| Bake |
Cook by dry heat, usually
in an oven. When cooking meat it is called "roast" |
| Baste |
To moisten food while baking
by pouring liquid or fat over it |
| Batter |
A mixture of flour, liquid
and other ingredients that can be beaten or stirred |
| Beat |
Mix ingredients together very
hard, stirring with a wooden spoon |
| Blend |
To combine two or more ingredients
so that they become one |
| Boil |
Cook at a high heat on the
stove top until the water or food bubbles fast. |
| Chill |
To place in refrigerator or
other cold place until cold |
| Combine |
To mix ingredients together |
| Dough |
A mixture of liquid and flour
that is stiff eneough to be handled or kneaded |
| Garnish |
Add a decoration to savoury
food, to make it look more attractive |
| Grease |
Cover baking tins or trays
with a light layer of butter, margarine or oil to prevent food from sticking
while cooking |
| Knead |
Squeeze, stretch and turn
a mixture, usually bread dough, before baking |
| Season |
Add just enough salt and pepper
to a recipe to suit your own tastes |
| Sift/Sieve |
Shake, tap or press an ingredient
through a sieve to remove any lumps and sometimes to add air |
| Simmer |
Cook food over a low heat
on the stove top, usually after it has boiled, so that it bubbles gently |
| Steam |
To cook over, not in, boiling
water |
| Stir |
To mix ingredients with a
circular motion using a spoon or other utensil |
| Whip |
To beat rapidly with wire
whisk or beater to get put air in the mixture to make it light and fluffy |
| Whisk |
Beat very hard and fast to
add air to a mixture, usually egg whites or cream, until mixture is light,
fluffy and sometimes stiff. This can be done with a hand whisk or
an electric mixer. |