Karteikarten
Cooking Terms and Abbreviations
Karten in diesem Stapel (44)
- 1BeatTo make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
- 2BlendTo mix two or more ingredients together until well combined.
- 3CreamTo beat sugar and fat together until fluffy.
- 4Cut InTo cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.
- 5Fold InTo mix ingredients by gently turning one part over another with a spatula.
- 6StirTo mix by using circular motion, going around and around until blended.
- 7TossTo mix ingredients lightly without mashing crushing them.
- 8WhipTo beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.
- 9KneadTo work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
- 10ChopTo cut into small pieces.
- 11DiceTo cut into very small cubes.
- 12GrateTo finely divide food in various sizes by rubbing it on a grater with sharp projections.
- 13MinceTo cut or chop food as finely as possible.
- 14PeelTo remove or strip off the skin or rind of some fruits and vegetables.
- 15BakeTo cook by dry heat, usually in an oven
- 16BarbecueTo roast meat slowly on a spit rack or rack over heat – basting frequently with a seasoned sauce.
- 17BroilTo cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat.
- 18SautéTo cook in a small amount of fat over medium heat.
- 19SimmerTo cook below the boiling point, bubbles form slowly and break on the surface.
- 20SteamTo cook in the steam generated by boiling water.
- 21BoilTo cook in water or liquid in which bubbles rise continually and break on surface.
- 22BrownTo bake, dry, or toast a food until the surface is brown.
- 23CookTo prepare food by applying heat in any form.
- 24StirfryTo cook in a small amount of fat over high heat.
- 25FlourTo sprinkle or coat with a powdered substance, usually with crumbs or seasonings.
- 26BrushTo coat food with butter, margarine, or egg – using a small brush.
- 27GarnishTo ornament food – usually with another colorful food – before serving to add eye appeal.
- 28RollTo flatten to a desired thickness by using a rolling pin.
- 29SeasonTo add salt, pepper, or other substances to food to enhance the flavor.
- 30TablespoonT.,Tbs., or Tbsp.
- 31Ounceoz.
- 32Teaspoont. or tsp.
- 33Poundlb.
- 34Hourhr.
- 35Pintpt.
- 36Minutemin.
- 37Quartqt.
- 38Squaresq.
- 39Gallongal.
- 40Cupc.
- 41Packagepkg.
- 42Standard RecipeA list of ingredients followed by a list of instructions
- 43Active RecipeHas instructions for each set of ingredients
- 44Narrative RecipeWritten in paragraph form and includes the ingredients within the instructions
Informationen
- Beschreibung
- Flash cards to memorize definition of terms, abbreviations used in recipes and definitions for the three types of recipes.
- Erstellt von
- Kaylene Flamm
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