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Common Kitchen Terms

Cooking Terms for cooking.

To cook in liquid at boiling temperature Boil
To cut into 1/4 inch cubes Dice
To distribute solid shortening through dry ingredients Cut-in
To cook by dry heat, usually in an oven Bake
To moisten food while it's cooking to add flavor Baste
to beat rapidly to incorporate air and increase volume Whip
To combine a delicate ingredient to a solid mixture. Fold
To cook in a closed pot with only enough water to generate steam Steam
To cut into thin pieces using a knife Slice
To cut or to chop into very fine pieces Mince
To cook meat in liquid and simmer on the stove or in the oven Braise
To combine a dry substance with a liquid so they merge Dissolve
To cook under direct heat in a broiler or over hot coals Broil
To cook in liquid just below the boiling point Simmer
To cook in a small amount of hot fat in a skillet Saute
To mix gently with a spoon in a rotary motion Stir
To cut into a small pieces using a rocking motion with a knife Chop
Used for removing the skin from fruits and vegetables and delicate works with garnishes Pairing Knife
Primary cutting tool. Used for most cutting jobs in the kitchen. Chief Knife
Used for cutting delicate baked goods such as cake and bread and soft fruits or vegetables. Used a sawing motion without applying pressure. Serrated knife
Used to cut foods into long thin narrow strips or a very small crumble. Grater (Shredder)
Used to add texture or decoration to cut fruits or vegetables. Crinkle Cutter
Used to remove thin skins from fruits and vegetables. Peeler
Used to quickly slice or Julianne vegetables. mandolin
Quickly chop, slice,grind,and blend foods. food processor
Used to crush and squeeze juice from garlic Garlic press
To heat a liquid to the point where bubbles appear and break the surface. Boil
To cook just below boiling level. Simmer
To pour boiling water over food to loosen skin of foods such as peaches or tomatoes. Blanching
To tenderize or soften food by letting hot steam rise to cook the food Steam
To cook eggs,fish, and other foods in hot water or broth. Poach
To cover with boiling water and allow to stand in order to extract flavor. Steep
To change from solid to liquid by heating. Melt
To cook in hot fat without water in an uncovered pan. Fry
To cook over direct heat with small amount of fat in an open pan. Pan Fry
Stir-fry-to cook in a small amount of fat over high heat, constantly lifting and turning the food. Usually done in a wok. Stir-fry/saute
To cook food in enough hot oil to cover the food completely. Deep Fry
To brown meat or vegetables slowly in a covered pan with a small amount of fat. Also called fricassee. Braise
To brown or blacken meat quickly on all sides over very high heat. Sear
To cook food for a long time in a small amount of liquid at simmering temperature. Stew
To cook many foods such as vegetables, fruits, soups and sauces. Saucepan
Used for long, slow cooking of a pot roast or stew and quantity cooking of pastas and soups. Dutch ovens
2 saucepans placed one in another with water in between, used to cook foods that burn easily, such as chocolate and egg sauces. Double Boiler
Used for frying, and to pan broil. Skillet ( Frying pan)
Used for cooking pancakes, bacon, hamburgers, and other fried foods. Grittle
Slope-sided frying pan for omelets. Saute pan
For high-temperature steam cooking, ideal for frozen foods and fresh vegetables. Steamer
For use on the stove top, oven or microwave. Different sizes make it useful as a sauce pot, dutch oven or frying pan. Corning Casseroles
Used to cut soft cakes and breads Serrated knife
Used for getting meat off a bone. Boning Knife
Used for cutting up steak Steak knife
Used for removing fats off of meat. Trimming Knife
Used for removing skin from fruits and vegetables. Paring Knife
Used for cutting up different parts of an animal. Butcher Knife
Used for primary cutting tool Chief knife
Used for carving up roast beef or large meat. Carving Knife
To cut off the skin or rind with a knife. Pairing Knife
To pull off the outer skin or rind. Peel
To remove the skin by rubbing it away with the sharp edge of a knife. Scrape
To cut food into flat, pieces by cutting across it. Slice
To cut into small, irregular pieces with a large knife. Chop
To cut into long narrow pieces. Strips
To cut into thin, match like strips-Also called slivers(s) Julienne
To cut into small pieces of uniform size and shape, about 1/4 inch in size. Dice
To cut into uniform pieces about 1/2 inch size. Cube
To cut into 2 equal parts, either crosswise of lengthwise. Cut into halves
To cut into a shape that is thicker at one end than at the other. Wedge
To cut into thin, narrow strips with a knife or a shredder. Shred
To cut food into very fine pieces by rubbing it against a grater. Grate
To cut or chop into very fine pieces. Mince
To put food through a food chopper, food processor, or meat grinder. Grind
To cut a long, narrow opening into food without cutting all the way through. Slit
To cut shallow slits in the surface of a food to make it more tender or to keep it from shrinking. Score
To remove the seeds and core of a fruit or vegetable. Core
How much should a person eat of Meat, poultry, fish and shellfish? Up to 6 Ounces a day
How much should a person eat of dairy products? 2 servings a day; 3 servings for women who are pregnant or breast feeding.
How much should a person eat of eggs? No more than 3 egg yolks a week.
