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39 Cards in this Set

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Plunge food into boiling water for a brief time to preserve color, texture and nutritional value or to remove skin from fruits or vegetables

Blanching

Allow food or liquid to come to room temperature

Cool

Let food stand in a savory, usually acidic, liquid for several hours to add flavor

Marinating

Let cold margarine or butter stand at room temperature until soft

Softening

Break into pieces using your fingers

Tearing

Make mixture smooth by vigorous over and over motion with a spoon hand beater wire whisk or electric mixer

Beating

Thoroughly combine all ingredients until very smooth and uniform

Blend

Distribution solid fat in dry ingredients by cutting with a pastry blender with a rolling motion or cutting with two knives until particles are desired size.

Cut in

Combine ingredients with a circular or figure 8 motion until of uniform consistency

Stirring

Combine in anyway that distributes all ingredients evenly

Mixing

Tumble ingredients lately with the lifting motion

Tossing

Cook in oven

Baking

Spoon or brush liquid over food during cooking to keep it moist and to add flavor

Baste

Heat until bubbles rise continuously and break the surface of a liquid

Boiling

Cook by Direct heat

Broil

Cook until surface food changes Color usually in a small amount of fat over medium heat

Browning

Cook in hot liquid just below the boiling point

Poaching

Cook meat uncovered on rack in the shallow pan in oven without adding liquid

Roasting

Cook rapidly in small amount of fat stirring occasionally

Saute

Heat liquid to just below the boiling point tiny bubbles form at edge of pan

Scalding

Cook in liquid just below the boiling point

Simmering

Remove fat or form from surface of a liquid with a spoon

Skimming


Chinese method of cooking uniform pieces of food in the small mound of hot oil over heat stirring constantly

Stirfry

To cook in small amounts of liquid and a tight covered pan in low heat

Brais

To broil over hot coals

Grill

To prepare a bird for cooking by using Butcher twine

Truss

To cook in a skillet and a small to medium amount of fat

Pan fry

To cook one or more foods together in a season in a long period of time

Stewing

To bet a mixture where it’s light and fluffy with a wooden spoon or mixer

Cream

To coat a food light in flower

Dredging

To remove skin of food with vegetable peeler

Pare

To beat rapidly to introduce air bubbles into the food

Whip

To work Dough with heels of hand

Kneed

To heat ingredient until the sugars brown and a character flavor develops

Caramelizing

To make a liquid clear by removing solid part

Clarify

To push a fist into rising yeast dough

Punch down

To return to previous state by adding water

Recommendation

To make illiquid more dense by adding a agent like flower corn starch or egg yolk

Thicken

To cook food until surface of food changes color usually in a medium amount of fat

Sear