Cooking Terms.

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Presentation transcript:

Cooking Terms

Bake To cook in a oven with dry heat.

Baste To put a liquid, such as melted butter or a sauce on top, while cooking.

Boil To cook until bubbles rise to the surface.

Broil To cook with food very close to high heat source.

Preheat To turn on heat before.

Simmer To reduce heat and continue to cook.

Steam To cook with the steam vapors of boiling water.

Sauté To cook in a small amount of fat.

Beat Quick mixing motion.

Blend To mix two or more ingredients to make one.

Chop To cut up.

Core To remove the center.

Cream To mix sugar and fat together until soft and fluffy.

Cube To cut into squares

Cut In To mix shortening(fat) into flour using a pastry blender or two knives

Dice To cut into pieces smaller than ½” it is smaller than chopping

Fold Mixing gently by turning one part over another

Grate To cut food into thin, small pieces using a grater

Knead To mix with your hands; this helps develop gluten.

Melt To change from a solid to a liquid.

Mince To cut into very little pieces.

Peel/ Pare To remove skin with a knife/tool.

Peel To remove the peel with your fingers.

Slice Cut into slabs.

Stir Mix in a circular motion.

Toss To mix with a lifting motion.

Whip Beat quickly to incorporate air and to increase volume