1. Cutting, Preparing and Cooking Terms 2.03I_1 Cutting, Preparing, and Cooking Terms1

2. What are moist and dry heat cooking methods? Moist Heat Methods: Boil, Braise, Microwave, Simmer, Steam Dry Heat Methods: Bake, Broil, Grill, Roast, Barbeque

3. VOLUME AND WEIGHT EQUIVALENTS Volume: 3 teaspoons 1 tablespoon 1/8 cup2 tablespoons or 1 fluid ounce ¼ cup 4 tablespoons or 2 fluid ounces 1/3 cup5 tablespoons + 1 teaspoon or 2 2/3 fluid ounces ½ cup 8 tablespoons or 4 fluid ounces ¾ cup 12 tablespoons or 6 fluid ounces

4. 1 cup16 tablespoons or 8 fluid ounces ½ pint 1 cup or 8 fluid ounces 1 pint2 cups or 16 fluid ounces 1 quart4 cups or 2 pints or 32 fluid ounces 1 gallon16 cups or 8 pints or 4 quarts or 128 fluid ounces Weight: 1 pound 16 ounces

5. UNITS OF MEASUREMENT ABBREVIATIONS teaspoon tablespoon fluid ounce cup pint quart gallon tsp. or t. Tbsp. or T. fl. oz. c. pt. qt. gal. ounce pound oz. lb. degrees Fahrenheit°F

6. HeapingA very full or large amount. Example: a measuring cup that is overflowing LevelFlat and even. To check for correct measurement at “eye level” for liquids or to scrape to level using a straight-edge spatula for dry and solid ingredients. PinchLess than 1/8 tsp. or the amount of an ingredient that can be held between the thumb and forefinger.

7. Cutting Terms 7 2.03I_1 Cutting, Preparing, and Cooking Terms

8. Chop To cut food into small, uneven pieces Equipment: French or Chef’s Knife 8 2.03I_1 Cutting, Preparing, and Cooking Terms

9. Mince To cut food into very fine, uneven pieces. Equipment: French or Chef’s knife. 9 2.03I_1 Cutting, Preparing, and Cooking Terms

10. Cube To cut food into small, equal size squares about ½ inch in size. 10 2.03I_1 Cutting, Preparing, and Cooking Terms

11. Dice To cut food into small, equal size squares about ¼ to 1/8 inch in size. Equipment: French or Chef’s Knife, c. board 11 2.03I_1 Cutting, Preparing, and Cooking Terms

12. Grate To reduce food into small pieces by pressing and rubbing it against the “teeth” of a grater. Equipment: Grater 12 2.03I_1 Cutting, Preparing, and Cooking Terms

13. Shred To cut or break food into long, thin strips by using a knife, fork, or grater. 13 2.03I_1 Cutting, Preparing, and Cooking Terms

14. Pare To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler. 14 2.03I_1 Cutting, Preparing, and Cooking Terms

15. Peel To remove the outer layer/skin, by stripping or pulling off with your finger or a knife 15 2.03I_1 Cutting, Preparing, and Cooking Terms

16. Score To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in. 16 2.03I_1 Cutting, Preparing, and Cooking Terms

17. Slice To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down. 17 2.03I_1 Cutting, Preparing, and Cooking Terms

18. Preparation Terms 18 2.03I_1 Cutting, Preparing, and Cooking Terms

19. Baste To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon, to keep the food moist and add flavor. 19 2.03I_1 Cutting, Preparing, and Cooking Terms

20. Freeze To lower a food’s temperature to freezing or below by placing it in a freezer. 20 2.03I_1 Cutting, Preparing, and Cooking Terms

21. Defrost/Thaw To expose to warmth in order to free from a frozen state. 21 2.03I_1 Cutting, Preparing, and Cooking Terms

22. Dissolve To cause a solid food to turn into or become part of a liquid. 22 2.03I_1 Cutting, Preparing, and Cooking Terms

23. Drain To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels. 23 2.03I_1 Cutting, Preparing, and Cooking Terms

24. Strain To separate solid from liquid materials by pouring the mixture through a strainer or sieve. 24 2.03I_1 Cutting, Preparing, and Cooking Terms

25. Dust To lightly sprinkle the surface of a food with crumbs, flour, or sugar. 25 2.03I_1 Cutting, Preparing, and Cooking Terms

26. Flour/Dredge/Coat To sprinkle or coat a food with flour. Equipment: Flour, crumbs or seasoning. 26 2.03I_1 Cutting, Preparing, and Cooking Terms

27. Grease To rub fat on the surface of a food or a cooking utensil 27 2.03I_1 Cutting, Preparing, and Cooking Terms

28. Marinate To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor to or tenderize the food. 28 2.03I_1 Cutting, Preparing, and Cooking Terms

29. Tenderize To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber. 29 2.03I_1 Cutting, Preparing, and Cooking Terms

30. Melt To change food from a solid to a liquid by applying heat. 30 2.03I_1 Cutting, Preparing, and Cooking Terms

31. Soak To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning. 31 2.03I_1 Cutting, Preparing, and Cooking Terms

32. Season To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking. (Ex. Cast iron skillet) 32 2.03I_1 Cutting, Preparing, and Cooking Terms

