1. Cooking Terms

2. Bake
To cook in a oven with dry heat.

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

4. Boil
To cook until bubbles rise to the surface.

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

6. Preheat
To turn on heat before.

7. Simmer
To reduce heat and continue to cook.

8. Steam
To cook with the steam vapors of boiling water.

9. Sauté
To cook in a small amount of fat.

10. Beat
Quick mixing motion.

11. Blend
To mix two or more ingredients to make one.

12. Chop
To cut up.

13. Core
To remove the center.

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

15. Cube
To cut into squares

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

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

18. Fold
Mixing gently by turning one part over another

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

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

21. Melt
To change from a solid to a liquid.

22. Mince
To cut into very little pieces.

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

24. Peel
To remove the peel with your fingers.

25. Slice
Cut into slabs.

26. Stir
Mix in a circular motion.

27. Toss
To mix with a lifting motion.

28. Whip
Beat quickly to incorporate air and to increase volume