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  • Sear, chop, dice, crush, fold. There  are so many verb vocabulary words,  

  • actions, verbs that we do in the kitchen, cookingDo you know how to fold in and ingredient?  

  • There is a hilarious scene from the  show Schitts Creek where two people are  

  • following a recipe and neither of them  know what "fold in the cheese" means.

  • Next step is to fold in the cheese.

  • What does that mean? What  is fold in the cheese mean?

  • You fold it in.

  • I understand that but how do you  fold it. Do you fold it in half  

  • like a piece of paper and drop  it in the pot or what do you do?

  • So we'll cover that. We'll divide  our verbs into four categories:

  • Things you do with a knife

  • Things that combine ingredients

  • Things that change the shape of ingredients. What?

  • And verbs that change the  temperature of ingredients.

  • First, verbs that use a knife or something sharp

  • Slice. To cut from a larger portion intosmaller, thinner size. “I'll slice the cake.”  

  • Here, the chef is slicing meat.

  • I did this by slicing open the side of  the chicken breast to allow it to open up.

  • Did you notice how he made that  a phrasal verb, too? Slice open.  

  • And yes, you can say slice off, slice inslice towards, slice under, and so on.  

  • The idea here is that you're  creating smaller, narrower pieces.

  • We also use slice as a noun all  the time with pizza or cake.

  • He's holding a slice of pizza. Sometimes we  just say "slice" for this. “Where is the best  

  • place to get a slice around here?” Everyone  would know that that means a slice of pizza.  

  • Who is this guy by the way? In today's video  we'll see clips from two different cooking  

  • channels here on Youtube with permission. This  is Stephen from 'Not Another Cooking Show'  

  • and this is Hilah from 'Hilah Cooking'. Both  great cooking channels, if you love food go  

  • check them out and binge watch some videosthat's one of my favorite things to do.

  • What's the difference between 'slice' and 'cut'?  I think of slice as being more thin. You slice  

  • something into thin uniform pieces like breadWe might use "cut" to get rid of something. To  

  • cut something off. “Cut off the stems of the  broccoli, and just use the florets”, for example.

  • And you can just cut it off.

  • Cut offalso works when you're saying something  and someone else starts to talk over you before  

  • you finished. You could say, “Hey, you cut me  off!” In the kitchen, you might cut something up.  

  • Cut up the carrot into 1-inch chunks.” Asnoun, a "cut up" is someone who's always trying  

  • to be funny, always making jokes. “He's such  a cut up!” You can also "cut in" to something.

  • Then take the drumette, bend  the wing down, and cut in.

  • Chop. When you cut with repeated motion not just  one or two cuts. Chopping requires a lot of up and  

  • down movement. I chopped the baby's food into tiny  pieces for him. We would also use this for a wood,  

  • like what you would do with an ax to get firewoodHe chopped the logs into a huge stack of firewood.  

  • This one is also very common  as a phrasal verb like chop up.

  • I actually don't notice a big difference  in the usage ofchopversuschop up”  

  • when it comes to cooking. Both mean  to make lots of smaller pieces.

  • Let's see, let's chop up some onion.

  • There is definitely a hierarchy  of size when we change the verb.

  • Dice. “Dicedpieces are generally  smaller thanchoppedpieces.  

  • Andmincedpieces are even smaller than dicedSo let's look atdice.” If you play boardgames,  

  • you know that dice are 6-sided cubes with  a certain number of dots on each side.  

  • This is an example of where the noun  comes from what you get by doing the  

  • verb. When you dice a potato, you get  little cubes of it that look like dice.

  • Now if you wanted to dice it smalleryou would just cut thinner planks.

  • Ok, largest to smallest, we  have: chopped, diced, minced.

  • Mince. I'm basically cutting the food into as  tiny pieces as I can with a knife. Really strong,  

  • aromatic flavors like garlic and herbs  tend to be minced because getting a big  

  • chunk of a really strong flavor in  your mouth all is not all that great.  

  • Mincing helps these potent flavors get  more evenly distributed throughout a dish.  

