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Essential Culinary Terms: Cutting, Combining, Heating, and Miscellaneous Techniques

Master the essential culinary terms that will elevate your cooking skills! This guide covers vital cutting techniques like chop, dice, and mince; combining methods such as blend, cream, and whip; heating terms including bake, boil, and sauté; and miscellaneous terminology like dash, batter, and garnish. Whether you're a beginner or an experienced cook, understanding these terms will enhance your recipe execution and improve your culinary knowledge. Get ready to impress in the kitchen!

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Essential Culinary Terms: Cutting, Combining, Heating, and Miscellaneous Techniques

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Presentation Transcript

  1. Learn the Lingo: Preparation Terms

  2. Learn the LingoCutting Terms • Chop • F or G – Cut into small (irregular) pieces 2. Dice and 3. Cube • D – Cut into small cubes • Mince • G – Cut or chop into very small pieces • Core • A - Remove inner seeded portion • Cut-in • H – Distribute shortening in dry ingredients

  3. Learn the LingoCutting Terms: • Grate I – Rub food against grater to make small pieces • Pare and 9. Peel B – Cut off outer skin with knife or peeler • Shred C – Cut or tear into large, thin pieces • Slice E – Cut (with knife or cheese slicer) into thin pieces

  4. Learn the LingoCombining Terms: • Beat and 2. Blend B – Mix, combine or blend 2 or more ingredients until they become one (or A or D) • Knead F – To work dough with hands • Whip A – To beat ingredients with whip or whisk • Toss E – Mix by lifting & dropping with spoons or forks

  5. Learn the LingoCombining Terms: 6. Combine B – Mix, combine or blend 2 or more ingredients until they become one • Cream D – Beat one or more ingredients until soft & creamy • Whisk A – To beat ingredients with whisk or whip • Fold-in C – A delicate “up & over” motion to mix ingredients 10. Mix B – Mix, combine or blend 2 or more ingredients until they become one

  6. Learn the LingoHeating Terms: • Bake E – Cook by dry heat in oven • Baste C – Moisten food as it cooks (brush or spoon on) • Boil F – Cook in liquid that is bubbling & steaming • Broil B or A – Cook over or under direct heat • Fry I or D – Cook in hot fat

  7. Learn the LingoHeating Terms: • Preheat J – To warm up before cooking or baking • Saute D – Cook in small amount of fat • Simmer H – Cook in liquid below the boiling point • Steam G – Cook in steam 10. Toast A – Expose to high heat until lightly browned

  8. Learn the LingoMiscellaneous Terms: • Dash E – Less than 1/8 teaspoon • Leavening I – Gas-forming ingredient used in baking to make product lighter • Batter A – Mixture of ingredients thin enough to pour • Dough F – Mixture of ingredients thick enough to handle, roll, knead or drop • Entrée B – Main course of a meal

  9. Learn the LingoMiscellaneous Terms: • Drain G – Separate liquid from solid • Separate C – Drain the egg white from the egg yolk of a raw egg • Fluting D – Decorative edge on piecrust • Garnish H – To decorate food

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