Cooking terms Bake: to cook in the oven with dry heat

Slides:



Advertisements
Similar presentations
A very large or overfull amount. May be almost double the level amount
Advertisements

Cutting, Preparing and Cooking Terms
Terms you need to know! Baste: to moisten food while cooking, by spooning liquid or melted fat over the top of the food, prevents drying and adds flavor.
Kitchen Equipment.
Cooking Terms The Language of the Recipe. Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results.
Preparation & Cooking Terms. Bake To cook in the oven by dry heat.
FOOD AND NUTRITION – Unit 8 Terms
Food and Nutrition – Unit 8 Terms Cutting and Mixing Terms.
Getting Started in The Kitchen
The Language of the Recipe
Vivian Baglien. Bake Cooking in an oven or oven-type appliance. When meat is cooked uncovered it is generally referred to as roasting.
Food and Nutrition - Unit 8 Terms
Kitchen Equipment and Utensils
Kitchen Equipment and Utensils Final Exam Study Guide
Cooking Knowledge For Beginners. Understanding the Recipe  You will feel more confident, organized and well prepared when trying a recipe for the first.
The Language of the Recipe
The Language of the Recipe
RIGIBOLN BKNAIG GNILOIB YRFGIN RSIT DLBEN TEAB PWIH CERAM POCH MCEIN ECBU CDIE IMBCOEN TGRAE EBTSA OATC RNGAIHS SRANIT MMSIREGNI.
Dry Cooking Moist Cooking Combination Cooking
The Language of the Recipe
Foods I Unit 4: Culinary Terms. To cook in the refrigerator Ex: Chill the pudding pie in the refrigerator in order to solidify.
Cube To cut into uniform pieces, usually a half inch on all sides.
Learn the Lingo: Preparation Terms
Cooking Terms.
The Language of the Recipe
Preparation Techniques
Cooking Terms The Language of the Recipe. Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results.
Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1.
KITCHEN TERMS. Bake vs. Broil Bake- to cook by dry heat usually in the oven. Example: cakes and cookies Broil- to cook uncovered under direct source of.
Bake – Cook by heat usually in an oven Barbecue – Roast or smoke meat slowly Baste – Pour liquid over food as it cooks Beat – Mix by rapid beating strokes.
Cooking Methods & Terms. _________-To moisten meat with a liquid, such as melted butter or a sauce, while cooking. _________-To moisten meat with a liquid,
Cooking Terms The Language of the Recipe.  Become familiar  Terms are important tools for the cook.  Each has its own meaning.  Achieve best results.
Cooking Terms The Language of the Recipe. The Language of the Recipe: Become familiar Cooking terms are important tools for the cook. Each term has its.
TFJ3C Ms. Mulligan Smith.
List of Food Preparation Terms Recipes use a variety of terms to describe exactly how to handle precisely ingredients. Being familiar with specific cooking.
Bake – Cook by heat usually in an oven Barbecue – Roast or smoke meat slowly Baste – Pour liquid over food to moisten it Beat – Mix with rapid motion of.
Cooking Terms.
SLICE To cut into even slices, usually across the grain.
Cooking Terms The Language of the Recipe Get Excited!! We are taking notes today! You will need your notes from yesterday.
FACS Basic Food Preparation Terms. Baste To keep food moist during cooking by spooning or pouring melted fat, meat drippings, fruit juice, or sauce.
Cooking Terms. Cutting Terms Cube Cut food into same- size pieces 1/2” or larger.
FOOD PREPARATION Preparation Terms.
Cooking Terms—(67) Foods—Unit 8.
Cooking Terms. Bake To cook in a oven with dry heat. To cook in a oven with dry heat.
COOKING TERMS Or How Do I Know What I Should Do?.
Summary of Coating Terms. Bread, dredge, and coat All are used to cover a food, often before frying, either to keep it from drying out or to give it a.
Recipe Terms Foods I. Boil To cook in liquid hot enough to bubble rapidly.
HFN20.  1. Dry Heat (Hot Air)  2. Moist Heat (Water)  3. Frying (Oil)
Food Prep Home & Careers 7 grade.  Use a spoon to make circular or figure eight motions.
Food Preparation Techniques
Mixing and Cooking Terms. Beat: To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and down.
Cutting and Mixing Foods and Ingredients
Food Preparation Techniques
Cooking Terms.
Kitchen Terms.
Cooking Terms The Language of the Recipe
Cooking Terms.
The Language of the Recipe
Foods I Unit 4: Culinary Terms
Cooking Terms Dictionary
Cooking Terms The Language of the Recipe
Cooking Terms.
Cooking Terms.
Cooking Terms.
Cooking Terms The Language of the Recipe
Cooking Terms The Language of the Recipe
The Language of the Recipe
Preparation Tasks Chapter 8 Unit 2.
Nutrition & Wellness Cooking Terms Quiz.
Presentation transcript:

Cooking terms Bake: to cook in the oven with dry heat Barbecue: to cook on a rack or spit over hot coals or some other source of direct heat Baste: to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor Beat: to mix ingredients together with a curricular up-and-down motion using a spoon, whisk, or rotary or electric beater Bind: to smooth out the consistency of a liquid Blanch: to scald or parboil in water or steam Blend: to stir ingredients until they are thoroughly combined Boil: to cook in liquid at 212 F Bone: to remove bones from fowl or meat Braise: to cook in a small amount of liquid in a tightly covered pan over low heat