  • Of course, you're going to hear it  as a phrasal verb too: mince up.

  • Okay, so I also minced up some  garlic when you weren't looking.

  • Last in this group, we have  a verb that we probably use  

  • more in relation to hair than food, but  even so, you will hear it. It's “shave”.

  • It means to take off a thin layerFor foods that have a peel, a skin,  

  • or an outer layer of some kindyou might hear it used there.

  • We're just going to shave the rind off.

  • Watermelon peel is really thick, so we  call it a rind. Now, he could have said  

  • just as naturallycut the rind off,”  orslice off the rind.” We have a lot  

  • of different verbs that we can use  when it comes to using your knife.

  • Now our second category, combining ingredientsBack to our original scene from Schitts creek,  

  • when two people were trying to fold  in cheese. When you fold paper,  

  • you can do truly amazing things with it. This  is my friend Ben who is just amazing at origami.  

  • When you fold one ingredient into anotheryou're doing it to mix things without  

  • crushing. We do this with light ingredients  like some egg whites that you whipped.  

  • So, to fold something else into something, you  put the light on top and then with a spatula,  

  • you take what's underneath and put it  on top incorporating without crushing.

  • Probably the most common instruction you'll  

  • see in a recipe is add. To put  one thing with another thing.

  • And I'm going to add my  butternut squash to my broth.

  • Mix is another high-frequency verb when it comes  to cooking. With mix, you add ingredients together  

  • and then agitate them with a spoon, spatula, maybe  a stand mixer so that the consistency becomes more  

  • uniform. So this is different than fold or  being a lot more gentle. Mix. Mix in. Mix up.  

  • Wait, what? Mix up also means to confuse things.  A server at a restaurant might say, “Shoot,  

  • I put in the wrong order for the wrong table,  I got mixed up.” Mix in, mix together.

  • So, we're just going to mix this all together.

  • Beat. This is to stir very quickly and with  force. A pair of beaters on an electric mixer  

  • can combine wet and dry ingredients together  really quickly. Again, the nounbeaterrelates  

  • directly to the verb. On non-cooking use, you  could also say, “We beat the them by 2 points.”  

  • Beat means defeated or won against. It can also  mean to hit someone or something with great force.  

  • And we use that a lot with "up". He got beat up at  school. But the idea of hitting food or applying  

  • energy to the motion of stirring comes through  here. “I always beat my eggs before cooking them.”  

  • I stir them hard and fast. This  incorporates air to make them fluffy.

  • I'm going to add salt to one of them and beat it.

  • A word with a similar meaning iswhisk”.  The object looks pretty similar to beaters,  

  • doesn't it? A whisk is good for  creating light mixtures and batters.

  • Now we'll learn some other words for  

  • "stir". Everyone knows stir. Let's  dig deeper for some synonyms.

  • And you just wanna start moving  it around, breaking it up.

  • Move around. That's exactly what it sounds likeNot necessarily going in a circular motion,  

  • but poking and prodding  ingredients here and there.  

  • Move the peppers around the pan so they  don't burn in one spot. Move them around. Or:

  • And you just want to start  moving it around, breaking it up.

  • Break up. If you've got a pack of ground meat that  you're browning in a skillet, you want to break  

  • it up as you cook it. Stir it, move it aroundHey, I just used another cooking verb there,  

  • if you're browning something. We use  this with beef, especially ground beef.  

  • If you brown it, then you  cook it in a skillet, and it  

  • turns brown. But you can also use it with any  food referring to changing the color to brown.

  • You don't want it to brown but you  want them to start looking translucent.

  • But back to break up. Outside of cookingwe used this term a lot with relationships.  

  • it's a verb: “They broke up last  month.” That means they stopped dating;  

  • they're not seeing each other anymore. It's also  noun. “The break up was really hard on him.”

  • The next two words are generally used  with this appliance or something similar,  

  • a blender. This is used to blend  ingredients into a homogenous mixture.

  • Blend. Blend some fruit for a smoothieBlend up some tomatoes for a pasta sauce.

