Cooking Techniques and Terms

Front

To brush or pour liquid over a food as it cooks.

Back

Baste

Front

To thoroughly mix foods using a vigorous over-and-over motion.

Back

Beat

Front

To cook food by first browning it, then simmering in a small amount of liquid.

Back

Braise

Front

To cook food under direct heat.

Back

Broil

Front

To cut food into small, irregular pieces.

Back

Chop

Front

To beat together ingredients, typically fat and sugar, until soft and creamy. Dissolves the sugar and adds air.

Back

Cream

Front

Cube shaped (medium ½ x ½ x ½" and small is ¼ x ¼ x ¼")

Back

Dice

Front

Breading- or batter-coating food, immersing (completely covering) it in hot fat, and frying it until it is done. The outside of the food item develops a crispy coating while the inside stays moist and tender.

Back

Deep fat frying

Front

To coat an item of food in flour or breadcrumbs before cooking it.

Back

Dredge

Front

To gently combine delicate ingredients.

Back

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