Cooking Terms and Abbreviations

Kaylene Flamm
Flashcards by Kaylene Flamm, updated more than 1 year ago
Kaylene Flamm
Created by Kaylene Flamm almost 4 years ago
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Description

Flash cards to memorize definition of terms, abbreviations used in recipes and definitions for the three types of recipes.
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Resource summary

Question Answer
Beat To make mixture smooth by lifting it over and over quickly with a big beating stroke or to incorporate air through the mixture.
Blend To mix two or more ingredients together until well combined.
Cream To beat sugar and fat together until fluffy.
Cut In To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.
Fold In To mix ingredients by gently turning one part over another with a spatula.
Stir To mix by using circular motion, going around and around until blended.
Toss To mix ingredients lightly without mashing crushing them.
Whip To beat rapidly to introduce air bubbles into food. Applied to cream, eggs, and gelatin.
Knead To work dough with the “heel” of the hands, using a pressing motion, accompanied by folding and stretching until smooth and elastic.
Chop To cut into small pieces.
Dice To cut into very small cubes.
Grate To finely divide food in various sizes by rubbing it on a grater with sharp projections.
Mince To cut or chop food as finely as possible.
Peel To remove or strip off the skin or rind of some fruits and vegetables.
Bake To cook by dry heat, usually in an oven
Barbecue To roast meat slowly on a spit rack or rack over heat – basting frequently with a seasoned sauce.
Broil To cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat.
Sauté To cook in a small amount of fat over medium heat.
Simmer To cook below the boiling point, bubbles form slowly and break on the surface.
Steam To cook in the steam generated by boiling water.
Boil To cook in water or liquid in which bubbles rise continually and break on surface.
Brown To bake, dry, or toast a food until the surface is brown.
Cook To prepare food by applying heat in any form.
Stirfry To cook in a small amount of fat over high heat.
Flour To sprinkle or coat with a powdered substance, usually with crumbs or seasonings.
Brush To coat food with butter, margarine, or egg – using a small brush.
Garnish To ornament food – usually with another colorful food – before serving to add eye appeal.
Roll To flatten to a desired thickness by using a rolling pin.
Season To add salt, pepper, or other substances to food to enhance the flavor.
Tablespoon T.,Tbs., or Tbsp.
Ounce oz.
Teaspoon t. or tsp.
Pound lb.
Hour hr.
Pint pt.
Minute min.
Quart qt.
Square sq.
Gallon gal.
Cup c.
Package pkg.
Standard Recipe A list of ingredients followed by a list of instructions
Active Recipe Has instructions for each set of ingredients
Narrative Recipe Written in paragraph form and includes the ingredients within the instructions
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Kaylene Flamm