Cooking Terms

Front 1

whip

Back 1

to beat a food lightly and rapidly in order to incorporate air into the mixture and to increase its volume

Front 2

ship

Back 2

to cut food (fresh herbs or dried fruit) with a kitchen shears into very small uniform pieces with short quick strokes

Front 3

bake

Back 3

to cook surrounded by dry heat in 350 degrees or less

Front 4

slice

Back 4

to split foods in the middle without completely separating the halves, then spreading the halves to resemble a butterfly

Front 5

cut in

Back 5

to work a solid fat such as shortening, butter into dry ingredients usually with a pastry blender

Front 6

blanch

Back 6

to partially cook foods in boiling water or steam then plunge into cold water to stop the cooking process

Front 7

al dente

Back 7

"to the tooth" term to indicate pasta is cooked just enough to keep a firm texture

Front 8

marinade

Back 8

a liquid in which food is allowed to stand in order to flavor or tenderize it

Front 9

dash

Back 9

a measure equal to 1/16 of a teaspoon

Front 10

mince

Back 10

cutting food into tiny irregular pieces

Front 11

cream

Back 11

to beat a solid fat into sugar until light and fluffy

Front 12

dice

Back 12

to cut uniform pieces, usually 1/2" in size

Front 13

steam

Back 13

to cook foods suspended over simmering liquid in the vapor that is given off

Front 14

chop

Back 14

to cut food into irregular pieces about 1/2" in size

Front 15

knead

Back 15

to work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic

Front 16

pare

Back 16

to cut a very thin layer off of a fruit or vegetable using a knife

Front 17

roast

Back 17

to cook surrounded in a dry heat at a temperature of 400 degrees or more

Front 18

garnish

Back 18

to add visual appeal to a finished dish

Front 19

blend

Back 19

to combine two or more ingredients until you can no longer see either ingredient

Front 20

WHAT IS THE INTENTIONAL OR IMPROPER USE OF RESOURCES

Back 20

ABUSE

Front 21

braise

Back 21

To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.

Front 22

peel

Back 22

to pull off the outer rind or outer covering of certain fruits or vegetables

Front 23

poach

Back 23

to cook a a food in simmering liquid; few bubbles will form slowly and burst just before reaching surface

Front 24

toss

Back 24

to tumble ingredients, such a salad, very lightly with a spoon and fork, or your hands

Front 25

chill

Back 25

to allow food to become thoroughly cold in the refrigerator

Front 26

puree

Back 26

to mash a solid food into a liquid paste

Front 27

deglaze

Back 27

to remove the fat and then use liquid such as wine, chicken stock, to dissolve food particles and or drippings left in a pan after roasting or sauteing

Front 28

simmer

Back 28

to maintain a hot temperature where a few small bubbles are forming on the surface

Front 29

fold

Back 29

gentle mixing method for whipped ingredients, using a rubber scraper and a gentle motion

Front 30

mise en place

Back 30

process of assembling all ingredients and equipment necessary for the preparation of a recipe

Front 31

sift

Back 31

to put dry ingredients through a strainer to remove lumps, provide a smoother consistency, and to evenly distribute ingredients

Front 32

grate

Back 32

to break solid food into small particles by rubbing on a grater

Front 33

saute

Back 33

to cook on a stove top gently with in a small amount of fat

Front 34

boil

Back 34

to cook in a liquid that is rapidly bubbling

Front 35

emulsify

Back 35

to mix a fat and a water-based liquid

Front 36

roux

Back 36

equal parts flour and butter to thicken a sauce

Front 37

dredge

Back 37

to coat food with a dry ingredient such as flour or breadcrumbs