Learn the Lingo Cutting Terms:

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Learn the Lingo
Cutting Terms
1. Chop

F or G – Cut into small (irregular) pieces
2. Dice and 3. Cube

D – Cut into small cubes
4. Mince

G – Cut or chop into very small pieces
5. Core

A - Remove inner seeded portion
6. Cut-in

H – Distribute shortening in dry ingredients
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Cutting Terms:
7. Grate
I – Rub food against grater to make small pieces
8. Pare and 9. Peel
B – Cut off outer skin with knife or peeler
10. Shred
C – Cut or tear into large, thin pieces
11. Slice
E – Cut (with knife or cheese slicer) into thin
pieces
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Combining Terms:
1. Beat and 2. Blend
B – Mix, combine or blend 2 or more ingredients
until they become one (or A or D)
3. Knead
F – To work dough with hands
4. Whip
A – To beat ingredients with whip or whisk
5. Toss
E – Mix by lifting & dropping with spoons or forks
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Combining Terms:
6. Combine
B – Mix, combine or blend 2 or more ingredients
until they become one
7. Cream
D – Beat one or more ingredients until soft & creamy
8. Whisk
A – To beat ingredients with whisk or whip
9. Fold-in
C – A delicate “up & over” motion to mix ingredients
10. Mix
B – Mix, combine or blend 2 or more ingredients
until they become one
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Heating Terms:
1.
2.
3.
4.
5.
Bake
E – Cook by dry heat in oven
Baste
C – Moisten food as it cooks (brush or spoon on)
Boil
F – Cook in liquid that is bubbling & steaming
Broil
B or A – Cook over or under direct heat
Fry
I or D – Cook in hot fat
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Heating Terms:
6. Preheat
J – To warm up before cooking or baking
7. Saute
D – Cook in small amount of fat
8. Simmer
H – Cook in liquid below the boiling point
9. Steam
G – Cook in steam
10. Toast
A – Expose to high heat until lightly browned
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Miscellaneous Terms:
1.
2.
3.
4.
5.
Dash
E – Less than 1/8 teaspoon
Leavening
I – Gas-forming ingredient used in baking to make
product lighter
Batter
A – Mixture of ingredients thin enough to pour
Dough
F – Mixture of ingredients thick enough to handle, roll,
knead or drop
Entrée
B – Main course of a meal
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Miscellaneous Terms:
6. Drain
G – Separate liquid from solid
7. Separate
C – Drain the egg white from the egg yolk of a raw
egg
8. Fluting
D – Decorative edge on piecrust
9. Garnish
H – To decorate food

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