Basic FoodPreparation Terminology Prep Terms 1 Prep Terms

Basic Food-Preparation Terminology Prep Terms 1 Prep Terms 2 Prep Terms 3 Abbreviations Chop Flour Peel T. , Tbs, or tbsp. c. Cream Fold-in Sauté t. or tsp lb. or # Cut-in Grate Simmer gal. oz. Dice Knead Steam qt. hr. Dredge Mince Whip pt. min.

Chop • To cut into small pieces

Cream n To work sugar and fat together until the mixture is soft and fluffy

Cut-in n To cut fat into flour with a pastry blender or two knives

Dice n To cut into very small pieces

Dredge n To coat food heavily with flour, breadcrumbs, or cornmeal

Flour n To sprinkle or coat with a powdered substance, often with crumbs or seasonings

Fold-in n To mix ingredients by gently turning one part over another

Grate n To finely dice food in various sizes by rubbing it on a surface with sharp projections

Knead n To work dough to further mix the ingredients and develop the gluten

Mince n To cut or chop food as finely as possible

Peel n To remove or strip off the skin or rind of some fruits and vegetables

Sauté n To brown or cook foods with a small amount of fat using low to medium heat

Simmer n To cook just below the boiling point

Steam n To cook by the vapor produced when water is heated to the boiling point.

Whip n To beat rapidly to introduce air bubbles into food

T. , Tbsp, or tbsp. n TABLESPOON

t. or tsp n TEASPOON

gal. n GALLON

qt. n QUART

pt. n PINT

c. n CUP

lb. or # n POUND

oz. n OUNCE

hr. n HOUR click to go to the recipe

min. n MINUTE Take a minute to relax.