Johnny's Kitchen

Glossary

Bake

To cook in an oven

Beat

To mix ingredients together using a fast, circular movement with a spoon, fork, whisk or mixer

Blend

To mix ingredients together gently with a spoon, fork, or until combined

Broil

To cook under direct heat

Brown

To cook over medium or high heat until surface of food browns or darkens

Chop

To cut into small pieces

A small, bowl-shaped container for drinking from, typically having a handle and used with a matching saucer for hot drinks.

Form (one's hand or hands) into the curved shape of a cup.

A measurement equal to 8 US fluid ounces

Dice

To cut into small cubes

Drain

To remove all the liquid using a colander, strainer, or by pressing a plate against the food while tilting the container

Grate

Shred

To scrape food against the holes of a grater making thin pieces

Grease

To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking

Knead

To press, fold and stretch dough until it is smooth and uniform, usually done by pressing with the heels of the hands

Marinate

To soak food in a liquid to tenderize or add flavor to it (the liquid is called a "marinade")

Mash

To squash food with a fork, spoon, or masher

Mince

To cut into very small pieces, smaller than chopped or diced pieces

Mix

To stir ingredients together with a spoon, fork, or electric mixer until well combined

Preheat

To turn oven on ahead of time so that it is at the desired temperature when needed (usually takes about 5 to 10 minutes)

Sauté

To cook quickly in a little oil, butter, or margarine

Simmer

To cook in liquid over low heat (low boil) so that bubbles just begin to break the surface

Steam

To cook food over steam without putting the food directly in water (usually done with a steamer)

Stir Fry

Stir Fry