps to seal in moisture when deep-frying or pan-frying

What is BREADING?
400

Is a technique where food, especially delicate items like eggs and fish, is cooked gently in liquid with a low temperature and not many bubbles

What is POACHING?
400

To cook on a grill over intense heat

What is to GRILL?
500
To combine thoroughly, 2 or more ingredients.

What is to BLEND?

500
Shaving is commonly used for this ingredient to adorn a dessert.
What is CHOCOLATE?
500

To dip food such as poultry, fish, or meat in flour, cornmeal, or bread crumbs to help preserve moisture during cooking.

What is DREDGING?
500

 To fry quickly over high heat in a lightly oiled pan (such as a wok) while stirring continuously

What is STIR-FRY?
500

A small amount of boiling water is used, more water being added during the process, if necessary.

What is STEAMING?
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