Terms in Food Preparation

Students Practice Cooking & Preparation in the College Kitchen a photo by Les Roches Jin Jiang, Shanghai on Flickr.

In preparing food, you must know the following terms before cooking in the kitchen.

•Beat – to make a mixture smooth and introduce air by a brisk regular motion that lifts mixture over and over.

•Blanch – to dip fruits or vegetables in hot water.

•Blend – to mix two or more ingredients so that each loses its identity.

•Chop – to cup up into small pieces with a knife.

•Cream – to rub shortening and sugar with spoon against the sides of the bowl until creamy.

•Cube – to cut in small cubes about ½ inch in size.

•Drain – to drip off excess moisture.

•Garnish – to ornament with something bright and savory; something added for decoration.

•Grate – to rub on a grater and produce particles as grated cheese.

•Grind – to put through a food or meat chopper.

•Marinate – to let food stand usually in French dressing until well seasoned.

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