Cooking Terms FACS 7

Rubbing the outer layer of skin (e.g., a vegetable) with the sharp edge of a knife to remove the outer skin.

To rub food against a grater to get small particles

Folding and pressing with the palm of your hand, and turning the dough until it is smooth and elastic

Mixing with a repeated motion, using a spoon, electric, or rotary beater.

Rubbing shortening on the side of cookware or bakeware

To spread a liquid coating on a food using a pastry brush

Putting dry ingredients through a fine sieve to incorporate air

Combining two or more ingredients thoroughly together

Combining a delicate mixture with a more solid material very gently

Browning with direct heat