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Cooking Terms

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Cooking Terms The Language of the Recipe Steep To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea. – PowerPoint PPT presentation

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Title: Cooking Terms

1
Cooking Terms

The Language of the Recipe

2
The Language of the Recipe

Become familiar
Terms are important tools for the cook.
Each has its own meaning.
Achieve best results.

3
Techniques of Preparation

Bread Grease
Brush Marinate
Dredge Sift
Flute Grease
Flour

4
Bread

To cover a food with a coating of crumbs made
from bread, crackers, or cereal. The food is
often dipped in a liquid such as milk or egg
before coating.

5
Brush

To spread a liquid coating on a food, using a
pastry brush or paper towel.

6
Flour/Dredge/Coat

To lightly coat food in a powdered substance such
as breadcrumbs, cornmeal, flour. Most foods
require dipping in a liquid, such as egg or milk,
in order for the powdered substance to adhere to
the food.
Equipment Flour, crumbs or seasoning.

7
Flute

To form a standing edge on a pastry, such as pie
crust, before baking. Press the dough with your
fingers to create this scalloped edge, or use a
fork to crimp the edge.

8
Grease

To rub shortening, fat, or oil, on the cooking
surface of bake-ware. Use waxed paper or paper
towel to spread a thin, even layer.

9
Marinate

To immerse or coat food an acidic-based liquid or
dry rub, called a marinade, to add flavor and/or
to tenderize.

10
Sift

To put dry ingredients through a sifter or a fine
sieve to incorporate air and separate the fine
from the coarse particles.

11
Techniques of Mixing

Beat Knead
Blend Mix
Combine Stir
Cream Whip
Cut in Fold in

12
Beat

To mix with an over-and-over motion, using a
spoon, rotary, or electric beater.

13
Blend

To combine thoroughly (parts are
indistinguishable from one another) two or more
ingredients.

14
Combine

To join (two or more substances) to make a single
substance, mix.

15
Cream

To beat sugar and fat together until fluffy.
Equipment Bowl and Wisk or mixer

16
Cut in

To mix fat into flour with a pastry blender or
two knives.
Equipment Pastry blender or two knives and bowl.

17
To Cut-In

To cut fat into flour with two knives, or a
pastry blender, until it is distributed in small
particles throughout the mixture.

18
Fold in

To gently cut through the mixture, scrape
across the bottom and turn over near the surface.
Equipment Bowl and spatula

19
To Fold-In

Measure and add ingredients to a bowl
Using a rubber scraper or wooden spoon gently
combine the ingredients together by
Moving the rubber scrapper or wooden spoon down
the middle of the ingredients
Scraping along the bottom of the bowl
Coming up the sides of the bowl
Lifting the ingredients from the bottom of the
bowl to the top
Continuing to gently move the ingredients from
the top to the bottom and then from the bottom to
the top

20
Knead

To work dough by folding, pressing, and turning,
until it is smooth and elastic. Place dough on a
floured board, fold it in half, and press firmly
with the heels of your hands. Turn the dough
about a quarter turn, and repeat the folding and
pressing.
Equipment Hands

21
To Knead

Lightly sprinkle flour onto a countertop or table
Remove the dough from the bowl
Using your hands fold the dough in half
Then press the dough down using your fists
Repeat folding the dough in half and pressing it
down with your fists
We knead the dough to form gluten this is the
glue that holds your food product together

22
Mix

To combine two or more ingredients, usually by
stirring.

23
Stir

To mix with a circular motion of a spoon or
other utensil.

24
Whip

To beat rapidly to incorporate air and increase
the volume, ex. whipped cream or egg white,
gelatin.
Equipment Wire wisk or electric mixer

25
Techniques of Cutting

Chop Grind
Core Julienne
Cube Mash
Cut Mince
Dice Pare
Grate Score
Scrape Shred
Slice Sliver
Trim

26
Chop

To cut into small pieces
Equipment French or Chefs Knife

27
Core

To remove the core of a fruit with a corer or
paring knife

28
Cube

To cut into small squares larger than
diced, usually about 1/2 inch.

29
Cut

To divide foods into small pieces with a knife
or scissors.

30
Dice

To cut into very small cubes
Equipment French or Chefs Knife, c. board

31
Grate

To rub food, such as lemon or orange peel,
against a grater to obtain fine particles.
Equipment Grater

32
Julienne

To cut food into long, thin strips.

33
Mash

To crush food until it becomes smooth.

34
Mince

To cut or chop food as finely as possible.
Equipment French or Chefs knife.

35
Pare

To cut away the skin or a very thin layer of the
outside of fruits or vegetables. Use a vegetable
peeler or a knife.

36
Score

To make thin, straight cuts (usually in a
diamond pattern) through the outer edge of fat on
meat to prevent the meat from curling during
cooking.

37
Scrape

To rub a vegetable, such as a carrot, with the
sharp edge of a knife in order to remove only the
outer layer of skin.

38
Shred

To tear or cut into thin pieces or strips.

39
Slice

To cut food into flat pieces.

40
Sliver

To cut in long, thin pieces.

41
Trim

To cut away most of the fat from the edges of
meat.

42
Techniques of Cooking

Bake Barbeque
Baste Boil
Braise Broil
Brown Deep-fat fry
Dot
Fry
Pan-broil
Pan-fry
Poach Preheat
Roast Sauté
Scald Skim

43
Bake

To cook in an oven or oven-type appliance in a
covered or uncovered pan.

44
Barbeque

To cook meat or poultry slowly over coals on a
spit or in the oven, basting it often with a
highly seasoned sauce.

45
Baste

To spread, brush, or pour liquid (moisten), such
as sauce, drippings, melted fat, or marinade,
over food while it is cooking. Use a baster,
brush, or spoon.

46
Blanch

Placing food in boiling water for quick heating,
then removing and placing in cold/ice water to
quickly chill

47
Boil

To cook in liquid, usually water, in which
bubbles rise constantly and then break on the
surface.

48
Braise

To cook meat slowly, covered and in a small
amount of liquid or steam.

49
Broil

To cook under direct heat or over coals.

50
Brown

To make the surface of a food brown in color by
frying, broiling, baking in the oven, or
toasting.

51
Deep-fat fry

To cook in hot fat that completely covers the
food.

52
Dot

To place small particles of a solid, such as
butter, on the surface of a food.

53
Fry

To cook in hot fat.

54
Pan-broil Pan-fry

To cook uncovered in an un-greased or lightly
greased skillet, pouring off excess fat as it
accumulates.

To cook in an uncovered skillet with a small
amount of fat.

55
Poach

Cooking food gently either partially or
completely covered by a liquid which is brought
to, and maintained at a temperature just below
boiling point.

56
Preheat

To set the oven to cooking temperature in
advance so that it has time to reach the desired
temperature by the start of cooking.

57
Roast

To cook by dry heat, uncovered, usually in the
oven.

58
Sauté

To cook uncovered in a small amount of fat.
Equipment Frying pan and butter/oil

59
Scald

To heat a liquid to just below the boiling
point or to pour boiling water over food or to
dip food briefly into boiling water.

60
Scald

To heat milk almost to boiling point

61
To Scald

Put ingredients into the saucepan or pot
Turn the heat on under the saucepan to a medium
temperature about a 3
Stir the ingredients as needed
Dip a metal spoon into the ingredients when the
spoon comes out coated (covered) with the
ingredients then you have scalded the ingredients

62
Sear