Foods I Unit 4: Culinary Terms

1. Foods IUnit 4: Culinary Terms

2. Chill To cook in the refrigerator Ex: Chill the pudding pie in the refrigerator in order to solidify.

3. Dough A thick mixture shaped by hand. Ex: Pasta and pizza dough are very thick.

4. Reserve To save and use later. Ex: Reserve 1c. of flour.

5. Boil To cook in a bubbling liquid. Ex: Boil pasta in water of 212 F.

6. Batter A thin mixture that can be poured. Ex: Pour the chocolate pancake batter onto a hot griddle.

7. Beat Mix very fast, usually with an electric mixer. Ex: Beat the sugar and eggs until creamy.

8. Baste To moisten food with a liquid. Ex: Baste the turkey with juice before placing it in the oven.

9. Bake/Roast A dry heat method used in cooking. Ex: Roast the potatoes at 400° for 40 minutes.

10. Broil Cook over or under direct heat. Ex: Broil steak 3 inches from the top for 4-5 minutes.

11. Blend/Mix Mix two or more ingredients together. Ex: Blend milk, flour, and eggs together until smooth.

12. Chop To cut into rough, small pieces. Ex: Chop a small yellow onion before adding it to the ground beef.

13. Cream To beat until smooth. Ex: Cream together the butter and sugar.

14. Cut In To distribute a solid fat (shortening) into a dry substance (flour). Ex: Use the pastry blender to cut in the shortening into the flour.

15. Coat To cover food with another food (flour). Ex: Coat the onions in batter before frying them.

16. Dash A very small amount (~1/8 t.) Ex: A dash of salt.

17. Dot Scatter bits of food over another. Ex: Dot butter over the pecan pie before baking.

18. Drain Pour off the Liquid. Ex: Drain pasta in colander before serving.

19. Fry A moist heat cooking method using a high temperature fat substance (oil). Ex: Fry the jalapenos in oil for 2-3 minutes.

20. Grate Reduce solid food to shreds. Ex: Grate cabbage before adding it to the salad.

21. Grease To rub equipment or utensils with oil. Ex: Grease the cake pan before pouring in the cake batter.

22. Dice To cut foods in cube sides. (6 equal sides) Ex: Dice (small cut) the onion.

23. Julienne/ Batonnet Long thin strips. Ex: Batonnet the potatoes.

24. Knead To work the dough by hand. Ex: Knead the pizza dough.

25. Fold/Fold In A gentle up and over motion by hand. Ex: Fold in the cooled custard mixture to the egg white foam.

26. Mince Very fine rough pieces. Ex: Mince the garlic.

27. Scald Cook over low heat just below the boiling point, then cool it down. Ex: Scald the milk before adding it to the mixture.

28. Pare To remove the outer skin. Ex: Pare the apples for the pie filling.

29. Sear To brown the surface of the food. Ex: Sear the scallops for 1 ½ minutes on each side then bake it.

30. Poach To cook food in a shallow amount of liquid. Ex: Cover pan and poach eggs for 4 minutes, until egg white is fully cooked.

31. Prick Pierce with a fork. Ex: Prick the ham to ensure doneness.

32. Sift Pass dry ingredients through a sieve to remove lumps and add air. Ex: Sift 2 cups of powdered sugar into the mixing bowl.

33. Sauté To cook quickly in a small amount of fat. Ex: Sauté the mushrooms for 3-4 minutes in a sauté pan.

34. Simmer Heat until tiny bubbles form around the edge. Ex: Lower heat and simmer sauce for 10 minutes.

35. Skim Remove fat from the surface. Ex: Skim the fat from the top of the soup.

36. Stir Circular motion by hand to combine ingredients. Ex: Add dry ingredients in three increments and stir each time.

37. Steam To cook using steam from water with/without pressure. Ex: Steam broccoli for 5 minutes.

38. Strain To remove liquid from a food using a sieve. Ex: Strain soup before baking.

39. Toss Combine foods gently. Ex: Toss salad until ingredients are even throughout.

40. Whisk To add air and volume using a fast motion. Ex: Whisk the batter until large lumps disappear.