Some cookery terms you should know.
- BEAT - to make mixture smooth by rapidly lifting the mixture over and over with spoon or beater.
- BLEND - to mix thoroughly, two or more ingredients
- BOIL - to cook in a liquid in which bubbles rise rapidly to the surface.
- BRAISE - to brown in a small amount of hot fat then cook slowly in a covered utensil in a small amount of liquid.
- CHOP - to cut into small pieces with a knife, chopper or other cutting tool.
- CREAM - to work an ingredient by rubbing it, stirring and beating until soft and smooth.
- CUT IN - to cut fat into a dry mixture of flour with knives or a pastry blender.
- FOLD - to blend two foods by cutting the spoon or egg whip down through the food, turning it under and bringing it up vertically until the mixture is blended.
- FRY - to cook in fat, usually on top of the stove.
- KNEAD - to fold over and over, working the dough to make it smooth and elastic.
- MARINATE - to let foods stand in a flavored liquid.
- PANBROIL - to cook uncovered in a fry pan. Fat is poured off as it accumulates.
- SAUTE - to brown or cook in a small amount of fat.
- SIMMER - to cook in a liquid just below the boiling point.
- STEW - to simmer in a small quantity of liquid.
- STIR - to mix food materials with a circular motion for the purpose of combining or blending.
- WHIP - to incorporate air and increase the volume by beating rapidly.
