Chop, to cut into small pieces -- This can be accomplished with a knife, chopper, processor, or blender., Mince, to cut or chop food as finely as possible, Dice, to cut into small ¼ or ½” cubes, Cube, Cut into squares, size of which is determined by the recipe, generally between 1/2 to 2-inches., Fold-in, To gently mix a light, fluffy mixture into a heavier one using a rubber scraper, Cream, to beat sugar and fat together until fluffy, Whip, to beat rapidly to introduce air bubbles into food – applied to cream, eggs, and gelatin., Dilute, to lessen the strength, thickness, or flavor of a mixture, Cut-in, to cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture, Shred/Grate, To scrape food against the holes of a grater making thin pieces, Pare/Peel, to remove or strip off the skin or rind of some fruits and vegetables, Toss, to mix ingredients lightly without mashing or crushing them, Roux, A mixture of flour and fat that is cooked, sometimes browned, thickens soups & sauces., Grease, to lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking, Bake, to cook by dry heat, usually in an oven, Boil, to cook in water or liquid in which bubbles rise continually and break on surface, Brush/Baste, To spoon or brush liquid or fat over food as it cooks, Cook, to prepare food by applying heat in any form, Flour, to sprinkle or coat with a powdered substance, usually with crumbs or seasonings, Garnish, to ornament food – usually with another colorful food – before serving to add eye appeal, Saute, To cook quickly in a little oil or butter., Season, To add salt, pepper, or other substances to food to enhance the flavor, Simmer, To cook below the boiling point, bubbles form slowly and break on the surface, Steam, To cook in the steam generated by boiling water, Marinate, To soak food in a liquid to tenderize or add flavor to it (the liquid is called a “marinade”), Knead, .

Cooking Terms

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