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Preperation Terms
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Term | Definition |
---|---|
Julienne | To cut the food into thin long strips is to |
Slice | To cut into thin flat pieces is to |
Shred | To rub food item on a hard surface such as a grater to create long thin pieces is to |
Zest | To shave or cut small pieces of skin form a citrus fruit is to |
Cube | To cut into 1/2 inch squares or more is to |
Dice | To cut food into 1/4 inch squares is to |
Pare | To use a peeler or a paring knife to cut or remove a very thin layer of skin from a fruit or vegetable is to |
Grating | Similar to shredding using the same process except creating smaller pieces is |
Puree | To put food through a food blender and/or processor so that the blad |
Chop | |
Cream | |
Whip | |
Stir | |
Toss | |
Blend | |
Fold-in | |
Cut-in | |
Beat | |
Mix/Combine | |
Broil | |
Boil | |
Stir-Fry | |
Saute | |
Parboil | |
Braise | |
Poaching | |
Bake | |
Simmer | |
Brown | |
Frying | |
Stew | |
Steam | |
Blanching | |
Pre-heat | |
Garnish | |
Grease | |
Coat | |
Marinade | |
Drain | |
Chill | |
Baste | |
Tenderizing | |
Baste | |
Chill | |
Marinade | |
Coat | |
False |