Common Cooking Terms

BAKE : To cook in dry heat in oven.

BATTER : A mixture of dry ingredients and liquids that is stirred or beaten and in the consistancy of pouring.

BIND : Adding a liquid, egg or melted fat to a dry mixture
to hold it together.

BOIL : To cook at boiling point. 

CREAMING : 
Softening fat by friction with a spoon/wisk, usually followed by gradual incorporation of sugar.

CUTTING : 

It is cutting to small pieces by the knife/chopper. Cutting into cubes are called Dicing.

FILTRATION : 
Separating solids from liquids through staining materials.

GRINDING :

Making a paste/mixture using grinding materials.

MARINATE : 

To soak food in liquid thing like lemon, etc.. that will flavor it.

MASHING : 

This is a method of crashing up of soft foods with pressure by using masher/fork/hands.

MINCING : 

Cutting into very fine pieces.

PEELING : 

Removing the skin of vegetables or fruits is either peeled or scraped.

PRESSING : 

Separating liquid portions from solids by hands/weights/mechanical pressure.

SAUTE :


Fry foods in a oil/ghee/butter golden and tender.

SHREDDING :

Cutting things into long narrow pieces by a knife.

SIFT :                                                                         

To remove lumps using wisk.

SKIMMING :

Removing a floating layer by passing a laddle under it as in skimming cream from milk.

SLICING : 

Cutting into thin pieces but not so fine.

SLITTING :

Making a slit in the middle, lengthwise.

STEAM :

The steam is which arises from a pan of boiling water.

STEW :

To cook slowly in a small amount of liquid for a long time.

STIRRING :

Mixing materials with appropriate tools such as by a spoon/laddle in circular motion.

WASHING : 

This is necessary to remove superficial dirt from Meat, fish, vegetables and fruits are washed in cold water before any preparation.