Cooking Techniques and Terms

Front

Baste

Back

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

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Beat

Back

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

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Braise

Back

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

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Broil

Back

To cook food under direct heat.

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Chop

Back

To cut food into small, irregular pieces.

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Cream

Back

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

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Dice

Back

Cube shaped (medium ½ x ½ x ½” and small is ¼ x ¼ x ¼”).

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Deep-fat frying

Back

Breading- or batter-coating food, immersing 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.

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Dredge

Back

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

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Fold

Back

To gently combine delicate ingredients.