Cooking Terms

1. To incorporate air into a mixture by beating it vigorously, making it light and fluffy.
3. Cube shaped knife cut
5. To make shallow, straight cuts in the surface of a food.
7. To cook food in liquids just below the boiling point (small bubbles are rising to the surface but not bursting)
10. To cut food into small pieces by pressing/rubbing the food against the rough surface of a grater.
11. To put dry ingredients, such as flour, through a sifter or strainer in order to add air, remove lumps, or mix ingredients.
12. To thoroughly mix foods using a vigorous over-and-over motion.
14. To cut food into the smallest possible pieces.
17. To cook food under direct heat.
18. To coat an item of food in flour or breadcrumbs before cooking it.
19. To turn food into a smooth, thick semi-liquid by putting it through a blender or food processor.

2. To cut off a very thin layer of peel from fruits and vegetables.
4. To beat together ingredients, typically fat and sugar, until soft and creamy. Dissolves the sugar and adds air.
5. To cut food into large, thin pieces.
6. To cook food by first browning it, then simmering in a small amount of liquid.
7. To cook foods in a small amount of fat over medium-high heat.
8. Small, colorful, edible bits of food used to enhance the appearance of a dish.
9. To cook food with steam by placing it in a basket or rack over, but not in, boiling water.
12. To brush or pour liquid over a food as it cooks.
13. To gently combine delicate ingredients.
15. To cut food into small, irregular pieces.
16. To cook food items, often meat or poultry, uncovered in an oven.