Cooking Terms

3. – To grind or mash cooked fruits or vegetables until they are smooth.
4. – To cut off a very thin layer of peel with a paring knife.
5. – To beat ingredients, such as shortening and sugar, combining until soft and creamy.
6. – To cut a food into large, thin pieces with a slicing knife.
8. – To crush food into a smooth mixture with a masher or beater.
9. – To coat a food with three different layers.
11. – Often applies to food that is cooking. Mix with a spoon or wire whisk in a circular motion.
13. – Subtracting the weight of the container to find the weight of the food alone.
14. – To cut a food, such as almonds into very thin strips.
16. – To use a grinder to break up a food into coarse, medium, or fine particles.
18. and mince – To chop is to cut food into small, irregular pieces and mince means to chop finely.
19. – To break or tear off small layers of food, often cooked fish, with a fork.
21. – To mix thoroughly and add air to foods.
23. and shred – To cut food, such as cheese or carrots, into smaller pieces or shreds by pressing and rubbing the food against the rough surface of a grater.
24. – To cut food into small pieces with kitchen shears.
25. – To make straight, shallow cuts with a slicing knife in the surface of a food.
27. – To lightly sprinkle a food with flour or confectioners’ sugar.

1. – To divide a food into four equal pieces.
2. – To pulverize food into crumbs, powder, or paste with a rolling pin, blender, or food processor.
7. – Dividing a food into smaller parts, using a tool with a sharp blade.
8. – Combining two or more ingredients thoroughly so they blend.
10. – To put small pieces of food, such as butter, on the surface of another food.
12. – To use a pastry brush to coat a food with a liquid, such as melted butter or sauce.
15. – To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
17. – To coat food heavily with flour, breadcrumbs, or cornmeal.
18. and dice – Both terms refer to cutting food into small, square pieces.
19. – Used to gently mix a light, fluffy mixture into a heavier one.
20. – To pour liquid over a food as it cooks, using a baster or spoon.
22. – To mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork.
26. - Add a thin layer of another food to food.