1 / 8

Cooking Terms

Cooking Terms. Baste- To moisten meat with a liquid, such as melted butter or a sauce, while cooking. Beat- To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.

Download Presentation

Cooking Terms

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Cooking Terms

  2. Baste- To moisten meat with a liquid, such as melted butter or a sauce, while cooking. • Beat- To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture. • Blanch-Blanching is boiling water, putting food in for quick heating, then removing and placing in cold/ice water to quickly chill.

  3. Blend-To combine or mix so that the constituent parts are indistinguishable from one another. • Coat/dredge -To lightly coat food in a powdered substance such as breadcrumbs, cornmeal, flour. Most foods require dipping in a liquid, such as egg or milk, in order for the powdered substance to adhere to the food. • Chop-To cut into small pieces. • Combine-To join (two or more substances) to make a single substance, mix.

  4. Cream-To beat sugar and fat together until fluffy. • Cube- to cut food into small cube shapes, larger than diced, usually about 1/2 inch. • Cut-in-To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.

  5. Fold-in- To mix ingredients by gently turning one part over another with a rubber scraper. • Knead- To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic. • Marinate- Marinate means to coat or immerse foods in an acidic-based liquid or dry rub, to tenderize and flavor before cooking. Food is marinated in a marinade. • Mince- To cut or chop food as finely as possible.

  6. Mix- To combine or blend into one mass or mixture • Pare-To remove the outer covering or skin of with a knife or similar instrument. • Scald- To heat milk almost to boiling point. • Score-To make shallow cuts (usually in a diamond pattern) in the surface of certain foods, such as meat or fish.

  7. Shred- A long irregular strip that is cut or torn off. • Sift- To put (flour, for example) through a sieve or other straining device in order to separate the fine from the coarse particles. • Skim-To remove floating matter from a liquid. • Whip- To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.

  8. Simmer- . To cook below the boiling point, bubbles form slowly and break on the surface. • Poach- Cooking food either partially or completely covered by a liquid which is brought to, and maintained at a temperature just belowboiling point. • Saute- To cook in a small amount of fat. • Roast-To oven-cook food in an uncovered pan.

More Related