Cooking & Mixing Terms
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| show | Equal parts of butter and flour used to form a paste to thicken sauces, stews, & gravies
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| Whip | show 🗑
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| show | To heat a solid food until it becomes a liquid.
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| Cream | show 🗑
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| show | To combine two or more ingredients by beating or stirring.
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| show | To cook meat or poultry in the oven by dry heat.
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| Broil | show 🗑
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| Saute' | show 🗑
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| Fry | show 🗑
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| show | To cook over boiling water
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| show | To cook in a small amount of fat and cover with a lid (two forms of heat are used to cook food at the same time)
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| show | To brown the outside of meat to lock in juices and create flavor
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| show | To mix ingredients with an over-and-over motion
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| show | To combine shortening and dry ingredients with a pastry blender or two forks. (Crumb, Pie Crust, & Biscuits)
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| Knead | show 🗑
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| Sift | show 🗑
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| Toss | show 🗑
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| show | To lightly bring heavier ingredients from the bottom and placing it on top of egg whites or whip cream to keep the volume
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| Bake | show 🗑
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| Boil | show 🗑
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| Blend | show 🗑
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| show | To cook in liquid that is just below the boiling point.
(Dairy Products & Soups)
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Created by:
McCartyS
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