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cooking terms & tools

Recipes might call for a technique or tool that’s new to you. If so, ask

a parent what it is or look it up. Here are some of the most common.

Slice: to cut across and straight down, making equally thick or thin sections

Chop: to cut into pieces about ½-inch square

Mince: to cut into tiny pieces

Dice: to cut into small cubes

Pack: to press a food firmly into a cup with the back of a spoon when measuring

Pinch: ⅛ teaspoon

Sauté: to cook food in oil or butter on the stove top at medium heat, stirring often

Boil: to cook a liquid on the stove top at high heat so that large bubbles form on the surface; when the bubbles are very large and active, it’s called a rolling or rapid boil

Fry: like sautéing, except frying usually involves larger pieces of food, such as meat, that are turned once or twice instead of stirred

Simmer: to cook a liquid on the stove top at a low heat so that only tiny bubbles ripple across the liquid’s surface

Bake: to cook food such as cakes and casseroles in an uncovered pan in the oven; baking usually browns the surface of the food

Roast: like baking, except roasting refers to meats or vegetables