The basic cooking terminology

Here are some of basic cooking terminology:

 BEAT - to make a mixture smooth by stirring rapidly.

 SAUTÉ - to cook in a small amount of fat.

 GREASE - to spread a thin layer of shortening or oil on a baking pan.

 KNEAD - to work or press dough with the palms of the hands.

 CREAM - to blend with a spoon or electric mixer until fluffy, light, and well- blended (example: sugar, eggs, and shortening).

 CUT IN - to mix shortening and flour with a pastry blender or two knives.

 FOLD - to gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl, and up and over close to the surface.

 GRATE - to rub on a tool that separates or shreds the food into smaller pieces.

 PARE - to remove the peeling by using a knife or peeler

 CHOP - to cut into small pieces with a knife.

 CORE - to remove the center of a fruit.

BOIL - to cook a liquid until bubbles rise continuously and break the surface.

• SIMMER - to heat to just below boiling.
• STIR - to mix ingredients using a circular motion until well-blended.
• TOSS - to mix foods lightly using a lifting motion with two forks or a fork and spoon.
• WHIP - to beat rapidly and make light and airy (example: egg whites, whipping cream)