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| 1 | Bake: To cook food by dry heat in an oven |
| 2 | or oven-type appliance. When applied to |
| 3 | meats and poultry, it is called roasting. |
| 4 | |
| 5 | Barbecue: To roast or broil food on a rack |
| 6 | or spit over coals, or under a heat unit. The |
| 7 | food is usually brushed with a highly |
| 8 | seasoned sauce as it cooks. |
| 9 | |
| 10 | Baste: To moisten food while it cooks. |
| 11 | Thus, the surface doesn't dry out and flavor |
| 12 | is added. Melted fat, drippings, sauce and |
| 13 | fruit juice are the liquids generally used. |
| 14 | |
| 15 | Beat: To make a mixture smooth with |
| 16 | rapid, regular motion using a spoon, wire |
| 17 | whisk, hand beater or mixer. When using |
| 18 | a spoon, the mixture should be lifted up |
| 19 | and over with each stroke. |
| 20 | |
| 21 | Blanch: To scald, either to help loosen the |
| 22 | skin from some foods, or as a step in pre- |
| 23 | paring vegetables for freezing. |
| 24 | |
| 25 | Blend: 1. To thoroughly mix two or more |
| 26 | ingredients. 2. To prepare food in blender |
| 27 | until pureed, chopped, etc., as desired. |
| 28 | |
| 29 | Boil: To cook in liquid in which bubbles |
| 30 | rise constantly to the surface and break. |
| 31 | |
| 32 | Braise: To cook food slowly in a small |
| 33 | amount of liquid in a covered pan. (Food |
| 34 | may or may not be browned first in a small |
| 35 | amount of fat. ) |
| 36 | |
| 37 | Broil: To cook by direct heat on a rack or |
| 38 | spit. |
| 39 | |
| 40 | Brush with: To spread food lightly with |
| 41 | salad oil, melted fat, milk, heavy cream, |
| 42 | beaten egg, etc., with pastry brush. |
| 43 | |
| 44 | Caramelize: To stir sugar in skillet over low |
| 45 | heat until it melts and develops charac- |
| 46 | teristic flavor and golden-brown color. |
| 47 | |
| 48 | Chill: To refrigerate food or let it stand in |
| 49 | ice or iced water until cold. |
| 50 | |
| 51 | Chop: To cut food into small pieces with a |
| 52 | knife or blender. |
| 53 | |
| 54 | Coat: To sprinkle food with, or dip it into, |
| 55 | flour, etc., until completely covered. |
| 56 | |
| 57 | Cool: To refrigerate food, or let it stand at |
| 58 | room temperature, until no longer warm to |
| 59 | the touch. |
| 60 | |
| 61 | Cream: 1. To make soft, smooth and |
| 62 | creamy by beating with spoon or with |
| 63 | mixer; usually applied to blending sugar |
| 64 | and a fat together. 2. To cook food in, or |
| 65 | serve it with, white or "cream" sauce. |
| 66 | |
| 67 | Cube: 1. To cut food into small cubes |
| 68 | (about 1/2-inch). 2. To cut the surface of |
| 69 | meat in checkered pattern to increase ten- |
| 70 | derness by breaking tough meat fibers. |
| 71 | |
| 72 | Cut in: To distribute solid fat in flour or |
| 73 | flour mixture by using pastry blender or |
| 74 | two knives scissor-fashion until flour-coated |
| 75 | fat particles are of desired size. |
| 76 | |
| 77 | Deep-fry: To cook in hot fat deep enough |
| 78 | for food to float on it. |
| 79 | |
| 80 | Dice: To cut food into very small pieces |
| 81 | (about 1/4 inch) . |
| 82 | |
| 83 | Dot: To scatter bits, as of butter or marga- |
| 84 | rine, over surface of food. |
| 85 | |
| 86 | Dredge: To cover or coat food, as with flour, |
| 87 | cornmeal, etc. |
| 88 | |
| 89 | Fold in: To combine delicate ingredients |
| 90 | (whipped cream, beaten egg whites, etc.) |
| 91 | with other foods by using a gentle, circu- |
| 92 | lar motion to cut down into the mixture, |
| 93 | slide across the bottom of the bowl and |
