Cooking Terms

Option 1

100

To cook in liquid at 212°F

Boil

200

To cut into small pieces.

Chop

300

To cook in a small amount of fat.

Fry

400

To mix with a circular motion

Stir

500

To flatten dough to an even thickness with a rolling pin

Roll

Option 2

100

To work dough by pressing it with the heels of your hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic. 

Knead

200

To cut or break into thin pieces

Shred

300

To stir ingredients until they are thoroughly combined.

Blend

400

To cook uncovered in the oven with dry heat. 

Roast

500

To mix ingredients together with an up and down motion using a spoon, whisk, or electric mixer

Beat

Option 3

100

to heat an appliance to a desired temperature about 15 minutes before it is to be used.

Preheat

200

To rub fat on the surface of a cooking utensil or on a food itself 

Grease

300

To cook slowly and gently in liquid that is below boiling point.

Simmer

400

To cook small pieces of food in only enough fat or oil to coat the bottom of the pan.

Sauté 

500

To cook in the oven with dry heat

Bake

Option 4

100

To cook with vapor produced by a boiling liquid

Steam

200

To beat quickly and steadily by hand with a whisk 

Whip

300

To cook in a large amount of hot fat

Deep-fry

400

To put through a sifter or sieve to reduce finer particles.

Sift

500

To cook things uncovered under a direct source of heat

Broil