Cutting Preparing and

Cooking Terms

203I_1 Cutting Preparing and Cooking Terms 1

Cutting Terms

2 203I_1 Cutting Preparing and

Cooking Terms

Chop

To cut food into

small uneven

pieces

Equipment French

or Chefrsquos Knife

3 203I_1 Cutting Preparing and

Cooking Terms

Cutting Terms

2 203I_1 Cutting Preparing and

Cooking Terms

Chop

To cut food into

small uneven

pieces

Equipment French

or Chefrsquos Knife

3 203I_1 Cutting Preparing and

Cooking Terms

Chop

To cut food into

small uneven

pieces

Equipment French

or Chefrsquos Knife

3 203I_1 Cutting Preparing and

Cooking Terms

Mince

To cut food into

very fine uneven

pieces

Equipment French

or Chefrsquos knife

4 203I_1 Cutting Preparing and

Cooking Terms

Cube

To cut food into

small equal size

squares about frac12

inch in size

5 203I_1 Cutting Preparing and

Cooking Terms

Dice

To cut food into

small equal size

squares about frac14 to

18 inch in size

Equipment French or

Chefrsquos Knife c board

6 203I_1 Cutting Preparing and

Cooking Terms

Grate

To reduce food into

small pieces by

pressing and

rubbing it against

the ldquoteethrdquo of a

grater

Equipment Grater

7 203I_1 Cutting Preparing and

Cooking Terms

Shred

To cut or break food

into long thin strips

by using a knife

fork or grater

8 203I_1 Cutting Preparing and

Cooking Terms

Pare

To remove the stem

and the very thin

layer of peel of a

fruit or vegetable

with a paring knife

or peeler

9 203I_1 Cutting Preparing and

Cooking Terms

Peel

To remove the outer

layerskin by

stripping or pulling

off with your finger

or a knife

10 203I_1 Cutting Preparing and

Cooking Terms

Score

To make small

straight shallow

cuts with a slicing

knife in the surface

of a food often

done to tenderize

meat or to let sauces

soak in

11

203I_1 Cutting Preparing and Cooking Terms

Slice

To cut food into

large thick or thin

flat pieces with a

slicing knife Use a

sawing motion

while gently

pressing the knife

down

12

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Dice

To cut food into

small equal size

squares about frac14 to

18 inch in size

Equipment French or

Chefrsquos Knife c board

6 203I_1 Cutting Preparing and

Cooking Terms

Grate

To reduce food into

small pieces by

pressing and

rubbing it against

the ldquoteethrdquo of a

grater

Equipment Grater

7 203I_1 Cutting Preparing and

Cooking Terms

Shred

To cut or break food

into long thin strips

by using a knife

fork or grater

8 203I_1 Cutting Preparing and

Cooking Terms

Pare

To remove the stem

and the very thin

layer of peel of a

fruit or vegetable

with a paring knife

or peeler

9 203I_1 Cutting Preparing and

Cooking Terms

Peel

To remove the outer

layerskin by

stripping or pulling

off with your finger

or a knife

10 203I_1 Cutting Preparing and

Cooking Terms

Score

To make small

straight shallow

cuts with a slicing

knife in the surface

of a food often

done to tenderize

meat or to let sauces

soak in

11

203I_1 Cutting Preparing and Cooking Terms

Slice

To cut food into

large thick or thin

flat pieces with a

slicing knife Use a

sawing motion

while gently

pressing the knife

down

12

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Grate

To reduce food into

small pieces by

pressing and

rubbing it against

the ldquoteethrdquo of a

grater

Equipment Grater

7 203I_1 Cutting Preparing and

Cooking Terms

Shred

To cut or break food

into long thin strips

by using a knife

fork or grater

8 203I_1 Cutting Preparing and

Cooking Terms

Pare

To remove the stem

and the very thin

layer of peel of a

fruit or vegetable

with a paring knife

or peeler

9 203I_1 Cutting Preparing and

Cooking Terms

Peel

To remove the outer

layerskin by

stripping or pulling

off with your finger

or a knife

10 203I_1 Cutting Preparing and

Cooking Terms

Score

To make small

straight shallow

cuts with a slicing

knife in the surface

of a food often

done to tenderize

meat or to let sauces

soak in

11

203I_1 Cutting Preparing and Cooking Terms

