Cooking Terms

beat—To stir rapidly in a circular motion
boil—To heat a liquid over high heat until bubbles form and rise rapidly
to the surface
brown—To cook food quickly over high heat so that the surface turns an even brown
core—To remove the center part of a fruit or vegetable
grate—To shred food into small pieces by rubbing it against a grater
sauté—To fry quickly over high heat in oil or fat, stirring or turning the food to prevent burning
scald—To heat a liquid (such as milk) to a temperature just below its boiling point
seed—To remove seeds from a food
sift—To put an ingredient such as flour through a sifter to break up any lumps
simmer—To cook over low heat in liquid kept just below its boiling point. Bubbles may occasionally rise to the surface.