Basic Cooking Terms

Front 1

bake

Back 1

to cook in the oven

Front 2

baste

Back 2

to brush liquid over food as it cooks

Front 3

beat

Back 3

to mix fast with an over-and-over motion with a spoon or beater

Front 4

blanch

Back 4

to dip into boiling water for a short time

Front 5

boil

Back 5

to cook until bubbles rise and break at the surface of a liquid

Front 6

broil

Back 6

to cook under direct heat or over coals

Front 7

brown

Back 7

to cook until the surface of the food is brown

Front 8

chill

Back 8

to place in a cold place, such as a refrigerator, to lower the temperature of the food

Front 9

chop

Back 9

to cut into small pieces

Front 10

coat

Back 10

to cover food completely, usually with flour

Front 11

combine

Back 11

to mix ingredients

Front 12

cream

Back 12

to soften and blend until smooth and light by mixing with electric mixer or spoon

Front 13

deep fat fry

Back 13

to cook in fat which completely covers the food.

Front 14

dice

Back 14

to cut into very small cubes, about the same size

Front 15

drain

Back 15

to pour off liquid or allow it to run through the holes of a colander or sieve

Front 16

firmly pack

Back 16

to press ingredient, such as brown sugar, firmly into measuring cup to make sure the amount is correct

Front 17

freeze

Back 17

to place in freezer until firm

Front 18

fry

Back 18

to cook in hot fat

Front 19

grate

Back 19

to rub food over a food grater to break it into small pieces

Front 20

grease

Back 20

to rub the surface of a utensil with shortening to prevent food from sticking

Front 21

grind

Back 21

to put food through a food chopper or grinder

Front 22

julienne

Back 22

to cut into small, thin strips taht resemble match sticks

Front 23

knead

Back 23

to fold and press dough with the heel of hand

Front 24

melt

Back 24

to heat until a solid becomes liquid

Front 25

mince

Back 25

to cut into very fine pieces

Front 26

mix

Back 26

to stir two or more ingredients together

Front 27

pare or peel

Back 27

to cut away outer skin

Front 28

pinch

Back 28

a very small amount of an ingredient that can be held between finger and thumb

Front 29

poach

Back 29

to cook gently in hot liquid which is below the boiling point

Front 30

roast

Back 30

to cook in dry heat, uncovered, usually in oven

Front 31

saute

Back 31

to cook uncovered in a small amount of fat

Front 32

shred

Back 32

to cut into thin strips using a shredder

Front 33

shortening

Back 33

fats that are either oil or solid such as lard, butter, margarine, and vegetable oil

Front 34

sift

Back 34

to put dry ingredients through a flour sifter or sieve to separate

Front 35

simmer

Back 35

to cook over low heat until liquid forms small bubbles

Front 36

soften

Back 36

to allow food to sit at room temperature until if gets soft

Front 37

steam

Back 37

to cook over steam that is rising over boiling water

Front 38

stir

Back 38

to mix slowly with spoon or fork

Front 39

toast

Back 39

to brown by direct heat in toaster or oven

Front 40

whip

Back 40

to beat very fast with electric beater, wire whisk until light and fluffy