Food preparation Terms

Whip

To beat rapidly to incorporate air and to increase volume.

Sear

To brown the surface of meat quickly with intense heat.

Fold

To combine ingredients into a light, airy mixture using a down, across, up, and over motion with a rubber spatula.

Mix

To combine ingredients until evenly distributed or blended.

Blend

To combine two or more ingredients until smooth and of uniform consistency.

Brown

To cook food quickly at a high temperature so the surface become brown

Mash

To crush food until it has a smooth texture.

Chop

To cut into pieces with a knife, scissors, or food chopper.

Dice

To cut into small even pieces, smaller that 1/2 inch

Slice

To cut or divide into flat pieces.

Mince

To cut with a sharp knife or scissors into very small pieces.

Bread

To dip food into a mixture, such as beaten eggs and milk, and then roll it in crumbs.

Dredge

To dip into or sprinkle with flour

Scald

To heat milk just below the boiling point.

Baste

To keep food moist during cooking by spooning or pouring melted fat, meat drippings, fruit juice, or sauce over it.

Marinate

To let a food, such as meat, stand in a liquid to increase the flavor and/or tenderness of the food.

Beat

To make a mixture smooth by adding air using a brisk stirring or whipping motion with a spoon or an electric mixer.

Cut in

To mix dry ingredients into shortening by using a pastry blender, two knives, or a fork.

Stir

To mix foods with a circular motion

Sift

To pass dry ingredients through a mesh or screen to add air or to combine dry ingredients.

Reconstitute

To restore foods to their normal state by adding water.

Cream

To stir or beat solid fat, such as shortening or butter, with sugar until the mixture is soft, smooth, and creamy.

Knead

To use a fold-push-turn motion when working with doughs.