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Baking Terms
Words that you would see in recipes and cooking methods of different foods.
| Term | Definition |
|---|---|
| Baste | To keep food moist during cooking by pouring liquid over it every so often |
| Beat | To mix vigorously to add air as ingredients are blended |
| Blend | To mix ingredients throughly |
| Bone | To remove bones from meat by cutting around them with sharp knife |
| Bread | To cover with crumbs or a similar flour or cracker coating |
| Brush | To cover lightly with melted fat, egg yolk or whites |
| Chop | To cut into small pieces |
| Cream | To stir ingredients such as sugar and butter until smooth and creamy texture |
| Cube | To cut into squares |
| Cut in | To thoroughly mix shortening into flour, using a pastry blender |
| Dice | To cut into small cubes |
| Dot | To cover the surface with small pieces of margarine, butter, or fat to promote browing |
| Dredge | To cover with flour or another dry ingredient before frying |
| Dust | To cover lightly with flour or sugar |
| Fold in | To gently blend two ingredients by using an under-and-over folding motion |
| Garnish | To decorate food |
| Grate | To rub hard food against a sharp grid to break into tiny particles |
| Grease | To lightly coat with shortening, cooking oil, or other fat |
| Grind | To put through a series of blades to cut into fine pieces |
| Julienne | To cut into thin, long strips |
| Knead | To repeatedly press, fold, and turn dough mixture with your hands to make it smooth and elastic |
| Marinate | To soak in a mixture of oil, seasonings, and vinegar to tenderize |
| Mince | To cut into very tiny pieces |
| Pare or Peel | To remove the skin, rind, or outer covering of a food |
| Preheat | To heat the oven to the recommended temperature before putting the food in |
| Puree | To make a smooth paste |
| Shred | To cut into slivers |
| Sift | To add air to flour or other dry ingredients by passing them through a sieve or sifter |
| Toss | To mix lightly |
| Whip | To beat Rapidly |
| Boil | To cook in bubbling liquid that has reached the point of 212 degrees F |
| Braise | To brown in a small amount of fat and then, cook in a small amount of liquid covered containter |
| Poach | To cook in enough liquid to cover the food at a low temperature |
| scald | To heat liquid to just under the boiling point |
| Simmer | To cook in a liquid just below the boiling point |
| Steam | To cook on a rack or tray over boiling water in a tightly covered container |
| Stew | To cook in liquid, in a covered container, for along time to tenderize the food or blend flavors |
| Bake | To cook in an oven |
| Barbecue | To cook over a direct heat source such as charcoal or a flame |
| Broil/Grill | To cook over or under direct heat |
| Roast | To cook meats or poultry in an uncovered container in an oven |
| Brown | To cook until food is brown |
| Deep-Fry | To cook in enough hot oil to cover the food completely |
| Panfry/Saute | To cook in a skillet over direct heat and with a small amount of fat |
| Stir-fry | To quickly cook small amounts of food in a small amount of hot oil in an open skillet or wok |
Created by:
bshrum
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