33. Vent To leave an opening in the covering of a food through which steam can escape. 33 2.03I_1 Cutting, Preparing, and Cooking Terms

34. Mixing Terms 34 2.03I_1 Cutting, Preparing, and Cooking Terms

35. Beat To thoroughly mix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor with an up-and-down and circular motion 35 2.03I_1 Cutting, Preparing, and Cooking Terms

36. Blend To stir or mix ingredients until they are thoroughly combined and smooth 36 2.03I_1 Cutting, Preparing, and Cooking Terms

37. Combine To blend or mix two or more ingredients 37 2.03I_1 Cutting, Preparing, and Cooking Terms

38. Cream To beat solid fat and sugar with a wooden spoon or electric mixer until smooth, light, and creamy 38 2.03I_1 Cutting, Preparing, and Cooking Terms

39. Cut in To combine flour and solid fat by cutting the fat into tiny pieces using a pastry blender, two forks or knives, or the hands 39 2.03I_1 Cutting, Preparing, and Cooking Terms

40. Fold in To blend a delicate mixture into a heavier one, using a rubber spatula, spoon, or wire whisk in a gentle up, down, and over motion so that the mixture stays light Equipment: Bowl and spatula 40 2.03I_1 Cutting, Preparing, and Cooking Terms

41. Knead To work a ball of dough with the heels of the hands repeating press, fold, and turn motions until the dough is smooth and elastic Equipment: Hands 41 2.03I_1 Cutting, Preparing, and Cooking Terms

42. Mix To combine two or more ingredients into one mass by stirring or beating them 42 2.03I_1 Cutting, Preparing, and Cooking Terms

43. Sift To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients by putting them through a sieve 43 2.03I_1 Cutting, Preparing, and Cooking Terms

44. Stir To mix using a spoon or wire whisk with a circular motion 44 2.03I_1 Cutting, Preparing, and Cooking Terms

45. Toss To lightly mix ingredients by tumbling them with tongs or a large fork and spoon 45 2.03I_1 Cutting, Preparing, and Cooking Terms

46. Whip To beat quickly and vigorously by hand, wire whisk, or mixer to incorporate air and to make a mixture light and fluffy Equipment: Wire whisk or electric mixer 46 2.03I_1 Cutting, Preparing, and Cooking Terms

47. Cooking Terms: Dry Heat Methods 47 2.03I_1 Cutting, Preparing, and Cooking Terms

48. Bake To cook in an oven with dry, hot air 48 2.03I_1 Cutting, Preparing, and Cooking Terms

49. Broil To cook uncovered under a direct heat source 49 2.03I_1 Cutting, Preparing, and Cooking Terms

50. Grill To broil over hot coals or on a griddle 50 2.03I_1 Cutting, Preparing, and Cooking Terms

51. Roast To cook meat, fish, or poultry uncovered in an oven with dry, hot air 51 2.03I_1 Cutting, Preparing, and Cooking Terms

52. Barbeque To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce 52 2.03I_1 Cutting, Preparing, and Cooking Terms

53. Cooking Terms: Moist Heat Methods 53 2.03I_1 Cutting, Preparing, and Cooking Terms

54. Boil To cook food in hot liquid, 212 0 F, having bubbles that rise to and break on the surface of the liquid 54 2.03I_1 Cutting, Preparing, and Cooking Terms

55. Braise To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan 55 2.03I_1 Cutting, Preparing, and Cooking Terms

56. Microwave To cook food in a microwave oven using little or no liquid 56 2.03I_1 Cutting, Preparing, and Cooking Terms

57. Simmer To cook food in liquid that is just below the boiling point Equipment: Saucepan 57 2.03I_1 Cutting, Preparing, and Cooking Terms

58. Steam To cook food in a pan using vapor produced by a boiling liquid Equipment: Steamer or Double Boiler 58 2.03I_1 Cutting, Preparing, and Cooking Terms

59. Cooking Terms: Cooking in Fat Methods 59 2.03I_1 Cutting, Preparing, and Cooking Terms

60. Deep-fry To cook food by completely immersing in hot fat; also know as French fry 60 2.03I_1 Cutting, Preparing, and Cooking Terms

61. Fry To cook food in a small amount of hot fat 61 2.03I_1 Cutting, Preparing, and Cooking Terms

62. Sauté To lightly brown or cook food in a small amount of hot fat over moderate heat; Pieces of food are cut into small or thin pieces preserving texture, moisture, flavor. Equipment: Frying pan and butter/oil 62 2.03I_1 Cutting, Preparing, and Cooking Terms

63. Stir-fry To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly. 63 2.03I_1 Cutting, Preparing, and Cooking Terms

64. Miscellaneous 64 2.03I_1 Cutting, Preparing, and Cooking Terms

65. Preheat To turn on an appliance or oven to a desired temperature about 5-10 minutes before food is to be placed in it 65 2.03I_1 Cutting, Preparing, and Cooking Terms