Recipe Terminology

2. To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
4. To gently swirl one food into another; usually done with light and dark batters for cakes or cookies.
5. To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides.
8. Chopping food into tiny irregular pieces.
9. To cool a food to below room temperature in the refrigerator or freezer, or over ice
12. To cut into uniform pieces, usually a half inch on all sides.
13. A measure equal to 1/16 teaspoon.
16. To brown a food, usually meat, quickly on all sides using high heat to seal in the juices.
17. To cut food into thin match like sticks about two inches long.
18. To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume.
20. To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface.
21. To heat an oven or utensil to a temperature before using it.

1. To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying
3. To add visual appeal to a finished dish.
4. A liquid in which food is allowed to stand in order to flavor or tenderize it.
6. To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern.
7. To partially cook fruits, vegetables, or nuts in boiling water or steam.
10. "To the tooth," a term to indicate pasta is cooked just enough to keep a firm texture.
11. To work a solid fat such as shortening, margarine, or butter into dry ingredients, usually with a pastry blender.
12. To evenly cover food with crumbs, flour or a batter.
14. To cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way.
15. To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly.
16. To cut food, often fresh herbs or dried fruits, with kitchen shears into very small, uniform pieces using short, quick strokes.
19. To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler.
20. To cook a food in the vapor given off by boiling water.