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41 terms

Food Preparation Terms

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Bake
To cook in the oven with dry heat.
Beat
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary, or electric beater.
Blend
To stir ingedients until they are thoroughly combined.
Broil
To cook uncovered under a direct souce of heat.
Candy
To cook in a sugar syrup until coated or crystallized.
Chill
To make a food cold by placing it in a refrigerator or in a bowl over crushed ice.
Chop
To cut into small pieces.
Coat
To thoroughly cover a food with a liquid or dry mixture.
Cool
To let a food stand until it no longer feels warm to the touch.
Core
To remove the center part of the fruit such as an apple or pineapple.
Cream
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.
Cut in
To combine solid fat with flour using a pastry blender, two forks, or the fingers.
Dissolve
To cause a solid food to turn into or become part of a liquid.
Fry
To cook in hot fat such as grease.
Glaze
To apply a liquid that forms a glossy coating.
Grate
To reduce into small bits by rubbing it on the sharp teeth of a utensil.
Grease
To rub fat on the surface of a cooking utensil or on a food itself.
Grill
To broil over hot coals or to fry on a griddle.
Julienne
To cut food into thin, stick-sized shapes.
Knead
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.
Marinate
To soak meat in a solution containing acid, such as vinegar or tomato juice, that helps tenderize the connective tissue.
Mince
To cut or chop into very fine pieces.
Mix
To combine two or more ingredients into one mass.
Parboil
To boil in a liquid until partially cooked.
Pare
To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.
Peel
To remove the outer layer.
Preheat
To heat an appliance to a desired temperatureabout 5 to 8 minutes before it is to be used.
Roast
To cook uncovered in the oven with dry heat.
Saute
To cook in a small amount of fat.
Season
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.
Shred
To cut or break into thin pieces.
Sift
To put though a sieve to reduce to finer particles.
Simmer
To cook in liquid that is barely at the boiling point.
Steam
To cook with vapor produced by a boiling liquid.
Stew
To cook one food or several foods together in a seasoned liquid for a long period.
Stir
To mix with a circular motion.
Toss
To mix lightly.
Whip
To beat quickly and steadily by hand with a whisk or rotary beater.
Boil
To cook in a liquid at 215F (100C).
Bread
To coat with dry bread or cracker crumbs.
Melt
To change from a solid for a liquid though the application of heat.