Cooking Techniques and Terms

Front

Cover 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.

Back

Bread

Front

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

Back

Brush

Front

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.

Back

Dredge

Front

To form a standing edge on a pastry, such as a pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to 'crimp' the edge.

Back

Flute

Front

To rub shortening, fat, or oil on the surface of bakeware. Use wax paper or a paper towel to spread a thin, even layer.

Back

Grease

Front

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

Back

Marinate

Front

To put dry ingredients through a sifter or a fine sieve to incorporate air.

Back

Sift

Front

To mix with an over-and-over motion using a spoon, rotary, or electric beater.

Back

Beat

Front

To work dough by folding, pressing, and turning until it is smooth and elastic.

Back

Knead

Front

To combine thoroughly two or more ingredients.

Back

Blend