B Food Prep Terms

Bake
to cook in the oven with dry heat
Barbecue
to cook on a rack or spit over hot coals or some other source of direct heat
Baste
to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
Beat
to mix ingredients together with a circular up and down motion using a spoon, whisk, or rotary or electric beater
Bind
to thicken or smooth out the consistency of a liquid
Blanch
to scald or parboil in water or steam
Blend
to stir ingredients until they are thoroughly combined
Boil
to cook in liquid at 212*
Bone
to remove bones from fowl or meat
Braise
to cook in a small amount of liquid in a tightly covered pan over low heat
Bread
to coat with dry bread or cracker crumbs
Broil
to cook uncovered under a direct source of heat
Brown
to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
Brush
to apply sauce, melted fat, or other liquid with a basting or pastry brush