Mixing Terms
To mix in a circular motion usually with a spoon
What is STIR
To cut into small pieces.
What is CHOP
To cook food, covered or uncovered, using the direct, dry heat of an oven. The term is usually used to describe the cooking of cakes, other desserts, casseroles, and breads.
What is BAKE
To cut food into thick or thin pieces.
What is SLICE
To turn over and over gently by sliding tool across bottom of mixing bowl
What is FOLD
To turn over and over gently by sliding tool across bottom of mixing bowl.
What is FOLD
To cut into very small pieces; ¼ to ½ inch in size
What is DICE
Cooking food in hot oil.
What is FRY
To remove the skin/peel off a fruit or vegetable
What is PARE
This is the rigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor.
What is BEAT
To rub against a food grater to cut into small pieces or shred
What is GRATE
Food is cooked in liquid within a specific temperature range and with bubbles forming and gently rising to the surface but not at a full rolling boil.
What is SIMMER
Work fat into dry ingredients with a pastry blender or two knives
What is CUT IN
To beat quickly to add air; usually done with some type of mixer or beater
What is WHIP
To cut off the outside covering; usually for fruits and vegetables
What is PARE/PEEL
To bake in the oven, usually refers to meat.
What is ROAST
To cook directly over or under heat.
What is BROIL
What is BASTE
To stir or mix one or more ingredients until soft and creamy
What is CREAM
ingredient is cut into long, uniform strips like matchsticks.
What is JULIENNE
dry-heat cooking that uses a very hot pan and a small amount of fat to cook foods like vegetables, meats, and seafoods very quickly
What is SAUTE
Cook in a liquid that has reached its highest possible temperature of 212 F., and is characterized by rapidly churning bubbles.
What is BOIL
To decorate a food dish with a small food item, such as a sprig of parsley.
What is GARNISH