This document defines various cooking terms used in cookery: - It defines terms like acidify, bard, baste, beat, blend, bone, bread, clarify, cream, cut in, dot, dredge, flake, fold-in, frizzle, garnish, glaze, grate, grease, grind, knead, and lard. - The terms are used to describe various cooking techniques like adding acid, covering meat with fat before cooking, pouring liquid over food as it cooks, mixing ingredients, removing bones, coating food in breadcrumbs, clearing stocks, working foods until creamy, combining fat and flour, scattering bits of butter, coating in flour, breaking into pieces, blending

1. COOKERY TERMS

2. • Acidify – to add lemon, calamansi, vinegar
• Bard – to cover meat , poultry and game
with thin strips of pork fat or bacon before
roasting or baking
• Baste – to pour or spoon liquid over food
as it cooks to moisten and flavor.
• Batter – something that is beaten
(pancakes)

3. • Beat – to make mixture smooth or to
introduce air by using a brisk, regular
motion that lifts the mixture over and over.
• Blend – to mix 2 or more ingredients
thoroughly
• Bone – to remove the bones from fish
chicken, poultry or game
• Bread – to roll or coat with bread crumbs
before cooking

4. • Clarify – to clear a stock or broth by
adding slightly beaten egg white. The
stock is then cooled and strained before
using.
• Cream - to work one or more foods with a
heavy spoon until the mixture Is soft and
creamy
• Cut in – to combine fat and dry ingredients
with 2 knives or pastry blender when
making pastry

5. • Disjoint – to cut poultry into serving pieces by
dividing at the joint
• Dot – to scatter small bits (such as butter)
over the surface of the food
• Dredge – to sprinkle or coat with flour
• Flake – to break into pieces with a fork
• Fold-in – to blend in new ingredients little by
little, turning mixture very gently with spatula
and continued until evenly blended.
• Frizzle – to cook in a small amount of fat
until the edge curls

6. • Garnish – to decorate with small portions of
colorful foods
• Glaze – a thin coating (usually caramel)
brush over sweets, cooked ham
• Grate – to rubs foods against grater
• Grease – to run lightly with butter, margarine
or fat
• Grind – to reduce particles by cutting or
brushing
• Knead – to work with dough with hands to
desired elasticity or consistency
• Lard – to insert strips of fat