Mapa mental
Cooking Terms
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Cooking Terms
Techniques of: Preparation
- Bread
- To cover food in crumbs, the food is often dipped in liquids such as milk or egg before coating
- Brush
- Used to spread liquid coating on na food, can use a pastry brush or a paper towel.
- Dredge
- To cover a food with dry ingredients which can be flour or sugar. The food can be rolled, sprinkled, or shaken in a bag with the dry ingredients.
- Flute
- To form a standing edge on a pastry, such as crusts to pie, before baking. You press the dough with your fingers to create a edge, or you can use a fork to "crimp" the edge.
- Flute
- To cover a food with dry ingredients which can be flour or sugar. The food can be rolled, sprinkled, or shaken in a bag with the dry ingredients.
- Dredge
- Used to spread liquid coating on na food, can use a pastry brush or a paper towel.
- Brush
- To cover food in crumbs, the food is often dipped in liquids such as milk or egg before coating
- Grease
- To rub fat, oils, or shortening on the surface of bake-ware. Use wave paper or paper towel to spead a thin, even layer.
- Marinate
- to soak in a seasoned liquid, called a marinade, to add flavor and or to tenderize.
- Sift
- To put dry ingredients through a sifter or a fine sieve to incorporate air. You can use a wire whisk or strainer if you do not have a sifter
- Sift
- to soak in a seasoned liquid, called a marinade, to add flavor and or to tenderize.
- Marinate
- To rub fat, oils, or shortening on the surface of bake-ware. Use wave paper or paper towel to spead a thin, even layer.
- Bread
Techniques of: Mixing
- Beat
- To mix with an over-and-over motion, can use a spoon or electric beater.
- Blend
- To combine thoroughly two or more ingredients
- Combine
- To mix together, usually by stirring, two or more ingredients.
- Cream
- To soften and blend until smooth and light by mixing with a spoon or an electric mixer.
- Cut In
- To mix solid shrtening with flour bu cutting the shortening into small pieces and mixing until flour is completely covered. You can use a pastry blend, knives, or a fork
- Cut In
- To soften and blend until smooth and light by mixing with a spoon or an electric mixer.
- Cream
- To mix together, usually by stirring, two or more ingredients.
- Combine
- To combine thoroughly two or more ingredients
- Blend
- To mix with an over-and-over motion, can use a spoon or electric beater.
- Fold in
- To combine a delicate mixture, such as beaten egg white or whipped cream. with a more solid material. You can use a spoon or a rubber scraper by vertically scrapping down through the middle of the mixture and folding mixture up and on top. You turn the bowl as well until evenly mixed.
- Knead
- To work dough by folding, pressing, and turning, until it is smooth and elastic.
- Mix
- To combine two or more ingredients, usually by stirring
- Stir
- To mix in a circular motion of a spoon or other utensil
- Whip
- To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make a light and fluffy, as whipped cream or egg white.
- Whip
- To mix in a circular motion of a spoon or other utensil
- Stir
- To combine two or more ingredients, usually by stirring
- Mix
- To work dough by folding, pressing, and turning, until it is smooth and elastic.
- Knead
- To combine a delicate mixture, such as beaten egg white or whipped cream. with a more solid material. You can use a spoon or a rubber scraper by vertically scrapping down through the middle of the mixture and folding mixture up and on top. You turn the bowl as well until evenly mixed.
- Beat
Techniques of: Cutting
- Chop
- To cut into small pieces
- Core
- To remove the core of a fruit with a corer or paring knife
- Cube
- To cut into small squares
- Cut
- To divide foods into small pieces with a knife or scissors
- Dice
- To cut into very small cubes
- Grate
- To rub food, such as lemon or orange peel, against a grater to obtain fine particles
- Grate
- To cut into very small cubes
- Dice
- To divide foods into small pieces with a knife or scissors
- Cut
- To cut into small squares
- Cube
- To remove the core of a fruit with a corer or paring knife
- Core
- To cut into small pieces
- Julienne
- To cut food into long, thin strips
- Mash
- To crush food until it becomes smooth
- Mince
- To cut into very small pieces with a sharp knife
- Pare
- To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a peeler or knife,
- Score
- TO make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
- Scrape
- to rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the out skin.
- Shred
- To tear or cut into thin pieces or strips
- Slice
- To cut food into flat pieces
- Sliver
- To cut in long, thin pieces.
- Trim
- To cut away most of the fat from the edges of meat.
- Trim
- To cut in long, thin pieces.
- Sliver
- To cut food into flat pieces
- Slice
- To tear or cut into thin pieces or strips
- Shred
- to rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the out skin.
- Scrape
- TO make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.
- Score
- To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a peeler or knife,
- Pare
- To cut into very small pieces with a sharp knife
- Mince
- To crush food until it becomes smooth
- Mash
- To cut food into long, thin strips
- Chop
Techniques of: Cooking
- Bake
- To cook in an over or over-type appliance in a covered or uncovered pan
- Barbeque
- To cook meat slowly over coals on a spit or in the oven, basting it often with highly seasoned sauce
- Baste
- To spread, brush, sauces over food while it is cooking
- Boil
- To cook liquid, in which bubbles rise constantly
- Braise
- To cook meat slowly
- Broil
- To cook under direct hear or over coals
- Brown
- To make the surface of a food brown in color when cooking.
- Deep-fat fry
- To cook in hot fat that completely covers food.
- Dot
- To place small particles of a solid, like butter, on the surface of food.
- Fry
- To cook in hot fat
- Fry
- To place small particles of a solid, like butter, on the surface of food.
- Dot
- To cook in hot fat that completely covers food.
- Deep-fat fry
- To make the surface of a food brown in color when cooking.
- Brown
- To cook under direct hear or over coals
- Broil
- To cook meat slowly
- Braise
- To cook liquid, in which bubbles rise constantly
- Boil
- To spread, brush, sauces over food while it is cooking
- Baste
- To cook meat slowly over coals on a spit or in the oven, basting it often with highly seasoned sauce
- Barbeque
- To cook in an over or over-type appliance in a covered or uncovered pan
- Bake
Información
- Descripción
- Mapa Mental sobre Cooking Terms, creado por Hala Muhammad el 10/02/2021.
- Creado por
- Hala Muhammad
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