1. Cooking Terms

2. To slice
To Slice- to cut food into flat thin pieces.
Equipment: Knife, cutting board

3. To bake To Bake- to cook in an oven with dry heat.
Equipment needed: oven

4. To cube
To Cube- cut evenly shaped pieces about 1/2 inch on each side.
Equipment: Knife, cutting board

5. To dice
To Dice- cut evenly shaped pieces about 1/4 inch on each side.
Equipment: Knife, cutting board

6. julienne
Julienne- to cut food into long thin strips.
Equipment: Knife, cutting board

7. To mince
To Mince- cut food into pieces that are as small as possible.
Equipment: Knife, cutting board

8. To preheat
To Preheat- to set the oven to the desired cooking temperature in advance.
Equipment: Oven

9. To steam
To Steam- to cook over steam.
Equipment: water, pan

10. To fry To Fry- to cook in a hot fat.
Equipment:Pan, fat(butter, oil, shortening)

11. To chop To Chop- cut food into small irregular pieces.
Equipment: Knife, cutting board

12. Blend, mix, combine
Blend, Mix, Combine- use a spoon to stir two or more ingredients together thoroughly.
Equipment: whisk, wooden spoon, bowl

13. To cut-in
To Cut-in- use a pastry blender and a cutting motion to mix a solid fat with dry ingredients.
Equipment: pastry blender or two knives

14. To scramble
To Scramble- to stir or mix foods gently while cooking, as in eggs.
Pan, spatula, wooden spoon

15. To stir
To Stir- use a spoon to make circular or figure eight motions.
Equipment: spoon

16. To roll
To Roll- flattening a food usually a dough or pastry with a rolling pin.
Equipment: Rolling pin

17. Level-off
Level-off- to remove excess of a dry ingredient from a dry measuring cup or measuring spoons.
Measuring cup, knive

18. To Grate
Rub good over a grate to get find particles, as in grating cheese.
Equipment: Grater

19. To Brush
to spread a liquid coating on a food using a pastry brush or paper towel.

20. To beat
To Beat- to mix with an over- and-over motion using a whisk, fork or electric mixer
Equipment:Whisk, fork, electric mixer

21. To knead
To Knead- a folding, pressing and turning motion using the heels of your hands.
Equipment: hands

22. To whip
To Whip- to beat rapidly to incorporate air and make light and fluffy.
Equipment: electric mixer, whisk

23. To drain
To Drain- to remove excess liquid by placing food in a colander.
Equipment: colander, strainer

24. To boil
To Boil- to cook in a liquid, usually water, in which bubbles rise constantly and then break the surface.
Equipment: liquid, pan

25. To Simmer- to cook in a slow steady stream of tiny bubbles.
Equipment: liquid, pan

26. To sift
To Sift- to put dry ingredients through a sifter to make into finer particles.
Equipment: sifter

27. To grease
To Grease- to rub a fat, shortening or oil on the cooking surface of bakeware to prevent sticking.
Equipment: shortening

28. To peel or to pare
To Peel or To Pare- to remove the outside covering of a fruit or vegetable.
Equipment: paring knife or peeler