C OOKING PREPARATION TERMINOLOGY HFN 1O Mrs. Zablosky September 15 th, 2015.
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Transcript of C OOKING PREPARATION TERMINOLOGY HFN 1O Mrs. Zablosky September 15 th, 2015.
COOKING PREPARATION TERMINOLOGY
HFN 1O
Mrs. ZabloskySeptember 15th, 2015
DICE
•To cut food into small, irregular pieces
PARE
•To cut off a very thin layer of peel
GRATE
•To cut food into small pieces or shreds by pressing and rubbing the food against a rough surface
SCORE
•To make shallow, straight cuts in the surface of food
CUBE
•To cut food into small, square pieces
MINCE
•To cut food into very small, irregular pieces
CREAM
•To beat together ingredients such as sugar and butter
WHIP
•To incorporate air into a mixture to make it light and fluffy
FOLD
•To gently mix delicate ingredients with a rubber scraper or wooden spoon
SIFT
•To force one or more dry ingredients through a screen to add or remove air or to mix two ingredients together
PUREE
•To make foods smooth and thick
BASTE
•To brush or pour a liquid over a food as it cooks
DREDGE
•To coat a food with dry ingredients, such as flour or crumbs
BOIL
•To cook food in liquid that is 100oC
SIMMER
•To cook food using a liquid between 86oC and 99oC
STEAM
•To cook food over, but not in, boiling water
ROAST
•To cook meat poultry, or vegetables in a shallow, uncovered pan
BAKE
•To cook breads, cookies, vegetables, casseroles and some meats in the oven
BROIL
•Cooking food under direct heat
PAN-BROIL
•To cook meats using dry-heat and stovetop methods
SAUTÉ
•To brown or cook food in a skillet with a small amount of fat on low-to-medium heat
PAN-FRY
•To brown larger pieces of meat, poultry, or fish before cooking them in moist heat
DEEP-FAT FRY
•To immerse food in hot fat and cook until done
BRAISE
•To brown food and simmer it for a long period to tenderize food and enhance flavour
STIR-FRY
•To fry small pieces of food quickly in a small amount of oil at a high heat