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Diets > Common terms used in cooking

Here is a list of common terms that we use when we tell adn teach about cooking the healthy way, at nutridiets.com classes. You will find most of them being used on a daily basis on your cookign life.

BAKE
To cook by dry heat in an oven; recipe may specify covered container.

BASTE
To moisten food during cooking to prevent dryness and add flavor. Unless otherwise stated in recipe, the juice or liquid in the pan is used for basting.

BEAT
To stir briskly by hand or with beater or electric mixer.

BLEND
To mix two or more ingredients together thoroughly.

BREAD
To coat with crumbs, or with a liquid mixture and then crumbs.

BROIL
To cook by direct heat.

CHILL
To cool thoroughly but not freeze.

CHOP
To cut into small pieces with knife, chopper, or scissors.

CUT IN
To combine fat with dry ingredients, using knives or a pastry blender.

DASH
Less than 1/8 teaspoon of an ingridient.

DICE
To cut food into small cubes, usually less than ½ inch square.

DUST
To coat lightly, as with flour.

DUTCH OVEN
A deep cooking utensil with tight-fitting cover.

FOLD
To combine ingredients with a gentle motion by cutting; to cut down through a mixture with a spoon or spatula and then bring it across the bottom of bowl and up side of bowl.

FRY
To cook in hot fat.

KNEAD
To use the hands or work dough an a floured surface to develop gluten.

MARINATE
To allow ingredients to stand in a liquid (usually mixture of oil with vinegar and lemon juice) to tenderize or enhance flavor.

MINCE
To chop finely.

RECONSTITUTE
To restore concentrated foods, such as frozen orange juice or dry milk powder, to their normal dilution by adding water according to package directions.

SAUTE
To cook in a small amount of fat.

SHRED
To cut or tear into small pieces.

SIMMER
To cook in a liquid over low heat just below boiling point.

TOSS
To mix ingredients lightly.

WHIP
To bet rapidly to incorporate air an increase volume.

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