Glossary

Bake: To cook in an oven preheated to the temperature it says in the recipe. Use either the bottom rack or center rack.

Batter: A mixture of flour, liquid, or other ingredients that can be thin (such as pancake batter) or thick (such as muffin batter).

Beat: to mix 2 or more ingredients with a spoon, fork, or electic mixer, using a circular motion, until they are smooth.

Boil: to cook a liquid in a saucepan until bubbles rise in a steady pattern and break on the surface. Steam also starts to rise from the surface.

Broil: to cook under the top heating element in the oven. Use either the top rack or the upper rack.

Break an egg: Tap the side of the egg on the edge of a bowl or cup to crack the shell. Place the tips of both thumbs in the crack and open the shell.

Brown: to fry, broil, or bake food in order to deepen the surface color, being careful not to burn the food.

Chill: to refrigerate until cold.

Chop: to cut food carefully into small pieces with a sharp knife on a cutting board; to chop finely is to cut foods as small as you can.

Combine: to put 2 or more ingredients together.

Cut in: to combine solid fat (such as butter or margarine) with dry ingredients (such as flour) using a fork or pastry blender until the mixture looks like big crumbs the size of green peas.

Dice: to cut food into small 1/4 inch (0.5 cm) cube-shaped pieces.

Dip (into): to lower into a liquid either part way or all the way.

Drain: to strain away an unwanted liquid (such as water or grease) using a colander or strainer. Do this over the kitchen sink. Ask an adult for help, as a large saucepan of water can be very heavy. Drain grease into a metal can and throw away in the garbage after it hardens.

Drizzle: to dribble drops of glaze or icing over food in a random manner from tines of a fork or the end of a spoon.

Fold: to mix gently using a rubber spatula by cutting down in the center and lifting towards the edge of the bowl. Use a down, up, over movement, turning the bowl as you repeat.

Garnish: to decorate food with edible condiments such as parsley sprigs, fruit slices, or vegetable cut outs.

Grease: to rub the inside bottom and sides of a baking pan with butter, margarine or cooking oil, or spray with a no-stick cooking spray, to keep foods from sticking to the pan.

Grease and Flour: (see Grease ) Cover the grease with a light coating of flour.

Heat: to make something warm or hot by placing the pan on the stove burner that is turned on to the level it says in the recipe.

Knead: to work dough into a smooth putty-like mass by pressing and folding using the heels of your hands.

Let Stand: to let a baked product cool down slightly on a wire rack or hot pad, while still in its baking pan.

Mash: to squash cooked or very ripe foods with a fork or potato masher.

Melt: to heat a solid food such as butter, margarine, cheese or chocolate, until it turns into a liquid. Be careful not to burn it.

Mix; ( see combine)

Mixing just until moistened: to put dry ingredients with liquid ingredients until dry ingredients are just wet. Mixture will still be lumpy.

Process: to mix or cut up in a blender (or food processor) until it is the way it says in the recipe.

Rounded Teaspoonful/Tablespoonful: to mound ingredient or dough slightly in the measuring spoon asked for in the recipe.

Scramble-fry: to brown ground meat in hot oil or other fat using a spoon, fork, or pancake lifter to break up the meat into small crumb-like pieces as it cooks.

Scrape: to use a rubber spatula to remove as much of a mixture as possible from inside a bowl or saucepan.

Simmer: to cook liquids in a saucepan over a very low heat on the stove burner so that slow bubbles appear on the surface around the sides of the liquid.

Slice: to cut foods such as apples, carrots, tomatoes, meat or bread into thin sections or pieces, using a sharp knife.

Spoon (into): to move ingredients from one container to another, using a spoon to scoop from one and drop into the other.

Spread: to cover the surface of one product (generally a more solid food) with another product (generally a softer food such as icing or butter).

Stir: to mix 2 or more ingredients with a spoon, using a circular motion.

Toast: to brown lightly in a toaster or frying pan or under the broiler in the oven.

Toss: to mix salad ingredients lightly with a lifting motion, using two forks, two spoons, or salad tongs.

Sacred Heart Elementary,
P.O. Box  79
Marystown, NF A0E 2M0
(709) 279-2051
Fax: (709) 279-4351

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