1. Cooking Terms Dictionary
Entering the Kitchen Unit

2. AL DENTE Cooked until just firm

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

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

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

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

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

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

9. CHOP To cut into small pieces

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

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

12. DICE To cut into very small cubes, about ¼”

13. DREDGE To coat food heavily with other ingredients

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

15. DUST To coat lightly with a powdery ingredient

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

17. FOLD To mix ingredients gently by turning one part over another

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

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

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

21. KNEAD To work dough to further mix ingredients and develop gluten

22. MINCE to cut food as finely as possible

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

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

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

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

27. SIMMER To cook just below the boiling point

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

29. WHIP To beat rapidly to introduce air bubbles into the food

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