COOKING TERMS

BEAT : To stir foods with a spoon or electric mixer until they are smooth.

BOILING POINT : When a liquid bubbles in a steady pattern and the bubbles break on the surface. Steam also starts to rise from the pan.

CHOP : Cut food carefully into small pieces. To chop finely is to cut foods as small as you can

DRAIN : To strain away unwanted liquid from rice, pasta or vegetables using a colander or strainer. Do this over the kitchen sink so that water can drain away down the sink. Or fried foods need to be drained sometimes. Lift food out of frypan and place on brown paper or paper towels to absorb the extra oil or fat.

GRATE : To rub food against a grater. Do this over absorbent paper. Hold the grater with one hand and rub the food back and forth over the grating holes. This gives you long, thin pieces. For finely grated food, use the smallest holes.

GREASE : To rub baking tins and cooking utensils with butter, margarine or oil to stop foods sticking when you bake them.

KNEAD : Lightly rub and roll foods like pastry or scone dough on a floured surface until smooth and pliable.

MASH : To squash cooked or very ripe foods with a fork or potato masher to make a soft mixture.

SEPARATING EGGS : when egg whites or yolks are needed for a recipe. Hold the egg over a small plate and carefully crack the shell with a knife. Let the egg fall out onto the plate, place a small glass over the yolk and then carefully tip the white into the bowl. If any yolk gets into the white, you can easily remove it with a piece of eggshell.

SIMMER : To cook food over a very low heat, so that only a few bubbles appear over the surface. When a recipe calls for food to boil and then simmer, simply turn the heat down to the lowest setting.

SLICE : To cut foods such as apples, carrots or tomatoes into thin round or sections.

WHISK : To mix ingredients together with a wire mixer (a whisk) by moving in a circular motion until smooth or combined.