Basic Cooking Terms

Bake

to cook by dry heat usually in an oven

Barbecue

To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.

Beat

To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.

Blend

To mix two or more ingredients together until well combined.

Boil

To cook in water or liquid in which bubbles rise continually and break on surface

Broil

To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat.

Brown

To bake, dry, or toast a food until the surface is brown.

Brush

To coat food with butter, margarine, or egg - using a small brush.

Cook

To prepare food by applying heat in any form.

Cream

To beat sugar and fat together until fluffy

Cut in

To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.

Chop

To cut into small pieces.

Dice

To cut into very small cubes.

Flour

To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings.

Fold-in

To mix ingredients by gently turning one part over another with a spatula

Garnish

To ornament food - usually with another colorful food - before serving to add eye appeal.

Grate

To finely divide food in various sizes by rubbing it on a grater with sharp projections.

Knead

To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.

Mince

To cut or chop food as finely as possible.

Peel

To remove or strip off the skin or rind of some fruits and vegetables.

Roll

To flatten to a desired thickness by using a rolling pin.

Saute

To cook in a small amount of fat.

Season

To add salt, pepper, or other substances to food to enhance flavor.

Simmer

To cook below the boiling point, bubbles form slowly and break on the surface.

Steam

To cook in the steam generated by boiling water.

Stir

To mix by using circular motion, going around and around until blended

Toss

To mix ingredients lightly without mashing or crushing them.

Whip

To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.