A very large or overfull amount may be almost double the level amount
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A very large or overfull amount. May be almost double the level amount PowerPoint PPT Presentation


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A very large or overfull amount. May be almost double the level amount. HEAPING. To remove the stem and very thin layer of a fruit or vegetable. PARE/PEEL. Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces. SAUTE.

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A very large or overfull amount. May be almost double the level amount

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A very large or overfull amount. May be almost double the level amount

HEAPING


To remove the stem and very thin layer of a fruit or vegetable

PARE/PEEL


Cook in fat; lightly cook or brown food in a small amount of fat. Food is cut into small or thin pieces.

SAUTE


To remove liquid from a solid food by pouring off the liquid

DRAIN


Cut food into very fine, uneven pieces

MINCE


To rub fat on the surface of a food or cooking utensil

GREASE


Less than 1/8 teaspoon, or amount of ingredient held between thumb and forefinger

PINCH


To immerse food in a liquid to wet, soften, dissolve or clean

SOAK


Cook in fat; cook bite-sized pieces quickly over high heat, stirring constantly

STIR FRY


To increase flavor by adding herbs, spices or other ingredients

SEASON


To leave an opening in the covering of a food through which steam can escape

VENT


To thoroughly mix and incorporate air, with an up and down and circular motion

BEAT


Dry heat; cook over hot coals or on a griddle

GRILL


To make small, shallow cuts in the surface of food; to tenderize or let juice in

SCORE


Cut food into small, equal size pieces; about ¼” to 1/8” in size

DICE


Dry heat; cook uncovered UNDER direct heat source

BROIL


To make something easy to chew by breaking down connective tissue or fiber; can pound or can use enzymes

TENDERIZE


To combine flour and solid fat, fat is reduced to tiny pieces coated with flour. Use a pastry blender or two knives

CUT-IN


Moist heat; cook food in liquid just below the boiling point. Slow bubbles.

SIMMER


To blend a delicate mixture into a heavier one

FOLD


Moist heat; cook slowly over low heat in tightly covered pan. Maybe brown on stovetop then simmer in oven

BRAISE


To beat quickly and vigorously, to incorporate air and make light and fluffy

WHIP


Dry heat; cook in an oven with dry, hot air

BAKE


To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking

BASTE


To cause a solid food to turn into or become part of a liquid

DISSOLVE


To lightly mix ingredients by tumbling them with tongs or a large fork and spoon

TOSS


Dry heat; cook meat, fish or poultry uncovered in an oven

ROAST


To beat solid fat and sugar with a wooden spoon, until light and smooth

CREAM


Moist heat; cook food in a hot liquid (212 degrees F) with fast bubbles

BOIL


To separate solid from liquid, often to save the liquid

STRAIN


Cut food into small, uneven pieces

CHOP


Dry heat; roast slowly on a rack or spit and baste with a spicy sauce

BARBECUE


To soak food in a cold, seasoned liquid, to add flavor or to tenderize

MARINATE


Moist heat; cook food in pan using vapor produced by boiling liquid

STEAM


To reduce dry ingredients to finer particles, add air to dry ingredients, or combine dry ingredients

SIFT


Cook in fat; cook food by immersing in hot fat/oil

DEEP FRY


Cut food into small, equal size squares; about ½” in size

CUBE


To work a ball of dough with the fingertips or heels of hands by pressing, folding, turning and repeating

KNEAD


Cook in fat; cook food in a small amount of hot fat

FRY


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