C OOKING PREPARATION TERMINOLOGY HFN 1O Mrs. Zablosky September 15 th, 2015

D ICE To cut food into small, irregular pieces

P ARE To cut off a very thin layer of peel

G RATE To cut food into small pieces or shreds by pressing and rubbing the food against a rough surface

S CORE To make shallow, straight cuts in the surface of food

C UBE To cut food into small, square pieces

M INCE To cut food into very small, irregular pieces

C REAM To beat together ingredients such as sugar and butter

W HIP To incorporate air into a mixture to make it light and fluffy

F OLD To gently mix delicate ingredients with a rubber scraper or wooden spoon

S IFT To force one or more dry ingredients through a screen to add or remove air or to mix two ingredients together

P UREE To make foods smooth and thick

B ASTE To brush or pour a liquid over a food as it cooks

D REDGE To coat a food with dry ingredients, such as flour or crumbs

B OIL To cook food in liquid that is 100 o C

S IMMER To cook food using a liquid between 86 o C and 99 o C

S TEAM To cook food over, but not in, boiling water

R OAST To cook meat poultry, or vegetables in a shallow, uncovered pan

B AKE To cook breads, cookies, vegetables, casseroles and some meats in the oven

B ROIL Cooking food under direct heat

P AN - BROIL To cook meats using dry- heat and stovetop methods

S AUTÉ To brown or cook food in a skillet with a small amount of fat on low-to- medium heat

P AN -F RY To brown larger pieces of meat, poultry, or fish before cooking them in moist heat

D EEP -F AT F RY To immerse food in hot fat and cook until done

B RAISE To brown food and simmer it for a long period to tenderize food and enhance flavour

S TIR -F RY To fry small pieces of food quickly in a small amount of oil at a high heat