Blend - To mix two or more ingredients together throughly., Blanch - To put food, such as a peach, in boiling water, for a very short time so it will peel more easily, Cream - To beat until soft, creamy and smooth, Sift - To put a dry ingredient through a fine sieve , Shred - To tear food into long, thin pieces; to grate food coarsely on a grater , Knead - To work dough by pressing and folding until it became smooth and elastic, Baste - To brush or pour liquid over food as it cooks. Basting adds flavor and keeps food from dying out, Mix - to combine two or more ingredients by beating or stirring , Mince - to cut food into the smallest possible pieces, Puree - To press food through a food mill or fine strainer to make it smooth and semi-liquid, Marinate - To soak in an acid-oil mixture, Grease - to rub with fat or oil, Score - to make very thin, straight cuts in the surface of a food, such as ham, Dilute - to add water to another liquid, Whip - to beat rapidly to incorporate air and to increase volume, Scald - To heat a liquid such as milk to the simmering point. The liquid forms liquid forms bubbles along the sides of the container, Grate - to rub food on a grater to make small particles, Beat - To mix ingredients throughly, usually in a bowl, using an over-and-over motion, Chop - To cut food into small pieces , Combine - To mix two or more ingredients together, Dice - To cut into small cubes, Cube - to cut into small squares, Pare - To cut a very thin layer of peel from fruits or vegatables, Stir - to mix into ingredients gently in a circular motion, Fold in - To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface ,

Cooking terms

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