When we moved to Texas we found that when cooking with Lance and Kristin, or when Larry and I were in the church kitchen with other cooks, that sometimes the prep terms we each used meant something different to one or more of us. It became common practice for us to say, “Show me how you want it.” Meanwhile, Lance went exploring on the internet and put together this list of terms, which has helped us to better understand what we should mean, when using these particular terms. I thought I would share with those of you that have more than one cook in your own kitchen, or, you’re just not certain what those recipe directions actually mean.
Terms |
Description |
|
| Beat: | To mix vigorously to change it into a different item | |
| Blend: | To mix ingredients (such as sugar and butter) to a smooth texture | |
| Bread: | Coat with a flour batter, or eggs and flour, prior to cooking | |
| Chiffonade: | Make thin ribbons of leafy foods by rolling them, then slicing across the end | |
| Chop: | Cut into square pieces; size is usually stated; if not, use ½ inch square | |
| Cube: | Slice or chop into bite sizes | |
| Dice: | Cut into pieces ¼ inch square | |
| Dredge: | Coat with flour, usually seasoned, prior to frying | |
| Essence: | The thin outer peel of a citrus fruit containing the essential oils | |
| Fillet: | To produce a boneless cut of meat or fish (a fillet) | |
| Fold: | Gentle mixing of beaten egg whites into a batter | |
| Grate: | Produce a coarse “grind” or fine “mince”, using a grater | |
| Grind: | Produce a fine-to-coarse powder, using a mill, coffee grinder, or similar device | |
| Julienne: | Slice and cross slice, form long, uniform shapes, like shoestring potatoes | |
| Macerate: | “Marinating” of vegetables | |
| Marinate: | Soaking a cut of meat in a liquid or paste to flavor or tenderize | |
| Mince: | Chop into pieces 1/8 inch square or smaller | |
| Mix: | To combine ingredients | |
| Peel, Pare: | To remove the skin or peeling from a fruit or vegetable | |
| Puree: | Produce a thick liquid, usually in a blender or food processor | |
| Slice: | Severed from a larger piece; the thickness should be uniform, as requested | |
| Stir: | A synonym of “mix” usually applied to a cooking technique | |
| Tenderize: | To pound a cut of meat and break-down coarse fibers, or marinading in a tenderizing chemical | |
| Whip: | To mix vigorously at high speed, so as to incorporate air | |
| Whisk: | Similar to “whipping” by hand, often to emulsify a mixture |
Vaughn Kitchens 