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Cooking Terms

Published on Dec 23, 2015

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1.

REDUCE (LIQUID)

  • To boil a mixture in order to evaporate the liquid and intensify the flavor
  • You can reduce liquids
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2.

CREAM

  • To beat ingredients, shortening amd sugar, combining until soft and creamy
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3.

KNEAD

4.

SCORING

  • To make straight, shallow cuts. Done to trnderize a meat like meat.
  • Breads
5.

STIR

  • Applies to food that is cooking. Mix with a spoon or wire whisk in circular motion.
Photo by Sarahnaut

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