1. Cooking Terms The Language of the Recipe

2. Why do I need to know these?
To Determine:
if it’s at your skill level
if you have required equipment
if you have enough time to prepare
how to achieve the best results

3. Stir
To mix ingredients using a circular motion

4. Beat
To make a mixture smooth by stirring rapidly

5. Cream
To mix butter and sugar until smooth

6. Blend
To stir two or more ingredients so they are combined

7. Toss
To mix foods lightly with a lifting motion

8. Fold
To gently combine two mixtures by cutting down through the center, across the bottom of the bowl and up and over the top.

9. Cut In
To mix shortening (fat) into flour with a pastry blender or fork until crumbly

10. Knead
To work or press dough with the palms of your hands

11. Simmer
To heat just below boiling (example: soup)

12. Boil
To cook a liquid until bubbles rise and break the surface

13. Brown
To cook in a small amount of fat over high heat to brown the surface

14. Fry
To cook in hot fat

15. Preheat
To turn the oven heat on before baking

16. Grease
To spread or spray a thin layer of fat on baking pan (to prevent from sticking)

17. Bake
To cook in the oven with dry heat

18. Broil
To cook in the oven under direct heat

19. Grate
To rub on a tool that shreds or separates food into smaller pieces.

20. Dice
To cut into small squares (like dice)

21. Chop
To cut into small pieces

22. Mince
To cut into very small pieces

23. The End!