Au Gratin

Bake

Baste

Beat   

Blanch

Blend 

Boil

Braise

Broil

Brush

Caramelize

Chop

Consommé

Condiments

Coat

Cream

Croquette

Cube  

Cut

Cut in

Dice   

Dot     

Drain  

Dredge

Drippings

Dust   

Fat

Fillet   

Flake

Fold in

Fricassee

Fritter 

 Frosting

Fry      

Fryings

Garnish

Giblets

Glaze

Grate

Grease

Grill

Icing

Knead

Lard   

Liquor

Melt    

Meringue

Mince 

Mix

Pan broil

Parboil

Pare

Peel   

Poach

Pressure Cooking

Render

Roll

Roast

Roux  

Sauté 

Scald 

Score 

Scar

Sear   

Shred 

Shortening

Sift

Simmer

Skewer

Sliver 

Soak  

Soufflé

Steam

Steep 

Sterilize

Stew  

Stir     

Stock 

Toast 

Truss

Whip

Food that is creamed, with bread or cracker crumbs and

cheese or butter and browned in the oven.

To cook by dry heat, as in an oven.

To moisten roasting meat or fowl with melted fat, milk, water,

etc., to prevent burning.

To mix briskly with a circular motion.

To plunge into boiling water to either remove a skin or to whiten.

To combine two or more ingredients thoroughly.

To cook in a liquid (usually water) at a temperature at or above

the boiling point.

To cook by searing and browning in fat, and then simmering

in a covered dish with little moisture.

To cook by direct heat under a flame or over hot coals.

To spread with a thin coat of butter, egg, etc., by means of a brush,

paper or a cloth.

To heat sugar in a skillet until it melts and turns brown. To heat

foods containing sugar until brown and they have a caramel

flavor.

To cut into very small pieces

A highly seasoned clear soup made from meat and vegetables.

Seasonings for food, as salt, pepper, vinegar, spices, and herbs.

To dip into bread or cracker crumbs, then into beaten

egg and again into crumbs.

To mix one or more foods together until soft and fluffy.

A combination of previously cooked meat, fish, fowl, rice, etc.

seasoned and held together with eggs or a thick sauce, shaped,

then dipped in egg and crumbs and fried.

Cut into small cubes ½ to ¼ inch on a side.

To separate food with a knife or scissors

To mix shortening and dry ingredients with the cutting

motion of knives, spatulas or a pastry blender.

To cut into small cubes.

To put small pieces of butter, cheese, etc., on top of food.

To pour off liquid, as from vegetables

To coat well, usually with flour.

The fat from roasted meat or cooked bacon.

To sprinkle with a light covering of flour or sugar.

Shortening, lard, butter, suet, etc., rendered. Also oils.

A boneless piece of fish or meat.

To separate into small pieces.

To blend two ingredients together by stirring gently.

usually used in adding beaten egg whites or a whipped cream to a

mixture.

A stew or to stew meat, fowl, etc., and serve with a gravy or sauce.

A small amount of batter, often containing fruit, vegetables, etc.,

and fried in deep fat.

A mixture of water, sugar, milk, egg white and flavoring, cooked

Or uncooked and used as a coating on cakes and cupcakes.

To cook in hot fat.

To pan fry a small amount of fat is used, usually enough to cover

the bottom of a pan.

To deep fry use enough fat to cover the food.

The fat from fried meat.

To decorate food with parsley, lemon, etc., to make the

dish more attractive. Fresh flowers can also be used.

The heart. Liver. And gizzard of poultry.

To coat with crystallized sugar.

To rub or shave into small pieces by means of a grater.

Any kind of fat with a buttery consistency used to coat a pan

or dish to prevent ingredients from sticking to the dish or pan.

To cook over an open flame as to barbeque.

The same as frosting.

To work dough with a pressing motion of the hands, stretching the

dough and then folding it over itself.

To enrich by the insertion of strips of pork or bacon before

roasting.

A liquid in which meat or other food has been boiled, or the

natural liquid of oysters

To turn to a liquid by heating.

An icing made of beaten egg whites and sugar.

To cut or chop into very small pieces.

To blend by beating or stirring.

To cook, with only a little fat, in a hot pan.

To cook partially by boiling.

To peal the outer coating from fruits or vegetables. As apples or

potatoes.

To strip the skin or rind from fruit or vegetables. As onions or

oranges.

To remove the shell of an egg and drop the egg into boiling water

continuing the cooking process with the water under the boiling

point, until the white of the egg is set.

To cook by pressure it is necessary to have one of several types

of pressure cookers manufactured for the purpose. The food is

cooked in trapped steam at pressures ranging up to 30 pounds per

square inch with the temperatures ranging up to 275 degrees F.

For most pressure cooking the pressure is kept from 10 to 15 pounds

and the temperature at 240 degrees F. to 250 degrees F.

To separate fat from connective tissue by heating slowly until the fat

melts and can be poured off.

To flatten dough with a rolling pin.

To cook by dry heat, usually in an oven.

A smooth mixture of flour and fat in a hot pan. The food is stirred

frequently so that the hot grease reaches all sides.

To fry quickly in a pan containing little grease.

To bring a liquid, as milk, to just below the boiling point. Bubbles appear

around the sides of the pot but do not break the surface of the liquid.

To mark light lines or notches on a surface as to score a ham.

To brown the surface of meat quickly, usually in a hot oven or pan.

A very rapid cooking of the exterior of food at a high temperature.

This is usually done to seal juices in foods to be cooked at

lower temperatures for an extended period of time.

To cut or tear into thin strips.

Butter, lard, etc., any fat that can be used in baking.

To put dry ingredients through a sifter.

To cook in water that is just below the boiling point.

A long pin of metal or wood used to fasten meat, fowl, etc.

To cut or shred into lengths.

To steep in liquid for a long time.

A baked dish of eggs, milk, cheese and made fluffy

with beaten egg white.

To cook with the heat of boiling water, usually by means of a

double boiler or steamer.

To cover with boiling water, and allow to warm without further heating.

To destroy germs or bacteria by means of heat. Very important in

canning foods.

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

To blend ingredients with a circular motion.

The liquid in which meat or vegetables have been cooked.

To brown by direst heat or in an oven.

To bind poultry or meat with skewers and/or string so the it will

retain its shape.

To beat rapidly to incorporate air and increase the volume.