Cooking Terms The Language of the Recipe

The Language of the Recipe: Become familiar Cooking terms are important tools for the cook. Each term has its own meaning. Use to achieve best results.

1. Toss To mix foods lightly with a lifting motion.

2. Core To remove the center of a fruit.

3. Grate To rub on a tool that shreds or separates food into smaller pieces.

4. Stir To mix ingredients using a circular motion.

5. Grease To spread or spray a thin, even layer of shortening, fat, or oil, on the cooking surface of a baking pan (to prevent from sticking).

6. Whip To beat rapidly using an electric mixer until light, fluffy and airy (whipped cream).

7. Beat To make a mixture smooth by stirring rapidly.

8. Cream To blend with an electric mixer two or more ingredients until fluffy, light and well-combined (Ex: butter and sugar for cookies).

9. Chop To cut into small pieces with a knife.

10. Knead To work or press dough with the palms of your hands.

11. Cut In To mix shortening (fat) into flour with a pastry blender or fork until crumbly.

12. Pare To remove the peeling of a fruit or vegetable by using a knife or peeler.

13. Boil To cook a liquid until bubbles rise and break the surface.

14. Simmer To heat just below boiling (example: soup)

15. Sauté To cook in a small amount of fat.

16. Fold To gently combine two mixtures by cutting down through the center, across the bottom of the bowl and up and over the top.

Other Useful Cooking Terms:

Preheat To turn the oven heat on before baking.

Mince To cut into very tiny, fine pieces.

Dice To cut into pieces ½” big (like dice).

Bake To cook in the oven with dry heat.

Slice To cut into even slabs (or slices).

Julienne To cut food into long, thin matchstick strips.

Mash To crush food until it becomes smooth.

The End!