Batter usually describes unbaked cakes, cookies, or muffins.īEAT: To mix rapidly with a spoon, fork, whisk, or electric mixer to incorporate air and create a smooth, light mixture.īLANCH: To plunge vegetables or fruits into boiling water for a short amount of time, then immerse in an ice water bath to stop the cooking process.īLEND: To combine two or more ingredients thoroughly with a whisk, spoon or mixer.īOIL: To heat a liquid until bubbles break continually on the surface.īRAISE: To cook meat, fish, or vegetables by first searing in fat, then simmering in liquid over low heat.īREAD: To coat with bread crumbs, cracker crumbs, or other crumb mixture before cooking.īROIL: To cook on a rack under direct heat, usually in an oven.īROWN: To cook over high heat, usually on top of the stove, to brown food.ĬARAMELIZE: To heat sugar until it liquefies and becomes a golden brown syrup.

Batter is different from dough because batter is thin enough to pour, while a dough can be formed into a ball and keeps its shape. AL DENTE: An Italian term used to describe pasta that is cooked until just slightly firm, meaning 'to the tooth' in Italian.īAKE: To cook by dry heat, usually in the oven.īASTE: To moisten food with fat or juices while cooking to add flavor and prevent drying out.īATTER: A mixture containing flour, liquid, and other ingredients.

Dredge fold cooking term