  • And for those of you that need to takeblending”  still further, you can usePulverize”.

  • To reduce something to fine  particles. Just by looking at it,  

  • you can't tell exactly what's in it because  it is so thoroughly combined and broken down.  

  • Fun fact, “pulvisis the Latin word for  “dust.” So you turn something solid into dust by  

  • pulverizing it. Here, the chef  is making watermelon juice.  

  • He doesn't want any chunks or fibers lefthe wants the consistency to be super smooth.

  • So I'm just going to blend the sh*t out of  it; pulverize it as much as possible.

  • When we combine ingredients, not only do we  change how they look, we also change how they  

  • taste. Probably the most universal way to  enhance flavor around the world issalt”.

  • Salt. You've definitely used it as a nounbut native speakers use it as a verb, too

  • We're going to salt them right now.

  • Season is another fantastic word to talk  about how you change the flavor of a dish.  

  • This usage is not connected to the  noun, the four seasons: winter,  

  • spring, summer, fall but to herbs, spicesand sauces that we use as seasonings. [hɜb] in  

  • American English. Flavor additives. Anything you  use to change the flavor of what you're making.  

  • My mom always seasons vegetables with  garlic powder.” There it's a verb.  

  • She seasons vegetables; she uses seasoningsHere the chef uses the passive voice.

  • If you want scrambled eggs that  are fluffy, moist, seasoned well,  

  • but have texture and structure  and can stick to a fork.

  • Seasoned well. The eggs have been seasoned wellThe past participle here has an -ed  

  • ending, seasoned, seasoned well. Now when  you want to use the noun form, we don't say,  

  • Those are great seasons.” We add -ing and it  is a regular count verb, meaning that we use an  

  • s at the ending to make it plural. “That's  a great seasoning.” Seasoning singular or:  

  • Those are great seasonings.” Recently my  husband David seasoned some pork with a dry rub.

  • Going to do a rub?

  • Yeah, here's the rub. Mustard powder, coarse  salt, hot pepper flakes, thyme, oregano,  

  • celery salt, onion powdergarlic powder, black pepper.

  • Wow.

  • Yeah, it's going to be good.

  • Did you hear all those seasonings he named?

  • And if you're like me, you want to  get the balance of flavors just right,  

  • then you mightadjusthow you season your food.  

  • I'm constantly tasting as I cook. Addinglittle more of this or a little more of that.

  • Adjust means to change. “We need to adjust the  seasonings.” orWe need to adjust the acidity.”  

  • You can also use it with temperature. For example,  “Watch the pot and adjust the heat if needed.”

  • While there's definitely a science to  cooking, I also love approaching it  

  • as an art. Everything doesn't have to be  exact all the time. When you're cooking  

  • without measuring everything exactlyyou're justeyeballingthe measurements.

  • Eyeball. This means looking at an  amount to get a general measurement.

  • And this is a very flexible recipe; you can  see I'm just sort of eyeballing this,

  • some  of these measurements.

  • Eyeballing is estimating. Estimate- To  roughly calculate or judge the value,  

  • number, or quantity. I estimate that's about  a teaspoon. It's not exact, but close enough.

  • Another synonym isguess”. To think or suppose  something without being 100% certain. And a  

  • really fun one is the combination of guess plus  estimate, and that's “guesstimate”. This word  

  • popped up in American English in the 1930s when  statisticians used it to describe an estimate  

  • made without using adequate or complete  information. Now, you'll hear various forms of it:

  • We have the verbguesstimate”.  “Guesstimating”. We have  

  • guesstimate”, the noun and alsoguesstimation”.

  • If you're into this approach  to cooking, you might say,  

  • Let's go heavy with the cream.” Meaninglet's put more than the recipe calls for.

  • Go heavy with.

  • You can go heavy with all this stuff  especially when you're using flour.

  • You may also heargo heavy oninstead of  go heavy with. Now the opposite, to "go light  

  • on". To go light on something is to use slightly  less. Let's go light on the sugar in this recipe.

