 | Term | Definition |
| |
Garnish |
any small colorful bit of food that is used to enhance the appearence and texture |
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Glaze |
Any shiny coating applied to food by browning |
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Grate |
to reduce large pieces of food by rubbing against a grater |
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Grease |
To cover the cooking surface of a pan with a fat to keep from sticking |
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Julienne |
long thin strips of food like carrots |
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Knead |
to work dough with your hands to throughly mix ingredients |
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Marinate |
a method of tenderizing and adding flavor to foods like meat |
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Mince |
To cut or chop food very small |
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Mise en place |
to prepare everything before cooking |
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Mix |
to combine ingredients into a uniform mixture |
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Pan Broil |
to cook over direct heat in an uncoverd skillet containing little shortning |
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Pare |
to cut off the outside covering or skin like potatoes |
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Parboil |
to partially cook a food briefly in boiling water |
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peel |
to remove the outside covering or skin with a peeler |
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pinch |
reffered to a dash amount of seasoning between your thumb and finger |
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poach |
simmering whole foods in a small amount of liquid until done |
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pre heat |
turning the oven on about 10 minutes before using |
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puree |
to make food smooth and think by putting through strainter or blender |
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reduce |
to make less |
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refresh |
to immerse hot veges in ice water to set the color |
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Roast |
to cook by dry heat |
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saute |
to brown or cook foods in a skillet with a small amount of fat |
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scant |
a small part of the whole |
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score |
to cut shallow slits at regular intercals on the surface of foods |
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scald |
to heat a liquid usually milk just below boiling point |
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sear |
to brown the surface of a meat quickley by cooking in fat at high heat |
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set |
used to describe the consistancy of gelatin |
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shred |
cut long narrow strips usually with grater and cheese |
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sift |
to pass dry ingredients to remove lumps and blen through a s ifter |
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simmer |
to cook liquid at a temperature just below the boiling point |
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soluble |
capable of being dissolved |
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steam |
to cook indirectly by setting food on top of boiling water in a pot |
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steep |
to let food like tea stand in not quite boiling water until the flavor is extracted |
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stir |
to combine ingredients in a circular motion |
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stir fry |
to cook quickley in oil over heat using light tossing and stirring motions |
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sweat |
when you saute the vegetables and bring out the juices and sugars |
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toss |
to combine ingredients quickly and gently with a lifting motion |
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well balanced |
rightly balanced good diet |
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whip |
to mix ingredients quickly using a beater to incorporate air |
| |
zest |
the brightly colored outer most skin layer of citris fruit |