Slice

To cut food into

large thick or thin

flat pieces with a

slicing knife Use a

sawing motion

while gently

pressing the knife

down

12

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Shred

To cut or break food

into long thin strips

by using a knife

fork or grater

8 203I_1 Cutting Preparing and

Cooking Terms

Pare

To remove the stem

and the very thin

layer of peel of a

fruit or vegetable

with a paring knife

or peeler

9 203I_1 Cutting Preparing and

Cooking Terms

Peel

To remove the outer

layerskin by

stripping or pulling

off with your finger

or a knife

10 203I_1 Cutting Preparing and

Cooking Terms

Score

To make small

straight shallow

cuts with a slicing

knife in the surface

of a food often

done to tenderize

meat or to let sauces

soak in

11

203I_1 Cutting Preparing and Cooking Terms

Slice

To cut food into

large thick or thin

flat pieces with a

slicing knife Use a

sawing motion

while gently

pressing the knife

down

12

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Pare

To remove the stem

and the very thin

layer of peel of a

fruit or vegetable

with a paring knife

or peeler

9 203I_1 Cutting Preparing and

Cooking Terms

Peel

To remove the outer

layerskin by

stripping or pulling

off with your finger

or a knife

10 203I_1 Cutting Preparing and

Cooking Terms

Score

To make small

straight shallow

cuts with a slicing

knife in the surface

of a food often

done to tenderize

meat or to let sauces

soak in

11

203I_1 Cutting Preparing and Cooking Terms

Slice

To cut food into

large thick or thin

flat pieces with a

slicing knife Use a

sawing motion

while gently

pressing the knife

down

12

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Peel

To remove the outer

layerskin by

stripping or pulling

off with your finger

or a knife

10 203I_1 Cutting Preparing and

Cooking Terms

Score

To make small

straight shallow

cuts with a slicing

knife in the surface

of a food often

done to tenderize

meat or to let sauces

soak in

11

203I_1 Cutting Preparing and Cooking Terms

Slice

To cut food into

large thick or thin

flat pieces with a

slicing knife Use a

sawing motion

while gently

pressing the knife

down

12

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Score

To make small

straight shallow

cuts with a slicing

knife in the surface

of a food often

done to tenderize

meat or to let sauces

soak in

11

203I_1 Cutting Preparing and Cooking Terms

Slice

To cut food into

large thick or thin

flat pieces with a

slicing knife Use a

sawing motion

while gently

pressing the knife

down

12

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Slice

To cut food into

large thick or thin

flat pieces with a

slicing knife Use a

sawing motion

while gently

pressing the knife

down

12

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Preparation Terms

13 203I_1 Cutting Preparing and

Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Baste

To pour or spoon

pan juices melted

fat or sauces over

the surface of a food

during cooking

using a baster cup

or spoon to keep

the food moist and

add flavor 14

203I_1 Cutting Preparing and Cooking Terms

Freeze

To lower a foodrsquos

temperature to

freezing or below

by placing it in a

freezer

15 203I_1 Cutting Preparing and

Cooking Terms

DefrostThaw

To expose to

warmth in order to

free from a frozen

state

16 203I_1 Cutting Preparing and

Cooking Terms

Dissolve

To cause a solid

food to turn into or

become part of a

liquid

17 203I_1 Cutting Preparing and

Cooking Terms

Drain

To remove liquid

from a solid food by

pouring off the

liquid putting the

food through a

colander or drying

with paper towels

18 203I_1 Cutting Preparing and

Cooking Terms

Strain

To separate solid

from liquid

materials by

pouring the mixture

through a strainer or

sieve

19 203I_1 Cutting Preparing and

Cooking Terms

Dust

To lightly sprinkle

the surface of a food

with crumbs flour

or sugar

20 203I_1 Cutting Preparing and

Cooking Terms

