Cooking Terms

Beat: To stir rapidly in a circular motion

Boil: To heat a liquid over high heat until bubbles form and rise rapidly to the surface

Brown: To cook food quickly over high heat so that the surface turns an even brown

Dice: To chop food into small, square pieces

Fold: To blend an ingredient with other ingredients by using a gentle, overturning circular motion instead of by stirring or beating

Garnish: To decorate with small pieces of food, such as chopped parsley

Grate: To cut into tiny pieces by rubbing the food against a grater

Hard-Boil: To cook an egg in its shell until both the yolk and the white are firm

Marinate: To soak a food in a seasoned liquid

Pinch: A very small amount, usually what you can pick up between your thumb and forefinger

Preheat: To allow an oven to warm up to a certain temperature before putting food into it

Sauté: To fry in a small amount of oil or other fat, stirring or turning the food to prevent burning

Sift: To put an ingredient, such as flour or sugar, through a sifter to break up any lumps

Simmer:To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.

Steam: To cook food with the steam from boiling water

Whip: To beat an ingredient, such as cream or egg whites, until light and fluffy

This Tip was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p19 To p20'