Cooking Preparation Terms

PEEL : To strip of the outer covering. Applied to oranges, grapefruit, etc.

PARE : To cut off the outside covering. Applied to potatoes, apples, etc.

HULL : To remove the outer covering from fruits, nuts or seeds.

SNIP : To cut food (chives for example) into small uniform lengths using kitchen shears or a small pair of scissors.

CUT : To divide food materials with a knife or scissors in any desired shape.

SLICE : A cross cut 1/8 to 3/8 inch thick. To slice is to cut into even slices, usually across the grain.

CUBE : A cube-shaped cut ½ to 1 inch. To cube is to cut into cubes.

DICE : A cube-shaped cut but smaller than the cube at about ¼ inch.

FINE DICE : A cube-shaped cut 1/8 inch in size; brunoise.

CHOP : To divide into small pieces with a knife or other sharp tool.

MINCE : To cut into very fine pieces using a knife, food grinder, blender or food processor.

MATCH CUT : A long thin cut, ¼ x ¼ x 3 inches; alumette

JULIENNE : To cut meat or vegetables into thin stick-shaped pieces (1/8 x 1/8 x 1½ -2 inches ).

WEDGE : A wedge-shaped cut of food, usually a section of a round or oval product such as an apple or lemon.

STRIPS : Cut into long, narrow pieces.

SHRED : To cut into very fine strips or pieces.

GRIND : To reduce to particles by cutting, crushing, or grinding.

GRATE : To shred food into small pieces with the use of a grater.

MASH : To crush, beat or squeeze food into a soft state by using a fork or a masher.

PUREE ( pew ray' ) : To mash a cooked product to a fine pulp, usually by forcing it through a sieve or putting it into a blender.

SCORE : To make shallow or deep cuts in a decorative pattern with the point or a knife. Food such as a whole fish is often scored so that it will cook evenly.

SIFT : To shake through a fine sieve.

STRAIN: To separate liquids from solids by passing through a sieve or cheesecloth.

BREAD : To coat the surface of a food with flour, egg wash, and breadcrumbs before cooking or frying.

COAT : To cover surfaces of an item with another substance.

DIP :
(1) To briefly plunge bite-size foods in a liquid mixture.
(2) An informal appetizer made with softened cheese, sour cream, mashed avocado, bean puree, or a food of similar consistency flavored to complement crisp, bite-size foods that are literally dipped into the product.

DREDGE : To sprinkle or coat lightly with flour, cornmeal, or ground almonds.

ROLL : To pass a product through a powdery substance; to dredge.

DUST : To sprinkle a fine substance such as sugar or flour gently on a surface.

DRIZZLE : To pour liquid into thin streams to have a thread like effect.

FISH STICK : A cross-cut segment of a fish fillet.