Cooking Terminology
- Beat:
Mix ingredients vigorously with a spoon, fork, whisk or electric mixer until smooth and uniform.
- Boil:
Heat liquid until bubbles rise continously and break on the surface and steam is given off. For a rolling boil, the bubbles form rapidly.
- Chop:
Cut into coarse or fine irregular pieces with a knife, food chopper or food processor.
- Cube:
cut into squares 1/2 inch or larger.
- Dice:
Cut into squares smaller than 1/2 inch.
- Grate:
Cut into tiny particles using the small holes of a grater. Used for citrus peel or hard cheese, such as parmesan.
- Grease:
Rub the inside surface of a pan or dish with shortening, butter or margarine using a pastry brush or paper towel. Prevents food from sticking during baking.
- Julienne:
Cut into thin,matchlike strips, using a knife.
- Mix:
Combine ingredients in any way that distributes them evenly.
- Saute:
Cook foods in hot oil over medium-high heat with frequent tossing and turning.
- Shred:
Cut into long thin strips by using the large holes of a grater or a knife.
- Simmer:
Cook in liquid just below the boiling point on top of the stove, usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface.
- Stir:
Mix ingredients until uniform consistency. Stir once in a while for stirring occasionally, often for stirring frequently and continuously for stirring constantly.
