99 terms

Food Preparation Terms

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Bake
To cook in the oven with dry heat
Barbecue
To cook on a rack or spit over hot coals or some other source of direct heat
Baste
To spoon pan juices, melted fat, or another liquid over the surface of food during to keep the food moist and add flavor
Beat
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, or rotary or electric beater
Blanch
To scald or parboil in water or steam
Blend
To stir ingredients until they are thoroughly combined
Boil
To cook in liquid at 212 degrees Fahrenheit (or 100 degrees Celsius)
Bone
To remove bones from fowl or meat
Braise
To cook in a small amount of liquid in a tightly covered pan over low heat
Bread
To coat with dry bread or cracker crumbs
Broil
To cook uncovered under a direct source of heat
Brown
To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat
Brush
To apply sauce, melted fat, or other liquid with a basting or pantry brush
Caramelize
To heat sugar until a brown color and characteristic flavor develop
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
Combine
To mix or blend two or more ingredients
Cool
To let a food sand until it no longer feels warm to the touch
Core
To remove the center part of a 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
Crush
To pulverize
Cube
To cut into small squares of equal size
Cut
To divide into parts with a sharp utensil
Cut in
To combine solid at with flour using pastry blender, two forks, or the fingers
Deep-fry
To cook in a large amount of hot fat
Dice
To cut into very small cubes of even size
Dissolve
To cause a solid food to turn into or become part of a liquid
Dot
To place small pieces of butter or another food over the surface of a food
Drain
To remove liquid from a food product
Dredge
To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs
Dust
To lightly sprinkle the surface of a food with sugar, flour, or crumbs
Elevate
To lift a food off the floor of a microwave oven to allow microwaves to penetrate the food from the bottom as well as from the top and sides
Flake
To break fish into small pieces with a fork
Flour
To sprinkle or coat with flour
Flute
To make grooves or folds in dough
Fold
To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or silicone spatula using a down, up, and over motion so the finished product remains light
Fry
To cook in a small amount of hot fat
Garnish
To decorate foods by adding other attractive and complementary foodstuffs to the food or serving dish
Glaze
To apply a liquid that forms a glossy coating
Grate
To reduce a food 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 the sharp teeth of a utensil
Grill
To broil over hot coals or to fry on a griddle
Grind
To mechanically break down a food into a finer texture
Hull
To remove the outer covering of a fruit or vegetable
Julienne
To cut food into thin, stick-sized strips
Knead
To work dough by pressing it with the heels of the hands, by folding it, turning it, and repeating each motion until the dough is smooth and elastic
Marinate
To soak meat in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue
Mash
To break a food by pressing it with the back of a spoon or masher or forcing it through a ricer
Melt
To change from a solid to a liquid through the application of heat
Mince
To cut or ship into very fine pieces
Mix
To combine two or more ingredients into one mass
Mold
To shape by hand or by pouring into a form to achieve a desired structure
Pan-broil
To cook without fat in an uncovered skillet
Panfry
To cook in a skillet with a small amount of fat
Parboil
To boil in 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
Pit
To remove the seed(s) of a fruit or vegetable
Poach
To cook over or in a simmering liquid
Preheat
To heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used
Puree
To put food through a fine sieve or a food mill to form a thick and smooth liquid
Quarter
To cut into four equal pieces
Reconstitute
To return to a previous state by adding water
Reduce
To decrease the quantity of a liquid and intensify the flavor by boiling
Refresh
To quickly plunge blanched vegetables in cold water to stop the cooking process
Roast
To cook uncovered in the oven with dry heat
Roll
To shape into a round mass; to wrap a flat, flexible piece of food around itself; to flatten dough to an even thickness with a rolling pin
Rotate
To turn food in a microwave oven one-quarter to one-half turn at one or more intervals in the cooking period to allow microwaves to hit it in a more even pattern
Sauté
To cook food in a small amount of hot fat
Scald
To heat liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food
Scallop
To cover with sauce an bake
Score
To make small, shallow cuts on the surface of a food
Sear
To brown the surface of a food very quickly with high heat
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
Section
To separate into parts
Separate
To remove on part from another, as the yolk from the white of an egg
Shape
To form
Shield
To use small pieces of aluminum foil to cover areas of a food that might become overcooked in an oven
Shred
To cut or break into thin pieces
Sift
To put through a sieve to reduce to finer particles
Simmer
To cook in liquid that is barely at the boiling point
Skim
To remove a substance from the surface of a liquid
Slice
To cut into thin, flat pieces
Silver
To cut into long, slender pieces
Snip
To cut into small bits with kitchen shears
Sprinkle
To scatter drops of liquid or particles of powder over the surface of a food
Steam
To cook with vapor produced by a boiling liquid
Steep
To soak in a hot liquid
Sterilize
To make free from microorganisms
Stew
To cook one food or several foods together in a seasoned liquid for a long period
Stir
To mix with a circular motion
Stir-fry
To cook foods quickly in a small amount of fat over high heat while stirring constantly
Strain
To separate solid from liquid materials
Thicken
To make a liquid more dense by adding an agent like flour, cornstarch, or egg yolks
Toast
To make the surface of a food brown by applying heat
Toss
To mix lightly
Vent
To leave an opening through which steam can escape in the covering of a food to be cooked in a microwave oven
Whip
To beat quickly and steadily by hand with a whisk or rotary beater

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