Cooking Terms
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Ingredients:
- Bake:
- To cook by dry heat
- usually in an oven. When applied to meat
- it called "roasting".
- Baste:
- To moisten food while baking by pouring liquid or fat over it.
- Batter:
- A mixture of flour
- liquid and other ingredients that can be beaten or stirred.
- Beat:
- To mix with an over-and-over motion
- either by spoon
- rotary beater or electric beater.
- Blanch:
- To immerse foods briefly in boiling water
- usually followed by a quick cooling in cold water. Used to whiten or remove skins and for vegetables that are to be frozen.
- Blend:
- to combine two or more ingredients so that each loses its identity.
- Boil:
- to heat until bubbles constantly breaks on the surface.
- Braise:
- to simmer in a covered dish in a small amount of liquid.
- Broil:
- to cook under direct heat or over hot coals.
- Caramelize:
- to heat dry sugar or foods containing sugar until light brown and of a caramel flavour.
- Chill:
- to place in refrigerator or other cold place until cold.
- Combine:
- to mix ingredients together.
- Cream:
- to work foods until soft and fluffy. Usually applied to shortening
- butter or other fat and sugar.
- Dough:
- a mixture of liquid and flour that is stiff enough to be handled or kneaded.
- Dredge:
- to coat completely with flour or other mixture
- Dust:
- to sprinkle lightly as with flour or sugar.
- Eviscerate:
- to remove internal organs of fish or poultry.
- Flake:
- to break into small pieces
- usually with a fork.
- Fold:
- to combine a solid ingredient with a delicate substance such as egg white with a folding motion rather than beating to avoid loss of air.
Instructions:
Glaze:
to coat with syrup, thin icing, jam or jelly.
Grate:
to rub a food against a grater to form small particles.
Grind:
to put food through a food chopper.
Knead:
to manipulate with pressing motion plus folding and stretching. Usually applied to bread dough.
Marinade:
to let stand in a marinade ( usually a mixture of oil, lemon juice or a mixture of vinegar and seasonings).
Mince:
to cop very fine.
Poach:
to cook slowly in hot liquid to cover.
Purée:
the thick pulp with juice obtained by putting food through a colander, sieve, food mill or blender.
Sauté:
to cook in a skillet in a small amount of fat.
Scald:
to heat just below the boiling point.
Score:
to cut lightly so as to mark surface of the food with lines.
Sear:
to brown the surfaces of foods quickly.
Simmer:
to cook just below boiling point so that bubbles form on bottom or sides of pan.
Steam:
to cook over, not in, boiling water.
Whip:
to beat rapidly with wire whisk or beater to incorporate air and make a substance light and fluffy.
Some of the tips on this page came from " A Guide to Good Cooking"
Published and Copyrighted by
by lake of the woods milling company, limited
to coat with syrup, thin icing, jam or jelly.
Grate:
to rub a food against a grater to form small particles.
Grind:
to put food through a food chopper.
Knead:
to manipulate with pressing motion plus folding and stretching. Usually applied to bread dough.
Marinade:
to let stand in a marinade ( usually a mixture of oil, lemon juice or a mixture of vinegar and seasonings).
Mince:
to cop very fine.
Poach:
to cook slowly in hot liquid to cover.
Purée:
the thick pulp with juice obtained by putting food through a colander, sieve, food mill or blender.
Sauté:
to cook in a skillet in a small amount of fat.
Scald:
to heat just below the boiling point.
Score:
to cut lightly so as to mark surface of the food with lines.
Sear:
to brown the surfaces of foods quickly.
Simmer:
to cook just below boiling point so that bubbles form on bottom or sides of pan.
Steam:
to cook over, not in, boiling water.
Whip:
to beat rapidly with wire whisk or beater to incorporate air and make a substance light and fluffy.
Some of the tips on this page came from " A Guide to Good Cooking"
Published and Copyrighted by
by lake of the woods milling company, limited