1. Learn the Lingo: Preparation Terms

2. 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

3. Learn the Lingo Cutting Terms:
Grate
I – Rub food against grater to make small pieces
Pare and 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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