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Kids a Cookin'

Sandra Procter
Ph.D., R.D., L.D.
Assistant Professor
Extension Specialist
Coordinator, EFNEP/FNP

Extension Human Nutrition
Department of Human Nutrition
204 Justin Hall
Kansas State University
Manhattan, KS 66506

785-532-1675
785-532-1678 fax
procter@k-state.edu

Cooking Terms

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Bake

To cook by dry heat in an oven. When applied to meats and poultry, this cooking method is called roasting.

Baste

To brush or spoon a glaze, a sauce, or drippings over a food as it cooks, to add flavor and to help keep the surface moist.

Batter

Thin mixture of flour and water that can be poured into pan or onto griddle.

Beat

To agitate one or more ingredients rapidly using a brisk up-and-over motion to add air to a mixture. Or, use an electric mixer.

Blanch

To cover with boiling water for a specific, brief time. A quick cold water rinse often follows the heat. Use to prevent spoilage during freezing, or to loosen skins for peeling.

Blend

To combine two or more ingredients thoroughly until they seem to be one.

Boil

To cook in liquid that is heated until bubbles rise to the surface and break. Bubbles form throughout the mixture.

Braise

To brown meat in a small amount of fat, then cook slowly in a covered container with a small amount of liquid.

Broil

To cook by direct heat next to an open flame or hot coals.

Brown

To give a cooked surface to a food (such as meat or flour) by applying high heat. Also occurs during baking and roasting.