Food Preparation Terms
To cook in the oven with dry heat.
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary, or electric beater.
To stir ingedients until they are thoroughly combined.
To cook uncovered under a direct souce of heat.
To cook in a sugar syrup until coated or crystallized.
To make a food cold by placing it in a refrigerator or in a bowl over crushed ice.
To cut into small pieces.
To thoroughly cover a food with a liquid or dry mixture.
To let a food stand until it no longer feels warm to the touch.
To remove the center part of the fruit such as an apple or pineapple.
To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy.
To combine solid fat with flour using a pastry blender, two forks, or the fingers.
To cause a solid food to turn into or become part of a liquid.
To cook in hot fat such as grease.
To apply a liquid that forms a glossy coating.
To reduce into small bits by rubbing it on the sharp teeth of a utensil.
To rub fat on the surface of a cooking utensil or on a food itself.
To broil over hot coals or to fry on a griddle.
To cut food into thin, stick-sized shapes.
To work a dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic.
To soak meat in a solution containing acid, such as vinegar or tomato juice, that helps tenderize the connective tissue.
To cut or chop into very fine pieces.
To combine two or more ingredients into one mass.
To boil in a liquid until partially cooked.
To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.
To remove the outer layer.
To heat an appliance to a desired temperatureabout 5 to 8 minutes before it is to be used.
To cook uncovered in the oven with dry heat.
To cook in a small amount of fat.
To add herbs, spices, or other ingredients to a food to increase the flavor of the food; to prepare a cooking utensil, such as a cast iron skillet, for cooking.
To cut or break into thin pieces.
To put though a sieve to reduce to finer particles.
To cook in liquid that is barely at the boiling point.
To cook with vapor produced by a boiling liquid.
To cook one food or several foods together in a seasoned liquid for a long period.
To mix with a circular motion.
To mix lightly.
To beat quickly and steadily by hand with a whisk or rotary beater.
To cook in a liquid at 215F (100C).
To coat with dry bread or cracker crumbs.
To change from a solid for a liquid though the application of heat.