Basic Cooking Terms

1. To prepare food by applying heat in any form.
4. To mix ingredients lightly without mashing or crushing them.
6. To cook in water or liquid in which bubbles rise continually and break on surface.
7. To cook over, under, or in front of hot coats or gas or electric.
9. To cut fat into flour with two knives or a pastry blender until it is distributed in small particles throughout the mixture.
10. To cook by dry heat usually in an oven.
11. To cook below the boiling point, bubbles, form slowly and does not break on the surface.
12. To cut into very small cubes.
13. To finely divide food in various sizes by rubbing it on a grater with sharp projections.
14. To mix by using circular motion, going around until blended.
15. To cut or chop food as finely as possible.

1. To cut into small pieces.
2. To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.
3. To mix ingredients by gently turning one part over another with a spatula.
5. To cook in a small amount of fat.
6. To mix two or more ingredients together until well combined.
8. To remove or strip off the skin or rind of some fruits and vegetables.
9. To beat sugar and fat together until fluffy.
10. To make mixtures smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
14. To cook in the steam generated by boiling water.