Basic Cooking Terms

1. To cook in water or liquid in which bubbles rise continually and break on surface.
3. To cook in a small amount of fat.
5. To beat rapidly to introduce air bubbles into food.
7. To prepare food by applying heat in any form
8. To mix ingredients lightly without mashing or crushing them.
9. To decorate or embellish something, usually with complementing food.
10. To cut or chop food as finely as possible.
12. To mix ingredients by gently turning one part over another with a spatula
13. To finely divide food in various sizes by rubbing it on a grater.
15. To mix two or more ingredients together until well combined.
18. To mix by using circular motion, going around and around until blended.
19. To beat sugar and fat together until fluffy.
21. To flatten to a desired thickness by using a rolling pin.
22. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.

1. To cook by dry heat, usually in an oven.
2. To scatter small amounts of butter on the surface of food.
3. To cook in the steam generated by boiling water.
4. To bake, dry, or toast a food until the surface is brown.
5. To moisten foods while cooking to prevent drying, oftentimes in it’s own fat.
6. To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
7. To cut into very small cubes.
11. To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.
14. To cook below the boiling point, bubbles form slowly and break on the surface.
15. To cook under direct heat source.
16. To cut into small pieces similar in size.
17. To remove or strip off the skin or rind of fruits and vegetables.
20. To coat food with butter, margarine, or egg - using a pastry brush.