Bake: To cook by dry heat in the oven. This method is most often used
for cookies, cakes, pies and breads.
Beat: To mix quickly with a fork, spoon, whisk, or electric mixer.
You beat the ingredients to make a cake batter.
Blend: To mix two or more ingredients more gently than to "beat."
Cinnamon and sugar make a great tasting blend!
Boil: To cook a liquid until it begins to bubble.
Chill: To put in the refrigerator or freezer for a short period of
time to speed up the cooking process.
Chop: To cut food into small pieces, usually all about the same size.
Combine: This means the same thing as "blend."
Cool: To let food reach room temperature after it has been baked or
cooked.
Cream: To beat an ingredient until it is smooth, soft, and creamy.
Dice: To chop into very small, square pieces.
Dissolve: To stir a dry ingredient into a liquid until it disappears,
like dissolving sugar in water.
Drain: To pour off a liquid from a juicy food, like draining a can of
pineapple.
Dust: To lightly sprinkle a dry ingredient, like confectioners' sugar
or flour, over food or work area.
Foamy: To beat with a mixer or metal whisk until thousands of tiny
bubbles form and create a foam-like texture, like mixing egg whites.
Fold in: To mix very gently with a rubber spatula, going from down
through the middle of the ingredients, across bottom, and up over the top
again.
Frothy: To beat with a mixer or metal whisk until the substance is
filled with lots of bubbles and looks light and fluffy. Like "foamy."
Garnish: The extra decoration placed on food to add color, flavor, or
texture.
Grate: To rub food against a grater and shred it into tiny slivers or
pieces.
Grease: To coat a pan or any bake ware with nonstick spray,
shortening, butter, or oil so that the food will come out easily.
Ingredients: The food elements that create a certain recipe, like
flour, water, yeast, salt, and sugar make basic bread dough.
Knead: To push the heel of your hand into the dough or mixture while
folding it over on to itself with the other hand.
Melt: Turning a solid ingredient (like butter or shortening) into a
liquid by heating it.
Microwave-safe: Dishes and bowls that are safe to use in the
microwave.
Mix: To combine ingredients by stirring.
Ovenproof: Bake ware or baking dishes that are safe to use in the
oven.
Peel: To remove the outer layer of a fruit or vegetable.
Preheat: To heat ahead of time to the temperature it says in the
recipe.
Roll out: Usually refers to "rolling-out" cookies, pastry dough, or
biscuits with a rolling pin.
Room temperature: To take an ingredient (such as butter or eggs) and
remove from the refrigerator at least 30 minutes before using in a recipe.
Sift: To put dry ingredients through a sifter or sieve.
Simmer: To cook a liquid just under the boiling point without letting
it boil.
Stir: To mix around and around with a spoon or mixer.
Toss: To mix lightly and gently, like apples and grapes for a fruit
salad.
Utensils: Items such as a spoon, whisk, spatula, or knife used to
stir, chop, or blend ingredients.
Whip: To incorporate air into a mixture with an electric mixer or
metal whisk.