Cooking terms

Dilute

to add water to another liquid

Whip

to beat rapidly to incorporateair and to increase volume

Cream

to beat until soft, creamy and smooth

Baste

to brush or pour liquid over food as it cooks. Basting adds flavor and keeps food from drying out. Melted fat, sauces, or meat drippings may be used.

Fold in

to combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over the near the surface. Spoon stays in mixture until well blended

Mix

to combine two or more ingredients by beating, or stirring.

Chop

to cut food into small pieces

Mince

to cut food into the smallest pieces possible

Dice

to cut into small cubes

Cube

to cut into small squares

Scald

to heat a liquid such as milk to the simmering point. the liquid forms bubbles along the side of the container

Score

to make very thin, straight cuts in the surface of a food, such as ham

Stir

to mix ingredients gently in a circular motion.

Combine

to mix two or more ingredients together

Blend

to mix two or more ingredients together thoroughly.

Puree

to press food through a food mill or fine strainer to make it smooth and semi-liquid

Sift

to put a dry ingredient through a fine sieve

Blanch

to put a food, such as a peach, in boiling water, for a very short time so it will peel more easily; to slightly precook vegetables before freezing

Grate

to rib food on a grater to make small particles

Grease

to rub with fat or oil

Marinate

to soak in an acid-oil mixture

Shred

to tear food into long, thin pieces; to grate food coarsely on a grater

Knead

to work dough by pressing and folding until it became smooth and elastic