Methods Of Preparation
Baste is to moisten a food while cooking it, usually by brushing or pouring melted butter, cooked meat
drippings, or another liquid over it.
Beat is to mix one or more ingredients vigorously with a spoon, an eggbeater, or an electric mixer.
Blanch is to precook or preheat a food in boiling water or steam for a short time.
Braise is to cook meat slowly in a small amount of liquid in a tightly covered pan.
Bread is to coat a food with breadcrumbs, cracker crumbs, or crushed breakfast cereal before cooking.
Brown is to cook a food quickly, often in a small amount of fat, until the food turns golden-brown.
Cream is to mix one or more ingredients with a spoon or an electric mixer until the mixture becomes soft and creamy.
Dice is to cut into small cubes.Fold is to add an ingredient to a mixture by gently turning one part
over another with strokes of a flexible spatula or scraper.
Glaze is to give a shiny appearance to food by coating it with a sauce, syrup, or another liquid.
Grate is to shred a food by rubbing it against a grater.
Grease is to lightly coat the inside of a pan with butter, shortening, or other fat.
Marinate is to soak a food in a seasoned liquid to enhance its flavor and texture.
Pare is to cut the peel or outer covering off a food.
Poach is to simmer a food in water or another liquid.
Puree is to form a paste from a food, usually by cooking it and then pressing it through a sieve
or whipping it in a blender.
Saute is to fry a food in a small amount of fat until it turns golden- brown.
Skim is to remove the top layer from a liquid food, such as removing fat from soup.
Whip is to beat food rapidly to add air and increase volume.