Food Cooking Terms
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| show | To cool a food below room temperature in the refrigerator or freezer, or over ice.
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| show | To beat a food lightly & rapidly in order to incorporate air into the mixture and to increase its volume.
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| show | “To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture.
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| Baste | show 🗑
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| Blanch | show 🗑
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| Coat | show 🗑
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| Cube | show 🗑
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| show | To work a solid fat such as shortening, margarine, or butter into dry ingredients, usually with a pastry blender.
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| Dash | show 🗑
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| show | To cut into uniform pieces, usually ⅛ to ¼ inch on all sides.
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| Garnish | show 🗑
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| show | To cut food into thin match like sticks about two inches long.
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| show | To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
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| show | To gently swirl one food into another; usually done with light and dark batters for cakes or cookies.
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| show | A liquid in which food is allowed to stand in order to flavor or tenderize it.
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| Mince | show 🗑
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| show | To cut off the skin or outer covering of a fruit or vegetable, using a knife or a vegetable peeler.
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| Butterfly | show 🗑
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| Preheat | show 🗑
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| show | To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern.
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| Sear | show 🗑
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| show | To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface.
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| Snip | show 🗑
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| show | To cook a food in the vapor given off by boiling water.
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| Stew | show 🗑
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| Wire Whisk | show 🗑
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| Oven Mitt | show 🗑
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| Grater | show 🗑
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| show | To flatten dough for pie crusts and cookies.
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| Slotted Spoon | show 🗑
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| Broiler | show 🗑
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| Meat Thermometer | show 🗑
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| Tongs | show 🗑
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| Bread Knife | show 🗑
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| show | Removes food from spoons and the sides of bowls.
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| show | Used to lift and turn hot food
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| Rotary Beater | show 🗑
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| Pastry Blender | show 🗑
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| show | Incorporates air into flour and other dry ingredients.
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| show | To drain liquid from a food such as spaghetti.
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| show | To pare and cut fruits and vegetables use..
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| Vegetable Peeler | show 🗑
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| show | Measures the temperature of sugar syrup in a pan.
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| show | In cooling breads or cookies you would use...
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| show | Protects the counter or table top while you are cutting.
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| show | Removes the seeds or the center of fruit.
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| show | Has a long handle and is used to cook things on the top of the range.
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| Spatula | show 🗑
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| Pastry Brush | show 🗑
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| show | Used for opening packages, disjointing poultry, and cutting food.
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| show | Hold spoon over a small cup and pour into measuring spoon.
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| show | Stir. Spoon into dry measuring cup and level with a spatula. Don’t pack, shake, or tap the cup.
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| Brown Sugar | show 🗑
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| Margarine/Butter | show 🗑
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| Molasses | show 🗑
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| Granulated Sugar | show 🗑
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| Milk | show 🗑
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| show | Pack firmly into dry measuring cup so no air bubbles. Level with a spatula. Remove with a rubber scraper.
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| show | Beat. Measure out two tablespoons.
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| Baking Soda | show 🗑
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| show | Sift. Spoon lightly into a dry measuring cup and level.
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| T. or tbsp | show 🗑
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| t or tsp | show 🗑
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| show | cup
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| lb | show 🗑
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| show | quart
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| show | ounce
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| show | pint
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| doz | show 🗑
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| 3 teaspoons | show 🗑
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| show | 1 cup
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| show | 1/2 cup
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| show | 1/4 cup
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| 5 1/3 tablespoons | show 🗑
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| show | 1 cup (liquid)
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| 2 cups | show 🗑
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| 2 pints | show 🗑
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| show | 1/2 pint
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| 4 cups | show 🗑
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| 4 quarts | show 🗑
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| 16 ounces | show 🗑
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| 1 pound butter | show 🗑
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| 1/2 pound butter | show 🗑
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| 1/4 pound butter | show 🗑
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| show | 2 1/4 cups sugar
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Created by:
kspooner
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