Myers Food Preparation Terms 2

To spoon pan juice, melted fat or another liquid over the surface of a food during cooking in order to keep the food moist and add flavor.

• baste

• blend

• baise

To mix ingredients together in fast in a circular motion using a spoon, wire whisk, rotary or electric beater.

• blend

• beat

• braise

To stir together until they are thoroughly combined.

• blend

• baste

• beat

To cook in liquid over 212 degrees or until bubbles rise to the surface and pop.

• bind

• boil

• broil

To cook in a small amount of liquid in a tightly covered pan over low heat for a long period of time.

• bake

• baste

• braise

To cut into small pieces

• Chop/mince

• dice

• cube

To soften solid fats, often by adding a second ingredient, such as sugar and working it with an electric mixer until smooth and creamy.

• sear

• bind

• cream

To cut into small squares or cubes of even size.

• mince

• chop

• cube/dice

To submerge food in a large amount of fat.

• deep fat fry

• pan fry

• stew fry

To remove liquid from a product.

• simmer

• strain

• drain