Cooking terms cont. Bread: to coat with dry bread or cracker crumbs Broil: to cook uncovered under a direct source of heat Brown: to turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat Brush: to apply sauce, melted fat, or other liquid with a basting or pastry brush Candy: to cook in a sugar syrup until coated or crystallized Caramelize: to heat sugar until a brown color and characteristic flavor develop Chill: to make a food cold by placing it in a refrigerator or in a bowl over crushed ice Chop: to cut into small pieces Clarify: to make a liquid clear by removing solid particles Coat: to thoroughly cover a food with a liquid or dry mixture

Cooking terms cont. Coddle: to cook by submerging in simmering liquid Combine: to mix or blend two or more ingredients Cool: to let a food stand until it no longer feels warm to the touch Core: to remove the center part of a fruit such as an apple or pineapple Cream: to soften solid fat, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy Crush: to pulverize Cube: to cut into small squares of equal size Cut: to divide into parts with a sharp utensil Cut in: to combine solid fat with flour using a pastry blender, two forks, or your fingers Deep-fry: to cook in a large amount of hot fat

Cooking terms cont. Devein: to remove the large black or white vein along a shrimp’s back Dice: to cut into very small cubes of even size Dissolve: to cause a solid food to turn into or become part of a liquid Dot: to place small pieces of butter or another food over the surface of a food Drain: to remove liquid from a food product Dredge: to coat a food by sprinkling it with or dripping it in a dry ingredient such as flour or bread crumbs Dust: to lightly sprinkle the surface of a food with sugar, flour, or crumbs Elevate: to lift a food off the floor of a microwave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides Flake: to break fish into small pieces with a fork Flour: to sprinkle or coat with flour

Cooking terms cont. Flute: to make grooves or folds in dough Fold: to incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light Fricassee: to cook pieces of meat or poultry in butter and then in seasoned liquid until tender Fry: to cook in a small amount of hot fat Garnish: to decorate foods by adding other attractive and complementary foods to the food or serving dish Glaze: to apply a liquid that forms a glossy coating Grate: to reduce a food into small bits by rubbing it on the sharp teeth of a utensil Grease: to rub fat on the surface of a cooking utensil or on a food itself Grill: to broil over hot coals or to fry on a griddle Grind: to mechanically break down a food into a finer texture

Cooking terms cont. Hull: to remove the outer covering of a fruit or vegetable Julienne: to cut food into thin, stick-sized strips Knead: to work a dough by pressing it with the heals of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic Marinate: to soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue Mash: to break a food by pressing it with the back of a spoon, a masher, or forcing it through a ricer Melt: to change from a solid to a liquid through the application of heat Mince: to cut or chop into very fine pieces Mix: to combine two or more ingredients into one mass Mold: to shape by hand by pouring into a form to achieve a desired structure Panbroil: to boil without fat in an uncovered skillet

Cooking terms cont. Panfry: to cooking a skillet with a small amount of fat Parboil: to boil in liquid until practically cooked Pare: to remove the stem and outer cover of a vegetable or fruit with a paring knife or peeler Peel: to remove the outer layer Pit: to remove the seed(s) of a fruit or vegetable Poach: to cook over or in a simmering liquid Preheat: to heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used Punch down: to push a fist firmly into the top of risen yeast dough Puree: to put food through a fine sieve or a food mill to form a thick and smooth liquid Quarter: to cut into four equal pieces

Cooking terms cont. Reconstitute: to return to a previous state by adding water Reduce: to decrease the quantity of a liquid and intensify the flavor by boiling Refresh: to quickly plunge blanched vegetables in cold water to stop the cooking process Roast: to cook uncovered in the oven with dry heat Roll: to shape into a round mass; to wrap a flat, flexible pieces of food around on itself; to flatten dough to an even thickness with a rolling pin Rotate: to turn food in a microwave oven one-quarter to one-half turn a tone or more intervals in the cooking period to allow microwaves to hit it in a more even pattern Sauté: to cook food in a small amount of hot fat Scald: to heat liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food Scallop: to cover with sauce and bake Score: to make small, shallow cuts on the surface of a food

Cooking terms cont. Sear: to brown the surface of a food very quickly with high heat Season: to add herbs, spices, or other ingredients to a food to increase the flavor of the food; to prepare a cooking utensil, such as a cast iron skillet for cooking Section: to separate into parts Separate: to remove one part from another, as the yolk from the white of an egg Shape: to form Shell: to remove from an outer covering Shield: to sue small pieces of aluminum foil to cover areas of a food that might become overcooked in a microwave oven Shred: to cut or break into thin pieces Sift: to put through a sieve to reduce to finer particles Simmer: to cook in liquid that is barely at the boiling point

Cooking terms cont. Skim: to remove a substance from the surface of a liquid Slice: to cut into thin, flat pieces Sliver: to cut into long, slender pieces Snip: to cut into small bits with kitchen shears Sprinkle: to scatter drops of liquid or particles of powder over the surface of a food Steam: to cook with vapor produced by a boiling liquid Steep: to soak in hot liquid Sterilize: to make from microorganisms Stew: to cook one food or several foods together in a seasoned liquid for a long period Stir: to mix with a circular motion

Cooking terms cont. Stir-fry: to cook food quickly in a small amount of fat over high heat while stirring constantly Strain: to separate solid from liquid materials Thicken: to make a liquid more dense by adding a agent like flour, cornstarch, or egg yolks Toast: to make the surface of a food brown by applying heat Toss: to mix lightly Truss: to prepare fowl for cooking by binding the wings and legs Unmold: to remove from a form Vent: to leave an opening through which steam can escape in the covering of a food to be cooked in a microwave oven Whip: to beat quickly and steadily by hand with a whisk or rotary beater