to moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying

to make mixture smooth by adding air with a brisk whipping or stirring motion using a spoon or electric mixer

to precook in boiling water or steam to prepare food for canning or freezing; or to loosen skin

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.

to place in a refrigerator to reduce temperature

to mix shortening to dry ingredients using pastry blender or knives

To cut food into small cubes of uniform size and shape

to trim with small pieces of colorful foods (lemons, peppers…)

match-like strips of vegetables, fruits, or meats

to work the dough with the heel of the hand with a pressing, folding motion

to allow a food to stand in a liquid to tenderize or add flavor

to combine ingredients, usually by stirring, until evenly distributed.

to cook in a hot liquid, being careful that food holds shape while cooking

to cook food partially or completely before final cooking or reheating

a paste or thick liquid suspension in food

to brown or cook in a small amount of hot shortening

to cut narrow grooves or slits partway through the outer surface of food

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

to cook in steam with or without pressure. A small amount of boiling water is used, more water being added if necessary.

to simmer slowly in a small amount of liquid

to beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites.

cut into evenly shaped pieces about ½” on both sides

cut off the outside covering of a fruit or vegetable

rub food over a grater to get fine particles

cut or tear food into long, thin pieces.

use a brush to lightly cover the surface of a food with another food

to cover the surface of a food with a dry ingredient

add seasonings to improve flavor

remove solid particles from a liquid

remove excess liquid by placing food in a strainer or colander

food is completely covered in fat

done in a skillet with a smaller amount of fat

food is cut into small pieces and quickly cooked in a small amount of fat.

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Baking Terms

Terms for FACS

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.

Created by: SagesSoccer11

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