Food Selection and Preparation Terms 34. Melt: To change form a solid to a liquid through application of heat.

35. Mince: To cut or chop into very fine pieces.

1. Baste: To spoon pan juices, melted fat or another liquid over the surface of food during cooking to 36. Mix: To combine two or more ingredients into one mass.
keep the food moist and add flavour. 37. Pare: To remove the stem and outer covering of a vegetable or fruit with a paring knife or
2. Beat: To mix ingredients together with a circular up and down motion using a spoon, whisk, or peeler.
rotary or electric beater. 38. Peel: To remove the outer layer.
3. Blend: To stir ingredients until they are thoroughly combined. 39. Punch-down: To push a fist firmly into the top of risen yeast dough.
4. Bread: To coat with the dry bread or cracker crumbs. 40. Reconstitute: To return to a previous state by adding water.
5. Brush: To apply sauce, melted fat or other liquid with a basing or pastry brush. 41. Refresh: To quickly plunge blanched vegetables in cold water to stop the cooking process.
6. Chill: To make a food cold by placing it in a refrigerator or in a bowl over crushes ice. 42. Roll: To shape into a round mass; to wrap a flat, flexible piece of food a round on itself; to
7. Chop: To cut into small pieces. flatten dough to an even thickness with a rolling pin.
8. Clarify: To make a liquid clear by removing solid particles. 43. Score: To make small, shallow cuts on the surface of a food.
9. Coat: To thoroughly cover food with a liquid or dry mixture. 44. Shred: To cut or break into thin pieces.
10. Combine: To mix or blend two or more ingredients together. 45. Sift: To put through a sieve to reduce to finer particles.
11. Cool: To let food stand until it no longer feels warm to touch. 46. Stir: To mix with a circular motion.
12. Core: To remove the center part of a fruit such as an apple or pineapple. 47. Thicken: To makes a liquid more dense by adding a food like flour, cornstarch, or egg yolks.
13. Cream: To soften solid fats, often by adding a second ingredient, such as sugar, and working with a 48. Toss: To mix lightly
wooden spoon or an electric mixer until the fat is creamy. 49. Whip: To beat quickly and steadily by hand with a whisk or rotary beater.
14. Cube: To cut into small square of equal size.
15. Cut-in: To combine sold fats, often with flour using a pastry blender, two forks, or the fingers. Cooking Terms
16. Devein: To remove the largest black or white vein in along shrimp’s back. 50. Bake: To cook in the oven with dry heat.
17. Dice : To cut into very small size cubes of even size. 51. Barbecue: To cook on an rack or spit over hot coals or some other source of direct heat.
18. Dissolve:To cause a solid food to turn into or become part of a liquid. 52. Blanch: To scald or parboil in water or steam.
19. Drain: To remove liquid from a product. 53. Boil: To cook in liquid over 212 degrees F. (100degrees C).
20. Dredge: To coat food by sprinkling it with or dipping it in a dry ingredient such as flour or bread 54. Braise: To cook in a small amount of liquid in a tightly covered pan over low heat.
crumbs. 55. Broil: To cook uncovered under a direct source of heat.
21. Dust: To lightly sprinkle the surface of a food with sugar, flour, or crumbs. 56. Brown: To turn the surface of a food brown by placing it under the broiler or quickly cooking it
22. Flake: To break layers of food into small pieces. in hot fat.
23. Flour: To sprinkle or coat with flour. 57. Candy: To cook in sugar syrup until coated or crystallized.
24. Fold: To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber 58. Caramelize: To heat sugar until a brown color and characteristic flavor develop.
spatula using a down, up, and over motion so the finished product remains light. 59. Deep-fry: To cook in large amount of hot fat.
25. Garnish: To decorate food by adding other attractive and complementary foodstuffs to the food or 60. Fry: To cook in a small amount of hot fat.
serving dish. 61. Grill: To broil over hot coals or to fry on a griddle.
26. Glaze: To apply a liquid that forms a glossy coating. 62. Poach: To cook over or in a simmering liquid.
27. Grate: To reduce a food into small bits by rubbing it on the sharp teeth of a utensil. 63. Reduce: To decrease the quantity of a liquid and intensify the flavor by boiling.
28. Grease: To rub fat on the surface of a cooking utensil or on food itself. 64. Roast: To cook uncovered in the oven with the dry heat.
29. Grind: To mechanically break down a food into a finer texture. 65. Sauté: To cook in a small amount of hot fat.
30. Julienne: To cut food into thin, stick-size strips. 66. Scald: To heat liquid to just below the boiling point; to dip food into boiling water or pour
31. Knead: To work dough by pressing it with the heels of the hand, folding it turning it, and repeating boiling water over the food.
each motion until the dough is smooth and elastic. 67. Simmer: To cook in liquid that is barely at the boiling point.
32. Marinate: To soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps 68. Steam: To cook with vapor produce by a boiling liquid.
tenderize the connective tissue. 69. Stew: To cook one food or several foods together in a seasoned liquid for a long period of time.
33. Mash: To break a food by pressing it with the back of a spoon, masher, or forcing it through a
ricer.