FlourDredgeCoat

To sprinkle or coat a

food with flour

Equipment Flour

crumbs or

seasoning

21 203I_1 Cutting Preparing and

Cooking Terms

DefrostThaw

To expose to

warmth in order to

free from a frozen

state

16 203I_1 Cutting Preparing and

Cooking Terms

Dissolve

To cause a solid

food to turn into or

become part of a

liquid

17 203I_1 Cutting Preparing and

Cooking Terms

Drain

To remove liquid

from a solid food by

pouring off the

liquid putting the

food through a

colander or drying

with paper towels

18 203I_1 Cutting Preparing and

Cooking Terms

Strain

To separate solid

from liquid

materials by

pouring the mixture

through a strainer or

sieve

19 203I_1 Cutting Preparing and

Cooking Terms

Dust

To lightly sprinkle

the surface of a food

with crumbs flour

or sugar

20 203I_1 Cutting Preparing and

Cooking Terms

FlourDredgeCoat

To sprinkle or coat a

food with flour

Equipment Flour

crumbs or

seasoning

21 203I_1 Cutting Preparing and

Cooking Terms

Dissolve

To cause a solid

food to turn into or

become part of a

liquid

17 203I_1 Cutting Preparing and

Cooking Terms

Drain

To remove liquid

from a solid food by

pouring off the

liquid putting the

food through a

colander or drying

with paper towels

18 203I_1 Cutting Preparing and

Cooking Terms

Strain

To separate solid

from liquid

materials by

pouring the mixture

through a strainer or

sieve

19 203I_1 Cutting Preparing and

Cooking Terms

Dust

To lightly sprinkle

the surface of a food

with crumbs flour

or sugar

20 203I_1 Cutting Preparing and

Cooking Terms

FlourDredgeCoat

To sprinkle or coat a

food with flour

Equipment Flour

crumbs or

seasoning

21 203I_1 Cutting Preparing and

Cooking Terms

Drain

To remove liquid

from a solid food by

pouring off the

liquid putting the

food through a

colander or drying

with paper towels

18 203I_1 Cutting Preparing and

Cooking Terms

Strain

To separate solid

from liquid

materials by

pouring the mixture

through a strainer or

sieve

19 203I_1 Cutting Preparing and

Cooking Terms

Dust

To lightly sprinkle

the surface of a food

with crumbs flour

or sugar

20 203I_1 Cutting Preparing and

Cooking Terms

FlourDredgeCoat

To sprinkle or coat a

food with flour

Equipment Flour

crumbs or

seasoning

21 203I_1 Cutting Preparing and

Cooking Terms

Strain

To separate solid

from liquid

materials by

pouring the mixture

through a strainer or

sieve

19 203I_1 Cutting Preparing and

Cooking Terms

Dust

To lightly sprinkle

the surface of a food

with crumbs flour

or sugar

20 203I_1 Cutting Preparing and

Cooking Terms

FlourDredgeCoat

To sprinkle or coat a

food with flour

Equipment Flour

crumbs or

seasoning

21 203I_1 Cutting Preparing and

Cooking Terms

Dust

To lightly sprinkle

the surface of a food

with crumbs flour

or sugar

20 203I_1 Cutting Preparing and

Cooking Terms

FlourDredgeCoat

To sprinkle or coat a

food with flour

Equipment Flour

crumbs or

seasoning

21 203I_1 Cutting Preparing and

Cooking Terms

FlourDredgeCoat

To sprinkle or coat a

food with flour

Equipment Flour

crumbs or

seasoning

21 203I_1 Cutting Preparing and

Cooking Terms

Grease

To rub fat on the

surface of a food or

a cooking utensil

22 203I_1 Cutting Preparing and

Cooking Terms

Marinate

To soak food in a

cold seasoned

liquid usually

containing an acid

in order to add

flavor to or

tenderize the food

23 203I_1 Cutting Preparing and

Cooking Terms

Tenderize

To make something

easy to chew by

applying a process

or a substance that

breaks down

connective tissue or

fiber

24 203I_1 Cutting Preparing and

Cooking Terms

Melt

To change food

from a solid to a

liquid by applying

heat

25 203I_1 Cutting Preparing and

Cooking Terms

Soak

To immerse food in

a liquid for the

purpose of wetting

softening

dissolving or

cleaning

26 203I_1 Cutting Preparing and

Cooking Terms

Season

To increase the

flavor of a food by

adding herbs

spices or other

ingredients to

prepare a cooking

utensil for cooking

(Ex Cast iron

skillet)

