* Cooking Terms Glossary: The Best * Cooking Terms Glossary Recipe from Cook'n

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	* Cooking Terms Glossary

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* Cooking Terms Glossary is from the Cook'n Best-Loved Recipes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

BEAT: Mix ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform.

BOIL: Heat liquid until bubbles rise continuously and break on the surface and stream is given off. For rolling boil, the bubbles from rapidly.

CHOP: Cut into coarse or fine irregular pieces with a knife, food chopper, blender or food processor.

CUBE: Cut into squares 1/2 inch or larger.

DICE: Cut into squares smaller than 1/2 inch.

GRATE: Cut into tiny particles using small rough holes of grater (citrus peel or chocolate).

GREASE: Rub the inside surface of a pan with shortening, using pastry brush, piece of waxed paper or paper towel, to prevent food from sticking during baking (as for some casseroles).

JULIENNE: Cut into thin, matchlike strips, using knife or food processor (vegetables, fruits, meats).

MIX: Combine ingredients in any way that distributes them evenly.

SAUTÉ: Cook foods in hot oil over medium-high heat with frequently tossing and turning motion.

SHRED: Cut into long thin pieces by rubbing food across the holes of a shredder, as for cheese, or by using a knife to slice very thinly, as for cabbage.

SIMMER: Cook in liquid just below the boiling point on top of the stove; usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface.

STIR: Mix ingredients until uniform consistency. Stir once in a while for stirring occasionally, often for stirring frequently and continuously for stirring frequently and continuously for stirring constantly.

TOSS: Tumble ingredients (such as green salad) lightly with a lifting motion, usually to coat evenly or mix with another food.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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