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Explanation of Cooking Terms

Have you ever been left wondering what they meant for you to do after reading a recipe? Now you know.

  • A Baking Sheet is a thin oblong sheet of metal approximately 12” by 15”.

  • A Pour Batter contains 1 part flour to 1 part liquid.

  • A Soft Drop Batter contains approximately 1 1/3 to 2 parts flour to 1 part liquid.

  • A Medium Batter  contains 3 parts flour to 1 part liquid.

  • A Stiff Drop Batter contains approximately 4 parts flour to 1 part liquid.

  • A Soft or Roll Dough is one which is just stiff enough to be rolled on a lightly floured board.  Thoroughly chilling a soft dough makes it possible to handle it with a minimum use of flour on the board.

  • A Stiff Dough  is one which is just stiff enough to be kneaded without sticking to a lightly floured board.

  • Grating  is finely dividing food by rubbing it over a metal surface having sharp projections.

  • Grinding is finely dividing food by running it through a food chopper. Select the knife best adapted to the food and the purpose for which it is to be used.

  • Blanching is cooking in boiling water from 3 to 5 minutes to whiten, to loosen skins, or to cause food to shrink in volume.

  • Chilling  is reducing rapidly the temperature of a food or beverage.

  • Chopping is finely dividing food into small, irregular pieces.

  • Cubing or Dicing is cutting food by means of scissors or a sharp knife into small pieces of approximately the same width, length, and thickness.

  • Lightly Flouring is covering a bread board, or other surface, with a thin coating of flour.

  • Mashing is crushing food until its original form is entirely lost.

  • Mincing is finely dividing food with a sharp knife or scissors.

  • Searing  is exposing food to a very high temperature until the outer surface is cooked.

  • Shredding is cutting food into long thin strips, with the scissors, sharp knife, or other equipment especially designed for the purpose

  • Slicing  is cutting food into broad, thin pieces.

  • Slightly Oiling is covering a baking sheet, or other surface, with a thin film of any melted cooking fat or oil.

  • Well Oiling is thoroughly covering a surface with any melted cooking fat or oil.

  • Beating is a rapid over and over motion with a spoon, or other like equipment, through a mixture for the purpose of removing lumps and incorporating air.

  • Folding is introducing one ingredient into another ingredient or mixture by a slow motion with a spoon or spatula. The movement is made down through the mixture, then up and over for the purpose of preventing air, which has been incorporated into one of the ingredients, from escaping.

  • Whipping is rapid beating with a utensil such as an eggbeater or wire whisk, for the purpose of incorporating a large volume of air into the food whipped.

  • Marinating is allowing food to stand in French dressing (or other favorite mixture) until well-seasoned.

  • Stirring or Blending is a circular motion used to combine ingredients to prevent formation of lumps, and to keep food from sticking while cooking.

  • Egging and Crumbing is dipping molded food into beaten egg, then rolling in fine crumbs and again dipping in egg. This forms a coating which hardens immediately when the food is immersed in deep, hot, fat thus aiding in preventing absorption of the cooking fat.

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