Flashcards
COOKING TERMINOLOGY
Flashcards do conjunto (20)
- 1WHIPTo beat a food lightly and rapidly in order to incorporate air into the mixture
and to increase its volume. - 2BASTETo moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying.
- 3CUT INTo work a solid fat such as shortening, margarine or butter into dry ingredients, usually with a pastry blender
- 4SIMMERTo cook a food in liquid that is kept just below the boiling point; a few bubbles will form slowly and burst just before reaching the surface.
- 5BASTETo moisten foods during cooking with pan drippings or a sauce in order to add flavour and prevent drying.
- 6MARINADEA liquid in which food is allowed to stand in order to flavour or tenderize it. Marinate refers to the process.
- 7BLANCHTo partially cook fruits, vegetables, or nuts in boiling water or steam.
- 8PREHEATTo heat an oven or utensil to a temperature before using it.
- 9GARNISHTo add visual appeal to a finished dish.
- 10COATTo evenly cover food with crumbs, flour or a batter.
- 11JULIENNETo cut food into thin match like sticks about two inches long.
- 12STEWTo cook food in liquid for a long time until tender, usually in a covered pot; also the name of the mixture prepared this way.
- 13SEARTo brown a food, usually meat, quickly on all sides using high heat to seal in the juices.
- 14KNEADTo work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic
- 15MINCEChopping food into tiny irregular pieces.
- 16PARETo cut off the skin or outer covering of a fruit or vegetable, using a knife or vegetable peeler.
- 17DICETo cut into uniform pieces, usually 1/8 to 1/4 inch on all sides.
- 18STEAMTo cook a food in the vapour given off by boiling water.
- 19CUBETo cut into uniform pieces, usually a half inch on all sides.
- 20SCORETo cut narrow grooves or slits partway through the outer surface of a food to tenderize it or to form a decorative pattern
Informações
- Descrição
- become familiar with some cooking terminology terms
- Criado por
- Tara Blackman
- Visualizações
- 25
- Avaliação