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Basic Cooking Terms
Most commonly used cooking terms.
to cook by dry heat usually in an oven
To roast meat slowly on a spit rack or rack over heat - basting frequently with a seasoned sauce.
To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
To mix two or more ingredients together until well combined.
To cook in water or liquid in which bubbles rise continually and break on surface
To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat.
To bake, dry, or toast a food until the surface is brown.
To coat food with butter, margarine, or egg - using a small brush.
To prepare food by applying heat in any form.
To beat sugar and fat together until fluffy
To cut fat into flour with two knives or pastry blender until it is distributed in small particles throughout the mixture.
To cut into small pieces.
To cut into very small cubes.
To sprinkle or coat with a powdered a powdered substance, usually with crumbs or seasonings.
To mix ingredients by gently turning one part over another with a spatula
To ornament food - usually with another colorful food - before serving to add eye appeal.
To finely divide food in various sizes by rubbing it on a grater with sharp projections.
To work dough with the "heel" of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
To cut or chop food as finely as possible.
To remove or strip off the skin or rind of some fruits and vegetables.
To flatten to a desired thickness by using a rolling pin.
To cook in a small amount of fat.
To add salt, pepper, or other substances to food to enhance flavor.
To cook below the boiling point, bubbles form slowly and break on the surface.
To cook in the steam generated by boiling water.
To mix by using circular motion, going around and around until blended
To mix ingredients lightly without mashing or crushing them.
To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.
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