Food Preparation Terms

41 terms by MFrancisco Plus

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Bake

To cook in the oven with dry heat.

Beat

To mix ingredients together with a circular up-and-down motion using a spoon, whisk, rotary, or electric beater.

Blend

To stir ingedients until they are thoroughly combined.

Broil

To cook uncovered under a direct souce of heat.

Candy

To cook in a sugar syrup until coated or crystallized.

Chill

To make a food cold by placing it in a refrigerator or in a bowl over crushed ice.

Chop

To cut into small pieces.

Coat

To thoroughly cover a food with a liquid or dry mixture.

Cool

To let a food stand until it no longer feels warm to the touch.

Core

To remove the center part of the fruit such as an apple or pineapple.

Cream

To soften solid fats, often by adding a second ingredient, such as sugar, and working with a wooden spoon or an electric mixer until the fat is creamy.

Cut in

To combine solid fat with flour using a pastry blender, two forks, or the fingers.

Dissolve

To cause a solid food to turn into or become part of a liquid.

Fry

To cook in hot fat such as grease.

Glaze

To apply a liquid that forms a glossy coating.

Grate

To reduce into small bits by rubbing it on the sharp teeth of a utensil.

Grease

To rub fat on the surface of a cooking utensil or on a food itself.

Grill

To broil over hot coals or to fry on a griddle.

Julienne

To cut food into thin, stick-sized shapes.

Knead

To work a dough by pressing it with the heels of the hands, folding it, turning it, and repeating each motion until the dough is smooth and elastic.

Marinate

To soak meat in a solution containing acid, such as vinegar or tomato juice, that helps tenderize the connective tissue.

Mince

To cut or chop into very fine pieces.

Mix

To combine two or more ingredients into one mass.

Parboil

To boil in a liquid until partially cooked.

Pare

To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.

Peel

To remove the outer layer.

Preheat

To heat an appliance to a desired temperatureabout 5 to 8 minutes before it is to be used.

Roast

To cook uncovered in the oven with dry heat.

Saute

To cook in a small amount of fat.

Season

To add herbs, spices, or other ingredients to a food to increase the flavor of the food; to prepare a cooking utensil, such as a cast iron skillet, for cooking.

Shred

To cut or break into thin pieces.

Sift

To put though a sieve to reduce to finer particles.

Simmer

To cook in liquid that is barely at the boiling point.

Steam

To cook with vapor produced by a boiling liquid.

Stew

To cook one food or several foods together in a seasoned liquid for a long period.

Stir

To mix with a circular motion.

Toss

To mix lightly.

Whip

To beat quickly and steadily by hand with a whisk or rotary beater.

Boil

To cook in a liquid at 215F (100C).

Bread

To coat with dry bread or cracker crumbs.

Melt

To change from a solid for a liquid though the application of heat.

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