  • One more way to talk about combining ingredients,  

  • you've probably used this one to reference  a piece of clothing: Coat. This is to cover  

  • or spread with an enclosing layer. Chef  Hilah usescoatin passive voice here  

  • to show us that all the pieces of chopped onion  need to be completely covered in the oil as it sautés.

  • Make sure it gets coated with all the oil.

  • Part three, let's look at words that  show how we change the shape of something  

  • using something other than a knife. A special  kitchen tool, gadget, or your bare hand.

  • First, "grate". This sounds just like this wordgreat. And this is a verb that comes from a noun,  

  • the thing called a grater. You can get  lots of little small pieces or threads  

  • by grating something like cheese or potatoCould you grate some cheddar for the tacos?

  • It also shows up as a phrasal  verb, "to grate in". Notice the T  

  • here is a Flap T linking the two words, grate in.

  • And then I'm going to grate in my onion.

  • If you love baking pastries or cookies, I  bet you own some version of this: a rolling  

  • pin. You'll use this to flatten somethingFlatten. Notice that Stop T. Flatten, flatten.

  • With a rolling pin, I began to flatten it.

  • Also, flatten out

  • Kind of flatten it out a little bit.

  • Remove: To take something away or off.

  • First thing you want to do is remove the tip.

  • Crush. As a verb, to compress  or squeeze or squish.

  • I'm just going to kind of crush it up a little  bit, bruise it, so that the oils release.

  • We use this verb another way. If you want to say  that someone is doing a job, doing so well, you  

  • could say, “You crushed itorYou're crushing  that!” Actually, my husband said this about a cake  

  • I recently made. The icing was unbelievableso good and he said, “Wow, you crushed that!”

  • We also use it this way: Tohave  a crushon someone, that means  

  • you find the person attractive in a romantic wayHe or she is your crush. You can have a crush  

  • on your crush; just don't crush your  crush. Don't smash the person you like.

  • Smash. To violently or forcefully break  something into pieces. Smash two eggs together.

  • My preferred egg-cracking method  is this Italian grandma style where  

  • you smash two eggs together and magically  and mysteriously only one egg will crack.

  • Crack. This can happen when you crush or  smash something against something else.  

  • Crack is a verb and a noun; it's a line on  the surface of something where it has split  

  • without breaking into separate  parts. You can crack an egg,  

  • you can crack a nut and then you'll  use that crack to open it up.

  • Pinch off. Using your finger tips to sever  or detach something from something else.

  • Trying to use the edge of the shell  to sort of pinch off that egg white  

  • that sort of hangs there.

  • Juice. We all know this word asnoun: orange juice, apple juice,  

  • but have you used it as a verb? To  squeeze the liquid out of something.

  • Got my trusty lemon squeezer; just start  juicing at least three of the limes.

  • There's also this helpful tool for juicingTake a guess as to what it's called?  

  • A juicer. Turns out, there are an awful  lot of different juicers out there.

  • Spread out. To open, arrangeor place something over an  

  • area. Like frosting on a cake. Spread out  the frosting into smooth, even layers.

  • And this waffle batter, because it's thickyou do have to spread it out a little.

  • Or if you're roasting vegetablesyou want them to be in a single layer  

  • then you'll going to spread them out on the  cooking sheet. Roasting, another cooking verb,  

  • something you do in the oven or over fire  to vegetables or meat. You usually get a  

  • little color, a little browning on them when you  cook this way. I just love roasted vegetables.

  • You can also use it to describe yourself if you're  really hot. Ugh, it's so hot. I'm just roasting.

  • Scoop. I'm fairly certain that the noun came  first here. A scoop or a scooper is a utensil  

  • like this, handle, deep bowl to  remove something from a container  

  • like an ice cream scoop. In the process known as  “verbing,” the noun can also be used as a verb:  

  • to scoop. I'm scooping some ice cream for us.

  • You want to scoop aboutthird of a cup I would say.

  • As a noun, we also us scoop to mean informationyou may have heard the phrase, “What's the scoop?”  

