Culinary Arts Vocab

Created by khanhnguyen1993 

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bread

to coat food with fine bread crumbs, flour before cooking

garnish

to decorate a food or a dish

flour

to sprink food with syrup or jelly and then heat or chill

glaze

to coat a food with syrup or jelly then heat or chill

grease

to coat a utensil lightly with fat, oil, or butter to prevent sticking

drain

to remove excess water by using a strainer

drain

to remove excess water by using a strainer

knead

to press dough with the palms of your hand - to incorperate air

leavening agent

an ingredient that makes a product rise as yeast or baking powder

dissolve

to cause a dry substance to pass into a liquid

dice

to cut in very small pieces

cream

to make a mixture soft and smooth

core

to remove center seed section of fruit

cool

to let stand at food temperature until it doesn't feel warm

chop

to cut into small pieces

chill

to place in the refrigerator until cold

caramelize

to heat sugar or food containing sugars until a syrup of brown color and caramel flavor develops

brush

to spread the surface of food with butter, oil, egg, etc. using a pastry brush

fry

to cook in hot fat

bake or roast

to cook in the oven by dry heat

baste

to spoon pan drippings, water, or sauce over a food while roasting it

batter

a mixture of flour, liquids, and other ingredients thin enough to drop from a spoon

boil

to cook in liquid that is bubbling and steaming

braise

to cook in a small amount of water in a covered container

grate

to seperate the food into tiny pieces by rubbing in on a grater

whip

to beat vigorously

toss

to mix ingredients lightly without mashing or crushing

toast

to brown by direct heat

stir

to mix with a circular motion, using a spoon or a fork

stew

to cook slowly in a small quantity of a liquid to a long time

sterilize

to destroy microorganisms

steam

to cook food in a basket inside a covered pan with a small amount of boiling water

slice, shred, or julienne

to cut into thin pieces

skewer

to fasten meat with pins to hold desired shaped while cooking

simmer

to cook gently in liquid just below the boiling point

sift

to put dry ingredients through a strainer

season

to add salt, papper, or ingredients that make the food taste better

sear

to brown quickly with intense heat

score

to cut narrow grooves or gashes in food

roll

to flatten to desired thickness by using a rolling pin

reconstitute

to add water to a concentrated food to restore it to its natural state

preheat

to heat an oven to the desired temp before putting in food

pare or peel

to cut off the other covering

parboil

to cook in a liquid until partly cooked

panfry or saute

to cook in a small amount of hot fat

mix

to combine 2 or more ingredients

mince

to cut or chop into very fine pieces

melt

to change solid food to a liquid by heating

marinate

to allow food to stand in a sauce

level

to even off the measurement of an ingredient with a straight edge

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