Culinary arts involves the preparation, presentation, and management of food. It is an artistic expression using food. This document defines and explains various culinary terms related to tools, ingredients, techniques, and equipment used in food preparation. Terms covered include blend, sauté, blanch, marinate, grate, cut-in, poach, stir-fry, parboil, baste, dice, mince, cube, coat, deep fry, and shred. Measurement, sterilization, pasteurization, scaling, and caramelization techniques are also defined.

1. 1.Culinary Art-is knownastheart offoodpreparation. Thisincludes an array of area suchas
cooking,foodpresentation,foodphotography,hotelandrestaurant management, andmuch
more. Culinary Artsis anexpression ofone’s artistic ideas through foodorfood-related means.
2.Equipment- aset oftools,devices, kit,etc.,assembled fora specific purpose
3.Tools- implement for workingonsomething byhandorbymachine
4Utensils-implement or vessel especially for kitchenuse
5. Ingredient-isa substance thatformspart ofa mixture (ina general sense).
6.Measurement-is theprocess ortheresult of determining theratio ofa physical quantity,such
as alength,time, temperature etc.,toa unitofmeasurement, suchas themetre, secondor
degree Celsius.
7.Whip-tostrike orpunish withalash
8.Mix-to unite orblendinto onemass or compound
9.Blend-to mix together,sothatthethingsmixed cannot beseparated orindividually
distinguished
10.Sterilize-is aterm referring toanyprocess thateliminates (removes) orkills all formsof
microbial life, includingtransmissible agents (suchas fungi,bacteria, viruses, spore forms,etc.)
present onasurface, contained in afluid, inmedication, or in acompoundsuchas biological
culture media
11.Pasteurize- is aprocess ofheating a food,usuallyliquid, toaspecific temperature fora
definite lengthof time,and thencoolingit immediately
12.Steam-most oftenrefers tothevisible white mistthatcondenses above boilingwater as the
hotvapormixes withthecooler air. Thismist consists oftiny dropletsofliquid water.Pure
steam emerges at thebase ofthespoutofa steaming kettle wherethere is novisible vapor.

2. 13.Scald- is atypeof burninjury causedbyhotliquids orgases. Itcan also refer to:Scalding,
heating ittojust belowitsboiling point
14.Sauté- frybriefly over highheat
15.Blanch-This term means toplungefoodsinto boilingwater fora fewseconds ora few
minutes, thenremove andplace in ice water. Thisprocess sets thecolourof vegetables,lets you
easily peelfruits, andslip theskins offnuts.The fooddoesnotcookall the way through,socrisp
textureis preserved. Blanching also denatures enzymes thatmake foodspoil asthe firststep in
foodpreservation.
16.Marinate- Tosoak (meat,for example) ina marinade.
17.Marinade-A liquid mixture,usually of vinegar orwine and oil withvarious spices andherbs,
in whichmeat, fowl,fish,orvegetables are soakedbeforecooking.
18.Oil-Any ofnumerous mineral, vegetable, andsynthetic substances andanimal and
vegetable fatsthatare generally slippery, combustible,viscous, liquidorliquefiable atroom
temperatures, soluble invarious organic solvents such asether butnotinwater, andusedin a
great variety ofproducts,especially lubricants and fuels.
19.Land-thesolid portionofthe earthsurface intheglobe
20.Butter- Asoftyellowish orwhitishemulsion ofbutterfat,water,air, andsometimes salt,
churnedfrom milk orcream andprocessed foruse in cookingandas afood.
21.Recipe- Aset ofdirections witha list ofingredients formaking orpreparing something,
especially food.
22.Margarine-A fattysolid buttersubstituteconsisting ofa blendofhydrogenatedvegetable
oils mixed withemulsifiers, vitamins, coloring matter, andotheringredients.

3. 23.Knead-. Tomix andworkintoa uniform mass, as byfolding, pressing,andstretching with
thehands
24.Grate-To reduce tofragments,shreds, orpowderbyrubbingagainstan abrasive surface.
25.Cut-in-means workingsolid shortening intodryingredients withtwoknives ora pastry
blender untilwell mixed. Whenmaking pastry,solidshortening, lard,orbutteris cutin toa
flour mixture untilthe particles are thesize ofsmall peas.This creates a flaky texturebycoating
theflour proteinswith shortening,interruptingthegluten formation.
26.Fricassee-Poultry or meat cutintopieces and stewedin gravy.
27.Cream-The yellowish fatty componentofunhomogenizedmilk thattendstoaccumulate at
thesurface.
28.Poach-To cooksina boiling orsimmering liquid
29.Stirfry-fry very quicklyover highheat
30.Parboil- Tocookpartially byboilingfora brief period
31.Caramelize- is a culinary phenomenonthatoccurs whencarbohydrates like sugarare
heatedtotemperatures of300°F orhigher, causing themtoturnbrown.
32.Barbecue- Awholeanimal carcass orsection thereof roastedorbroiled over anopenfire or
ona spit.
33.Bake-To cook(food)withdryheat,especially in an oven.
34.Baste-To sews loosely withlarge running stitches soas toholdtogethertemporarily.
35.Cut andfold-Usually appliedtoadding stiffly beateneggwhites toaliquid orother
mixtures; thecuttingis donebyturning thespoonitover thetopportion,andrepeattill the
twomixtures are combined.

4. 36.Foodblender-One thatblends,especially anelectrical appliance withwhirling bladesfor
chopping,mixing,or liquefyingfoods.
37.Casserole-A dish, usually ofearthenware, glass, orcast iron,in whichfoodis bothbakedand
served.
38.Dredge-Anyof various machines equippedwithscoopingorsuction devices andused to
deepenharbors andwaterways andin underwater mining.
39.Chop- Apiece thathas beenchoppedoff,especially acutof meat,usually taken fromthe rib,
shoulder,or loinand containing abone.
40.Dice-To cut(food)intosmall cubes.
41.Mince- Tocutor chop intovery small pieces.
42.Cube-To form orcutintocubes
43.Coat-To provides orcovers witha coat.
44.Deepfry-is acooking methodwherebyfoodis submergedin hotoilor fat.This isnormally
performed withadeep fryer orchippan;industrially, apressure fryer orvacuum fryer may be
used.
45.Shred-a longnarrowpiece torn orcutoff

5. MarianoMarcos StateUniversity
Collegeof Business,Economicsand Accountancy
FN120
JillB. Acoba
BSTM-ISM

6. November 23, 2011