Cooking Terms

3. To cook in a liquid over 212 degrees
4. To soften solid fats, often by adding sugar and working with a wooden spoon or an electric mixer until the fat is creamy
7. To decorate foods by adding other attractive and complementary foodstuffs to the food dish.
9. To reduce foods into small bites by rubbing it on the sharp teeth of a utensil
11. To combine solid fat with flour using a pastry blender or two forks
12. To cook under a direct source of heat
13. To work a dough by pressing it with the heels of the hand, folding it turning it, and repeating each motion until the dough is smooth and elastic.
14. To cut into small bits with kitchen shears
15. To beat quickly and steadily by hand with a whisk or rotary beater.
18. to cook in the oven with dry heat
20. To mix lightly
21. To cut or chop into very fine pieces
23. To coat food (fish, poultry, etc.) in flour or breading lightly.

1. To cook in a liquid that is barely at the boiling point
2. To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
5. To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
6. To mix with a circular motion
8. To put an ingredient through a sieve to reduce to finer particles
10. To stir ingredients until they are thoroughly combined
11. To cut foods into about 1/2" in diameter. They do not have to be perfectly equal but should approximate the same size in order to cook evenly.
12. Scalding vegetables in boiling water or steam for a short time following an ice bath to prevent further cooking
16. To cut off the outer skin of fruits and/or vegetables
17. To cook food in a small amount of hot fat
19. To cut into very small cubes of even size (1/4 inch or less).
22. To cut into uniform box-shape pieces with all sides equal (½ inch ish)