Cooking Terms

Column 1

100

To cover a food with a dry ingredient

Dredge

200

To cook in a hot fat that completely covers the food

Deep-fat fry

300

To work dough until it is smooth and elastic. This is done by folding, pressing, and turning the dough repeatedly

Knead

400

To cook with a small amount of fat in an uncovered pan

Saute

500

To mix with an over-and-over motion using a spoon, electric beater, or rotary

Beat

Column 2

100

To form a standing edge on a pastry before baking

Flute

200

To cook in an uncovered skillet with a small amount of fat

Pan-fry

300

To blend softened butter and sugar until it is smooth and light. This action is usually done with a spoon or electric mixer

Cream

400

To cook with a small amount of fat in an uncovered skillet

Pan-fry

500

To beat a mixture rapidly to incorporate air and make the mixture light and fluffy.

Whip

Column 3

100

The technique used to combine a delicate mixture with a more solid material.

Fold in

200

To make the surface of the food brown by frying, broiling, baking, or toasting

Brown

300

To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered

Cut in

400

To combine two or more ingredients, typically done by stirring the mixture

Mix

500

To cook gently in simmering water, just below the boiling point.

Poach

Column 4

100

To cook in a liquid, which is typically water, where bubble rise constantly and break on the surface.

Boil

200

To cook in an oven or oven-type appliance in a covered or uncovered pan

Bake

300

To cook meat or poultry slowly over coals or in a oven while basting it often with a heavily seasoned liquid

Barbeque

400

To mix together two or more ingredient, usually through stirring.

Combine

500

To cook slowly and for a long time in a liquid

Stew

Column 6

100

To cook meat slowly in a small amount of liquid or steam

Braise

200

To spread, brush, or pour liquid over a food while its cooking using a baster, brush, or spoon.

Baste

300

To rub shortening, fat, or oil on the cooking surface of a bake-ware.

Grease

400

To cook under direct heat or over coals

Broil

500

To heat a liquid to just under boiling point, pour boiling water over a food, or to briefly dip food in boiling water

Scald