Download as PDF, PPTX
foodpreparationterms-190815103052.pdf
- 1.
- 2. BAKE To cook foodin an oven type appliance. Covered or uncovered containers maybe used. When applied to uncovered meat it is generally called roasting
- 3. BARBEQUE To roast slowlyin a grid- iron, over coals, or under a free flame or even in an electric unit, usually baste with a highly seasoned sauce
- 4. BASTE The termis popularly applied to food cooked in or served in barbeque sauce BEAT To mix smoothly by introducing air in a mixture using brisk, regular lifting motion.
- 5. BLANCH (precook). Topreheat in boiling water or steam. (1) Use to inactive enzymes and shrink food for canning, freezing, and drying. Vegetables are blanched in boiling water or steam, and fruits in boiling fruit juice, syrup, water or steam. (2) Use to aid in the removal of skins from nuts, fruits and some vegetables.
- 6. To mixtwo or more ingredients thoroughly. BOIL To cook in water or liquid in which bubbles rise and break on the surface. The boiling temperature of water at sea level is 212˚F. BLEND
- 7. BRAISE To cookslowly in a covered utensil in a small amount of liquid or in steam BROIL To cook by direct heat
- 8. CARAMELIZE To heatsugar or food containing sugar until a brown color and characteristics flavor develop due to a slight burning of the sugar. Chop To cut into pieces with a sharp tool, as a knife
- 9. CODDLE To cookbelow boiling point usually applied to eggs by pouring boiling water over them. DEGLAZE To remove meat dripping from cooking utensils to be used in gravy or sauce.
- 10. DEHYDRATION A methodof food preservation wherein most of the water from a food is removed, generally by heated air in a mechanical dryer. Foods may be dried in air, in super heated steam, in vacuum, or in inert gas, or by direct application of heat
- 11. DICE To cutin cubes, usually less than ½ inch DOT To scatter small bits over the surface of food DREDGE To sprinkle or coat with flour or other fine substances
- 12. EMULSIFY To makean emulsion. When small drops of one liquid are finely dispersed in another liquid, an emulsion is formed. The drops are held in suspension by an emulsifying agent, which surrounds each drop to form a coating. EVAPORATE The removal of water vapor commonly accelerated by heating or vacuum
- 13. FLAKE To separatein layers food like cooked chicken or fish that divides naturally FOLD To combine by using motions, cuttings vertically through the mixture and turning over by sliding the implement across the bottom of the mixing bowl with each turn
- 14. FREEZING A methodof preserving food by cooling it very rapidly in a low temperature (usually- 10˚F or below) and maintaining it at a temperature below 0˚F. FRY To cook in fat, applied especially (1) in cooking small amount of fat, also called sauté or pan-fry, (2) in cooking in a deep layer of fat, also called deep- fat frying.
- 15. GARNISH To decoratewith small portions of colourful food like celery, parsley and tomatoes. GLACE To coat with a thin sugar syrup cooked to the crack stage. GRATE To reduce to fine pieces or shred by rubbing the food against a rough or slightly perforated surface.
- 16. GRIND To reduceto fine particles by cutting, crushing or grinding KNEAD To manipulate with pressing motion accompanied by folding and stretching LARD To insert stripe or fat, called lardoons, into or to place slices of fat on top of uncooked lean meat to give flavor to fish, and to prevent surface drying.
- 17. MELT To liquefyby heat MINCE To cut or chop into very small pieces MIX To combine ingredients in any way that effects a balance distribution PAN- BOIL To uncover on a hot surface, usually a fry pan. The fat is poured off as it accumulates
- 18. PAN-FRY To cookin a small amount of fat PARCH To brown by means of dry heat; applied to grain as corn PARE To cut off the outside covering PASTEURIZE To preserve by mild heating sufficiently to destroy certain microorganisms and arrest fermentation
- 19. PEEL To stripoff the outside covering POACH To cook in a hot liquid using precautions to retain shape. The temperature varies with the food. Eggs and fish are usually poached. POT ROAST A term applied in cooking larger cuts of meat by braising
- 20. PRESS To separateliquid portions by applying pressure, as in making cider from apples or extracting coconut milk form shredded coconut RENDER To remove the fat from connective tissues by slow heating REFINING To remove impurities from a material as in refining sugar
- 21. ROAST To cook,uncovered, by dry heat. Usually done in an oven, but occasionally in ashes, under coals or on heated stones or metals. SAUTE To brown or cook in a small amount of fat SCALD (1) To heat milk to just below the boiling point (2) To dip certain foods in boiling water
- 22. SCALLOP To bakefood usually cut in pieces, with sauce or other liquid. SEAR To brown the surface of meat by a short application of intense heat SHRED To cut or tear food in a long, narrow pieces
- 23. SIMMER To cookin a liquid just below boiling point at temperature of 185˚F to 210˚F. SKIM To remove a floating layer of cream by passing a “skimmer” under it, as skimming cream from milk STEEP To allow a substance to stand in liquid below the boiling point for the purpose of extracting flavor, color or other qualities
- 24. STEW To simmerin a small quantity of liquid STIR To mix food material with a circular motion for the purpose of blending or securing a uniform consistency STIR- FRY To fry quickly and turn the ingredients frequently in small amount of fat
- 25. TOAST To brownby means of dry heat TOSS To tumble ingredients lightly with a lifting motion. To prevent crushing, use two implements, two forks as a fork and spoon TRUSS To tie meat of fowl with a string or fasten it with pins or skewers so it keeps its shape during cooking.
- 26. WHIP To beatrapidly to produce expansion, due to incorporation of air as applied to cream, eggs, and gelatin dishes