Recipe Terminology Hunt

Marble

To gently swirl one food into another; usually done with light and dark batters for cakes or cookies.

Preheat

To heat an oven or utensil to a temperature before using it.

Baste

To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying

Blanch

To partially cook fruits, vegetables, or nuts in boiling water or steam.

Coat

To evenly cover food with crumbs, flour or a batter.

Al dente

"To the tooth", a term to indicate pasta is cooked just enough to keep a firm texture.

Marinade

A liquid in which food is allowed to stand in order to flavor or tenderize it. Marinate refers to the process. Do not use a metal container. Do not marinate meats, poultry or fish at room temperature for more than 30 minutes.

Dash

A measure equal to 1/16 teaspoon.

Mince

Chopping food into tiny irregular pieces.

Pare

To cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler.

Garnish

To add visual appeal to a fished dish.

Whip

To beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume.

Sear

To brown a food, usually meat, quickly on all sides using high heat to seal in the juices.

Simmer

To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface.

Steam

To cook a food in the vapor given off by boiling water.

Stew

To cook food in liquid for a long time until tender, usually in a covered pot; also the name of a mixture prepared this way

Chill

To cool a food to below room temperature in the refrigerator or freezer, or over ice.

Julienne

To cut food into thin match like sticks about two inches long.

Snip

To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieced using short, quick strokes

Dice

To cut into uniform pieces, usually 1/18 to 1/4 in on all sides.

Cube

To cut into uniform pieces, usually a half inch on all sides.

Score

To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern.

Butterfly

To split foods in the middle without completely separation the halves, them spreading the halves to resemble a butterfly.

Cut in

To work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender.

Knead

To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.