Question | Answer |
Baste | to moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying |
Beat | to make mixture smooth by adding air with a brisk whipping or stirring motion using a spoon or electric mixer |
Blanch | to precook in boiling water or steam to prepare food for canning or freezing; or to loosen skin |
Boil | to cook in liquid at boiling temperature (212 degrees at sea level) where bubbles rise to the surface and break. For a full rolling boil, bubbles form rapidly throughout the mixture. |
Chill | to place in a refrigerator to reduce temperature |
Cut in | to mix shortening to dry ingredients using pastry blender or knives |
Dice | To cut food into small cubes of uniform size and shape |
Garnish | to trim with small pieces of colorful foods (lemons, peppers…) |
Julienne | match-like strips of vegetables, fruits, or meats |
Knead | to work the dough with the heel of the hand with a pressing, folding motion |
Marinade | to allow a food to stand in a liquid to tenderize or add flavor |
Mince | to chop into very small pieces |
Mix | to combine ingredients, usually by stirring, until evenly distributed. |
Pit | to remove pits from fruits. |
Poach | to cook in a hot liquid, being careful that food holds shape while cooking |
Preheat | to cook food partially or completely before final cooking or reheating |
Puree | a paste or thick liquid suspension in food |
Sauté | to brown or cook in a small amount of hot shortening |
Score | to cut narrow grooves or slits partway through the outer surface of food |
Simmer | to cook in liquid over low heat at a temperature of 185-210 degrees where bubbles form at a slow rate and burst before reaching the surface |
Steam | to cook in steam with or without pressure. A small amount of boiling water is used, more water being added if necessary. |
Stew | to simmer slowly in a small amount of liquid |
Whip | to beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. |
Fold | to gently combine a mixture |
Cube | cut into evenly shaped pieces about ½” on both sides |
Dice-Cut into shaped pieces about ¼” on both sides | (blank) |
Pare | cut off the outside covering of a fruit or vegetable |
Grate | rub food over a grater to get fine particles |
Shred | cut or tear food into long, thin pieces. |
Brush | use a brush to lightly cover the surface of a food with another food |
Coat | to cover the surface of a food with a dry ingredient |
Grease | rub lightly with a fat |
Season | add seasonings to improve flavor |
Strain | remove solid particles from a liquid |
Drain | remove excess liquid by placing food in a strainer or colander |
Deep Frying Fat | food is completely covered in fat |
Pan Frying | done in a skillet with a smaller amount of fat |
Stir-Frying | food is cut into small pieces and quickly cooked in a small amount of fat. |