Cooking Terminologies

Front

To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking

Back

Grease

Front

to chop or dice into very little pieces

Back

Mince

Front

To swiftly cook in a small amount of oil, butter, or margarine

Back

Sauté, sauté

Front

To cook food without putting it directly in water, use steam (usually done with a steamer)

Back

Steam

Front

To crisply tenderize little portions of food quickly over high heat while continually swirling the meal (usually done with a wok)

Back

Stir Fry, stir fry, Stir fry

Front

To press, fold, and stretch dough until it is smooth and homogeneous, typically using the heels of one's palms.

Back

Knead

Front

Cooking in the oven

Back

Bake, bake

Front

To combine components using a spoon, fork, whisk, or mixer in a quick, circular motion

Back

Beat

Front

A culinary technique that involves momentarily immersing food, usually vegetables, in boiling water or fat to soften, loosen, or preserve its color.

Back

Blanching

Front

Cook in a liquid at low heat (low boil) until bubbles appear on the surface.

Back

Simmer