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Cutting & Prep Terms

Terms in this set (25)

Chop
To cut food into small, uneven pieces
Mince
To cut food into very fine, uneven pieces
Cube
To cut food into small, equal size squares about 1/2 inch in size
Dice
To cut food into small, equal size squares about 1/4 to 1/8 inch in size
Grate
To reduce food into small pieces by pressing and rubbing it against the "teeth" of a grater
Shred
To cut or break food into long, thin strips by using a knife, fork, or a grater
Pare
To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler
Peel
To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife
Score
To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in
Slice
To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down
Baste
To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon to keep the food moist and add flavor
Freeze
To lower a food's temperature to freezing or below by placing it in a freezer
Defrost/thaw
To expose to warmth in order to free from a frozen state
Dissolve
To cause a solid food to turn into or become part of a liquid
Drain
To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels
Strain
To separate solid from liquid materials by pouring the mixture through a strainer or sieve
Dust
To lightly sprinkle the surface of a food with crumbs, flour, or sugar
Flour
To sprinkle or coat a food with flour
Grease
To rub fat on the surface of a food or a cooking utensil
Marinate
To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor or to tenderize the food
Tenderize
To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber
Melt
To change food from a solid to a liquid by applying heat
Soak
To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning
Season
To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking (like a cast iron skillet)
Vent
To leave an opening in the covering of a food through which steam can escape
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