WIC Recipe Book
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Cooking Tips & TermsGlossary of Basic Cooking Terms
Beat - To mix ingredients briskly with a rotating motion, using a spoon, wire whip or mixer. Blend - To thoroughly mix two or more ingredients. Boil - To cook foods in water or a liquid until bubbles are breaking on the surface and steam is given off. Braise - To brown in a small amount of fat, then simmer covered in juices or liquid. Bread - To dip in egg-milk mixture then coat with bread crumbs or cornmeal. Chill - To refrigerate until thoroughly cold. Chop- To cut into small pieces. Coat - To cover entire surface with flour, fine crumbs, sauce, batter, or other foods. Cube - To cut into ½ inch squares. Dice - To cut into ¼ inch cubes. Dredge - To thoroughly coat a food with a powdery ingredient mixture such as flour and spices. Garnish - An edible trimming added to a complete dish to enhance its visual appeal. Mince - To chop food into very fine pieces. Mix - To combine two or more ingredients by stirring. Peel - To strip off the outside covering of a food item. Pot Roast - To cook large cuts of meat by braising. Preheat - To heat oven or other cooking equipment to desired temperature before putting in food. Sauté - To cook in a small amount of fat. Simmer - To cook in liquid in which bubbles form slowly and break below the surface. Steam - To cook in vapors of boiling liquid with or without pressure. Stir - To mix food in a circular motion. Toast - To apply direct heat until the surface of the food is browned. Toss - To mix ingredients lightly. Whip - To beat rapidly to increase volume by the incorporation of air. |
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