Recipe terms

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

To knead

To brown the surface of meat quickly with intense heat.

Sear

To cook in a oven in a covered or uncovered container.

Bake

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

Baste

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

Beat

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

Blend

To cook in water or liquid in which rolling bubbles have formed.

Boil

To cook in small mount of liquid in a tightly covered pan over low heat.

Braise

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

Bread

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

Brown

To cook uncovered by direct heat.

Broyal

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

Chop

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

Cream

To mix shortening with dry ingredients by using a pastry blender, two knives, or a fork (two words).

Cut in

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

Dice

To dip into or sprinkle with flour.

Dredge

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

Fold

To let foods such as meat stand in a liquid to increase flavor/ or tenderness.

Marinate

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

Mince

To combine ingredients until evenly distributed or blend.

Mix

To restore foods to their normal state by adding water.

Reconstitute

To heat milk just below the boiling point.

Scald

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

Sift

To cook in liquid just below the boiling point.

Simmer

To cut or divide into flat pieces.

Slice

To crush food until it has a smooth texture.

Smash

To cook in steam, with or without pressure.

Steam

To mix foods with a circular motion.

Stir

To beat rapidly to incorporate air and to increase volume.

Whip