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Cooking Terms
Cooking Terms
Cooking Terms
Cooking Terms
Cooking Terms
100
To cut, generally across grain, into thin pieces that are consistent in thickness.
What is slice.
100
To remove by or as if by cutting, clipping, or shaving; Trim (something) by cutting away its outer edges.
What is paring.
100
Remove the outer covering or skin.
What is peel.
100
To cut solids into pieces with a sharp knife or other chopping device.
What is chop.
100
To cut small slits in a cut of meat; To make shallow or deep cuts in a decorative pattern with the point or a knife. Food such as a whole fish is often scored so that it will cook evenly.
What is score.
200
Cut up or grind into very small pieces.
What is mince.
200
A cube-shaped cut ½ to 1 inch. Cut food into squares 1/2 inch or larger, using knife.
What is to cube.
200
A cube-shaped cut but smaller than the cube at about ¼ inch; To cut food in small cubes of uniform size and shape.
What is to dice.
200
To rub on a sharp and rugged surface that separates the food in various sizes of bits or shreds.
What is grate.
200
To combine ingredients usually by stirring.
What is mix.
300
To incorporate two or more ingredients thoroughly.
What is to blend.
300
To add, blend, or mix, two or more ingredients together.
What is combine.
300
To mix ingredients with a circular motion until well blended or of uniform consistency.
What is to stir.
300
To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible.
What is beat.
300
To put one or more dry ingredients through a sieve or sifter.
What is to sift.
400
You use a rubber scraper or wooden spoon and gently scrape down the side and across the bottom of the bowl, then back up through the batter to incorporate it. This will keep it fluffy, and is usually done when there are whipped egg whites or cream in the recipe.
What is fold in.
400
To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.
What is whip.
400
To cook slowly in liquid over low heat at a temperature of about 180°. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
What is to simmer.
400
To simmer slowly in a small amount of liquid for a long time.
What is to stew.
400
Cook in simmering liquid just below the boiling point.
What is poach.
500
To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.
What is to steam.
500
To cook by heated air, usually in an enclosed space such as an oven or barbecue pit, but also on a revolving spit before an open fire.
What is to roast.
500
To cook by dry heat, usually in the oven.
What is to bake.
500
To cook on a grill under strong, direct heat.
What is to broil.
500
To cook (steak, for example) over direct heat in an uncovered, usually ungreased skillet. To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
What is to pan-broil.