Cooking Terms

• bake: to cook in the oven (like a cake)
• batter: a mixture of flour, eggs, and sometimes fat (i.e. butter) used to prepare cakes, muffins, etc.
• beat: briskly whipping or stirring with a spoon, fork, wire whisk, etc.
• boil: to heat water or other liquids until bubbling (about 212 degrees F or 100 degrees C)
• chop: cut up into irregular pieces with nos set size as a result.
• cream: to stir a fat (usually butter) and sugar together until the mixture is creamy.
• colander: perforated bowl made of metal or plastic that is used to strain or drain foods (i.e. pasta)
• dice: to cut into cubes
• fry: to cook in hot fat.
• grate: to shred food (such as cheese) into fine pieces by rubbing it against a course surface.
• levener: ingredient such as yeast that produces air bubbles and causes a mixture to rise.
• mince: to chop or dice food into tiny, 1/8 inch or less irregular pieces.
• rest: to leave a yeast dough in a warm place and allow it to double in volume.
• melt: to liquefy a fat (such as butter) or gel by heating it.
• mix: to combine ingredients by hand or with a mixer to blend them together evenly.
• roux: a mixture of flour and butter used to thicken sauces, soups, and gravies.
• saute: to cook in a pen or skillet over high heat in a small amount of fat
• sift: removing lumps in dry ingredients such as flour by passing it through a strainer or sifter.
• simmer: to maintain the temperature of a liquid just below boiling.
• whip: to beat a preparation to introduce air into it (make it light and fluffy).
• whisk: to fluff by beating briskly. The utensil for this is also called a whisk.
• zest: the skin of citrus fruits (lemons, oranges). The oils make it ideal for use as a flavoring.