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Recipe Terms

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Question
Answer
baste   To keep food moist during cooking by spooning or pouring melted fat meat drippings, fruit juice, or sauce over it.  
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beat   to make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer.  
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blend   To combine two or more ingredients until smooth and of uniform consistency.  
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bread   To dip food into a mixture, such as beaten eggs and milk, and then roll it in crumbs.  
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chop   To cut into pieces with a knife, scissors, or food chopper.  
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cream   To stir or beat solid fat, such as shortening or butter, with sugar until the mixture is soft, smooth, and creamy.  
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cut in   To mix dry ingredients into shortening by using a pastry blender, two knives, or a fork.  
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dice   To cut into small even pieces, smaller than 1/2 inch.  
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dredge   To dip into or sprinkle flour.  
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fold   To combine ingredients into a light, airy mixture using a down, across, up, and over motion with a rubber spoon.  
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knead   To use a fold-push-turn motion when working with doughs.  
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marinate   To let a food, such as meat, stand in liquid to increase flavor and/or tenderness of the food.  
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mash   To crush food until it has a smooth texture.  
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mix   to combine ingredients until evenly distributed or blended  
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reconstitute   to restore food to their normal state by adding water.  
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scald   To heat mild just below the boiling point.  
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sear   to brown the surface of meat quickly with intense heat.  
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sift   to pass dry ingredients through a mesh or screen to add air or to combine dry ingredients.  
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slice   To cut or divide into flat pieces.  
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stir   To mix foods with a circular motion.  
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whip   To beat rapidly to incorporate air and to increase volume.  
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Created by: meganandrews
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