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| Bake To cook in
an oven. |
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| Baste To moisten
food while cooking. |
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| Batter A smooth
mixture of flour, liquid, and other ingredients. A batter should
pour. |
| |
| Boil To cook in
boiling liquid. Once liquid boils, turn the heat down, food
will cook just as quickly in slowly boiling water. |
| |
| Braise To brown
food on all sides in a little oil, adding a little liquid, and
cook in a closed pot under a low heat until tender. |
| |
| Chop To cut into
small pieces. |
| |
| Cream To beat butter
until it is light and fluffy. This can be done with a spoon,
or electric mixer. |
| |
| Dice To cut into
small cubes. |
| |
| Knead Fold dough
or mixture over on itself and then press down lightly with knuckles,
then roll forward with the heel of the hand, using a rocking
motion. Repeat until dough is smooth. |
| |
| Marinate To season
food by placing it in a liquid seasoning. |
| |
| Mince To chop very
fine. |
| |
| Parboil To boil
food in water until partially cooked. |
| |
| Preheat To heat
oven to desired temperature before putting food in. |
| |
| Sauté To fry food
in a small amount of fat (oil, butter, margarine). |
| |
| Scald To heat just
under boiling point. |
| |
| Simmer To cook in
liquid just below boiling point. |
| |
| Steam To cook in
steam, (not liquid). |
| |
| Whip To beat rapidly
by hand or electric beater or whisk to incorporate air. |
| |
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