Cooking Terms

2. To combine ingredients with a lifting motion.
4. To combine ingredients usually by stirring.
6. To boil down to reduce the volume.
8. To cut or tear in small, long, narrow pieces.
9. To mix ingredients with a circular motion until well blended or of uniform consistency.
10. To cut or chop food into extremely small pieces.
11. To preserve meats, vegetables, and fruits in brine.
12. To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.

1. A pinch is the trifling amount you can hold between your thumb and forefinger.
2. To secure poultry with string or skewers, to hold its shape while cooking.
3. To destroy micro organisms by boiling, dry heat, or steam.
5. To make solid fat into liquid by melting it slowly.
7. To cook by dry heat, usually in the oven.
8. To simmer slowly in a small amount of liquid for a long time.
11. To soak dried fruits in liquid until they swell.