Cooking Terms The Language of the Recipe The

Cooking Terms The Language of the Recipe

The Language of the Recipe: Become familiar n Cooking terms are important tools for the cook. n Each term has its own meaning. n Use to achieve best results. n

1. Toss n To mix foods lightly with a lifting motion.

2. Core n To remove the center of a fruit.

3. Grate n To rub on a tool that shreds or separates food into smaller pieces.

4. Stir n To mix ingredients using a circular motion.

5. Grease n To spread or spray a thin, even layer of shortening, fat, or oil, on the cooking surface of a baking pan (to prevent from sticking).

6. Whip n To beat rapidly using an electric mixer until light, fluffy and airy (whipped cream).

7. Beat n To make a mixture smooth by stirring rapidly.

8. Cream n To blend with an electric mixer two or more ingredients until fluffy, light and well-combined (Ex: butter and sugar for cookies).

9. Chop n To cut into small pieces with a knife.

10. Knead n To work or press dough with the palms of your hands.

11. Cut In n To mix shortening (fat) into flour with a pastry blender or fork until crumbly.

12. Pare n To remove the peeling of a fruit or vegetable by using a knife or peeler.

13. Boil n To cook a liquid until bubbles rise and break the surface.

14. Simmer n To heat just below boiling (example: soup)

15. Sauté n To cook in a small amount of fat.

16. Fold n To gently combine two mixtures by cutting down through the center, across the bottom of the bowl and up and over the top.

Other Useful Cooking Terms:

Preheat n To turn the oven heat on before baking.

Mince n To cut into very tiny, fine pieces.

Dice n To cut into pieces ½” big (like dice).

Bake n To cook in the oven with dry heat.

Slice n To cut into even slabs (or slices).

Julienne n To cut food into long, thin matchstick strips.

Mash n To crush food until it becomes smooth.

The End!