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common cooking terms
Foods 1
Term | Definition |
---|---|
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 |