To beat: to thoroughly incorporate ingredients and also incorporate air with a rapid, one motion. This may be done v a wood spoon, cable whisk, rotating eggbeater, electrical mixer or food processor.
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To bind: To include a fluid ingredient come a dry mixture to organize it together.
To blend: To procedure food in an electric blender or mixer.
To boil: To chef a liquid at a temperature the at the very least 100°C.
To brown: To chef food until it has actually a brown-coloured appearance, this is usually achieved by grilling, frying or baking.
To bruise: To use pressure to an ingredient to help release that is flavour, zb peel the lemon grass and pound it through the finish of a wood spoon or with a rolling pen to bruise that and add it come the frying pan.
To brush: to cover food with an even layer of liquid by applying it with a pastry brush, eg brush the pastry v beaten egg or milk to glaze.
come chop: To cut food into little even-sized pieces utilizing a knife or food processor.
To coat: to cover something with a layer of other else.
To core: To eliminate the main point or facility of something.
To cream: come mix fats and also sugar with each other until creamy in appearance.
To crush: to break into uneven pieces.
To dice: come cut tiny uniform cubes of any solid ingredient zb cheese or carrots, an initial cut the food into even-sized thick strips and then part crosswise into cubes.
To dissolve: to mix dry ingredient(s) with liquid till in solution.
To divide: to separate into parts or portions.
To drain: To remove water from ingredient cooked in fluid or native raw ingredient that have actually been to wash in water through placing them in a sieve or colander.
To drizzle: To to water a liquid over various other ingredients, usually in a random design and also often together a finishing decorative touch.
To dust: come sprinkle lightly with a powder i.e. Icing sugar.
To flake : To break cooked fish into individual pieces.
To fold: A an approach of gently mixing ingredients. Normally egg whites or whipped cream space folded into a heavier mixture, for a souffle, cake, or pie filling. The lighter mixture is placed on optimal of the heavier mixture, climate the 2 are an unified by happen a spatula down v the mixture, throughout the bottom, and also up over the top. This process continues till the mixtures room combined. This trap air into bubbles in the product, permitting baked items to rise.
To fry: To chef in warm fat.
To garnish: To add a small decoration, frequently edible, come a savoury food just before serving to boost its perfect appearance.
To glaze: A glaze is offered to provide desserts a smooth and/or glowing finish.
To grate: To rub food downwards ~ above a grater to produce shreds or slices of differing thicknesses.
To grease: to apply a class of fat come a surface ar to avoid food indigenous sticking, e.g. Grease the baking tray v butter.
To grill - To cook by direct radiant heat.
To knead: To occupational a dough through hand, making use of a folding-back and also pressing-forward motion. (Not come be confused with require - knead vs need.)
To line: To location a great of clingfilm, foil, greaseproof record or baking parchment, regularly lightly greased, in a baking believe or on a tray to stop food from difficult to the surface.
Marbling: Marbled meat is meat (especially red meat) that consists of various quantities of intramuscular fat, giving it a marbled pattern.
To mash: To break down a cooked ingredient such together potatoes right into a smooth mixture using a potato masher or fork.
To melt: use a high temperature to rotate a solid fat into a liquid.
To mince: To reduced into an extremely fine, even pieces utilizing a spicy knife, a food processor or a mincer.
To mix: come beat or row food ingredients together until they room combined.
To moisten: To do something slightly wet.
To pat: To lightly tap or slap something v the hands.
To peel: To remove the outer layer that a food.
To pour: To move a fluid from one container come another.
To press: To use pressure.
To prick : To do a single small feet or several tiny holes, frequently with a fork, eg to roasted blind, an initial prick the pastry base with a fork.
To purée: To press raw or cook food with a well sieve or blend in a food processor or liquidiser to develop a smooth mixture.
To reduce: To cook a fluid in one uncovered pan until it thickens. To reduce concentrates the flavour that the liquid. Us say the liquid has been reduced.
To rinse: come clean under to run water.
To roast: To cook in the oven, usually v the addition of fat or oil.
To roll out: To minimize the thickness the pastry or dough by applying equal pressure with a roll pin.
To rub in: A method of incorporating fat into flour through rubbing the fat v the fingertips till it combines v the flour to form a mixture with a breadcrumb-like consistency, eg obstacle the butter into the flour and add enough cold water to kind a smooth dough. Pastry, scones, cakes and also biscuits space made making use of the obstacle in method.
To scoop: A hand organized tool with a small semi-circular bowl at one end to scoop portions of foodstuffs such together ice cream, sorbet, mashed potato or rice.
To season: To add salt, pepper and/or herbs come a food or dish to enhance its flavour.
To separate: To division an egg into its two distinct contents - the egg yolk and the egg white.
To sift: To placed dry ingredients such as flour or sugar through a sifter or mesh display to loosen particles and incorporate air.
To simmer: To keep a fluid just below boiling point, typically in a pan top top the hob, e.g. Simmer the sauce until it starts to thicken.
To skim: To eliminate a class of scum or fat from the surface of a food.
To slice: To reduced something into even-sized slim pieces utilizing a spicy knife or food processor.
To soak: to immerse a solid in a liquid.
To spread: To apply on a surface in an even layer.
To sprinkle: come scatter a powdered ingredient or small droplets the a liquid, eg sprinkle the caster sugar end the fruit or sprinkle the brandy over the fruit cake.
To steam: To cook food in the vapor rising native boiling water.
To stir: come agitate an ingredient or a number of ingredients using a hand held tool such together a spoon.
To strain: To pass wet ingredients through a sieve to eliminate lumps or pieces of food, zb strain the share to eliminate any small pieces of meat or flavourings.
To toast: In this instance you ar the oatmeal in a hot frying pan (no oil or fat) and also stir until they space a nutty brown.
To toss: To lightly mix zb toss the salad in the dressing till well coated. Come turn conveniently eg toss the pancakes. Come cover food totally in one more ingredient, zb toss the liver in jar flour.
To trim: To remove the edge from something or reduced it under to a specific size.
To whip: to beat promptly using a fork, hand or electric whisk to introduce air into a mixture or solitary ingredient to increase the volume.
To whisk: to beat a mixture vigorously with a whisk.
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To plunder - to encase one food in another. Because that example: "Wrap the bacon strips roughly the chicken breasts."various other terms that chop up in the recipes
Beaten: ingredient or an ingredient that has been agitated vigorously making use of a spoon, whisk, electrical mixer or fork
Caster / Castor sugar: This is the british term because that a refined sugar with small grains ( in between granulated and icing sugar). It is recognized as ‘superfine’ sugar in America.
Hard cracked stage: A term supplied in connection with do sweets to identify the temperature that a sugar and also water syrup.
tsp: teaspoon (approx 5 ml)
tbsp: Tablespoon (approx 15 ml)
Zest: Sometimes known as peel or rind, the coloured outer layer the citrus rind zb lemon, orange or lime, that contains the necessary oil that gives the fruit the distinctive flavour. A tiny amount of zest provides a strong characteristic flavour that the fruit..