Food Terms

To cook by dry heat, usually in an oven.

To cook over, under, or in front of hot coals or a gas or electric burner, or other forms of direct heat.

Mix ingredients by gently turning one part over another with a spatula.

To finely divide food in various sizes by rubbing it on a grater with sharp projections.

To make the mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.

Beat sugar and fat together until fluffy.

Prepare food by applying heat in any form.

To ornament food – usually with another colourful food – before serving to add eye appeal

To mix two or more ingredients together until well combined.

To remove or strip off the skin or rind of

To cut or chop food as finely as possible.

To cook by dry heat, usually in an oven.

To sprinkle or coat with a powdered substance, usually with crumbs or seasonings.

To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and

To cook in water or liquid in which bubbles rise continually and break on surface.

To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles

To coat food with butter, margarine, or egg - using a small brush.

To bake, dry, or toast a food until the surface is brown.

To roast meat slowly on a spit rack or rack over heat – basting frequently with a seasoned sauce

To cut into small pieces.

To cook below the boiling point, bubbles form and break on the surface.

To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.

To mix by using circular motion, going around and around until blended.

To cook in the steam generated by boiling water.