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common cooking terms

Foods 1

TermDefinition
to moisten foods while cooking by brushing with pan juices baste
to remove the skin from fruits and vegetables pare
to break down and distribute butter into a flour mixture using a pastry blender cut-in
to cook foods 4-6 inches from a heat source, such as an oven broil
to tenderize and/or flavor foods by placing in a liquid mixture marinate
to beat butter alone or with sugar using a spoon or mixer until light and fluffy cream
to work foods, usually dough, by pressing and folding action to make it smooth and elastic knead
to mash solid foods into a smooth mixture using a blender or processor puree
to cut foods into 1/2-1 inch pieces that are square in shape cube
to heat liquids until bubbles form that cannot be stirred down boil
to quickly saute meats and vegetables while stirring constantly in a wok or skillet stir-fry
to coat the exterior of sweet or savory foods with a thin or glossy mixture glaze
to cook liquids alone or a combination of ingredients with liquid just under the boiling point simmer
to cook slowly in a small amount of liquid in a covered pan on stovetop or oven braise
to rub foods, such as hard cheese, over a grater to produce fine particles grate
to cook or lightly brown foods in butter or oil until tender saute
to sprinkle confectioners' (Powdered) sugar, cocoa, or flour lightly over foods dust
to beat rapidly by hand or with a mixer to add air and increase volume whip
to cut foods into 1/4 - 1/2 inch pieces chop
a method of mixing to combine light or delicate ingredients fold
to heat a oven, broiler, or toaster oven to a desired temperature about 5-8 minutes before the appliance is used preheat
to break fish into small pieces with a fork flake
to brown the surface of food very quickly with high heat sear
to decorate foods by adding other attractive and complimentary food stuff to the food or serving dish garnish
to rub fat on the surface of a cooking utensil or a food itself grease
to cook in the oven with dry heat bake
to heat liquid just below the boiling point; to dip food into boiling water or pour boiling water over the food scald
to cut or chop into very fine pieces mince
Created by: FoodTeach
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