Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.Ĭube: To cut food into small (about 1/2- inch) cubes.Ĭut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.

Play icon The triangle icon that indicates to playīarbecue: To cook foods on a rack or a spit over coals.īaste: To moisten food for added flavor and to prevent drying out while cooking.īatter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.īeat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.īlanch: To cook briefly in boiling water to seal in flavor and color usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.īlend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.īoil: To cook in bubbling water that has reached 212 degrees F.īone: To remove bones from poultry, meat, or fish.īouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving.īraise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.īread: To coat with crumbs or cornmeal before cooking.īroil: To cook on a rack or spit under or over direct heat, usually in an oven.īrown: To cook over high heat, usually on top of the stove, to brown food.Ĭaramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.Ĭore: To remove the seeds or tough woody centers from fruits and vegetables.Ĭream: The butterfat portion of milk.

Dredge means in food