| 94 | bring some of the mixture up and over the |
| 95 | surface. |
| 96 | |
| 97 | Fry: To cook in fat. See also Deep-fry, Pan-fry |
| 98 | , Saute. |
| 99 | |
| 100 | Grate: To rub food on a grater ( or chop in |
| 101 | blender ) to produce fine, medium or coarse |
| 102 | particles. |
| 103 | |
| 104 | Grease: To rub surface of dish or pan with |
| 105 | fat, to keep food from sticking. |
| 106 | |
| 107 | Grill: To cook by direct heat. Also, utensil |
| 108 | or appliance used for this type of cooking. |
| 109 | Grind: To reduce to particles in food |
| 110 | grinder or blender. |
| 111 | |
| 112 | Knead: To work a food mixture with a |
| 113 | press-and-fold motion. |
| 114 | |
| 115 | Lukewarm: At a temperature of about |
| 116 | 95°F. Lukewarm food will feel neither |
| 117 | warm nor cold when sprinkled on or held |
| 118 | to the inside of the wrist. |
| 119 | |
| 120 | Marinate: To let food stand in a well- |
| 121 | flavored mixture for a period of time to |
| 122 | produce flavor and/or tenderness. |
| 123 | |
| 124 | Mince: To cut into very small pieces, using |
| 125 | knife, food grinder or blender. |
| 126 | |
| 127 | Pan: To cook, covered, in very small amount |
| 128 | of liquid. |
| 129 | |
| 130 | Pan-broil: To cook food, uncovered, on un- |
| 131 | greased or lightly greased hot surface, pour- |
| 132 | ing off fat as it accumulates. |
| 133 | |
| 134 | Pan-fry: To cook in a small amount of fat. |
| 135 | |
| 136 | Parboil: To boil until partially cooked, |
| 137 | usually before completing cooking by an- |
| 138 | other method. |
| 139 | |
| 140 | Peel: To remove outer covering of foods by |
| 141 | trimming away with knife or vegetable |
| 142 | peeler, or by pulling off. |
| 143 | |
| 144 | Pit: To remove seed or pit. |
| 145 | |
| 146 | Poach: To cook in simmering liquid. |
| 147 | |
| 148 | Pot-roast: To cook large pieces of meat or |
| 149 | poultry by braising. |
| 150 | |
| 151 | Preheat: To heat to desired temperature |
| 152 | before putting food in to cook. |
| 153 | |
| 154 | Puree: To press food through a fine sieve |
| 155 | or food mill, or blend in blender so it be- |
| 156 | comes a smooth, thick paste. |
| 157 | |
| 158 | Reconstitute: To restore concentrated food |
| 159 | to its natural state, usually by adding water. |
| 160 | |
| 161 | Roast: To cook uncovered in hot air (see Bake) . |
| 162 | |
| 163 | Saute: To cook in a small amount of hot fat. |
| 164 | |
| 165 | Scald: 1. To heat to just under the boiling |
| 166 | point. 2. To dip certain foods in boiling |
| 167 | water (see Blanch) . |
| 168 | |
| 169 | Score: To cut shallow slits or gashes in sur- |
| 170 | face of food to increase tenderness, or pre- |
| 171 | vent fat covering from curling, or to |
| 172 | decorate. |
| 173 | |
| 174 | Sear: To brown the surface of meat quickly |
| 175 | with high heat. |
| 176 | |
| 177 | Shred: To cut food into slivers or slender |
| 178 | pieces, using a knife or shredder. |
| 179 | |
| 180 | Simmer: To cook in a liquid just below the |
| 181 | boiling point. Bubbles form slowly and |
| 182 | collapse just below the surface. |
| 183 | |
| 184 | Steep: To allow food to stand in hot liquid |
| 185 | to extract flavor and color. |
| 186 | |
| 187 | Stew: To simmer in a liquid. |
| 188 | |
| 189 | Stir: To mix food, using a circular motion. |
| 190 | |
| 191 | Toast: To brown in dry heat. |
| 192 | |
| 193 | Toss: To mix foods lightly with a lifting |
| 194 | motion, using two forks or spoons.
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