Chapter 4 Glossary of Food Preparation Terms

To cook in the oven with dry heat.

• Bake

• Blanch

• Broil

To stir ingredients until they are thoroughly combined.

• Cut in

• Blend

• Beat

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

• Coat

• Blanch

• Baste

To cook liquid at 212 degrees F

• Boil

• Broil

• Braise

To mix ingredients together with a circular up-and-down motion using a spoon, whisk, or electric mixer.

• Cream

• Baste

• Beat

To cook in small amount of liquid in a tightly covered pan over low heat.

• Brown

• Blanch

• Braise

To scald or parboil in water or steam.

• Blanch

• Braise

• Brown

To cook uncovered under a direct source of heat.

• Brown

• Broil

• Braise

To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat.

• Brown

• Braise

• Broil

To mix or blend two or more ingredients.

• Cream

• Combine

• Cut in