cooking terms

cooking terms

1. preparation

   • brush - to spread a liquid coating on a food, using a pastry brush or paper towel
   • dredge - to cover a food with a dry ingredient. The food may be rolled in, sprinkled with, or shaken in a bag with the dry ingredient
   • flute - to form a standing edge on a pastry, such as a pie crust, before baking.
     • Press the dough with finger for scalloped edge or fork for crimped edge

2. mixing

   • marinate - to saok in a seasoned liquid (marinate) to add flavor and/or tenderize it
   • cream - to soften and blend until smooth and light by mixing with a spoon or electric mixer
   • fold in - to combine a delicate mixture (beaten egg white or whipped cream) w/ a more solid material
     • insert the edge of a spoon or rubber spatula vertically down through the middle of the bowl, slide across bottom and bring it up with some of the mixture, and fold over on top of the mixture
   • knead - to work dough by folding, pressing, and turning, until it is smooth and elastic
     • do on floured surface.
     • press firmly with the heels of your hands

3. cutting

4. cutting

   • cube - to cut into small aquares
   • dice - to cut into very small cubes
   • julienne - to cut food into long, thin strips
   • mince - to cut into very small peices with a sharp knife
   • pare - to cut away skin or very thin layer of fruits or vegetable skin
     • use veggie peeler or knife
   • scrape - rub a vegetable along the sharp side of a knife
     • used to remove outermost layer of skin
   • trim - to cut away most of the fat from the edges of meat

5. cooking

   • baste - to spread, brush or pour liquid over food while its cooking
     • use a baster, brush or spoon
   • braise - to cook meat slowly, covered and in a small amout of liquid or steam
   • broil - to cook under direct heat or over coals
   • poach - to cook gently in a hot liquid below the boiling point
   • sear - cook meat quickly at high temp until it is brown
     • use a skillet with a small amount of fat or a oven at a high temp
   • stew - to cook slowly and for a long time