FOOD PREPARATION Preparation Terms

Cut food into same-size pieces 1/2” or larger Cutting Terms Cube Cut food into same-size pieces 1/2” or larger

Cut into the smallest possible pieces. Cutting Terms Mince Cut into the smallest possible pieces.

Cut a food into pieces 1/8” to 1/4” on each side. Cutting Terms Dice/Chop Cut a food into pieces 1/8” to 1/4” on each side.

Mixing Terms Cream Beat until soft.

Mixing Terms Fold-In To mix a delicate mixture into a thicker, heavier mixture using a down-up-over motion.

Combine solid fat with flour using a pastry blender. Mixing Terms Cut In Combine solid fat with flour using a pastry blender.

Mixing Terms Knead Work dough by pressing it with the heels of hand, folding it, turning it, and repeating

Mixing Terms Toss To mix lightly.

Beat quickly and steadily by hand with a whisk or rotary beater. Mixing Terms Whip Beat quickly and steadily by hand with a whisk or rotary beater.

Other Terms Marinate Soak in a solution containing an acid, such as vinegar, to help tenderize and add flavor.

Other Terms Baste To spoon liquid over the surface of food during cooking to keep the food moist and add flavor.

Bake or Roast To cook in an oven with dry heat Always preheat the oven so food will cook evenly Oven rack goes middle or lower-middle level

Broil To cook in an oven on very high heat that comes from the top Put oven on broil setting Place food on broiler pan Rack on top level or one below Food cooks quickly so check often

Steam To cook food on a rack over boiling water in a covered pot. Fill a pot with about 2” of water Heat on medium high Place ingredients in steamer over the water in the pot. Cover and cook until tender Keeps the most nutrients

Blanch To boil briefly and then rinse with cold water. Boil water Drop vegetables in the water and boil 3 to 5 minutes Drain Rinse in cold water unless serving warm

Braise To cook in a small amount of liquid Sauté the item Add the liquid ingredients to the pan Cover and simmer until done

Example: browning beef/searing chicken Sear or Brown Browning an ingredient quickly over HIGH heat in order to seal in the flavor Browning is done using a skillet/pan Heat pan to high heat When the pan is hot, place the item in the pan until the surface is browned (1-2 minutes) Flip and repeat Example: browning beef/searing chicken

Sauté Cook in a pan with little oil on with hot temperature. Heat a saute pan on high heat Use as little oil or fat as possible Make sure the pan is hot before adding ingredients Cook quickly over high heat.

Pan Fry Similar to sauté only more oil is used and ingredients are cut into larger pieces The pan and oil must be hot when ingredients are added or food will be soggy Add food slowly. Water will react with oil.

Deep Fry Food is cooked by being submerged in hot oil or fat. Heat oil on medium high heat Test to make sure oil is hot by dropping a piece of food in the oil. Stir or flip items for even cooking Never put oil down the sink. When it is cool, funnel into an old can or bottle and then keep to reuse or throw away.