Food Cooking Terms
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| Chill | To cool a food below room temperature in the refrigerator or freezer, or over ice.
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| Whip | To beat a food lightly & rapidly in order to incorporate air into the mixture and to increase its volume.
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| Al Dente | “To the tooth”, a term to indicate pasta is cooked just enough to keep a firm texture.
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| Baste | To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying
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| Blanch | To partially cook fruits, vegetables, or nuts in boiling water or steam.
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| Coat | To evenly cover food with crumbs, flour, or a batter.
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| Cube | To cut into uniform pieces, usually a half inch on all sides.
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| Cut In | To work a solid fat such as shortening, margarine, or butter into dry ingredients, usually with a pastry blender.
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| Dash | A measure equal to 1/16 teaspoon.
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| Dice | To cut into uniform pieces, usually ⅛ to ¼ inch on all sides.
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| Garnish | To add visual appeal to a finished dish.
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| Julienne | To cut food into thin match like sticks about two inches long.
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| Knead | To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
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| Marble | To gently swirl one food into another; usually done with light and dark batters for cakes or cookies.
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| Marinade | A liquid in which food is allowed to stand in order to flavor or tenderize it.
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| Mince | Chopping food into tiny irregular pieces.
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| Pare | To cut off the skin or outer covering of a fruit or vegetable, using a knife or a vegetable peeler.
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| Butterfly | To split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly.
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| Preheat | To heat an oven or utensil to a temperature before using it.
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| Score | To cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern.
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| Sear | To brown a food, usually meat, quickly on all sides using high heat to seal in the juices.
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| Simmer | To cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface.
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| Snip | To cut food, often fresh herbs, dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes.
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| Steam | To cook a food in the vapor given off by boiling water.
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| Stew | To cook food in liquid for a long time until tender, usually in a covered pot.
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| Wire Whisk | Used for light duty beating such as sauces, gravies, and scrambled eggs.
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| Oven Mitt | To protect your hands from hot foods.
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| Grater | Is used for cutting food into small particles or slivers.
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| Rolling Pin | To flatten dough for pie crusts and cookies.
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| Slotted Spoon | Removes food from liquid
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| Broiler | Used to brown food by direct heat in the oven.
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| Meat Thermometer | Measures the internal temperature of meat
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| Tongs | Used to remove food such as corn on the cob from liquid.
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| Bread Knife | Has a serrated edge for cutting bread and tomatoes.
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| Rubber Scraper | Removes food from spoons and the sides of bowls.
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| Pancake Turner | Used to lift and turn hot food
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| Rotary Beater | Used to beat egg whites into meringue and make whipped cream.
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| Pastry Blender | Used to blend flour and shortening when making pie crust, etc.
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| Sifter | Incorporates air into flour and other dry ingredients.
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| Colander | To drain liquid from a food such as spaghetti.
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| Paring Knife | To pare and cut fruits and vegetables use..
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| Vegetable Peeler | To remove the outer layer from fruits and vegetables.
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| Candy Thermometer | Measures the temperature of sugar syrup in a pan.
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| Wire Cooling Rack | In cooling breads or cookies you would use...
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| Cutting Board | Protects the counter or table top while you are cutting.
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| Apple Corer | Removes the seeds or the center of fruit.
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| Saucepan | Has a long handle and is used to cook things on the top of the range.
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| Spatula | Used to level off dry ingredients when measuring.
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| Pastry Brush | Used to spread liquid over food.
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| Kitchen Shears | Used for opening packages, disjointing poultry, and cutting food.
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| Vanilla | Hold spoon over a small cup and pour into measuring spoon.
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| Flour | Stir. Spoon into dry measuring cup and level with a spatula. Don’t pack, shake, or tap the cup.
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| Brown Sugar | Break up lumps. Spoon into dry measuring cup and pack firmly with back of spoon. Level with spatula.
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| Margarine/Butter | Cut using measurement marks printed on the wrapper.
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| Molasses | Set liquid measuring cup on a level surface. Pour in liquid and check measurement at eye level. Use a rubber scraper to remove.
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| Granulated Sugar | Spoon into dry measuring cup higher than the top and level off with a spatula.
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| Milk | Set liquid measuring cup on a level surface. Pour in liquid and check measurement at eye level.
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| Shortening | Pack firmly into dry measuring cup so no air bubbles. Level with a spatula. Remove with a rubber scraper.
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| 1/2 Egg | Beat. Measure out two tablespoons.
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| Baking Soda | Smash lumps. Measure with a measuring spoon and level.
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| Confectioner's Sugar | Sift. Spoon lightly into a dry measuring cup and level.
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| T. or tbsp | Tablespoon
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| t or tsp | teaspoon
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| c. | cup
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| lb | pound
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| qt | quart
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| oz | ounce
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| pt | pint
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| doz | dozen
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| 3 teaspoons | 1 tablespoon
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| 16 tablespoons | 1 cup
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| 8 tablespoons | 1/2 cup
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| 4 tablespoons | 1/4 cup
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| 5 1/3 tablespoons | 1/3 cup
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| 8 ounces | 1 cup (liquid)
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| 2 cups | 1 pint
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| 2 pints | 1 quart
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| 1 cup | 1/2 pint
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| 4 cups | 1 quart
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| 4 quarts | 1 gallon
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| 16 ounces | 1 pound
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| 1 pound butter | 2 cups or 4 sticks
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| 1/2 pound butter | 1 cup or 2 sticks
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| 1/4 pound butter | 1/2 cup or 1 stick
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| 1 pound granulated sugar | 2 1/4 cups sugar
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Created by:
kspooner
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