1. KITCHEN TERMS

2. Bake vs. Broil Bake- to cook by dry heat usually in the oven. Example: cakes and cookies Broil- to cook uncovered under direct source of heat. Example: Garlic Bread

3. Fry, Grill, Boil and Simmer Fry To cook in a small amount of hot fat. Grill To cook in water or liquid in which bubbles rise continually and break on surface. Simmer To cook in water just below boiling point; a few bubbles will form slowly and burst just before reaching the surface Boil To broil over hot coals or fry on a griddle.

4. Baste Baste- to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.

5. Roast, Braise, and Steam Roast- to cook uncovered in the oven with dry heat Braise- To cook in a small amount of liquid in a tightly covered pan over low heat. Steam- to cook with vapor produced by a boiling liquid.

6. Blanch To boil briefly to loosen the skin of a fruit, vegetables or nuts. After 30 seconds in boiling water, the fruit or vegetable should be plunged into ice water to stop the cooking action and then the skin easily slices or peels off.

7. Julienne and Mince Julienne- to cut food into thin, stick-sized strip. Example: carrots Mince- to cut or chop into very fine irregular pieces. Example: minced garlic for spaghetti

8. Dice, Cube, and Slice Dice- to cut into very small cubes of even size usually 1/8 to ¼ inch. Cube- to cut into small squares of equal size usually ½ inch. Slice- to cut into thin, flat pieces.

9. Butterfly, Pare and Score Butterfly - To cut open a food such as pork chops down the center without cutting all the way through and then spread apart. Pare -To cut off the thin outer skin or layer of a fruit or vegetable by using a vegetable peeler or a small, short knife. Score - To tenderize meat by making a number of shallow (often diagonal) cuts across its surface. This technique is also useful in marinating, as it allows for better absorption of the marinade.

10. Cut in, Fold and Pinch Cut in- To combine solid fat with flour using a pastry blender, two forks of the fingers. Example: scones Fold- to incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up and over motion so the finished product remains light. Example: blueberry muffins Pinch – measure equal to 1/16 teaspoon

11. Stir and Cream Stir- to mix with a circular motion. Cream- to soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy. Example: chocolate chip cookies

12. Beat To smooth a mixture by briskly whipping or stirring it up with a spoon, fork, wire whisk, rotary beater or electric mixer. This incorporates air into the mixture to increase volume.

13. Marinate and Thicken Marinate- to soak meat in a solution containing an acid, such as vinegar or tomato juice that helps tenderize the connective tissue. Thicken- to make a liquid more dense by adding an agent like flour, cornstarch, or egg yolks.

14. Caramelize, Glaze and Knead Caramelize- to heat sugar until a brown color and characteristic flavor develop. Glaze- to apply a liquid that forms a glossy coating. Knead- to work a dough by pressing it with the heels of the hands, folding it, turning it and repeating each motion until the dough is smooth and elastic.

15. Grease, Roll Grease- to rub fat on the surface of a cooking utensil or on a food itself. Roll- to shape into a round mass; to wrap a flat, flexible piece of food around on itself, to flatten dough to an even thickness with a rolling pin. Example: cinnamon rolls

16. Coat, Sauté and Zest Dredge (coat) - To evenly cover food with flour, crumbs or a batter. Sauté - To cook food quickly in a small amount of oil in a skillet or frying. Zest - The thin brightly colored outer part of the rind of citrus fruits. They contain volatile oils used as a flavoring.

17. Finally Finished!