Cooking
Like baking but concerning meat or poultry, it is to cook food in an oven using dry heat.
Roast
1/32 teaspoon.
Smidgen
to make grooves or folds in dough.
Flute
To beat ingredients with a fork or a whisk.
Whisk
The outer, coloured peel of a citrus fruit.
Zest
To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown food.
Sauté
To cut vertically down, thickness sometimes specified by the recipe.
Slice
The process of mixing dough with the hands or a mixer
Knead
To beat food with a whisk or mixer to incorporate air and increase volume.
Whip
To remove fat or foam from the surface a liquid.
Skim
To brown the surface of meat by quick-cooking over high heat into order to seal in the meat’s juices.
Sear
Done on a grater with larger holes, resulting in long, smooth stripes to cook or melt.
Shred
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.
Beat
to combine solid fat with flour using a pastry blender or two forks.
Cut In
To heat liquid almost to a boil until bubbles begin forming just around the edge
Scald
To cook food on a rack or in a steamer set over boiling or simmering water.
Steam
Creates tiny pieces of food, best for things like cheese to melt quickly or a vegetable used in a sauce.
Grate
To beat ingredients (usually sugar and a fat) until smooth and fluffy.
Cream
To mash or grind food until completely smooth.
Purée
Bring a pot to a boil, then reduce the heat until there are no bubbles.
Simmer
To soak a dry ingredient in a liquid just under the boiling point to extract the flavour, such as with tea.
Steep
Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch long.
Julienne
A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on top of another food.
Dollop
To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using a over-and-under motion.
Fold
To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.
Dust