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To work and press dough with the palms of the hands to develop- gluten in the flour
Knead
Cut or tear in small, long, narrow pieces
Shred
Cut into 1/2 to 1 inch blocks.
Cube
Cut into irregular size pieces.
Chop
Putting two mixtures together by gently using a spatula to flip one and over another
Fold
To beat food rapidly to incorporate air, such as cream with the mixer, whisk or fork.
Whip
Flat, usually thin pieces of food cut from a larger piece.
Slice
Cooking foods in a low heat. Just below the boiling point.
Simmer
About 1/16 of a teaspoon.
Pinch
An iron tripod placed placed on a counter to protect if from a hot plate
Trivet
To make shallow cuts in the surface of a food, such as bread or meat.
Score
Foods that are blended to a smooth consistency
Puree
To cut food into thin, stick-sized strips 1/8 x 1/8 x 3 inches
Julienne
A little more than 1/8 of a teaspoon
Dash
To finely slice or shred leafy vegetables or herbs by rolling leaves together then slicing
Chiffonade
Cut into pieces 1/8 x 1/8 x 1/8 inch
Brunoise
Remove the outer skin from fruits or vegetables by putting in boiling water and then cold water
Blanch
Foods cut into matchsticks shapes of ¼ inch x ¼ inch x 2 inches
Batonnet
Fry quickly in a small amount of hot fat
Sauté
To cut into extremely small, irregular pieces.
Mince
Cutting food into small blocks about 1/4 inch in size.
Dice
Working solid shortening into dry ingredients using a pastry cutter or knives.
Cut in
Cooking food, especially pasta, so as to still be firm when bitten.
Al Dente
Final dough-rise step before baking.
Proof
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