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Cooking Terms. The Language of the Recipe. =new flashcard!. 1. Ingredients. Foods in a recipe. Also, what a purchased food product is made of. 2. Temperature. The amount of heat you apply to a food. 3. Yield. The amount the recipe makes or the number of servings. 4. Pare/ Peel.
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Cooking Terms The Language of the Recipe =new flashcard!
1. Ingredients • Foods in a recipe. Also, what a purchased food product is made of.
2. Temperature • The amount of heat you apply to a food
3. Yield • The amount the recipe makes or the number of servings.
4. Pare/Peel To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.
5. Grate To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
6. Cube To cut into small squares. 1/2”
7. Dice To cut into very small cubes ¼”
8. Chop To cut into small irregular pieces
9. Mince To chop food until the pieces are as small as possible. 1/16”
10. Shred To cut food into long thin pieces or strips.
11. Slice To cut food into thin, flat pieces.
12. Puree • To put food through a blender, food processor, food mill, or strainer so it becomes a smooth, thick mass.
13. Stir To mix with a circular motion with a spoon or other utensil.
14. Mix/Combine To combine two or more ingredients, usually by stirring.
15. Beat • To stir very quickly with an over and over motion. May be done with a spoon, wire whisk, rotary beater or electric mixer.
16. Cut in • To mix a fat and flour using a pastry blender or two knives and a cutting motion until it looks like fine crumbs.
17. Fold in To combine two foods, such as beaten egg whites and batter, with a very gentle motion.
18. Cream • To beat a fat and sugar until soft, smooth, and creamy and lighter in color.
19. Whip • To add air and increase volume by beating food rapidly.
20. Toss • To tumble a mixture, such as a salad, very lightly.
21. Preheat To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.
22. Brown To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.
23. Boil To cook in liquid in which bubbles rise constantly and then break on the surface.
24. Simmer To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
25. Chill • Refrigerate food until it’s cold.
26. Grease • To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.
27. Baste • To spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon.
28. Drain • Remove excess liquid by pouring it off or by placing food in a strainer or colander.
29. Garnish • To decorate a food or dish with a small, colorful food such as parsley or a lemon slice.
30. Bread • To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.
31. Dredge • To cover a food with a dry ingredient such as flour or sugar. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient.
32. Marinate • To soak in a seasoned liquid, called a marinade, to add flavor and/or to tenderize.
33. Sift • To put dry ingredients through a sifter or a fine sieve to incorporate air. • If you don’t have a sifter you can use a strainer or a wire whisk.
34. Knead • To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing.
35. Core To remove the center of a fruit with a corer or paring knife
36. Julienne To cut food into long, thin strips like matchsticks1/8” thick
37. Sliver To cut in long, thin, narrow pieces.
38. Mash To crush food until it becomes smooth.
39. Bake • To cook in an oven or oven-type appliance in a covered or uncovered pan.
40. Steam To cook over the vapor rising from boiling water.
41. Poach To cook gently in hot liquid below the boiling point (simmering).
42. Braise To cook meat slowly, covered and in a small amount of liquid.
43. Stew To cook slowly and for a long time in liquid
44. Barbeque • To cook meat or poultry very slowly (8+ hours) over coals on a spit or in the oven, basting it often with a highly seasoned sauce.
45. Broil To cook under direct heat or over coals.This is what we are doing when we “grill”
46. Roast To cook by dry heat, uncovered, usually in the oven.
47. Fry To cook in a hot fat.
48. Sauté (sautéing) To cook uncovered in a small amount of fat in a pan stirring frequently.
To cook in an uncovered skillet with a small amount of fat. 49. Pan-fry
