Cooking Terms

Cooking Terms

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Bake: To cook by dry heat in Oven or Tandoor (Indian Oven).
Beat: To mix with a vigorous repeated action with a spoon, wire beater or egg beater.
Boil: To cook in boiling water or other liquids in breaking on surface and steam is given off.
Chop: To cut into very small pieces with a sharp knife or chopper.
Chill: To allow to become thoroughly cold but not frozen.
Dust: To sprinkle or coat lightly with flour.
Peel: To remove outside covering off as from peaches, tomato etc.
Sift: To pass through a sieve.
Stir: To mix with spoon using circular motion.
Soak: To immerse in liquid for a time.
Whip: To beat rapidly.
Blend: To mix the ingredients thoroughly.
Brush: To spread thinly.
Grate: To grind into shreds or particles.
Mince: To cut with a sharp knife into very small pieces.
Simmer: To cook in water or very slow flame below boiling point.
Batter: A mixture of flour and water or milk thin enough to pour.
Blanch: To remove skin from fruits or nuts by dipping into boiling water.
Garnish: To decorate.
Fold in: To mix by a gentle motion. Proper folding in prevents loss of air.
Deep-frying: To cook in hot ghee or oil.
Caramel syrup: Melt sugar to a brown color and add a little water. This is only for coloring or flavoring.
Shallow Frying: To cook in small amount of oil.
Cream Together: To mix two ingredients together such as creaming butter with sugar until the mixture is light or fluffy.