  • That's likeWhat's going on?”  “What's the information?”,  

  • related to some topic that you're  already addressing. What's the scoop?

  • Pop. Very often, this is a noun. A lightexplosive sound like the sound when you pop the  

  • top off a bottle of champagne. Or when you hear  your bones pop as you stretch. In the northern  

  • part of the U.S., saying “I'll have a popmeans  I want a carbonated beverage like Coke or Pepsi.  

  • In other regions they call thatsoda”. But this  word alsopops upor shows up occurs as verb.

  • You'll get to where the bone and the  joint are, and you can just pop it.

  • Just pop it. Apply pressure until it pops,  

  • until it breaks. We also use this for, not  hard to guess, popcorn. Is it done popping?

  • What about plop? An object dropping into liquidor something soft landing on something hard.

  • Going to plop some of our  chicken mixture on top of there.

  • Plop! The final group here deals with  vocabulary for changing the temperature  

  • of something. We already went over 'roast' and  'brown'. I don't know how many recipes I've  

  • followed where this is step one: preheatThis is to heat something like an oven,  

  • a grill, or a skillet to a designated  temperature before using it for cooking.

  • And we're just going to follow  my method for cooking scrambled  

  • eggs which is by preheating a pan on  medium heat, not too high, not too low.

  • Following preheat, you'll likely  see this word later in the recipe:  

  • Bake. To cook food using dry heat without direct  exposure to a flame. To specify a temperature  

  • and duration, we say, “Bake at X degrees forminutes.” Done in the oven just like roasting,  

  • we use this verb for things  like casseroles and cakes.

  • Just baked it at 375, cold oven, flipped it.

  • Flip. To turn to another side.

  • We also have crisp. To give something  a crunchy surface by baking, grilling,  

  • frying and so on. “You want to  crisp the edges of the bacon.”  

  • OrBake the casserole until  the top is lightly crisped.”

  • Ok, let's go on the opposite direction now.

  • Cool. This is to bring the temperature down.

  • But we're going to let this  cool for about five minutes.

  • That usually just means remove from heatNot necessarily to put in the refrigerator.

  • And similar: Cool off

  • it's cooled off enough to try it.

  • Turn the temperature down even more and  you get tofreeze”. This is how we  

  • turn into ice or to store food at a very low  temperature in order to preserve it. Water,  

  • in case you didn't know freezes at  32 degrees Fahrenheit. Here the chef  

  • is showing us how to make an Enchilada  Casserole to store in the freezer for later.

  • And if you were going to  freeze this, you would just  

  • put the cheese on, cover it with some  foil, and stick it in the freezer.  

  • And then, you can bake it in the  oven. Um, you don't need to thaw it.

  • Thaw it. The opposite of freeze, to bring something  

  • frozen back to a warmer  temperature, room temperature.

  • Um, you don't need to thaw it.

  • There are several ways to thaw frozen  food. Leave it on the counter until  

  • it comes to room temperature. Or  if you don't have a lot of time,  

  • a very American way to do this  is to: Stick it in the microwave.

  • Honestly, what I usually do is stick it in  the microwave for like five minutes because  

  • everything's already cooked. You're  just trying to get the cheese to melt.

  • Melt. To make something liquid by applying  heat. The opposite of freeze where  

  • you take a liquid and make it a solidMelt butter, melt chocolate melt cheese.

  • Simmer. This is to stay just below  the boiling point when being heated.  

  • If you simmer soup on the stove, the  steam is rising from the surface of it  

  • and there might be little bubbles, but there  aren't large bubbles making it roll. It's not  

  • a rolling boil, this is what we call it whenliquid is fully boiling, It can't get hotter.

  • Boil. The boiling point in Fahrenheit is 212  degrees, so simmering is just a little under that.

  • You want to make sure that your stock  is simmering as you add it to the rice.

  • As you boil or simmer a liquid, the vapor that  rises from the surface is calledsteam”. And  

  • this is also a verb another way of cooking  something. Here's an example of a steaming pot.

  • The water boils in the bottom pot,  

  • then the food rests in the upper pot and the  steam comes up to the holes to cook it.

