English 53

kitchen verbsMastering kitchen verbs is the secret to following any recipe with confidence. Here is a breakdown of the most common actions, organized by how they are used.
​1. Preparation & Cutting
​Before you cook, you usually have to prep the ingredients.
​Chop: To cut into irregular, bite-sized pieces.
​Dice: To cut into small, even cubes.
​Mince: To chop into very tiny, fine pieces (common for garlic).
​Slice: To cut into thin, flat pieces.
​Peel: To remove the outer skin or rind of a fruit or vegetable.
​Grate: To rub food (like cheese or carrots) against a grater to make shreds.
​2. Combining & Mixing
​How you move the food in the bowl matters for the texture.
​Whisk: To beat ingredients rapidly with a whisk to add air (like for whipped cream).
​Fold: To gently combine a light mixture into a heavier one using a slow, circular motion so you don't lose air bubbles.
​Stir: To mix ingredients in a circular motion with a spoon.
​Knead: To work dough with your hands to develop gluten (common in bread making).
​Toss: To mix ingredients lightly, usually a salad or pasta.
​3. Stovetop Cooking (Heat)
​These terms describe how you apply heat using a pan or pot.
​Sauté: To cook food quickly in a small amount of fat over medium-high heat.
​Simmer: To cook liquid just below the boiling point (look for tiny, lazy bubbles).
​Boil: To heat liquid until large bubbles break the surface.
​Sear: To brown the surface of meat quickly at a very high temperature.
​Poach: To cook something gently in a simmering liquid (like eggs or fish).
​4. Oven & Specialized Methods
​Roast: To cook solid foods (meat or veggies) in an open oven.
​Bake: To cook food (usually bread, cakes, or casseroles) in an oven.
​Broil: To cook food using direct, high heat from the top of the oven.
​Steam: To cook food using the vapor from boiling water without the food touching the water.
​Deglaze: To add liquid to a hot pan to loosen the browned food bits stuck to the bottom.