Cooking Terms & Techniques

The foods in a recipe

• Ingredients
• Amounts
• Purchases
• Equivalents

The amount of heat used to cook food

• Degrees celcius
• Temperature
• Degrees fahrenheit
• Low, medium, high

The amount or number of servings that a recipe makes

• Amount
• Servings
• 4
• Yield

To cut a very thin layer or peel from fruits or vegetables

• Pare
• Paring knife
• Slice
• Core

To rub food on a grater to make very fine particles.

• Grate
• Julienne
• Grade
• Great

To cut food into same-size pieces about 1/2 inch on each side

• Dice
• Cube
• Mince
• Chop

To cut food into same-size pieces about 1/4 inch on each side

• Dice
• Cube
• Mince
• Chop

To cut food into small irregular pieces or about the same size

• Chop
• Cube
• Dice
• Mince

To cut food into same-size pieces as small as possible about 1/8-1/16 inch on each side

• Dice
• Cube
• Mince
• Chop

To cut food into long thin pieces

• Shred
• Slice
• Chop
• Grate