Basic Foods Terms

Front 1

To spoon pan juices over the surface of food during cooking.

Back 1

Baste

Front 2

To coat food with dry bread or cracker crumbs

Back 2

Bread

Front 3

To apply sauce with a pastry brush

Back 3

Brush

Front 4

To make a food cold by placing it in the refrigerator

Back 4

Chill

Front 5

To cover thoroughly with a liquid or dry mixture

Back 5

Coat

Front 6

To let food sit out until it is cool to the touch.

Back 6

Cool

Front 7

To place small amounts of butter or other food over the surface of food.

Back 7

Dot

Front 8

To remove liquid from food

Back 8

Drain

Front 9

To coat food by sprinkling or dipping in a dry ingredient

Back 9

Dredge

Front 10

To make grooves or folds in dough

Back 10

Flute

Front 11

To rub fat on cooking utensils

Back 11

Grease

Front 12

To soak meat in liquid

Back 12

Marinate

Front 13

To push a fist firmly into yeast dough

Back 13

Punch Down

Front 14

To turn food 1/4 in the microwave

Back 14

Rotate

Front 15

To pat through sieve to reduce to finer particles

Back 15

Sift

Front 16

To cut into small pieces

Back 16

Chop

Front 17

To remove center of fruit

Back 17

Core

Front 18

To cut into small squares of equal size

Back 18

Cube

Front 19

To cut into very small squares of equal size

Back 19

Dice

Front 20

To reduce food into small bits

Back 20

Grate

Front 21

To mechanically break down food

Back 21

Grind

Front 22

To cut food into thin, stick-shaped strips

Back 22

Julienne

Front 23

To break down food

Back 23

Mash

Front 24

To cut or chop into fine pieces

Back 24

Mince

Front 25

To remove the stem

Back 25

Pare

Front 26

To cut or break into small pieces

Back 26

Shred

Front 27

To make small shallow cuts

Back 27

Score

Front 28

To cut into small, thin pieces

Back 28

Slice

Front 29

To mix ingredients with an up and down motion

Back 29

Beat

Front 30

To soften solid fats

Back 30

Cream

Front 31

To combine solid fat with flour

Back 31

Cut in

Front 32

To incorporate a delicate mixture into a thicker, heavier mixture

Back 32

Fold

Front 33

To work dough with the heel of your hand

Back 33

Knead

Front 34

To mix lightly

Back 34

Toss

Front 35

To mix in a circular motion

Back 35

Stir

Front 36

To beat quickly

Back 36

Whip

Front 37

To cook in the oven with dry heat

Back 37

Bake

Front 38

To cook uncovered under direct heat

Back 38

Broil

Front 39

To turn the surface of food brown

Back 39

Brown

Front 40

To cook in hot fat

Back 40

Deep-fry

Front 41

To cook in a small amount of hot fat

Back 41

Fry

Front 42

To heat up an appliance

Back 42

Preheat

Front 43

To cook uncovered in dry heat

Back 43

Roast

Front 44

To cook food in a smal amount of hot fat

Back 44

Saute

Front 45

To heat liquid to just below boiling point

Back 45

Scald

Front 46

To cook in liquid just up to a boil

Back 46

Simmer

Front 47

To cook with hot vapors

Back 47

Steam

Front 48

To cook several foods together in a spiced liquid

Back 48

Stew

Front 49

Stir-fry

Back 49

To cook food in small amount of hot fat, stirring constantly.

Front 50

Basic Foods Terms
Chapter 12
Zac Carlson

Back 50

Basic Foods Terms
Chapter 12
Zac Carlson