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English 53

kitchen verbsMastering kitchen verbs is the secret to following any recipe with confidence. Here is a breakdown of the most common actions, organized by how they are used. ​1. Preparation & Cutting ​Before you cook, you usually have to prep the ingredients. ​Chop: To cut into irregular, bite-sized pieces. ​Dice: To cut into small, even cubes. ​Mince: To chop into very tiny, fine pieces (common for garlic). ​Slice: To cut into thin, flat pieces. ​Peel: To remove the outer skin or rind of a fruit or vegetable. ​Grate: To rub food (like cheese or carrots) against a grater to make shreds. ​2. Combining & Mixing ​How you move the food in the bowl matters for the texture. ​Whisk: To beat ingredients rapidly with a whisk to add air (like for whipped cream). ​Fold: To gently combine a light mixture into a heavier one using a slow, circular motion so you don't lose air bubbles. ​Stir: To mix ingredients in a circular motion with a spoon. ​Knead: To work dough with your hands to develop gluten (common in bread making). ​Toss: To mix ingredients lightly, usually a salad or pasta. ​3. Stovetop Cooking (Heat) ​These terms describe how you apply heat using a pan or pot. ​Sauté: To cook food quickly in a small amount of fat over medium-high heat. ​Simmer: To cook liquid just below the boiling point (look for tiny, lazy bubbles). ​Boil: To heat liquid until large bubbles break the surface. ​Sear: To brown the surface of meat quickly at a very high temperature. ​Poach: To cook something gently in a simmering liquid (like eggs or fish). ​4. Oven & Specialized Methods ​Roast: To cook solid foods (meat or veggies) in an open oven. ​Bake: To cook food (usually bread, cakes, or casseroles) in an oven. ​Broil: To cook food using direct, high heat from the top of the oven. ​Steam: To cook food using the vapor from boiling water without the food touching the water. ​Deglaze: To add liquid to a hot pan to loosen the browned food bits stuck to the bottom.