1. 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
Beat: to make a mixture smooth and light by lifting the mixture over and over quickly to incorporate air, using a spoon, whip, rotary beater, or electric mixer
Blanch: to pour boiling water over vegetables, fruits or nuts to loosen skins so that they peel easily, also preserves flavor (vegetables are blanched before freezing)
Boil: to cook in liquid which bubbles constantly rise to the surface and break
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2. Terms you need to know! Cream: Cut-in: Flute:
to Press and bear shortening until smooth and creamy(wooden spoon or electric mixer)
To combine shortening or butter with sugar until the mixture is light and completely blended
Cut-in:
to cut shortening into flour until it is distributed in small particles throughout mixture (two knives, fork, pastry blender
Flute:
to decorate an edge, such as a pie crust with a scalloped pattern
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3. Fold: Garnish: Grease:
to combine two ingredients (egg whites and batter) by gently turning the mixture over and over very slowly without loss of air. (whisk, spoon, or rubber scraper, push down through the center of the mixture, slide spoon across the bottom of the bowl and then bring up on opposite side turning the mixture over on top
Garnish:
to ornament food – usually with another colorful food before serving to add eye appeal
Grease:
to rub lightly with butter, margarine or shortening or salad oil
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4. Knead: Marinate: Puree:
to work dough with heels of the hands by using a pressing motion, accompanied by folding and stretching until the dough becomes smooth and elastic
Marinate:
to let food stand in an oil or vinegar or lemon mixture (including spices and herbs) for an indicated time. (To absorb flavor and make more tender)
Puree:
to press cooked fruits and vegetables through a fine sieve or food mill to make smooth mixture
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5. Terms you need to know! Sauté: Scald: Score: Simmer:
to brown or cook food in small amount of hot fat (pan fry)
Scald:
to heat milk to a temperature just below boiling point, when tiny bubbles appear at the edge of the pant and a thin skin forms over the surface
Score:
to cut with a knife narrow gashes or slits part way through the fat on the outer surface of meat to prevent curling
Simmer:
to cook in a liquid just below boiling point. Tiny bubbles form on the bottom sides of pan and slowly rise to the surface by do not break
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6. Terms you need to know! Whip: Al la carte: Au juis: Condiment:
to beat rapidly with whisk, rotary beater, electric mixer to incorporate air to produce expansion (egg whites, heavy cream, and gelatin dishes are often whipped)
Al la carte:
selecting individual items of food off a menu with a stated price for each item
Au juis:
meat served in its own natural juices
Condiment:
items served with other foods to make them more appetizing
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7. Terms you need to know! Entrée:
the main dish at a luncheon or simple dinner
Fillet:
a piece of lean meat or fish without bone
Stock:
the liquid in which meat, fowl fish, or vegetables has been cooked (used for soups and sauces)
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8. Which term does each of these pictures represent?
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9. Garnish
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10. Score
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11. Puree
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12. Stock
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13. entree
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14. condiment
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15. knead
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16. simmer
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17. scald
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18. Au juis
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19. fillet
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20. marinate
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21. Sauté
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22. grease
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23. flute
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24. baste
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25. blanch
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26. cream
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27. Boil
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28. Whip or beat
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29. Fold in
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30. Cut In
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