Knowing what words mean in a recipe is half the battle!
Here, I have created a list of the most popular terms to help you through your recipes.
Baste: To brush or pour a liquid over food as it cooks.
Beat: To mix ingredients thoroughly, using a consistent wrist-rotating motion.
Blanch: to drop food into boiling water for a short period of time.
Blend: To mix ingredients thoroughly.
Brown: To literally brown the surface of an item by baking, broiling, toasting or frying.
Bread: To cover a food with bread crumbs or flour -- usually before frying.
Broil: to cook in an oven under direct heat.
Brush: To spread a coating on top of food.
Caramelize: To cook an item until slightly brown and sugary.
Chill: To cool a food down, usually using a refrigerator or freezer.
Chop: To cut food into small pieces.
Combine: To merge two or more ingredients, creating a mixture.
Cool: To allow a warmer food to reach room temperature.
Cream: To beat until creamy and soft.
Cube: To cut food into small squares, keeping them as symmetrical as possible.
Dice: To cut food into small pieces.
Dilute: To add water.
Dissolve: To mix a solid ingredient in with a liquid, allowing the two to become a mixture.
Dredge: To cover or roll with a dry ingredient.
Flake: To break into small pieces, using a fork
Flour: To cover, or dredge with flour.
Fold in: To combine 2 or more mixtures by carefully cutting through the mixture and folding it over.
Grate: To rub food on a grater.
Julienne: To cut into long thin strips.
Knead: To work dough by pressing and folding until dough becomes smooth and combined.
Marinate: To soak food in a mixture (usually an oil, an acid and spices) prior to cooking.
Melt: To apply heat to change a solid food to a liquid.
Mince: To cut food into very small pieces, usually using a fast chopping knife motion.
Mix: To combine ingredients by stirring.
Pare: To cut a thin layer of peel from a vegetable or fruit.
Pit: To remove the seeds from a fruit.
Poach: To cook gently in a liquid just below boiling point.
Puree: To press, grind or mash food until it becomes a thick, smooth, lump-free consistency.
Reconstitute/Re-hydrate: To add water to a concentrated or dry food to return it to its natural state.
Reduce: To lightly cook a liquid until moisture evaporates, resulting in a thicker version of that liquid.
Saute: To use a very hot pan and a low amount of oil to cook a food quickly.
Score: To make thin surface cuts on a food.
Shred: To tear or grate food into long pieces.
Sift: To put dry ingredients, usually sugar or flour, through a fine sieve.
Simmer: To gently cook in a liquid below its boiling point.
Stir: To mix ingredients together in a circular motion.
Toast: To use an oven or toaster to brown food, usually bread.
Toss: To use a spoon and fork to lightly tumble ingredients, usually a salad.
Whip: To beat rapidly, incorporating air to increase volume and fluffiness.