Basic Cooking Terms
About this set
Created by:
Mrs_Dawson on September 21, 2011
Subjects:
Description:
Most commonly used cooking terms.
Classes:
WTCC Culinary Arts ProStart 1 & 2, prhs109, Cooking for Healthy Living I, Culinary Arts Academy Golden Gate High School, Super Mega Awesome Fun Time Group of All the Stars, Culinary Arts
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28 terms
Terms | Definitions |
|---|---|
 Bake | to cook by dry heat usually in an oven |
| Barbecue | To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce. |
| Beat | To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture. |
| Blend | To mix two or more ingredients together until well combined. |
| Boil | To cook in water or liquid in which bubbles rise continually and break on surface |
| Broil | To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat. |
| Brown | To bake, dry, or toast a food until the surface is brown. |
| Brush | To coat food with butter, margarine, or egg - using a small brush. |
| Cook | To prepare food by applying heat in any form. |
| Cream | To beat sugar and fat together until fluffy |
| Cut in | To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture. |
| Chop | To cut into small pieces. |
| Dice | To cut into very small cubes. |
| Flour | To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings. |
| Fold-in | To mix ingredients by gently turning one part over another with a spatula |
| Garnish | To ornament food - usually with another colorful food - before serving to add eye appeal. |
| Grate | To finely divide food in various sizes by rubbing it on a grater with sharp projections. |
| Knead | To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic. |
| Mince | To cut or chop food as finely as possible. |
| Peel | To remove or strip off the skin or rind of some fruits and vegetables. |
| Roll | To flatten to a desired thickness by using a rolling pin. |
| Saute | To cook in a small amount of fat. |
| Season | To add salt, pepper, or other substances to food to enhance flavor. |
| Simmer | To cook below the boiling point, bubbles form slowly and break on the surface. |
| Steam | To cook in the steam generated by boiling water. |
| Stir | To mix by using circular motion, going around and around until blended |
| Toss | To mix ingredients lightly without mashing or crushing them. |
| Whip | To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin. |
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