Definitions of Techniques
absorb: to soak up a liquid
activate yeast: adding warm water and sugar to yeast so that the yeast will release carbon dioxide gas which makes the bread rise.
al dente: pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth".
beat: to make a mixture smooth either by using a spoon, whisk or electric mixer.
bake: to cook by dry heat in an oven.
boil: a technique where food is cooked in liquid that has reached its highest possible temperature of 212 deg.
broil: to cook under or over intense heat from one direction
brown: to change the color of a food by frying r broiling
beat: to make a mixture smooth either by using a spoon, whisk or electric mixer.
chiffonade: is a slicing technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
chop: to cut with an up and down motion into small irregular pieces, fine or coarse.
clarify butter: to melt butter, in order to be able to remove the milk solids & water so that the clear golden butter fat remains (also called drawn butter)
creaming: softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.
crumble: to crush an ingredients lightly into smaller, irregular pieces
cube: to cut a food into cubes (squares)
cut-in: to distribute solid fat in small pieces evenly into dry ingredients using 2 knives or a pastry blender.
cut-out: to use a cookie cutter to shape dough into decorative shapes
dash: one quick shake of an ingredient added to another food.
deep fry: to cook food in enough hot fat to cover the food.
destarch: to remove starch from a food, such as a potato by soaking in water
dice: to cut into very small cubes.
dissolve: to combine a dry substance with a liquid so that the mixture all becomes liquid.
dock: to prick holes in the sides and bottom of a pie crust before baking. This allows steam to escape in order to avoid air bubbles.
dollop: measurement term referring to a shapeless blob of a soft food, like a dollop of whipped cream.
drain: allow liquid to flow or seep away from food
drizzle: To sprinkle drops of liquid lightly over food in a casual manner.
dust: to lightly sprinkle a layer of powdered ingredient (like confectioner’s sugar or flour)
entree: the main dish of a meal especially in a restaurant in the U.S. In the UK, Australia and New Zealand, the word entrée refers to a starter course or courses, coming after the appetizers but before the main course.
flute: to create a decorative, “zig-zag” shaped edge on a pie crust
fold: to blend delicate ingredients by stirring gently
fry: to cook in a small amount of hot fat. Often done in a skillet or frying pan.
glaze: to apply a glaze (thin, glossy icing) to a food.
garnish: placing an edible decoration on food to provide contrasts of color, texture or flavor
grate: to shred a food into small particles by rubbing over a rough surface such as a grater.
hull: to remove the pithy core (hull) from fruit.
icing: spreading icing or frosting onto a cookie, cake or pastry
julienne: to cut into match-like strips.
knead: to work dough with hands, using a folding motion.
layer: placing ingredients in an organized fashion where they are stacked rather than combined.
leaven: to make baked goods rise by use of a leavening agent like, Baking Powder, Baking Soda or Yeast.
level: to create a flat, even surface.
liquid displacement: an efficient method of measuring fats like shortening and butter. Water is added to a liquid measuring cup and the water level raised by adding the specified amount of fat.
make a well: to create a hole or indentation in dry ingredients so as to be able to integrate liquid ingredients more efficiently
marinate: to let food stand in marinade (seasoning) in order to tenderize and flavor it.
mash: to make food soft and smooth by crushing or beating.
melt: to change a solid to a liquid by heating.
mince: to cut food into the tiniest possible pieces.
mix: to combine ingredients in any way that causes an even distribution of the ingredients.
moderate oven: 350 degrees
peel: to remove peels from a fruit or vegetable, using a knife or peeler.
pierce: to poke a tiny hole in
pinch: a method of measurement made by pinching a tiny amount of a dry ingredient.
piping: drawing a line with icing
pit: to remove a pit
pinch: a technique used to measure tiny amounts of a dry ingredient by literally pinching a small quantity with your fingers
poach: to cook an egg without it’s shell in or over boiling water
preheat: to heat an oven to a desired cooking temperature before putting in the food.