  • This is baby spinach, and what I did, what I did  was I steamed it in the microwave for 30 seconds.

  • And one more verb related to hot  liquid: Steep. This is when you pour  

  • hot water or liquid over your  ingredients and let them sit.  

  • Over time, the food flavors the liquid.  I steep my tea for about 5 minutes. This weekend,  

  • I made a mushroom potpie, it was so good that  called for steeping dried porcini mushrooms.

  • Then I have mint that I'm going  to steep in it once it's done.

  • Remember this clip?

  • You don't want it to brown; but you  want them to start looking translucent.

  • Here, Hilah is sautéing rice.

  • Sauté is to cook food quickly withbit of fat over relatively high heat.  

  • Sautéing is often done in a skillet so that you can easily control the temperature  

  • and easily stir to keep the food from burning.

  • Broil. Now this is something that when I do it, I  often accidentally burn my food. So this is when  

  • you expose food to direct very high heat in the  oven. Most American ovens have a broil setting  

  • that's about 500-550 degrees. The  upper heating element comes on,  

  • and you put your food just below it. And if you're  like me, you should not walk away from that oven,  

  • you should watch it every second  because it can get really brown  

  • really fast and then the next thing you  know it's burnt and you're throwing it out.

  • Now, let's go back to David  to learn a few more verbs.

  • Going to grill that David?

  • Yup. Going to be smoked for about seven hours.

  • You're not searing it first?

  • Nope. Doesn't need it.

  • Grill is when you use one of these to  provide direct heat to what you're cooking.  

  • A great way to cook during the hot summer when  you don't want your kitchen to get even hotter.

  • I asked if he was going to sear it first. If you  sear something, you apply a really strong heat to  

  • the surface of it to burn it a little bit. This  can help lock in the juices when cooking meat.

  • David said he didn't need to sear it, but that he  was going to smoke it. When you smoke something,  

  • you expose it to not just heat but, smoketo flavor the meat. This is how he does it.

  • A couple of wood chunks to give it some smoke.

  • Then the meat has a fat cap on the bottom.

  • So you put that down against the hot coals  

  • to kind of keep it protected from cooking  too fast and it goes opposite of coals.  

  • Grilling is really usually about direct heat  so the meat being right on top of the coals.  

  • Barbeque is more indirect heat so the  smoke is kind of waft around past it.

  • And you'll see the smoke kind of pass over to that side and the air  

  • kind of sort to go like this because  one side is cold, one side is hot.

  • So you can smoke meat in a smoker  but you can also smoke a cigarette.

  • Now I don't eat meat but everyone  really liked that smoked pork.  

  • I would say it was not just smokedbut it ended up a little charred. Char,  

  • that's beyond searing, when the outside  gets really burnt and blackened.

  • And to wrap up this list, let's go with  the safest way to end any cooking activity:

  • Turn off. Turn down the heat. Lower  the heat. Bring down the heat.

  • Turn off as a noun is something  that you don't like. For example,  

  • the smell of fish sauce is a turn  off; it totally kills my appetite.  

  • It can also carry a sexual connotation. Ifguy brags a lot, that's a major turn off for me.

  • If you turn off the heat, then you kill the heat.

  • At that point you're going to kill the heat.

  • Kill. Completely stop something.  

  • We can say kill the heat, kill the  music, kill the engine and so on.

  • Ok. I want everyone watching this to put in the  comments, what is your favorite thing to cook and  

  • better yet, if you can find a video on YouTube of  someone making it, paste that link in too, I love  

  • to see what people make and eat and I'm  also pretty hungry right now, so there's that.

  • Thanks for sticking with me, I love teaching  English and I make new videos every week. Be  

  • sure to subscribe with notifications on so you  never miss a lesson! And keep your learning  

  • going right now with this video. That's it, and  thanks so much for using Rachel's English.

Sear, chop, dice, crush, fold. There  are so many verb vocabulary words,  

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    Summer 發佈於 2021 年 11 月 11 日
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