General Cooking Terms:
To cook by dry heat, usually in an oven. When applied to meat, it called "roasting".
To moisten food while baking by pouring liquid or fat over it.
A mixture of flour, liquid and other ingredients that can be beaten or stirred.
To mix with an over-and-over motion, either by spoon, rotary beater or electric beater.
To immerse foods briefly in boiling water, usually followed by a quick cooling in cold water. Used to whiten or remove skins and for vegetables that are to be frozen.
to combine two or more ingredients so that each loses its identity.
to heat until bybbles constantly breaks on the surface.
to simmer in a covered dish in a small amount of liquid.
to cook under direct heat or over hot coals.
to heat dry sugar or foods containing sugar until light brown and of a caramel flavour.
to place in refrigerator or other cold place until cold.
to mix ingredients together.
to work foods until soft and fluffy. Usually applied to shortening, butter or other fat and sugar.
a mixture of liquid and flour that is stiff enough to be handled or kneaded.
to coat completely with flour or other mixture,
to sprinkle lightly as with flour or sugar.
to remove internal organs of fish or poultry.
to break into small pieces, usually with a fork.
to combine a solid ingredient with a delicate substance such as egg white with a folding motion rather than beating to avoid loss of air.
to coat with syrup, thin icing, jam or jelly.
to rub a food against a grater to form small particles.
to put food through a food chopper.
to manipulate with pressing motion plus folding and stretching. Usually applied to bread dough.
to let stand in a marinade ( usually a mixture of oil, lemon juice or a mixture of vinegar and seasonings).
to cop very fine.
to cook slowly in hot liquid to cover.
the thick pulp with juice obtained by puttin food through a colander, sieve, food mill or blender.
to cook in a skillet in a small amount of fat.
to heat just below the boiling point.
to cut lightly so as to mark surface of the food with lines.
to brown the surfaces of foods quickly.
to cook just below boiling point so that bubbles form on bottom or sides of pan.
to cook over, not in, boiling water.
to beat rapidly with wire whisk or beater to icorporate air and make a substance light and fluffy.
Some of the tips on this page came from " A Guide to Good Cooking"
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by lake of the woods milling company, limited