To mix thoroughly and add air to foods. Use a spoon and a vigorous over-and-over motion or use a mixer.
Mixing Term: Cream
To beat ingredients, such as butter and sugar, combining until soft and creamy.
Mixing Term: Fold/Fold In
To gently mix a light, fluffy mixture into a heavier one. How: Put the lighter ingredient on top of the heavier one, use a rubber scraper or spoon, and cut down through the mixture, across the bottom, and back up to the top.
Mixing Term: Stir
To move food around with a whisk or spoon in a circular motion, usually while food is cooking. This helps distribute heat evenly.
Mixing Term: Toss
To tumble ingredients using tongs or large spoon and fork, usually for salads with dressing.
Mixing Term: Whip
To beat quickly and vigorously with a whisk or mixer with whisk attachment to incorporate air into a mixture making it light & fluffy.
Coating Technique: Coat
To cover food with a "coating" that can be wet or dry.
Coating Technique: Baste
To pour liquid (sauces or pan juices) over a food as it cooks, using a baster or spoon. This adds flavor and keeps surface from drying.
Coating Technique: Bread
To coat food with different layers. 1. Flour 2. Liquid (milk and/or beaten egg) 3. Seasoned crumbs or cornmeal
Coating Technique: Dust
To lightly sprinkle a food with flour or confectioners' sugar (powdered sugar). Example: Powdered doughnut
Other Technique: Mold
To shape by hand or in a decorative mold.
Other Technique: Core
To remove the center of a fruit.
Other Technique: Drain
To separate water from solid food, usually using a colander or strainer.
Other Technique: Marinate
To add flavor by soaking it in a cold, seasoned liquid.
Other Technique: Caramelize
To heat sugar until it liquefies and darkens in color. Other foods may be caramelized to release their sugar content.
Other Technique: Cut In
To distribute solid fat in small pieces through dry ingredients using a pastry blender in a cutting motion or two knives.
Other Technique: Knead
To work a dough with the heels of hands in a pressing and folding motion until the dough becomes smooth and elastic.
Other Technique: Garnish
To decorate or embellish a food.
Other Technique: Brown
To cook food for a short period of time over high heat at the beginning or end of cooking. It is done to enhance flavor and texture, and to create a nice cooked look. Can be done on stove top or with broiler.
Cooking Method: Boiling
To cook in water or liquid in which bubbles rise continually and break on surface.
Cooking Method: Simmering
To cook below the boiling point, bubbles form slowly and break on the surface.
Cooking Method: Steaming
A method of cooking food over, but not in, boiling water. Usually food is in a basket.
Cooking Method: Frying
To cook in fat in a pan or on a griddle over direct heat.
Cooking Method: Sauteing
To cook in a small amount of fat.
Cooking Method: Pan-Broiling
To cook in an uncovered frying pan over direct heat using little or no fat.
Cooking Method: Stir-frying
To fry quickly in small amount of fat over high heat while stirring constantly.
Cooking Method: Roasting/Baking
To cook by dry heat surrounding food, usually in an oven.
Cooking Method: Broiling
To cook food directly UNDER intense, high heat.
Cooking Method: Grilling
To cook food on a rack OVER a heat source, usually a charcoal fire or gas flames.
Cooking Method: Deep-Fat Frying
To cook in hot fat (about 360 degrees) that is deep enough for food to float, usually a minimum of 3 inches.
Other Term (Related to Cooking Methods): Conduction
To transfer heat by direct contact.
Other Term (Related to Cooking Methods): Convection
To transfer heat through the movement of molecules in air or liquid.
Other Term (Related to Cooking Methods): Radiation
To transfer heat through waves of energy.
Other Term (Related to Cooking Methods): Moist-Heat
Cooking food in hot liquid, steam, or combination of the two.
Other Term (Related to Cooking Methods): Dry-Heat
Cooking food uncovered without added liquid or fat.
Other Term (Related to Cooking Methods): Cooking in Fat