Cooking Techniques and Terms

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

• Grease

• Oil

• Butter

• Lard

To rub a vegetable, such as a carrot, with the sharp edge of a knife to remove only the outer layer of skin.

• Peel

• Scrape

• Chop

• Grate

To cut into thin pieces or strips.

• Chop

• Slice

• Shred

• Dice

Mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture.

• Cut in

• Blend

• Whip

• Sift

To cook under direct heat or over coals.

• Bake

• Boil

• Broil

• Steam

To mix using a circular motion with a spoon or other utensil.

• Stir

• Shake

• Whisk

• Blend

To cut into very small cubes.

• Chop

• Slice

• Dice

• Mince

To remove the core of a fruit using a corer or paring knife.

• Core

• Peel

• Slice

• Chop

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

• Knead

• Whisk

• Beat

• Fold

To cook by dry heat, uncovered, usually in the oven.

• Boil

• Fry

• Roast

• Steam