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Basic Cooking Terms

Cooking terms that are basic

TermDefinition
Bake To cook by 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 a mixture smooth by lifting it over quickly with a big beating stroke or to incorporate air through the mixture.
Blend To mix two or more ingredients together until combined.
Boil To cook in water or liquid in which bubbles rise and break continuously on the surface.
Broil To cook in 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 until small balls form.
Chop To cut into small pieces.
Dice To cut into very small cubes.
Flour To sprinkle or coat with a powdered substance, usually with crumbs or seasonings.
Fold In To mix ingredients b gently turning one part over another with a spatula.
Garnish To ornament food.
Grate To divide food into various sizes by rubbing it against a grater.
Knead To work dough with the heel of your hands until it becomes smooth and elastic.
Mince To cut/chop food as finely as possible.
Peel To remove the skins off vegetables and fruits.
Roll To flatten to a desired thickness using a rolling pin.
Saute To cook in a small amount of fat.
Season To add spices to enhance flavor.
Simmer To cook below boiling point, bubbles form slowly and break at the surface.
Steam To cook in steam generated by boiling water.
Stir To mix using a circular motion.
Toss To ix ingredients lightly without crushing them.
Whip To beat rapidly to introduce air into food like eggs, gelatin, and cream.
Created by: KoeneckeP
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