COOKING TERMS Or How Do I Know What I Should Do?

Dredge or Flour To sprinkle or coat with flour or fine crumbs.

Dice To cut into small squares

Mince To cut into the smallest pieces possible

Knead To work dough by folding, pressing, turning, until it is smooth and elastic.

Fold in To combine a delicate mixture by GENTLY inserting rubber scraper down the middle of the mixture, across the bottom, and folding over.

Chop To cut into irregular size and shaped pieces.

Simmer To cook in liquid that is just below the boiling point. Small bubbles will form on the sides of the pan.

Peel or Pare To cut away the skin of a fruit or vegetable.

Grate To rub food such as lemons or cheese against a grater to obtain fine particles.

Cut In To mix solid shortening with flour by cutting the shortening into small pieces in the flour. We usually use a pastry blender.

Whip To incorporate air into liquid using a beater or mixer.

Cream (the process, not the item) To soften and blend until smooth and creamy by mixing with a spoon or beaters. Usually involving solid fats and sugars..

Sauté To brown or cook lightly in a small amount of fat.

Mix To combine ingredients by stirring or beating them.

Steam To cook using steam that rises from boiling water. Not actually putting the item into the water.