Cooking Terms

Here is a list of helpful cooking terms:
Whip: to beat rapidly incorporate air, and to increase volume
Scald: to heat a liquid such as milk to the simmering point. The liquid forms bubbles along the sides of the container
Grate: to rub food on a grater, to make small particles 
Beat: to mix ingredients thoroughly, usually in a bowl, using an over-and-over motion
Chop: to cut food into small pieces; no particular shape
Combine: to mix two or more ingredients together 
Dice: to cut into small cubes
Cube: to cut into small squares
Pare: to cut a very thin layer of peel from fruits or vegetables; to peel 
Stir: to mix ingredients gently in a circular motion
Fold in: to combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface. Spoon stays in mixture until well blended
Blend: to mix two or more ingredients together thoroughly 
Blanch: to put a food, such as a peach, in boiling water for a very short time so it will peel better; to slightly precook vegetables before freezing
Cream: to beat until soft, fluffy and smooth
Sift: to put a dry ingredient through a fine sieve
Shred: to tear food into long, thin pieces, to grate food coarsely on a grater (cheese)
Knead: to work dough by pressing and folding until it becomes smooth and elastic
Baste: to brush or poor liquid over food as it cooks
Mix: to combine two or more ingredients by beating or stirring
Mince: to cut food into the smallest possible pieces
Puree: to press food through a food mill or fine strainer to make it smooth and semi-liquid 
Marinate: to soak in an acid oil mixture
Grease: to rub with fat or oil
Score: to make very thin, straight cuts in the surface of a food, such as ham
Dilute: to add water to another liquid 
Steam: to cook by the vapor produced when water is heated to the boiling point
Flour: to sprinkle or coat with flour; to dredge
Simmer: to cook just below boiling point
Saute: to brown or cook foods with a small amount of fat using low to medium heat
Juliene: to cut food into long, thin strips