Cooking Terms

4. To brown or cook in a small amount of fat
5. To remove the outer covering of foods by trimming only a thin layer to avoid removing nutrients found just under the skin
6. Means to cut into uniform pieces, usually 1/2 inch on all sides
8. A liquid in which food is allowed to stand in order to flavor or tenderize it
10. Cooking foods under direct heat
11. To cook a food in liquid that is kept just below the boiling point, a few bubbles will form and burst before they reach the surface
14. To work a solid fat, such as shortening, margarine, or butter into dry ingredients, usually with a pastry blender
16. To cut foods into large thin pieces
17. To coat food either before or after cooking with a dry ingredient such as flour, cornmeal or sugar
19. A method of gently mixing ingredients. To do this use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding some of the mixture from the bottom of the bowl over close to the surface
20. To move a spoon in a circular motion to mix ingredients
21. Means to cut into uniform pieces usually 1/8 to 1/4 inch in size
23. To use a very fast up and over motion that adds air to the mixture and makes it expand. It is done with a wire whisk, rotary beater or an electric mixer.

1. To make food smooth and thick by putting it through a strainer, blender or food processor
2. to work dough with the heal of your hands in a pressing and folding motion until it becomes smooth and elastic
3. A method of cooking foods over but not in boiling water
4. Small pieces of food are fried quickly in a small amount of oil at high heat. Food must be stirred consistently to avoid sticking.
6. To beat fat, such as margarine, butter or shortening, either alone or with sugar to a light, fluffy consistency
7. To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying
9. To stir or beat two or more foods together until they are thoroughly combined
10. To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven.
12. Refers to chopping a food into tiny irregular pieces
13. To heat liquid, often milk, to a temperature just below the boiling point, when tiny bubbles just begin to appear around the edge of the liquid
15. To make a mixture smooth by briskly whipping or stirring it with a spoon, fork, wire whisk, rotary beater, or electric mixer
18. To cut foods into small pieces or shreds by pressing and rubbing the food against the rough surface of a grater
20. To force one or more dry ingredients though a sifter to add air, remove small ingredients or mix two ingredients
22. To cut foods with a knife, cleaver, or food processor into smaller pieces