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Food Preparation Terms

AB
Baketo cook in the oven with dry heat
basteto brush or pour liquid over food as it cooks
beatto mix ingredients using a fast, circular motion
blendto mix two or more ingredients together
boilto cook in liquid in which the bubbles rise continuously, break on the surface rapidly, and give off steam
broilto cook food with direct heat
chillto place in the refrigerator until cold
chopto cut food into small, irregularly shaped pieces
creamto combine shortening and sugar until soft, smooth, and creamy
cubeto cut into pieces about 1/2 in. square on all sides
cut into cut fat into dry ingredients until the mixture is in very small pieces
diceto cut into small pieces about 1/4 in. square on all sides
dissolveto make an ingredient disappear into a liquid so that it can no longer be seen or felt
drainto pour off liquid
fold into gently blend a delicate ingredients into a mixture.
freezeto lower the temperature below 32 0 F
fryto cook in hot fat
garnishto decorate a food or dish with a small, colorful food
grateto rub food on a grater to make very fine particles
heatto raise the temperature of food
kneadto work or press dough with your hands
minceto chop into very small pieces
mixto combine two or more ingredients so that they are evenly distributed
parboilto boil in water until partially cooked
preheatto heat a broiler or oven to the desired temperature before cooking the food
roastto cook meat uncovered in the oven with dry heat
sauteto brown or cook foods in a frying pan with a small amount of fat
scaldto heat to just below the boiling point, just before bubbles start to form
simmerto cook in liquid just below the boiling point. The bubbles rise to the surface slowly
steamto cook a food over, but not in, boiling water
stirto mix with a circular motion
whipto beat rapidly using a whip, egg beater, or electric mixer


Resource Room 12/Consultant Teacher
Greenville High School

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