proof box: to make yeast bread rise faster by placing covered dough in a slightly warm oven with a pan of boiling water.
punch down: using fists to push the air out of risen bread dough.
puree: to blend or mash a solid food into a thick liquid or paste.
quick bread: a quick-rising bread that uses baking powder as a leavening agent.
rinse: to wash lightly by pouring water over.
rolling out: to make dough flat with a rolling pin
roux: a mixture of fat, flour and milk used to thicken gravies, sauces and soups
separate eggs: to separate the yolk from the white
shape: to form yeast dough into fancy shapes
scramble: to cook gently, lifting the food away from the sides & bottom of the pan as the mixture sets, as with eggs.
seed: to remove seeds
shred: to rip or tear into thin, uneven strips.
sift: to put flour, sugar, etc. through a sieve or similar container in order to remove large pieces and add air which makes it lighter and more uniform in texture.
simmer: to heat a liquid at just below boiling.
slice: to cut into flat pieces across the diameter of a food/ a cross-section
sliver: to cut into very small, thin strips, sliver-like.
sprinkle: to shake or scatter a fine ingredient over the surface of a food.
steam: to cook food using steam.
stir: to mix ingredients with a circular or figure 8 motion in order to blend them or make them a uniform consistency.
stir fry: to cook food quickly in a small amount of hot oil. Generally prepared in a wok.
sweat: a technique used with yeast bread. The crust is lightly moistened with water, then the loaf covered with a tea towel until it softens slightly.
temper: to gently heat egg yolks before adding to a hot sauce by adding a small bit of the sauce and beating well. This technique prevents curdling.
toast: to brown a food by direct heat or in an oven.
toss: to to mix ingredients lightly with a fork and spoon, as with salad greens.
turn out: a bread making term referring to dumping the bread dough from the bowl onto a floured board
whisk: to mix ingredients together using a whisk
absorb: to soak up a liquid
activate yeast: adding warm water and sugar to yeast so that the yeast will release carbon dioxide gas which makes the bread rise.
al dente: pasta or rice that is cooked to be firm to the bite. The etymology is Italian "to the tooth".
beat: to make a mixture smooth either by using a spoon, whisk or electric mixer.
bake: to cook by dry heat in an oven.
boil: a technique where food is cooked in liquid that has reached its highest possible temperature of 212 deg.
broil: to cook under or over intense heat from one direction
brown: to change the color of a food by frying r broiling
beat: to make a mixture smooth either by using a spoon, whisk or electric mixer.
chiffonade: is a slicing technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.
chop: to cut with an up and down motion into small irregular pieces, fine or coarse.
clarify butter: to melt butter, in order to be able to remove the milk solids & water so that the clear golden butter fat remains (also called drawn butter)
creaming: softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.
crumble: to crush an ingredients lightly into smaller, irregular pieces
cube: to cut a food into cubes (squares)
cut-in: to distribute solid fat in small pieces evenly into dry ingredients using 2 knives or a pastry blender.
cut-out: to use a cookie cutter to shape dough into decorative shapes
dash: one quick shake of an ingredient added to another food.
deep fry: to cook food in enough hot fat to cover the food.
destarch: to remove starch from a food, such as a potato by soaking in water
dice: to cut into very small cubes.
dissolve: to combine a dry substance with a liquid so that the mixture all becomes liquid.
dock: to prick holes in the sides and bottom of a pie crust before baking. This allows steam to escape in order to avoid air bubbles.
dollop: measurement term referring to a shapeless blob of a soft food, like a dollop of whipped cream.
drain: allow liquid to flow or seep away from food
drizzle: To sprinkle drops of liquid lightly over food in a casual manner.
dust: to lightly sprinkle a layer of powdered ingredient (like confectioner’s sugar or flour)
entree: the main dish of a meal especially in a restaurant in the U.S. In the UK, Australia and New Zealand, the word entrée refers to a starter course or courses, coming after the appetizers but before the main course.