27 203I_1 Cutting Preparing and

Cooking Terms

Vent

To leave an opening

in the covering of a

food through which

steam can escape

28 203I_1 Cutting Preparing and

Cooking Terms

Mixing Terms

29 203I_1 Cutting Preparing and

Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Marinate

To soak food in a

cold seasoned

liquid usually

containing an acid

in order to add

flavor to or

tenderize the food

23 203I_1 Cutting Preparing and

Cooking Terms

Tenderize

To make something

easy to chew by

applying a process

or a substance that

breaks down

connective tissue or

fiber

24 203I_1 Cutting Preparing and

Cooking Terms

Melt

To change food

from a solid to a

liquid by applying

heat

25 203I_1 Cutting Preparing and

Cooking Terms

Soak

To immerse food in

a liquid for the

purpose of wetting

softening

dissolving or

cleaning

26 203I_1 Cutting Preparing and

Cooking Terms

Season

To increase the

flavor of a food by

adding herbs

spices or other

ingredients to

prepare a cooking

utensil for cooking

(Ex Cast iron

skillet)

27 203I_1 Cutting Preparing and

Cooking Terms

Vent

To leave an opening

in the covering of a

food through which

steam can escape

28 203I_1 Cutting Preparing and

Cooking Terms

Mixing Terms

29 203I_1 Cutting Preparing and

Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Tenderize

To make something

easy to chew by

applying a process

or a substance that

breaks down

connective tissue or

fiber

24 203I_1 Cutting Preparing and

Cooking Terms

Melt

To change food

from a solid to a

liquid by applying

heat

25 203I_1 Cutting Preparing and

Cooking Terms

Soak

To immerse food in

a liquid for the

purpose of wetting

softening

dissolving or

cleaning

26 203I_1 Cutting Preparing and

Cooking Terms

Season

To increase the

flavor of a food by

adding herbs

spices or other

ingredients to

prepare a cooking

utensil for cooking

(Ex Cast iron

skillet)

27 203I_1 Cutting Preparing and

Cooking Terms

Vent

To leave an opening

in the covering of a

food through which

steam can escape

28 203I_1 Cutting Preparing and

Cooking Terms

Mixing Terms

29 203I_1 Cutting Preparing and

Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Melt

To change food

from a solid to a

liquid by applying

heat

25 203I_1 Cutting Preparing and

Cooking Terms

Soak

To immerse food in

a liquid for the

purpose of wetting

softening

dissolving or

cleaning

26 203I_1 Cutting Preparing and

Cooking Terms

Season

To increase the

flavor of a food by

adding herbs

spices or other

ingredients to

prepare a cooking

utensil for cooking

(Ex Cast iron

skillet)

27 203I_1 Cutting Preparing and

Cooking Terms

Vent

To leave an opening

in the covering of a

food through which

steam can escape

28 203I_1 Cutting Preparing and

Cooking Terms

Mixing Terms

29 203I_1 Cutting Preparing and

Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Soak

To immerse food in

a liquid for the

purpose of wetting

softening

dissolving or

cleaning

26 203I_1 Cutting Preparing and

Cooking Terms

Season

To increase the

flavor of a food by

adding herbs

spices or other

ingredients to

prepare a cooking

utensil for cooking

(Ex Cast iron

skillet)

27 203I_1 Cutting Preparing and

Cooking Terms

Vent

To leave an opening

in the covering of a

food through which

steam can escape

28 203I_1 Cutting Preparing and

Cooking Terms

Mixing Terms

29 203I_1 Cutting Preparing and

Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Season

To increase the

flavor of a food by

adding herbs

spices or other

ingredients to

prepare a cooking

utensil for cooking

(Ex Cast iron

skillet)

27 203I_1 Cutting Preparing and

Cooking Terms

Vent

To leave an opening

in the covering of a

food through which

steam can escape

28 203I_1 Cutting Preparing and

Cooking Terms

Mixing Terms

29 203I_1 Cutting Preparing and

Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Vent

To leave an opening

in the covering of a

food through which

steam can escape

28 203I_1 Cutting Preparing and

Cooking Terms

Mixing Terms

29 203I_1 Cutting Preparing and

Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Mixing Terms

29 203I_1 Cutting Preparing and

Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Beat

To thoroughly mix

ingredients and

incorporate air

using a spoon wire

whisk mixer or

food processor with

an up-and-down and

circular motion

30

203I_1 Cutting Preparing and Cooking Terms

Blend

To stir or mix

ingredients until

they are thoroughly

combined and

smooth

31 203I_1 Cutting Preparing and

Cooking Terms

Combine

To blend or mix two

or more ingredients

32 203I_1 Cutting Preparing and

Cooking Terms

Combine

To blend or mix two

or more ingredients

32 203I_1 Cutting Preparing and

Cooking Terms

Cream

To beat solid fat

and sugar with a

wooden spoon or

electric mixer until

smooth light and

creamy

33 203I_1 Cutting Preparing and

Cooking Terms

Cut in

To combine flour

and solid fat by

cutting the fat into

tiny pieces using a

pastry blender two

forks or knives or

the hands

34 203I_1 Cutting Preparing and

Cooking Terms

Fold in

To blend a delicate mixture into a heavier one using a rubber spatula spoon or wire whisk in a gentle up down and over motion so that the mixture stays light