How much should a person eat of fats and oils? Up to 6 to 8 teaspoons a day.
How much should a person eat of breads,cereals, pasta, rice, dried peas and beans? 6 to 11 servings a day.
How much should a person eat of fruits and vegetables? 2 to 4 servings of fruits and 3 to 5 servings of vegetables.
How much should a person eat of sweets and snacks? Avoid too many sweets
Saturated fat form? Hard at room temperture
Saturated fat main sources? Foods from animals (meat, poultry and dairy foods such as cheese and cream); and palm and coconut oils.
Saturated fat effects? Negative. Raises bad (artery-clogging) LDL cholesterol levels in the blood
Mono-unsaturated fats form? Liquid at room temperature
Mono-unsaturated fats main sources? Olive oil, canola oil, avocados, and all nuts.
Mono-unsaturated fats effects? Positive. Lowers bad LDL cholesterol levels in the blood. Raises the good HDL levels in the blood. This keeps cholesterol moving.
Poly-unsaturated fats form? Liquid at room temperature.
Poly-unsaturated fats main sources? Soybean oil, corn oil and safflower oil.
Poly-unsaturated fats effects? Mixed. Generally lowers the bad LDL levels, but also lowers the good HDL levels.
Trans Fatty Acids form? Starts as polyunsaturated (liquid) and is harden through a chemical process into a solid that behaves like a saturated fat.
Trans Fatty Acids Main sources? Stick margarine, vegetable shorting, commercially fried foods, and package bake goods.
Trans Fatty Acids Effects? Negative-a double whammy. Raises the bad LDL levels and lowers the HDL levels; the body may have hard time breaking down these fats. So they hang around, increasing heart-disease risk.
OMEGA 3 fats form? Liquid
OMEGA 3 fats main sources? Fish, particularly albacore tuna and salmon.
OMEGA 3 Fats effects? Positive. Protects aqainst heart disease, helps keep heartbeat steady, acts as a anti-inflammatory.
Usually from animal origins, but not always! Includes lard, meat, cream, whole milk and cheeses, butter, eggs, palm oil and coconut oil. Raises blood cholesterol levels. Saturated Fats
Lowers blood cholesterol levels. Unsaturated Fats
Found in both plant and animal fat. Includes olive oil, peanut oil and coconut oils. Mono-unsaturated Fat
Usually from plant origins. Includes safflower, sunflower, corn, soybean and cottonseed oils. Polyunsaturated Fats
Raises blood cholesterol levels. Found in solid margarine, french fries, doughnuts, and processed baked goods like muffins, crackers and cereal. Trans Fats
Concentrated energy source 9 calories per gram of fat.
All body cells contain what? Fats
One half of the body's fat is below the skin and protects the body from changes in temperature. Insulation
Fat protects what? Vital organs like kidney, heart and reproductive organs.
Functions of fats Essential fatty acids and vitamins A, D, E and K. Enhance food flavor and texture. Produce feelings of fullness and reduce hunger between meals.
Americans fat consumption is what? Rising
U.S Dietary Guidelines recommend fat consumption at what level? Between 20 and 35% of daily calorie intake.
Over-consumption of fats leads to what? Stroke and heart disease
A waxy substance found in animal body. Cholesterol
Our body's make _ which is important part of every body cell. Cholesterol is made in the liver.
Cholesterol becomes a problem went what happen to the body. Cholesterol-filled plaque develop on artery walls.
Any fat not used is stored as what? Body Fat
Means fat that is liquid at room temperature. Oil
Means fat that is solid at room temperature. Fat
Is a vegetable oil that is solid at room temperature because it has been changed by hardening process called hydrogenation. Margarine
About 1/3 fat we eat is? Visible fat
Is often in high in baked goods, convenience meals, snake foods and imitation dairy products. Trans Fats
A healthy diet is balanced with what? Fat moderation.
TV Dinner (Salisbury steak) 35 grams of fat
Snickers candy bar 14 grams of fat
Tuna in water 1.5 grams of fat
1 ounce of American cheese 9 grams of fat
1/2 cup of granola 8 grams of fat
1 doughnut 12 grams of fat
1 medium croissant 12 grams of fat
1 small muffin 3 grams of fat
1 small hotdog 13 grams of fat
5 snack crackers 2 grams of fat
2 slices of bologna 12 grams of fat
3 chocolate chip cookies 9 grams of fat
Fat can be what? Good energy source
Oil with most calories Coconut oil
Leanest cuts of beef Loin and round
Most cholesterol come from where in the body? Liver
Appropriated serving size size of a deck of cards and weighing two to three ounces.
A general term for a disease in which fibrous tissue and fatty substances form on the artery walls, causing the walls to thicken and lose their elasticity. Arteriosclerosis
A type of arteriosclerosis in which fatty deposits collect on the inside of the artery wall, causing the walls to thicken. Because the interior of the artery is smaller, there blood supply is reduced, which increases the risk of coronary heart disease. Atherosclerosis
The main type of fat found in the body and visible in foods. Triglycerides
The science of turning food into fuel for the body. Nutriention
Carbonates 58%
Protein 12%
Fats 30%
Created by: isology