cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.

a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.

stir (cooking ingredients) vigorously with a fork, whisk, or beater to make a smooth or frothy mixture.

mix (a substance) with another substance so that they combine together.

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

cook (meat or fish) by exposure to direct, intense radiant heat.

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

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

To prepare food by applying heat in any form

work (two or more ingredients, typically butter and sugar) together to form a creamy paste

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

cut (something) into pieces with repeated sharp blows of a knife

cut (food or other matter) into small cubes

sprinkle (something, especially a work surface or cooking utensil) with a thin layer of flour

(fold something in/into something) to use a spoon or knife to add something slowly and gently to a mixture.

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

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

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

To cut or chop food as finely as possible

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

To flatten a desired thickness by using a rolling pin

To cook in a small amount of fat.

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

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

To cook in the steam generated by boiling water

To mix by using circular motions, going around ad around until blended

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

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

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Basic Cooking Terms

Basic cooking terms learned in Culinary 1 of 2020

Term	Definition
Bake	cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
Barbecue	a meal or gathering at which meat, fish, or other food is cooked out of doors on a rack over an open fire or on a portable grill.
Beat	stir (cooking ingredients) vigorously with a fork, whisk, or beater to make a smooth or frothy mixture.
Blend	mix (a substance) with another substance so that they combine together.
Boil	To cook in water or liquid in which bubbles rise continually and break on surface
Broil	cook (meat or fish) by exposure to direct, intense radiant 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	work (two or more ingredients, typically butter and sugar) together to form a creamy paste
Cut in	To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture
Chop	cut (something) into pieces with repeated sharp blows of a knife
Dice	cut (food or other matter) into small cubes
Flour	sprinkle (something, especially a work surface or cooking utensil) with a thin layer of flour
Fold in	(fold something in/into something) to use a spoon or knife to add something slowly and gently to a mixture.
Garnish	To ornament food - usually with with another colorful food - before serving to add eye appeal
Grate	To finely divide food i 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 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 the 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 motions, going around ad around until blended
Toss	To mix ingredients by gently turning one part over the other with a spatula
Whip	To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin

Created by: Hunterjn005

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