Glossary of Food Preparation Terms
Terms 235-237 :)
Terms in this set (110)
Too cook in the oven with dry heat.
To cook on a rack or spit over hot coals or some other source of direct heat.
To spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor.
To mix ingredients together with a circular up-and-down motion using a spoon, whisk, or rotary electric beater.
To thicken or smooth out the consistency of a liquid.
To scald or parboil in water or steam.
To stir ingredients until they are thoroughly combined.
To cook in liquid at 212F (100C)
To remove bones from fowl or meat.
To cook in a small amount of liquid in a tightly covered pan over low heat.
To coat with dry bread or cracker crumbs.
To cook uncovered under a direct source of heat.
To turn the surface of a food brown by placing it under a broiler or quickly cooking it in hot fat.
To apply sauce, melted fat, or other liquid wit a basting or pastry brush.
To cook in a sugar syrup until coated or crystallized.
To heat sugar until a brown color and characteristic flavor develop.
To make a food cold by placing it in a refrigerator or in a bowl over crushed ice.
To cut into small pices
To make a liquid clear by removing solid particles.
To thoroughly cover a food with a liquid or dry mixture.
To cook by submerging in simmering liquid.
To mix or blend two or more ingredients
To let a food stand until it no longer feels warm to the touch.
To remove the center part of a fruit such as an apple or pineapple.
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.
To cut into small squares of equal size.
To divide into parts with a sharp utensil.
To combine solid fat with flour using a pastry blender, two forks, of the fingers.
To cook in a large amount of hot fat.
To remove the large black or white vein along a shrimp's back.
To cut into very small cubes of even size/
To cause a solid food to turn into or become part of a liquid.
To place small pieces of butter or another food over the surface of a food.
To remove liquid from a food product.
To coat a food by sprinkling it with or dipping it in a dry ingredient such as flour or bread crumbs.
To prepare a food for cooking.
To lightly sprinkle the surface of a food with sugar, flour, or crumbs.
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 the sides.
To break fish into small pieces with a fork.
To sprinkle or coat with flour.
To make grooves or folds in dough
To incorporate a delicate mixture into a thicker, heavier mixture with a whisk or rubber spatula using a down, up, and over motion so the finished product remains light.
To cook or meat or poultry in butter and then in seasoned liquid until tender.
To cook in a small amount of hot fat.
To decorate foods by adding other attractive and complementary foodstuffs to the food pr serving dish.
To apply a liquid that forms a glossy coating.
To reduce a food into small bits by rubbing it on he sharp teeth of a utensil.
To rub fat on the surface of a cooking utensil or on a food itself.
To broil over hot coals or to fry on a griddle.
To mechanically break down a food into a finer texture.
To remove the outer covering of a fruit or vegetable.
To cut food into thin, stick-sized strips.
To work 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.
To soak mean in a solution containing an acid, such as vinegar or tomato juice, that helps tenderize the connective tissue.
To break a food by pressing it with the back of a spoon or masher or forcing it through a ricer.
To change from a solid to a liquid through the application of heat.
To cut or chop into very fine pieces.
To combine two or more ingredients into one mass.
To shape by hand or by pouring into a form to achieve a desired structure.
To cook without fat in an uncovered skillet.
To cook in a skillet with a small amount of fat.
To boil in liquid until partially cooked.
To remove the stem and outer covering of a vegetable or fruit with a paring knife or peeler.
To remove the outer layer.
To remove the seed(s) of a fruit or vegetable.
To cook over or in a simmering liquid.
To heat an appliance to a desired temperature about 5 to 8 minutes before it is to be used.
To push a fist firmly into the top of risen yeast dough.
To put food through a fine sieve or a food mill to form a thick and smooth liquid.
To cut into four equal pieces.
To return to a previous state by adding water.
To decrease the quantity of a liquid and intensity the flavor by boiling.
To quickly blanched vegetables in cold water to stop the cooking process.
To cook uncovered in the oven with dry heat.
To shape into around mass; to wrap a flat, flexible piece of food around itself; to flatten dough to an even thickness with a rolling pin.
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 in a more even pattern.
To cook food in a small amount of hot fat.
To heat liquid just below the boiling water over the food.
To cover with sauce and bake.
To make small, shallow cuts on the surface of a food.
To brown the surface of a food very quickly with high heat.
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.
To prepare into parts.
To remove one part from another, as the yolk from the with of an egg.
To remove from an outer covering.
To use small pieces of aluminium foil to cover areas of a food that might become overcooked in a microwave oven.
To cut or break into thin pieces.
To put through a sieve to reduce to finer particles.
To cook in liquid that is barely at the boiling pint.
To remove a substance from the surface of a liquid.
To cut into thin, flat pieces.
To cut into large, slender pieces.
To cut into small buts with kitchen shears.
To scatter drops pf liquid or particles of powder over the surface of a food.
To cook with vapor produced by a boiling liquid.
To soak in a hot liquid.
To make free from microorganisms.
To cook one food or several foods together in a seasoned liquid for a long period.
To mix with a circular motion.
To cook foods quickly in a small amount of fat over high heat while stirring constantly.
To separate solid from liquid materials.
To make a liquid more dense by adding an agent like flour, cornstarch, or egg yolks.
To make the surface of a food brown by applying heat.
To mix lightly.
To prepare fowl for cooking by binding the wings and legs.
To remove from a form.
To leave an opening through which steam can escape in the covering of a food to be cooked in a microwave oven.
To beat quickly and steadily by hand with a whisk or rotary beater.
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