To thoroughly combine ingredients and incorporate air with a rapid, circular motion.
This may be done with a spoon, wire whisk, electric mixer, or food processor.
Blanch
To partially cook food by plunging it into boiling water for a brief period,
then into cold water to stop the cooking process.
C
Caramelize
To heat sugar until it is melted and brown.
Caramelizing sugar gives it a distinctive flavor.
Cream
To beat one or more ingredients, usually margarine or butter, sugar, and/or eggs,
until the mixture is smooth and fluffy.
Crimp
To seal the edges of two layers of dough with the tines of a fork or your fingertips.
Cut in
To distribute solid fat throughout the dry ingredients using a pastry blender,
fork, or two knives in a scissors motion.
D
Dash
A measurement less than 1/8 teaspoon.
Drizzle
To drip a glaze or icing over food from the tines of a fork or the end of a spoon.
Dust
To sprinkle lightly with sugar, flour, or cocoa.
F
Fold in
To gently combine a heavier mixture with a more delicate substance,
such as beaten egg whites or whipped cream, without causing a loss of air.
G
Glaze
To coat with a liquid, thin icing, or jelly before or after the food is cooked.
Grease
To rub fat on the surface of a pan or dish to prevent sticking.
Grind
To produce small particles of food by forcing food through a grinder.
K
Knead
To fold, push and turn dough or other mixture to produce a smooth, elastic texture.
L
Lukewarm
A temperature of about 105°F, which feels neither hot nor cold.
M
Mix
To stir together two or more ingredients until they are thoroughly combined.
Mix until just moistened
To combine dry ingredients with liquid ingredients until the dry ingredients
are thoroughly moistened but the mixture is still slightly lumpy.
P
Partially set
To refrigerate a gelatin mixture until it thickens to the consistency of unbeaten egg whites.
Proof
To allow yeast dough to rise before baking. Or to dissolve yeast in a warm liquid
and set it in a warm place for 5 to 10 minutes until it expands and becomes bubbly.
R
Rind
The skin or outer coating of such foods as citrus fruit or cheese.
Rounded teaspoon
When contents of a teaspoon are slightly mounded, not level.
S
Softened
Margarine, butter, ice cream, or cream cheese that is in a state soft enough
for easy blending, but not melted.
Soft peaks
Egg whites or whipping cream beaten to the stage where the mixture forms soft,
rounded peaks when the beaters are removed.
Stiff peaks
Egg whites beaten to the stage where the mixture will hold stiff,
pointed peaks when the beaters are removed.
T
Toss
To mix lightly with a lifting motion, using two forks or spoons.
W
Whip
To beat rapidly with a wire whisk or electric mixer to incorporate air
into a mixture in order to lighten and increase the volume of the mixture.
Z
Zest
The colored outer peel of citrus fruit, which is used to add flavor.
The zest is often referred to as “grated peel” in recipes.