Equipment Bowl and spatula 35

203I_1 Cutting Preparing and Cooking Terms

Cut in

To combine flour

and solid fat by

cutting the fat into

tiny pieces using a

pastry blender two

forks or knives or

the hands

34 203I_1 Cutting Preparing and

Cooking Terms

Fold in

To blend a delicate mixture into a heavier one using a rubber spatula spoon or wire whisk in a gentle up down and over motion so that the mixture stays light

Equipment Bowl and spatula 35

203I_1 Cutting Preparing and Cooking Terms

Fold in

To blend a delicate mixture into a heavier one using a rubber spatula spoon or wire whisk in a gentle up down and over motion so that the mixture stays light

Equipment Bowl and spatula 35

203I_1 Cutting Preparing and Cooking Terms

Knead

To work a ball of

dough with the heels of

the hands repeating

press fold and turn

motions until the

dough is smooth and

elastic

Equipment Hands

36 203I_1 Cutting Preparing and

Cooking Terms

Mix

To combine two or

more ingredients

into one mass by

stirring or beating

them

37 203I_1 Cutting Preparing and

Cooking Terms

Sift

To reduce dry ingredients to finer particles add air to dry ingredients or combine dry ingredients by putting them through a sieve

38 203I_1 Cutting Preparing and

Cooking Terms

Stir

To mix using a

spoon or wire whisk

with a circular

motion

39 203I_1 Cutting Preparing and

Cooking Terms

Toss

To lightly mix

ingredients by

tumbling them with

tongs or a large fork

and spoon

40 203I_1 Cutting Preparing and

Cooking Terms

Whip

To beat quickly and vigorously by hand wire whisk or mixer to incorporate air and to make a mixture light and fluffy

Equipment Wire whisk or electric mixer

41 203I_1 Cutting Preparing and

Cooking Terms

Sift

To reduce dry ingredients to finer particles add air to dry ingredients or combine dry ingredients by putting them through a sieve

38 203I_1 Cutting Preparing and

Cooking Terms

Stir

To mix using a

spoon or wire whisk

with a circular

motion

39 203I_1 Cutting Preparing and

Cooking Terms

Toss

To lightly mix

ingredients by

tumbling them with

tongs or a large fork

and spoon

40 203I_1 Cutting Preparing and

Cooking Terms

Whip

To beat quickly and vigorously by hand wire whisk or mixer to incorporate air and to make a mixture light and fluffy

Equipment Wire whisk or electric mixer

41 203I_1 Cutting Preparing and

Cooking Terms

Stir

To mix using a

spoon or wire whisk

with a circular

motion

39 203I_1 Cutting Preparing and

Cooking Terms

Toss

To lightly mix

ingredients by

tumbling them with

tongs or a large fork

and spoon

40 203I_1 Cutting Preparing and

Cooking Terms

Whip

To beat quickly and vigorously by hand wire whisk or mixer to incorporate air and to make a mixture light and fluffy

Equipment Wire whisk or electric mixer

41 203I_1 Cutting Preparing and

Cooking Terms

Toss

To lightly mix

ingredients by

tumbling them with

tongs or a large fork

and spoon

40 203I_1 Cutting Preparing and

Cooking Terms

Whip

To beat quickly and vigorously by hand wire whisk or mixer to incorporate air and to make a mixture light and fluffy

Equipment Wire whisk or electric mixer

41 203I_1 Cutting Preparing and

Cooking Terms

Whip

To beat quickly and vigorously by hand wire whisk or mixer to incorporate air and to make a mixture light and fluffy

