Cooking Terms

To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.

To cut food into very small (1/8-to 1/4-inch) cubes.

1/8 of a teaspoon

To blend dough together with hands or in a mixer to form a pliable mass.

To cook gently over very low heat in barely simmering liquid just to cover.

To cut into long, thin strips, matchsticklike in shape.

To coat with crumbs or cornmeal before cooking.

Take off the outer covering of a food such as an apple

To cut food into small (about 1/2- inch) cubes.

To cook food until just firm, usually referring to pasta, but can include vegetables.

To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.

To cook food in a small amount of fat over relatively high heat.

To soak in a flavored liquid; usually refers to meat, poultry, or fish.

To stir or put together more than one ingredient. This can be done by hand with a spoon or by using an electric mixer.

To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.

To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

To rub foods against a serrated surface to produce shredded or fine bits.

To cut into tiny pieces, usually with a knife.

To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.

To cook a large piece of meat or poultry uncovered with dry heat in an oven.

To cook on a rack or spit under or over direct heat, usually in an oven.

to put dry ingredients through a _________ to break up particles and mix thoroughly.

The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.

To cook in bubbling water that has reached 212 degrees F.

To place food inside of the refrigerator until it gets cold.