Basic Cooking Terminology

1. To stir ingredients together with a spoon, fork, or electric mixer until well combined
3. To cook in liquid over low heat (low boil) so that bubbles just begin to break the surface
6. To cook under direct heat
8. To quickly cook small pieces of food over high heat while constantly stirring the food until it is crisply tender (usually done with a wok)
9. To mix ingredients together using a fast, circular movement with a spoon, fork, whisk or mixer
11. To remove all the liquid using a colander, strainer, or by pressing a plate against the food while tilting the container
12. To cook quickly in a little oil, butter, or margarine
13. To cut into small pieces
15. To mix ingredients together gently with a spoon, fork, or until combined
19. Food is first browned in a small amount of fat and then simmered over low heat in a small amount of liquid. The liquid should partially cover the food but not totally cover it.
20. Food is submerged into hot fat. Doughnuts and fried chicken are commonly cooked this way.
22. To cook food over steam without putting the food directly in water (usually done with a steamer)
24. To cut into small cubes
25. To apply heat to food.
26. To heat a food so that the liquid gets hot enough for bubbles to rise and break the
27. To cook in an oven
28. To scrape food against the holes of a grater making thin pieces

1. To squash food with a fork, spoon, or masher
2. To brown the surface of pieces of meats and or fish by submitting them to intense initial heat.
4. A thin boneless piece of meat, poultry or fish.
5. Large, tender cuts of meat are placed in an oven and baked, uncovered, until cooking is finished.
6. To cook over medium or high heat until surface of food browns or darkens
7. To turn oven on ahead of time so that it is at the desired temperature when needed (usually takes about 5 to 10 minutes)
10. A small amount of an ingredient such as pepper or salt, meaning to shake out one drop or sprinkle from a shaker.
11. To stir a dry or powdered ingredient with liquid until it disappears
14. To press, fold and stretch dough until it is smooth and uniform, usually done by pressing with the heels of the hands
16. To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick
17. To cut into very small pieces, smaller than chopped or diced pieces
18. cooking or baking
21. To boil a liquid, usually a sauce, until its volume has been decreased through evaporation, resulting in a more intense flavor.
23. To soak food in a liquid to tenderize or add flavor to it (the liquid is called a “marinade”)