Terms 1
Set the oven to cooking temperature in advance
Preheat
The number of servings your recipe makes
Yield
To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid.
Boil
Abbreviations for teaspoon
t. or tsp.
Abbreviation for cup
c.
To cut into strips. Generally the same width
Slice
To cut or chop food as finely as possible
Mince
To cut food into flat pieces or long strips
Slice
Abbreviation for tablespoon
T. or Tbsp.
Effectively separate solid from liquid ingredients
Strainer/ Colander
To cook in hot fat
Fry
Cut into small irregularly shaped pieces. All pieces are the same size but not the same shape. A general method for cutting food into bite-sized pieces.
Chop
To cut into evenly sized cubes
Dice
To put dry ingredients through a sifter to combine and separate fine particles from larger ones
Sift
To help baked goods cool down quickly and evenly after being taken out of the oven
Cooling rack
To cook in an oven in a covered or uncovered pan using dry heat
Bake
To cook slowly in liquid over low heat The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
Simmer
To cook under direct heat (high heat using the top coils of the oven)
Broil
To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles
Fold
A kitchen tool used for frying, sautéing, searing, and browning food
Frying pan
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
Whip
To cook and/or brown food in a small amount of hot fat.
Saute
To work the dough by folding, pressing, and turning until it is smooth and elastic
Knead
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
Cream
This tool is used for egg washing, marinading, glazing, and oiling a baking pan.
Pastry brush