Recipe Terminology

To cut food with kitchen shears into very small, uniform pieces.

Chopping food into tiny irregular pieces.

To work a solid fat, such as shortening or butter, into dry ingredients

To moisten foods during cooking with pan drippings or sauce to add flavor and prevent drying.

To split foods in the middle without separating the halves, then spreading the halves open.

To cut into uniform pieces, usually 1/8 to 1/4 inch on all sides.

To cool a food to below room temperature in the refrigerator or freezer, or over ice.

To cook food in liquid for a long time until tender, usually in a covered pot.

To brown a food, usually meat, quickly on all sides using high heat to seal in the juices.

To cook a food in the vapor given off by boiling water.

To cook food in liquid that is kept just below the boiling point.

To evenly cover food with crumbs, flour, or a batter.

To cut food into thin match-like sticks about two inches long.

To add visual appeal to a finished dish.

To cut off the outer covering of a fruit or vegetable, using a knife or vegetable peeler.

A liquid in which food is allowed to stand in order to flavor or tenderize it.

To cut narrow slits partway through the outer surface of a food to tenderize or decorate it.

A measure equal to 1/16 teaspoon.

"To the tooth,” a term to indicate pasta is cooked just enough to keep a firm texture.

To gently swirl one food into another; usually done with light and dark batters.

To partially cook fruits, vegetables, or nuts in boiling water or steam.

To heat an oven or utensil to a temperature before using it.

To work dough with your hands in a pressing and folding motion until it is smooth and elastic.

To beat lightly and rapidly in order to incorporate air and to increase volume.

To cut into uniform pieces, usually a half inch on all sides.