Cutting & Prep Terms
About this set
Created by:
mslachurch on February 25, 2011
Subjects:
foods i, family & consumer sciences
Description:
Cutting & preparation terms from Objective 2.03 of the North Carolina Course Blueprint for Foods I.
Classes:
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25 terms
Terms | Definitions |
|---|---|
 Chop | To cut food into small, uneven pieces |
| Mince | To cut food into very fine, uneven pieces |
| Cube | To cut food into small, equal size squares about 1/2 inch in size |
| Dice | To cut food into small, equal size squares about 1/4 to 1/8 inch in size |
| Grate | To reduce food into small pieces by pressing and rubbing it against the "teeth" of a grater |
| Shred | To cut or break food into long, thin strips by using a knife, fork, or a grater |
| Pare | To remove the stem and the very thin layer of peel of a fruit or vegetable with a paring knife or peeler |
| Peel | To remove the outer layer/skin, by stripping or pulling off with your fingers or a knife |
| Score | To make small, straight, shallow cuts with a slicing knife in the surface of a food; often done to tenderize meat or to let sauces soak in |
| Slice | To cut food into large, thick or thin flat pieces with a slicing knife. Use a sawing motion while gently pressing the knife down |
| Baste | To pour or spoon pan juices, melted fat, or sauces over the surface of a food during cooking, using a baster, cup, or spoon to keep the food moist and add flavor |
| Freeze | To lower a food's temperature to freezing or below by placing it in a freezer |
| Defrost/thaw | To expose to warmth in order to free from a frozen state |
| Dissolve | To cause a solid food to turn into or become part of a liquid |
| Drain | To remove liquid from a solid food by pouring off the liquid, putting the food through a colander, or drying with paper towels |
| Strain | To separate solid from liquid materials by pouring the mixture through a strainer or sieve |
| Dust | To lightly sprinkle the surface of a food with crumbs, flour, or sugar |
| Flour | To sprinkle or coat a food with flour |
| Grease | To rub fat on the surface of a food or a cooking utensil |
| Marinate | To soak food in a cold, seasoned liquid, usually containing an acid, in order to add flavor or to tenderize the food |
| Tenderize | To make something easy to chew by applying a process or a substance that breaks down connective tissue or fiber |
| Melt | To change food from a solid to a liquid by applying heat |
| Soak | To immerse food in a liquid for the purpose of wetting, softening, dissolving, or cleaning |
| Season | To increase the flavor of a food by adding herbs, spices, or other ingredients; to prepare a cooking utensil for cooking (like a cast iron skillet) |
| Vent | To leave an opening in the covering of a food through which steam can escape |
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