Different Baking Terms
Bake-to cook by dry heat in an oven
Batter-flour, liquid and other ingredients, thin enough to four used in coating foods for frying.
Beat-mix vogorously with a spoon,whiper or beaten.
Boil-cook liquid with bubblrs appear on surface.
Bovillon-clear meat stock for broth.
Bread-to coat with flour,egg or crumbs.
Broil-to cook directly on heat over a fire or in a oven.
Brush-spread thinly with a brush.
Caramelize-melt sugar in a medium heat to a golden brown.
Chop-cut foods in fire or coarse pieces with a sharp knife.
Coat-cover with a thin film as with flour,batter,eggs or crumbs, sugar ,icing etc.
Cream-rub shortening and sugar against the sides of a bowl with wooden spoon or blender until creamy.
Cube-to cut foods in solid squares.
Cut-in -in corporate fat into flour with two knives,pastry,blender.
Dice-to cut into very small cubes.
Dough-mixtures of flour &liquid plus other ingredients thick enough to roll, knead or drop from a spoon.
Blanch-So scold quickly in boiling water.
Devil-to season with mustard pepper or other spicy condiments.
Draw-to remove entrails
Dredge-to coat with flour prior to frying
Entree-the main coarse of the meal.
Fillet-a thin boneless piece of meat or fish.
Flake-to fork up a food.
Fold-in-to-to mix light fluffy ingredients using a gentle over and over motion.