1. FOOD PREPARATION
Preparation Terms

2. Cut food into same-size pieces 1/2” or larger
Cutting Terms
Cube
Cut food into same-size pieces 1/2” or larger

3. Cut into the smallest possible pieces.
Cutting Terms
Mince
Cut into the smallest possible pieces.

4. Cut a food into pieces 1/8” to 1/4” on each side.
Cutting Terms
Dice/Chop
Cut a food into pieces 1/8” to 1/4” on each side.

5. Mixing Terms
Cream
Beat until soft.

6. Mixing Terms
Fold-In
To mix a delicate mixture into a thicker, heavier mixture using a down-up-over motion.

7. Combine solid fat with flour using a pastry blender.
Mixing Terms
Cut In
Combine solid fat with flour using a pastry blender.

8. Mixing Terms
Knead
Work dough by pressing it with the heels of hand, folding it, turning it, and repeating

9. Mixing Terms
Toss
To mix lightly.

10. Beat quickly and steadily by hand with a whisk or rotary beater.
Mixing Terms
Whip
Beat quickly and steadily by hand with a whisk or rotary beater.

11. Other Terms
Marinate
Soak in a solution containing an acid, such as vinegar, to help tenderize and add flavor.

12. Other Terms
Baste
To spoon liquid over the surface of food during cooking to keep the food moist and add flavor.

13. Bake or Roast To cook in an oven with dry heat
Always preheat the oven so food will cook evenly
Oven rack goes middle or lower-middle level

14. Broil To cook in an oven on very high heat that comes from the top
Put oven on broil setting
Place food on broiler pan
Rack on top level or one below
Food cooks quickly so check often

15. Steam To cook food on a rack over boiling water in a covered pot.
Fill a pot with about 2” of water
Heat on medium high
Place ingredients in steamer over the water in the pot.
Cover and cook until tender
Keeps the most nutrients

16. Blanch To boil briefly and then rinse with cold water. Boil water
Drop vegetables in the water and boil 3 to 5 minutes
Drain
Rinse in cold water unless serving warm

17. Braise To cook in a small amount of liquid Sauté the item
Add the liquid ingredients to the pan
Cover and simmer until done

18. Example: browning beef/searing chicken
Sear or Brown
Browning an ingredient quickly over HIGH heat in order to seal in the flavor
Browning is done using a skillet/pan
Heat pan to high heat
When the pan is hot, place the item in the pan until the surface is browned (1-2 minutes)
Flip and repeat
Example: browning beef/searing chicken

19. Sauté Cook in a pan with little oil on with hot temperature.
Heat a saute pan on high heat
Use as little oil or fat as possible
Make sure the pan is hot before adding ingredients
Cook quickly over high heat.

20. Pan Fry
Similar to sauté only more oil is used and ingredients are cut into larger pieces
The pan and oil must be hot when ingredients are added or food will be soggy
Add food slowly. Water will react with oil.

21. Deep Fry Food is cooked by being submerged in hot oil or fat.
Heat oil on medium high heat
Test to make sure oil is hot by dropping a piece of food in the oil.
Stir or flip items for even cooking
Never put oil down the sink. When it is cool, funnel into an old can or bottle and then keep to reuse or throw away.