Cooking Terms The Language of the Recipe

The Language of the Recipe:     Become familiar Cooking terms are important tools for the cook.

Each term has its own meaning.

Use to achieve best results .

1. Toss

 To mix foods lightly with a lifting motion.

2. Core

 To remove the center of a fruit.

3. Grate

 To rub on a tool that shreds or separates food into smaller pieces.

4. Stir

 To mix ingredients using a circular motion.

5. Grease  To spread or spray a thin, even layer of shortening, fat, or oil, on the cooking surface of a baking pan (to prevent from sticking).

6. Whip

 To beat rapidly using an electric mixer until light, fluffy and airy (whipped cream).

7. Beat

 To make a mixture smooth by stirring rapidly.

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8. Cream

To blend with an electric mixer two or more ingredients until fluffy, light and well-combined (Ex: butter and sugar for cookies).

9. Chop

 To cut into small pieces with a knife.

10. Knead

 To work or press dough with the palms of your hands.

11. Cut In

 To mix shortening (fat) into flour with a pastry blender or fork until crumbly.

12. Pare

 To remove the peel or skin of a fruit or vegetable by using a knife or peeler.

13. Boil  To cook a liquid until bubbles rise and break the surface.

14. Simmer

 To heat just below boiling (example: soup)

15. Sauté

 To cook in a small amount of fat.

16. Fold

 To gently combine two mixtures by cutting down through the center, across the bottom of the bowl and up and over the top.

17. Mince

 To cut into very tiny, fine pieces.

18. Dice

 To cut into pieces ½” big (like dice).

19. Slice

 To cut into even slabs (or slices).

20. Julienne

 To cut food into long, thin matchstick strips.

21. Mash  To crush food until it becomes smooth (potatoes).

22. Preheat

 To turn the oven heat on before baking.

23. Bake

 To cook in the oven with dry heat.

The End!