Dictionary of Cooking Terms

Dictionary of Cooking Terms

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Not sure what your recipe means? Here are some common cooking terms and what each means:

Stirring – rotary motion that distributes ingredients
Beating – rotary motion more vigorous than stirring that provides smooth distribution of ingredients
Creaming – beating together fat and sugar to incorporate air, causing batter to become light and fluffy
Kneading – manipulation by pressure, alternating folding and stretching. It develops a smooth, elastic product and may be done by machine or hand
Cutting In – technique to incorporate solid fat into flour mixture, with blades, chopper, 2 knives, or pastry blender, to divide fat into flour
Folding In – method of gently combining beaten egg whites (a source of air leavening) with a mixture of other ingredients

Information from: Review of Dietetics