Learn the Lingo: Preparation Terms

Learn the Lingo Cutting Terms Chop F or G – Cut into small (irregular) pieces 2. Dice and 3. Cube D – Cut into small cubes Mince G – Cut or chop into very small pieces Core A - Remove inner seeded portion Cut-in H – Distribute shortening in dry ingredients

Learn the Lingo Cutting Terms: Grate I – Rub food against grater to make small pieces Pare and 9. Peel B – Cut off outer skin with knife or peeler Shred C – Cut or tear into large, thin pieces Slice E – Cut (with knife or cheese slicer) into thin pieces

Learn the Lingo Combining Terms: Beat and 2. Blend B – Mix, combine or blend 2 or more ingredients until they become one (or A or D) Knead F – To work dough with hands Whip A – To beat ingredients with whip or whisk Toss E – Mix by lifting & dropping with spoons or forks

Learn the Lingo Combining Terms: 6. Combine B – Mix, combine or blend 2 or more ingredients until they become one Cream D – Beat one or more ingredients until soft & creamy Whisk A – To beat ingredients with whisk or whip Fold-in C – A delicate “up & over” motion to mix ingredients 10. Mix B – Mix, combine or blend 2 or more ingredients until they become one

Learn the Lingo Heating Terms: Bake E – Cook by dry heat in oven Baste C – Moisten food as it cooks (brush or spoon on) Boil F – Cook in liquid that is bubbling & steaming Broil B or A – Cook over or under direct heat Fry I or D – Cook in hot fat

Learn the Lingo Heating Terms: Preheat J – To warm up before cooking or baking Saute D – Cook in small amount of fat Simmer H – Cook in liquid below the boiling point Steam G – Cook in steam 10. Toast A – Expose to high heat until lightly browned

Learn the Lingo Miscellaneous Terms: Dash E – Less than 1/8 teaspoon Leavening I – Gas-forming ingredient used in baking to make product lighter Batter A – Mixture of ingredients thin enough to pour Dough F – Mixture of ingredients thick enough to handle, roll, knead or drop Entrée B – Main course of a meal

Learn the Lingo Miscellaneous Terms: Drain G – Separate liquid from solid Separate C – Drain the egg white from the egg yolk of a raw egg Fluting D – Decorative edge on piecrust Garnish H – To decorate food