When we moved to Texas we found that when cooking with Lance and Kristin, or when I would cook with Larry, that sometimes the prep terms we each used meant something different to one or more of us.  Lance went exploring on the internet and put together this list, which has helped us to better understand what we should mean, when using these particular terms.  I thought I would share with those of you that have more than one cook in your kitchen.

Terms          Description

Chop:     Cut into pieces, size is usually stated; if not, use ½ inch square
Dice:         Chop into pieces ¼ inch square
Mince:     Chop into pieces 1/8 inch square or smaller
Slice:         Self explanatory; the thickness should be uniform, as specified
Cube:     (usually applied to meats) Means to slice or chop into bite sizes
Julienne:     Slice and cross slice, form long, uniform shapes, like French fries
Chiffonade: Make thin strips of leafy foods by rolling them, then slicing
Grind:     Produce a fine-to-coarse powder, using a mill or similar device
Grate:     Produce a coarse “grind” or fine “mince”, using a grater
Puree:     Produce a thick liquid, usually in a blender or food processor
Peel, Pare:   To remove the skin or peeling from a fruit or vegetable
Essence:     The thin outer peel of a citrus fruit containing the essential oils
Mix:         To combine ingredients
Blend:     To mix ingredients (such as sugar and butter) to a smooth texture
Beat:         To mix vigorously
Whip:     To mix vigorously at high speed, so as to incorporate air
Whisk:     Similar to “whipping” by hand, often to emulsify a mixture
Stir:         A synonym of “mix” usually applied to a cooking technique
Fold:         Careful mixing of beaten egg whites into a batter
Marinate:     Soaking a cut of meat in a liquid or paste to flavor or tenderize
Macerate:     “Marinating” of vegetables
Fillet:         To produce a boneless cut of meat or fish (a fillet)
Tenderize:     To pound a cut of meat and break-down coarse fibers
Dredge:     Coat with flour, usually seasoned, prior to frying
Bread:     Coat with a flour batter, or eggs and flour, prior to cooking