cooking terms x

7/21/2019 Cooking Terms x

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Vivian Baglien


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Bake

Cooking in an oven or oven-type

appliance. When meat is cooked

uncovered it is generally referred to as

roasting.


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Barbecue

Cooking food on a rack or plate over direct

heat in a charcoal or gas barbecue or over

hot coals.


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Beat

Stirring thoroughly and vigorously with a

wire whisk spoon hand-beater or electric

mi!er to incorporate air into food.


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Blanch

"re cooking usually vegetables at boiling

point for a few minutes and then drenching

the cooked vegies in ice cold water to stop

the cooking process.


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Blend

#i!ing two or more ingredients together

thoroughly. Blending may be done by

hand or with a spoon or low speeds of a

blender or electric mi!er.


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Broil

$o cook under an oven broiling unit at a

higher heat usually %&'- &'' degrees.

(ood is placed on a broiling rack a few

inches from the top oven element and

watched carefully as it will burn easily.
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Brown

Cooking food in a small amount of fat over

moderate or high heat until the surface is

browned. )*dditional cooking may be

re+uired to thoroughly cook food.,
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Bread

Coating a food with bread crumbs biscuit

crumbs or other food prior to cooking.

$ypically the food is moistened with

beaten egg or other li+uid first. ood for

sauting or frying.


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Brush

Coat with a li+uid or mi!ture such as egg

white oil pan drippings etc.


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Cook

$o prepare food by applying heat in any

form.


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Cream

#i!ing / or more foods )usually fat and

sugar, with a spoon or an electric mi!er

until soft smooth and creamy.


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Cut 0n

#i!ing solid fat throughout dry ingredients

using 1 knives or a pastry blender until

flour-coated fat particles are the desired

si2e. $ypically used when making pastry.


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Chop

Cutting food into small pieces with a knife

chopper or other sharp tool blender or

food processor.


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3ice

Cutting food into very small cubes.


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3redge

4ightly covering or coating food with flour

or other fine substances such as bread

crumbs or cornmeal. 5ften beef cubes are

6dredged6 in flour prior to browning for

beef stew.


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(lour

$o coat meat in a seasoned flour mi!ture.

5ften also referred to as 7 dredging8.


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(old 0nCombining / ingredient usually a light or delicate

ingredient with another heavier ingredient by gentlyturning the mi!ture with a spoon or spatula to minimi2eloss of air.

$wo motions are used9 cutting vertically through the mi!tureand sliding it across the bottom of the bowl and up theother side.

$ypically used to mi! fruit into a batter such as muffin or

pancake batter or fold egg whites into a mi!ture.


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arnish

*n edible decoration added to finished

dishes or desserts. arnishes may be

placed under on or around the food. $hey

range from a simple sprig of parsley todelicately carved vegetables.


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rate

Cutting foods into smaller pieces using a

grater or food processor. $his techni+ue is

used on firm foods such as carrots or

cheese.


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rill

$o cook at high heat over a barbecue grill

or appropriate indoor grill.


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:nead

Working dough with the heel of a hand or

with the kneading attachment of a mi!er in

order to develop the structure of bread.


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#ince

(inely chopping or cutting food into '.&cm

pieces or smaller. )$his term refers to

foods cut up more finely than simply being

chopped.,


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"eel

;emoving the outer covering or skin of

fruit and vegetables such as potatoes

carrots oranges or bananas.


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"arboil

Partially cooking foods in water or

other liquid. Cooking is usually

completed by another method. Also

called blanching.


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"uree

rinding food until it is completely smooth

by using a blender food processor or

forcing the food through a sieve or food

mill.


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Saute

=uickly cooking foods in a small amount

of hot fat in a skillet.


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Simmer

Cooking food gently over low heat in li+uid

that is >ust below the boiling point )about

?'@C-A'@C,. Bubbles will form slowly and

and >ust begin to break the surface.


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Scald

eating li+uid to >ust under the boiling

point. *lso refers to placing fruit and

vegetables in boiling water for / minute to

aid in removing the skin.


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Stir (ry

(rying thinly and uniformly sliced food

+uickly in a small amount of hot oil stirring

constantly. 3enser foods such as broccoli

and carrots may need to be sliced thinnerandor cooked before other ingredients

are added.


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Whip

;apidly beating ingredients such as egg

white or cream with a whisk fork or mi!er

in order to incorporate air into them to

increase their volume until they are lightand fluffy.


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$oss

$o mi! the ingredients of a food dish such

as salads and pasta by using a light lift

and drop method. $he food is turned over

and mi!ed together enabling sauces andfood items to be seasoned with the flavors

of each item.


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Strain 3rain

;emoving li+uid from food by placing it ina strainer or colander and allowing the

e!cess li+uid to drain out or take a spoon

and ladle off e!cess fat or >uices.

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