Equipment Wire whisk or electric mixer

41 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Dry Heat Methods

42 203I_1 Cutting Preparing and

Cooking Terms

Bake

To cook in an oven with dry hot air

43 203I_1 Cutting Preparing and

Cooking Terms

Broil

To cook uncovered

under a direct heat

source

44 203I_1 Cutting Preparing and

Cooking Terms

Grill

To broil over hot

coals or on a griddle

45 203I_1 Cutting Preparing and

Cooking Terms

Roast

To cook meat fish

or poultry

uncovered in an

oven with dry hot

air

46 203I_1 Cutting Preparing and

Cooking Terms

Barbeque

To roast slowly on a

rack or spit over hot

coals or some other

direct heat source

and baste with a

spicy sauce

47 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Moist Heat Methods

48 203I_1 Cutting Preparing and

Cooking Terms

Boil

To cook food in hot

liquid 2120F

having bubbles that

rise to and break on

the surface of the

liquid

49 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Bake

To cook in an oven with dry hot air

43 203I_1 Cutting Preparing and

Cooking Terms

Broil

To cook uncovered

under a direct heat

source

44 203I_1 Cutting Preparing and

Cooking Terms

Grill

To broil over hot

coals or on a griddle

45 203I_1 Cutting Preparing and

Cooking Terms

Roast

To cook meat fish

or poultry

uncovered in an

oven with dry hot

air

46 203I_1 Cutting Preparing and

Cooking Terms

Barbeque

To roast slowly on a

rack or spit over hot

coals or some other

direct heat source

and baste with a

spicy sauce

47 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Moist Heat Methods

48 203I_1 Cutting Preparing and

Cooking Terms

Boil

To cook food in hot

liquid 2120F

having bubbles that

rise to and break on

the surface of the

liquid

49 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Broil

To cook uncovered

under a direct heat

source

44 203I_1 Cutting Preparing and

Cooking Terms

Grill

To broil over hot

coals or on a griddle

45 203I_1 Cutting Preparing and

Cooking Terms

Roast

To cook meat fish

or poultry

uncovered in an

oven with dry hot

air

46 203I_1 Cutting Preparing and

Cooking Terms

Barbeque

To roast slowly on a

rack or spit over hot

coals or some other

direct heat source

and baste with a

spicy sauce

47 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Moist Heat Methods

48 203I_1 Cutting Preparing and

Cooking Terms

Boil

To cook food in hot

liquid 2120F

having bubbles that

rise to and break on

the surface of the

liquid

49 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Grill

To broil over hot

coals or on a griddle

45 203I_1 Cutting Preparing and

Cooking Terms

Roast

To cook meat fish

or poultry

uncovered in an

oven with dry hot

air

46 203I_1 Cutting Preparing and

Cooking Terms

Barbeque

To roast slowly on a

rack or spit over hot

coals or some other

direct heat source

and baste with a

spicy sauce

47 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Moist Heat Methods

48 203I_1 Cutting Preparing and

Cooking Terms

Boil

To cook food in hot

liquid 2120F

having bubbles that

rise to and break on

the surface of the

liquid

49 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Roast

To cook meat fish

or poultry

uncovered in an

oven with dry hot

air

46 203I_1 Cutting Preparing and

Cooking Terms

Barbeque

To roast slowly on a

rack or spit over hot

coals or some other

direct heat source

and baste with a

spicy sauce

47 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Moist Heat Methods

48 203I_1 Cutting Preparing and

Cooking Terms

Boil

To cook food in hot

liquid 2120F

having bubbles that

rise to and break on

the surface of the

liquid

49 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Barbeque

To roast slowly on a

rack or spit over hot

coals or some other

direct heat source

and baste with a

spicy sauce

47 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Moist Heat Methods

48 203I_1 Cutting Preparing and

Cooking Terms

Boil

To cook food in hot

liquid 2120F

having bubbles that

rise to and break on

the surface of the

liquid

49 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Moist Heat Methods

48 203I_1 Cutting Preparing and

Cooking Terms

Boil

To cook food in hot

liquid 2120F

having bubbles that

rise to and break on

the surface of the

liquid

49 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Boil

To cook food in hot

liquid 2120F

having bubbles that

rise to and break on

the surface of the

liquid