flute: to create a decorative, “zig-zag” shaped edge on a pie crust
fold: to blend delicate ingredients by stirring gently
fry: to cook in a small amount of hot fat. Often done in a skillet or frying pan.
glaze: to apply a glaze (thin, glossy icing) to a food.
garnish: placing an edible decoration on food to provide contrasts of color, texture or flavor
grate: to shred a food into small particles by rubbing over a rough surface such as a grater.
hull: to remove the pithy core (hull) from fruit.
icing: spreading icing or frosting onto a cookie, cake or pastry
julienne: to cut into match-like strips.
knead: to work dough with hands, using a folding motion.
layer: placing ingredients in an organized fashion where they are stacked rather than combined.
leaven: to make baked goods rise by use of a leavening agent like, Baking Powder, Baking Soda or Yeast.
level: to create a flat, even surface.
liquid displacement: an efficient method of measuring fats like shortening and butter. Water is added to a liquid measuring cup and the water level raised by adding the specified amount of fat.
make a well: to create a hole or indentation in dry ingredients so as to be able to integrate liquid ingredients more efficiently
marinate: to let food stand in marinade (seasoning) in order to tenderize and flavor it.
mash: to make food soft and smooth by crushing or beating.
melt: to change a solid to a liquid by heating.
mince: to cut food into the tiniest possible pieces.
mix: to combine ingredients in any way that causes an even distribution of the ingredients.
moderate oven: 350 degrees
peel: to remove peels from a fruit or vegetable, using a knife or peeler.
pierce: to poke a tiny hole in
pinch: a method of measurement made by pinching a tiny amount of a dry ingredient.
piping: drawing a line with icing
pit: to remove a pit
pinch: a technique used to measure tiny amounts of a dry ingredient by literally pinching a small quantity with your fingers
poach: to cook an egg without it’s shell in or over boiling water
preheat: to heat an oven to a desired cooking temperature before putting in the food.
proof box: to make yeast bread rise faster by placing covered dough in a slightly warm oven with a pan of boiling water.
punch down: using fists to push the air out of risen bread dough.
puree: to blend or mash a solid food into a thick liquid or paste.
quick bread: a quick-rising bread that uses baking powder as a leavening agent.
rinse: to wash lightly by pouring water over.
rolling out: to make dough flat with a rolling pin
roux: a mixture of fat, flour and milk used to thicken gravies, sauces and soups
separate eggs: to separate the yolk from the white
shape: to form yeast dough into fancy shapes
scramble: to cook gently, lifting the food away from the sides & bottom of the pan as the mixture sets, as with eggs.
seed: to remove seeds
shred: to rip or tear into thin, uneven strips.
sift: to put flour, sugar, etc. through a sieve or similar container in order to remove large pieces and add air which makes it lighter and more uniform in texture.
simmer: to heat a liquid at just below boiling.
slice: to cut into flat pieces across the diameter of a food/ a cross-section
sliver: to cut into very small, thin strips, sliver-like.
sprinkle: to shake or scatter a fine ingredient over the surface of a food.
steam: to cook food using steam.
stir: to mix ingredients with a circular or figure 8 motion in order to blend them or make them a uniform consistency.
stir fry: to cook food quickly in a small amount of hot oil. Generally prepared in a wok.
sweat: a technique used with yeast bread. The crust is lightly moistened with water, then the loaf covered with a tea towel until it softens slightly.
temper: to gently heat egg yolks before adding to a hot sauce by adding a small bit of the sauce and beating well. This technique prevents curdling.
toast: to brown a food by direct heat or in an oven.
toss: to to mix ingredients lightly with a fork and spoon, as with salad greens.
turn out: a bread making term referring to dumping the bread dough from the bowl onto a floured board
whisk: to mix ingredients together using a whisk