Cooking Terms. The Language of the Recipe. The Language of the Recipe. Become familiar Terms are important tools for the cook. Each has its own meaning. Achieve best results . . Bread Grease Brush Marinate Dredge Sift Flute Grease Flour. Techniques of: Preparation.
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The Language of the Recipe
FlourTechniques of: Preparation
Cut in Fold in
To gently cut through the mixture, scrape across the bottom and turn over near the surface.
Equipment: Bowl and spatula
To combine two or more ingredients, usually by stirring.
To mix with a circular motion of a spoon or other utensil.
To beat rapidly to incorporate air and increase the volume, ex. whipped cream or egg white, gelatin.
Equipment: Wire wisk or electric mixer
To cut into small pieces
Equipment: French or Chef’s Knife
To remove the core of a fruit with a corer or paring knife
To cut into small squares larger than diced, usually about 1/2 inch.
To divide foods into small pieces with a knife or scissors.
To cut into very small cubes
Equipment: French or Chef’s Knife, c. board
To rub food, such as lemon or orange peel, against a grater to obtain fine particles.
To cut food into long, thin strips.
To crush food until it becomes smooth.
To cut or chop food as finely as possible.
Equipment: French or Chef’s knife.
To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.
To make thin, straight cuts(usually in a diamond pattern) through the outer edge of fat on meat to prevent the meat from curling during cooking.
To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin.
To tear or cut into thin pieces or strips.
To cut food into flat pieces.
To cut in long, thin pieces.
To cut away most of the fat from the edges of meat.
Brown Deep-fat fry
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
To cook meat slowly, covered and in a small amount of liquid or steam.
To cook under direct heat or over coals.
To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.
To cook in hot fat that completely covers the food.
To place small particles of a solid, such as butter, on the surface of a food.
To cook in hot fat.
To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it accumulates.
To cook in an uncovered skillet with a small amount of fat.Pan-broil & Pan-fry
Cooking food gently either partially or completely covered by a liquid which is brought to, and maintained at a temperature just belowboiling point.
To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.
To cook by dry heat, uncovered, usually in the oven.
To cook uncovered in a small amount of fat.
Equipment: Frying pan and butter/oil
To heat a liquid to just below the boiling point; or to pour boiling water over food or to dip food briefly into boiling water.
To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or the oven at a high temperature.
To cook below the boiling point, bubbles form slowly and break near the surface.
To cook by the vapor produced when water is heated to the boiling point.
Equipment: Steamer or Double Boiler
To cover with boiling water and let stand without additional heating until flavor and color are extracted, as for tea.
To cook slowly and for a long time in liquid
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.
To brown by direct heat in a toaster or in the oven.
The Language of the Recipe