49 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Braise

To cook large pieces

of meat or poultry

slowly over low

heat in a small

amount of hot liquid

in a tightly covered

pan

50 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Microwave

To cook food in a

microwave oven

using little or no

liquid

51 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Simmer

To cook food in

liquid that is just

below the boiling

point

Equipment

Saucepan

52 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Steam

To cook food in a

pan using vapor

produced by a

boiling liquid

Equipment Steamer

or Double Boiler

53 203I_1 Cutting Preparing and

Cooking Terms

Cooking Terms

Cooking in Fat Methods

54 203I_1 Cutting Preparing and

Cooking Terms

Deep-fry

To cook food by

completely

immersing in hot

fat also know as

French fry

55 203I_1 Cutting Preparing and

Cooking Terms

Fry

To cook food in a

small amount of hot

fat

56 203I_1 Cutting Preparing and

Cooking Terms

Sauteacute

To lightly brown or

cook food in a small

amount of hot fat over

moderate heat Pieces

of food are cut into

small or thin pieces

preserving texture

moisture flavor

Equipment Frying pan

and butteroil

57 203I_1 Cutting Preparing and

Cooking Terms

Stir-fry

To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly

58 203I_1 Cutting Preparing and

Cooking Terms

Miscellaneous

59 203I_1 Cutting Preparing and

Cooking Terms

Preheat

To turn on an

appliance or oven to

a desired

temperature about

5-10 minutes before

food is to be placed

in it

60 203I_1 Cutting Preparing and

Cooking Terms

Deep-fry

To cook food by

completely

immersing in hot

fat also know as

French fry

55 203I_1 Cutting Preparing and

Cooking Terms

Fry

To cook food in a

small amount of hot

fat

56 203I_1 Cutting Preparing and

Cooking Terms

Sauteacute

To lightly brown or

cook food in a small

amount of hot fat over

moderate heat Pieces

of food are cut into

small or thin pieces

preserving texture

moisture flavor

Equipment Frying pan

and butteroil

57 203I_1 Cutting Preparing and

Cooking Terms

Stir-fry

To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly

58 203I_1 Cutting Preparing and

Cooking Terms

Miscellaneous

59 203I_1 Cutting Preparing and

Cooking Terms

Preheat

To turn on an

appliance or oven to

a desired

temperature about

5-10 minutes before

food is to be placed

in it

60 203I_1 Cutting Preparing and

Cooking Terms

Fry

To cook food in a

small amount of hot

fat

56 203I_1 Cutting Preparing and

Cooking Terms

Sauteacute

To lightly brown or

cook food in a small

amount of hot fat over

moderate heat Pieces

of food are cut into

small or thin pieces

preserving texture

moisture flavor

Equipment Frying pan

and butteroil

57 203I_1 Cutting Preparing and

Cooking Terms

Stir-fry

To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly

58 203I_1 Cutting Preparing and

Cooking Terms

Miscellaneous

59 203I_1 Cutting Preparing and

Cooking Terms

Preheat

To turn on an

appliance or oven to

a desired

temperature about

5-10 minutes before

food is to be placed

in it

60 203I_1 Cutting Preparing and

Cooking Terms

Sauteacute

To lightly brown or

cook food in a small

amount of hot fat over

moderate heat Pieces

of food are cut into

small or thin pieces

preserving texture

moisture flavor

Equipment Frying pan

and butteroil

57 203I_1 Cutting Preparing and

Cooking Terms

Stir-fry

To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly

58 203I_1 Cutting Preparing and

Cooking Terms

Miscellaneous

59 203I_1 Cutting Preparing and

Cooking Terms

Preheat

To turn on an

appliance or oven to

a desired

temperature about

5-10 minutes before

food is to be placed

in it

60 203I_1 Cutting Preparing and

Cooking Terms

Stir-fry

To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly

58 203I_1 Cutting Preparing and

Cooking Terms

Miscellaneous

59 203I_1 Cutting Preparing and

Cooking Terms

Preheat

To turn on an

appliance or oven to

a desired

temperature about

5-10 minutes before

food is to be placed

in it

60 203I_1 Cutting Preparing and

Cooking Terms

Miscellaneous

59 203I_1 Cutting Preparing and

Cooking Terms

Preheat

To turn on an

appliance or oven to

a desired

temperature about

5-10 minutes before

food is to be placed

in it

60 203I_1 Cutting Preparing and

Cooking Terms

Preheat

To turn on an

appliance or oven to

a desired

temperature about

5-10 minutes before

food is to be placed

in it

60 203I_1 Cutting Preparing and

Cooking Terms