Cooking Terms

2. To cook food items, often meat or poultry, uncovered in an oven.
3. frying Breading- or batter-coating food, immersing (completely covering) it in hot fat, and frying it until it is done. The outside of the food item develops a crispy coating while the inside stays moist and tender.
7. To cut food into large, thin pieces.
10. To beat together ingredients, typically fat and sugar, until soft and creamy. Dissolves the sugar and adds air.
11. To coat an item of food in flour or breadcrumbs before cooking it.
13. To cook food by first browning it, then simmering in a small amount of liquid.
14. To make shallow, straight cuts on the surface of a food.
16. To cook food with steam by placing it in a basket or rack over, but not in, boiling water.
18. To brush or pour liquid over a food as it cooks.
20. To incorporate air into a mixture by beating it vigorously, making it light and fluffy.
21. To cook food in a small amount of fat over medium-high heat.

1. To cut food into small pieces by pressing/rubbing the food against the rough surface of a grater.
4. To turn food into a smooth, thick semi-liquid by putting it through a blender or food processor.
5. To cut food into the smallest possible pieces.
6. To gently combine delicate ingredients.
8. To cook food under direct heat.
9. To cut off a very thin layer of peel from fruits and vegetables.
12. Cube shaped (medium ½ x ½ x ½” and small is ¼ x ¼ x ¼”)
13. To thoroughly mix foods using a vigorous over-and-over motion.
15. Small, colorful, edible bits of food used to enhance the appearance of a dish.
16. To cook food in liquid just below the boiling point (small bubbles are rising to the surface but not bursting)
17. To cut food into small, irregular pieces.
19. To put dry ingredients, such as flour, through a sifter or strainer in order to add air, remove lumps, or mix ingredients.