General Cooking and Baking Terminology
Cream- A mixing method used to combine fat and sugar.
Glaze- To coat with a glossy mixture that adds to the flavour and appearance.
Fold- To combine one ingredient with another by gently turning the mixture with a spatula or spoon.
Beat- To stir a mixture using rapid, regular motions with a whire whisk, spoon, hand beater or electric mixer. This method incorporates air and makes the mixture light and fluffy or smooth.
Blend- To mix two or more ingredients thoroughly.
Sauté – To cook in a small amount of fat.
Peel – To remove the outer covering of foods such as oranges or bananas.
Grease- To rub the surface of a pan or dish with a small amount of fat to prevent the food from sticking.
Score- To cut shallow slits on the surface of the food.
Toast- To brown by direct heat or in a hot oven.
Grate- To produce pieces of a specific size by rubbing food (such as carrot or cheese) on a grater or chopping in a blender or food processor.
Chop-To cut into pieces with a knife or other sharp tool, blender, or food processor
Scald- To heat liquid to just below the boiling point
Baste- To moisten foods during cooking to add flavour and to prevent drying of the surface. The liquid is usually melted fat, meat drippings, fruit juice, sauce or water.
Boil- To cook in a liquid that is at boiling temperature. Bubbles will rise continually and break on the surface.
Glaze- To coat with a glossy mixture that adds to the flavour and appearance.
Fold- To combine one ingredient with another by gently turning the mixture with a spatula or spoon.
Beat- To stir a mixture using rapid, regular motions with a whire whisk, spoon, hand beater or electric mixer. This method incorporates air and makes the mixture light and fluffy or smooth.
Blend- To mix two or more ingredients thoroughly.
Sauté – To cook in a small amount of fat.
Peel – To remove the outer covering of foods such as oranges or bananas.
Grease- To rub the surface of a pan or dish with a small amount of fat to prevent the food from sticking.
Score- To cut shallow slits on the surface of the food.
Toast- To brown by direct heat or in a hot oven.
Grate- To produce pieces of a specific size by rubbing food (such as carrot or cheese) on a grater or chopping in a blender or food processor.
Chop-To cut into pieces with a knife or other sharp tool, blender, or food processor
Scald- To heat liquid to just below the boiling point
Baste- To moisten foods during cooking to add flavour and to prevent drying of the surface. The liquid is usually melted fat, meat drippings, fruit juice, sauce or water.
Boil- To cook in a liquid that is at boiling temperature. Bubbles will rise continually and break on the surface.