Cooking Terms

Bake

 To cook in a
oven with
dry heat.
 Baste

 To put a liquid, such as melted butter

or a sauce on top, while cooking.
Boil

 To cook until
bubble rise to
the surface.
 Broil
 To cook with food very close to high heat source.
Preheat

 To turn on heat
before.
 Scald

 Pour boiling liquid over food or to cook

just before boiling.
 Simmer

 To reduce heat and continue to cook.

 Steam

 To cook with the steam vapors of

boiling water.
 Skim

 Remove the top.

 Sauté

 To cook in a small amount of fat.

 Alternate

 Add a small amount of one item, then

another.
 Beat

 Quick mixing motion.

 Blend

 To mix two or more ingredients to make

one.
 Chop
 To cut up.
 Core

 To remove the center.

 Cream

 To mix until smooth.

 Cube

 To cut into squares

 Cut In

 To mix shortening(fat) into flour.

 Dice
 To cut into pieces ½” big.
 Dot
 To scatter food items on another.
 Fold

 Very gentle stirring.

 Grate

 To cut food into thin, small pieces.

 Knead

 To mix with your hands.

 Melt

 To change from a solid to a liquid.

 Mince

 To cut into very little pieces.

 Pare

 To remove peel with a knife/tool.

 Peel

 To remove the peel with your fingers.

 Quarter

 To cut into four pieces.

 Slice

 Cut into slabs.

 Shred

 To cut into thin slice.

 Stir

 Mix in a circular motion.

 Tear

 To separate by pulling apart with your

hands.
 Toss

 To mix with a lifting motion.

 Whip

 Beat quickly to add air.