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A very large or overfull amount. May be almost double the level amount

A very large or overfull amount. May be almost double the level amount. HEAPING. To remove the stem and very thin layer of a fruit or vegetable. PARE/PEEL. Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. SAUTE.

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A very large or overfull amount. May be almost double the level amount

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  1. A very large or overfull amount. May be almost double the level amount HEAPING

  2. To remove the stem and very thin layer of a fruit or vegetable PARE/PEEL

  3. Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. SAUTE

  4. To remove liquid from a solid food by pouring off the liquid DRAIN

  5. Cut food into very fine, uneven pieces MINCE

  6. To rub fat on the surface of a food or cooking utensil GREASE

  7. Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger PINCH

  8. To immerse food in a liquid to wet, soften, dissolve or clean SOAK

  9. Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly STIR FRY

  10. To increase flavor by adding herbs, spices or other ingredients SEASON

  11. To leave an opening in the covering of a food through which steam can escape VENT

  12. To thoroughly mix and incorporate air, with an up and down and circular motion BEAT

  13. Dry heat; cook over hot coals or on a griddle GRILL

  14. To make small, shallow cuts in the surface of food; to tenderize or let juice in SCORE

  15. Cut food into small, equal size pieces; about ¼” to 1/8” in size DICE

  16. Dry heat; cook uncovered UNDER direct heat source BROIL

  17. To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes TENDERIZE

  18. To combine flour and solid fat, fat is reduced to tiny pieces coated with flour. Use a pastry blender or two knives CUT-IN

  19. Moist heat; cook food in liquid just below the boiling point. Slow bubbles. SIMMER

  20. To blend a delicate mixture into a heavier one FOLD

  21. Moist heat; cook slowly over low heat in tightly covered pan. Maybe brown on stovetop then simmer in oven BRAISE

  22. To beat quickly and vigorously, to incorporate air and make light and fluffy WHIP

  23. Dry heat; cook in an oven with dry, hot air BAKE

  24. To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking BASTE

  25. To cause a solid food to turn into or become part of a liquid DISSOLVE

  26. To lightly mix ingredients by tumbling them with tongs or a large fork and spoon TOSS

  27. Dry heat; cook meat, fish or poultry uncovered in an oven ROAST

  28. To beat solid fat and sugar with a wooden spoon, until light and smooth CREAM

  29. Moist heat; cook food in a hot liquid (212 degrees F) with fast bubbles BOIL

  30. To separate solid from liquid, often to save the liquid STRAIN

  31. Cut food into small, uneven pieces CHOP

  32. Dry heat; roast slowly on a rack or spit and baste with a spicy sauce BARBECUE

  33. To soak food in a cold, seasoned liquid, to add flavor or to tenderize MARINATE

  34. Moist heat; cook food in pan using vapor produced by boiling liquid STEAM

  35. To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients SIFT

  36. Cook in fat; cook food by immersing in hot fat/oil DEEP FRY

  37. Cut food into small, equal size squares; about ½” in size CUBE

  38. To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning and repeating KNEAD

  39. Cook in fat; cook food in a small amount of hot fat FRY

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