Special Food Words Glossary
BAKE: Cook in an oven.
BEAT: Mix quickly with a fork, egg beater, whisk or spoon.
BLEND: Mix ingredients together until smooth.
BOIL: Heat liquid until big bubbles rise rapidly to the surface of the liquid.
CHOP: Cut food into small pieces, finely chop is to cut foods as small as possible.
CORE: To remove the seeds from a fruit or vegetable using a corer or knife.
CREAM: Beat butter and sugar together until they look like cream.
CRUSH: To squash food into very small pieces using the blade of a knife.
DICE: To cut food into small even cubes.
DOUGH: A flour and liquid mixture that can be kneaded.
DRAIN: To remove liquid or fat from foods such as rice, pasta, vegetables and bacon using a sieve, colander, strainer or absorbent paper.
FOLD: Mix with a plastic scraper or spatula, using a cutting motion.
GARNISH: Usually an item of food added to a dish to improve colour, appearance, texture and flavour.
GLAZE: A liquid that is brushed over food (eg, milk) to produce a product that is golden brown and has a shiny surface.
GRATE: To reduce food into small pieces by using a food processor or grater.
GREASE: Rub, brush or spray baking dish with butter, margarine or oil to stop food sticking when you cook it.
KNEAD: To mould a dough on a floured surface until smooth and elastic.
MASH: Break food with a fork or masher, eg potato, until free of lumps.
MELT: To reduce a solid food like butter to a liquid using heat.
MIX: Combine ingredients together.
PEEL: Remove skin from food.
PREHEAT: To heat an oven to a desired temperature before cooking food.
SAUTE: Fry lightly in a little butter, margarine or oil until soft.
SHRED: To slice into very fine strips.
SIFT: To separate food like flour into finer pieces using a sieve.
SIMMER: Heat liquid until the surface moves. Small bubbles foul' and occasionally rise to the surface.
SLICE: Cut foods like apples and carrots into thin rounds or sections.
TRANSPARENT: To fry food until it is soft but not brown.