Cooking Terms

Steaming is a way of cooking vegetables in the steam produced by boiling water. Place vegetables in a steamer that sits just above the water. Cover the pot to hold the steam inside.

Stir fried food is cooked slowly in a lot pf oil in a wok or frying pan and is stirred frequently while cooking.

When you drizzle it means to dribble drops of icing, chocolate or other liquid ingredient over food in a random pattern?

Marinade is when foods such as meat or tofu before they are cooked are soaked in a spicy mixture that flavours and makes them tender.

Julienne is a girl's name who like to cut vegetable into fat chunks.

Always put food right into the oven. Don't ever preheat prior to baking.

A sieve removes lumps from flour or icing sugar by pushing through a sieve or strainer.

When you grill, you always do it on top of the stove.

Place food in a microwave container (NOT metal). Set the microwave for the level and time and push, start. Wear oven mitts when removing something from the microwave.

To baste meat while it is cooking, remove the pan from the oven using oven mitts. With a spoon or baster, take a small amount of the liquid from the bottom of the pan and pour it over the top to keep the meat moist while cooking.

To fold ingredients, briskly turn the ingredients over from the bottom to the top. Use a wooden spoon for this.

Toast means to brown something (usually bread) lightly in a toaster, frying pan or under broiler.

When you puree means to slowly cook vegetables.

To whip, you need to beat the ingredients very rapidly with a wire whisk or electric mixer. Stirring adds air and cream or egg whites become fluffy. Stop whisking when peaks form.

When you chill something, it means to put it in the freezer for at least an hour so that it is solid.