Cooking Terms
Bake - Dry

To cook in a
oven with
dry heat.
Broil - Dry

To cook with food very close to high heat source.
Sauté - Dry

To cook in a small amount of fat.
Baste - Moist

To put a liquid, such as melted butter
or a sauce on top, while cooking.
Boil - Moist

To cook until
bubble rise to
the surface.
Scald – Moist

Pour boiling liquid over food or to cook
just before boiling.
Simmer – Moist

To reduce heat and continue to cook.
Steam - Moist

To cook with the steam vapors of
boiling water.
Skim – Moist

Remove the top.
Beat – Moist

Quick mixing motion.
Blend - Moist

To mix two or more ingredients to make
one.
Chop - Dry

To cut up.
Core - Dry

To remove the center.
Cream – Moist

To mix until smooth.
Cube - Moist

To cut into squares
Cut In - Dry

To mix shortening(fat) into flour.
Dice - Dry

To cut into pieces ½” big.
Dot - Dry

To scatter food items on another.
Fold - Moist

Very gentle stirring.
Grate - Dry

To cut food into thin, small pieces.
Knead – Dry

To mix with your hands.
Melt - Moist

To change from a solid to a liquid.
Mince – Dry

To cut into very little pieces.
Pare - Dry

To remove peel with a knife/tool.
Peel - Dry

To remove the peel with your fingers.
Stir – Dry OR Moist

Mix in a circular motion.
Whip - Moist

Beat quickly to add air.