Cooking Terms Dictionary Entering the Kitchen Unit

AL DENTE Cooked until just firm

BAKE To cook food in an oven, surrounded with dry heat

BEAT To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer

BLANCH To cook briefly in boiling water to seal in flavor and color

BOIL To cook in bubbling water that has reached 212 degrees F

BLEND To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer

BROIL To cook on a rack or spit under or over direct heat, usually in an oven

CHOP To cut into small pieces

CREAM To work sugar and fat together until the mixture is soft and fluffy

CUT IN To cut fat into flour with a pastry blender or two knives

DICE To cut into very small cubes, about ¼”

DREDGE To coat food heavily with other ingredients

DRIZZLE To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream

DUST To coat lightly with a powdery ingredient

FLOUR To sprinkle or coat with a powdered substance, often breadcrumbs or seasonings

FOLD To mix ingredients gently by turning one part over another

GLAZE To coat foods with glossy mixtures such as jellies or sauces

GRATE To finely divide food in various sizes by rubbing it on a surface with sharp projections

GREASE To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it

KNEAD To work dough to further mix ingredients and develop gluten

MINCE to cut food as finely as possible

PEEL To remove or strip off the skin or rind of a fruit or vegetable

PUREE To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill

ROAST To cook a large piece of meat or poultry uncovered with dry heat in an oven

Sauté To brown or cook foods in a small amount of fat using low-med heat

SIMMER To cook just below the boiling point

STEAM To cook by vapor produced when water is heated to the boiling point

WHIP To beat rapidly to introduce air bubbles into the food

ZEST The outer, colored part of the peel of citrus fruit