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Chocolate Cooking TermsUnderstanding the terms of baking and cooking with Chocolate!!!Beat To blend ingredients thoroughly by incorporating air. This makes the mixture lighter and increases its volume.Cream To soften butter by beating it at room temperature. Usually, butter and sugar are creamed together to make a soft, smooth paste.Crimp To seal the edges of a two-crust pie by pressing them together with the tines of a fork or you can seal the edges by pinching them at intervals with your fingers.Dredge To coat lightly with sugar, flour, cornmeal etc.Fold To mix one ingredient with another without releasing air bubbles. Gently, use a spatula to bring the mixture from the bottom of the bowl to the top while slowly rotating the bowl. Repeat the process until the ingredients are blended thoroughly.
Glaze To cover with a glossy coating such as diluted jelly, etc.Julienne To slice fruits and other food into match shaped slivers.Mince To chop ingredients into very small pieces.Scald To heat to just below the boiling point. Look for tiny bubbles to appear at the edge of the saucepan.Sift To put dry ingredients through a flour sifter or fine sieve (colander/mesh strainer).Simmer To cook in liquid at just below the boiling point. The liquid's surface should barely be moving with occasional slow rising bubbles.Steep To let food sit in hot liquid in order to enhance the flavor such as poached fruit in syrup, etc.Toss To combine all your ingredients with a repeated lifting motion.Whip To beat rapidly so you can incorporate air and expand your ingredient as in egg whites or heavy cream.
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