Cooking Terms—(67) Foods—Unit 8

Cooking Terms Bake Broil Dry heat without a cover Under direct heat source

Cooking Terms Barbecue Baste Cook over hot coals Keep moist & add flavor

Cooking Terms Batter Bread Flour & liquid mixture Coat with crumbs & egg

Cooking Terms Beat Blend Mix or stir quickly Mix until combined

Cooking Terms Braise Brown Seared & then simmered Cooking in hot fat until brown

Cooking Terms Candy Caramelization Sugar syrup until coated Cooking in sugar until brown

Cooking Terms Coat Core Thoroughly cover a food Remove center part of food

Cooking Terms Cream Cut in Beat until fluffy Combine solid fat with dry ingredients

Cooking Terms Deep Fry Dice Large amount of hot fat Small cubes even size

Cooking Terms Dredge Dress Dipping in a dry ingredient Before cooking Trim & clean poultry & fish

Cooking Terms Equivalent Flake Same expressed differently Break fish into small pieces

Cooking Terms Flour Fold Sprinkle or coat with flour Add dry ingredients gently to an air filled mixture

Cooking Terms Fry Garnish Cook in hot fat Decorate with edible items

Cooking Terms Glaze Grate Sugar syrup producing a shiny covering Shred food by rubbing on a grater

Cooking Terms Grease Grilling Coat food or utensil with oil Short order cooking on a griddle

Cooking Terms Julienne Knead Cut into long narrow strips Fold-press-squeeze dough usually with your hands

Cooking Terms Marinate Mince Soak food liquid & seasoning to improve flavor Tiny cuts

Cooking Terms Mold Pan Broil Shape using a form Cook without fat & pour off fat as it accumulates

Cooking Terms Parboil Pare Boil first & then cook in a different way Remove outer covering with a knife or peeler

Cooking Terms Pit Poach Remove seed of fruit or vegetable Cook in simmering liquid

Cooking Terms Preheat Puree Heat oven before baking Blend into a thick paste—no lumps

Cooking Terms Quarter Recipe Cut into 4 equal parts Instructions for preparing food

Cooking Terms Reconstitute Reduce Return to previous state by adding water Decrease liquid by boiling

Cooking Terms Roast Roll Cook in the oven with dry heat Shape into round mass + flatten dough to an even thickness with rolling pin

Cooking Terms Saute Scald Cook in small amount of fat—flipping frequently Heat just below the boiling point

Cooking Terms Scallop Score Cover with sauce & bake Small, shallow cuts on food

Cooking Terms Season Sift Add spices to increase flavor Put ingredient into a sifter to remove lumps

Cooking Terms Simmer Skim Cook just below the boiling point Remove a substance from the surface of a food

Cooking Terms Sliver Steam Cut into long slender pieces Cook with vapor produced by boiling liquid without allowing food to contact the liquid

Cooking Terms Steep Sterilize Let stand in boiling water to extract flavor (tea) To make free of living microorganisms & bacteria

Cooking Terms Stew Stir Fry Cook in liquid for a long time to season together Even pieces of food cook quickly in a wok

Cooking Terms Strain Toast Separate solids from a liquid Make surface of food brown by direct heat

Cooking Terms Truss Whip Binding the wings & legs with string to prepare baking the bird To beat rapidly –to incorporate air

Cooking Terms Yield Used on recipes Number of servings a recipe makes How many are you serving?