Thursday, March 18, 2010


BAKE: to cook in an oven preheated according to recipe.

BATTER: a mixture of liquid, flour and other ingredients that can
vary in consistency.

BEAT: to mix two or more ingredients together, usually in a circular
motion, until smooth.

BOIL: to cook a liquid in a saucepan usually on the stove until
bubbles rise and break the surface and steam usually rises from

BROIL: to cook under the top element in an oven.

BROWN: to fry, broil or bake food to deepen it's natural surface
color but not cooking it.

CHILL: to refrigerate until cold.

CHOP: to cut food into small pieces.

COMBINE: to mix two or more ingredients together.

CREAM: to make soft, smooth and creamy by beating.

CUT IN: to combine solid fat with dry ingredients using a fork,
pastry blender or knives until mixture is crumbly.

DICE: to cut food into small cube like pieces.

DOUBLING: to double a recipe - use twice the amount of all
ingredients to make twice the size of the recipe.

DRAIN: to strain away unwanted liquid.

DRIZZLE: to dribble drops of icing or chocolate over food in a random pattern.

DROP: to scoop dough with a spoon, making rounded or heaping piles.

FOLD: to gently mix ingredients by using a spatula and moving food
from center and lifting towards edge of bowl turning bowl as you go.

GARNISH: to decorate food with edible items like sliced fruit or herbs.

GREASE: to rub the inside of baking pans with butter, margarine or
baking sprays to prevent from sticking.

GREASE & FLOUR: After greasing your baking pan adding flour to
lightly coat the pan.

HALVING: to reduce the amount of all ingredients in a recipe to make
only half the recipe.

KNEAD: to work dough into a smooth texture by pressing and folding
with the heels of your hands.

LET STAND: to let baked goods cool down on a wire rack or hot pad
wile it's still baking.

MASH: to squash foods with a fork or potato masher.

MELT: to heat a solid food until it turns to liquid.

PREHEAT: to prepare oven to correct temperature prior to baking.

PROCESS: to mix or cut up in a food processor or blender.

ROLL OUT: to lightly roll dough with rolling pin to required
thickness as per recipe.

ROUNDED TSP/TBSP: to mound ingredients or dough slightly in a
teaspoon or tablespoon.

RUB IN: to mix fat with flour using fingers until mixture has the
texture of crumbs.

SCRAPE: to use a rubber spatula to remove as much of the mixture as
possible from a bowl or saucepan.

SHAPE: to use hands to roll or mould dough into balls, rolls or other forms.

SIMMER: to cook liquids over very low heat.

SIEVE: to remove lumps from flour or icing sugar by pushing through a sieve.

SLICE: to cut food into thin sections using a sharp knife.

TOAST: to brown lightly in a toaster or frying pan or under broiler.

TOSS: to mix salad ingredients lightly.