Basic Cooking Terms

2. To cook in water or liquid in which bubbles rise continually and break on surface
4. To coat food with butter, margarine, or egg - using a small brush.
6. To prepare food by applying heat in any form.
7. in To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
8. To mix by using circular motion, going around and around until blended
12. To ornament food - usually with another colorful food - before serving to add eye appeal.
13. To cook below the boiling point, bubbles form slowly and break on the surface.
14. To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
15. To finely divide food in various sizes by rubbing it on a grater with sharp projections.
16. To cut into very small cubes.
17. To cut or chop food as finely as possible.
21. To bake, dry, or toast a food until the surface is brown.
23. To add salt, pepper, or other substances to food to enhance flavor.
24. To remove or strip off the skin or rind of some fruits and vegetables.Roll To flatten to a desired thickness by using a rolling pin.

1. To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings.
3. To mix ingredients by gently turning one part over another with a spatula
5. To cook in a small amount of fat.
7. To beat sugar and fat together until fluffy
9. To mix two or more ingredients together until well combined.
10. To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
11. To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.
13. To cook in the steam generated by boiling water.
18. To cut into small pieces.
19. To mix ingredients lightly without mashing or crushing them.
20. To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
21. To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat.
22. To cook by dry heat usually in an oven