Cooking Terms

1. To cook in the oven with dry heat
3. To stir ingredients until they are thoroughly combined
4. To cut into very small cubes of even size (1/4 inch or less)
8. To beat quickly and steadily by hand with a whisk or rotary beater
9. To decorate foods by adding other attractive and complementary foodstuff's to the food dish
12. To mix in a circular motion
15. To cut foods into about 1/2" in diameter
16. To mix lightly
18. To cut or chop into very fine pieces
21. To cook uncovered under a direct source of heat
22. To reduce foods into small bites rubbing it on to the sharp teeth of a utensil

1. To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
2. To work a dough by pressing it with the heels of the hand
3. Scalding vegetables in boiling water or steam for a short time following an ice bath to prevent further cooking
5. To soften solid fats, often by adding sugar and working with a wooden spoon or an electric mixer until the fat is creamy
6. To put an ingredient through a sieve to reduce to finer particles
7. To cut into small bits with kitchen shears
10. To cook food in a small amount of hot fat
11. To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
13. To cut off the outer skin of fruits and/ or vegetables
14. To cook in liquid over 212 degrees
15. To combine solid fat with flours using a pastry blender or two forks
17. To cook in a liquid that is barely at the boiling point
19. To cut into uniform box-shaped pieces with all side equal
20. To coat food in flour or breading lightly.