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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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Sauté

To cook in a small amount of fat.

Scald

To bring to a temperature just below boiling so that tiny bubbles form at the edge of the pan.

Scallop

To combine pieces of food with a sauce or other liquid.

Sear

To brown surface of meat quickly with intense heat.

Shred

To rub a large food across a surface with medium to large holes or slits to make small pieces.

Sift

To mix flour with air.

Simmer

To cook in liquid below the boiling point. Bubbles before reaching the surface.

Steam

To cook in steam, with or without pressure.

Stir

To mix with a circular motion.

Stir-fry

To cook quickly in a small amount of hot fat, stirring constantly.