cooking terms

Question 1

Breading

Answer 1

to cover food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.

Question 2

Dredge

Answer 2

to cover food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.

Question 3

Brush

Answer 3

to spread a liquid coating on food, using a pastry brush or paper towel.

Question 4

Flute

Answer 4

• to form a standing edge on a pastry, like pie crust before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge

Question 5

Grease

Answer 5

to rub shortening, fat, or oil on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin even layer.

Question 6

Marinate

Answer 6

• to soak in a liquid, called a marinade, to add flavor and/ or to tenderize.

Question 7

Sift

Answer 7

to put dry ingredients through a sifter or a fine sieve to incorporate air. If you don’t have a sifter you can use a wire whisk.

Question 8

Beat

Answer 8

to mix with an over and over motion, using a spoon, rotating or with an electric beater.

Question 9

Blend

Answer 9

to combine thoroughly 2 or more ingredients

Question 10

Combine

Answer 10

to mix together, usually by stirring 2 or more ingredients

Question 11

Cream

Answer 11

to soften and blend until smooth and light by mixing with a spoon or an electric mixer.

Question 12

Cut in

Answer 12

• to mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, 2knives, or a fork.

Question 13

Fold in

Answer 13

to combine egg whites or whipping cream more solid material. Scrapping with spoon or rubber scraper going vertical without ruining the fluffiness

Question 14

Knead

Answer 14

to work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half and press firmly with the heels of your hands. Turn a quarter turn and repeat the folding/ pressing.

Question 15

Mix

Answer 15

to combine 2 or more ingredients usually by spreading

Question 16

Stir

Answer 16

to mix with a circular motion of a spoon or other utensil.

Question 17

Whip

Answer 17

to beat rapidly with a rotary beater, and electric mixer, or wire whisk; to incorporate air and make light and fluffy as whipped cream or egg white

Question 18

Chop

Answer 18

to cut into small pieces

Question 19

Core

Answer 19

to remove the core of a fruit with a corer or a paring knife

Question 20

Cube

Answer 20

to cut into small squares

Question 21

Cut

Answer 21

to divide foods into small pieces with a knife or scissors

Question 22

Dice

Answer 22

to cut into smaller cubes

Question 23

Julienne

Answer 23

to cut food into long thin strips

Question 24

Mash

Answer 24

to crush food until it becomes smooth

Question 25

Grate

Answer 25

to rub food, such as lemon or orange peel, against a grater to obtain fine particle.

Question 26

Mince

Answer 26

to cut into very small pieces with a sharp knife

Question 27

Pare

Answer 27

to cut away the skin or thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.