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Common Cooking Terms
Terms in this set (42)
Cook by dry heat, uncovered in an oven
To heat sugar until it liquefies and becomes a syrup.
Cover with boiling water and let stand to extract flavor and color
Cook over coals or direct dry heat
Immerse in boiling water, then immediately remove to ice water to stop the cooking process
Mix solid fat into flour mixture by cutting the fat into smaller and smaller pieces using a pastry blender or two knives
To rub fat (usually butter) or oil on the surface of a cooking utensil or on a food itself.
To coat foods with mixtures such as jellies or sauces.
Cook in an oven covered or uncovered - 350 degrees is a common temperature
Decorate with an edible decoration
Cut into very small pieces - 1/8 inch
Put dry ingredients through a wire mesh to incorporate air
Cut into long thin strips 1/8 inch square, 2 inches long.
Cut into very small cubes - 1/4 inch
Cut into small pieces
Cook gently in a hot liquid just below the boiling point
Tear or cut into thin pieces of strips - using a knife or food processor
Beat rapidly with a whisk, rotary beater, or electric mixer, to incorporate lots of air
Soak in a seasoned liquid which normally contains an acid
To cook small pieces of food over a medium-high heat with oil in a pan, usually to brown food.
Cut into flat pieces
To cook first by browning the food in butter or oil, then gently simmering in a small amount of liquid over low heat for a long period of time in a covered pan until tender.
Cook slowly over coals or in the oven, basting with a seasoned liquid (cook with gray coals & have room temperature meat)
Cut into small cubes - 1/4 in or 1/2 inches
Cut up by putting into a food chopper or grinder
Mash a solid into a finely blended smooth liquid
Cook in liquid which is heated to the point of having bubbles rising constantly and breaking the surface
Combine with a circular motion - a figure "8" motion is most effective (use a wooden spoon)
Eat just below boiling point, or dip food briefly into boiling water
Cook over rising vapor from boiling water
Rub food over a fine or rough cutting surface to obtain fine particles
To turn the surface of a food brown by placing it under a broiler or quickly cooking it over high heat (typically meats, occasionally sauces)
Cook under coals or direct dry heat
To spoon or brush a liquid over food as it cooks
Work dough by folding, pressing, and turning, usually with hands - Smooths - Develops gluten
Cook in liquid just below the boiling point - small bubbles DO NOT break the surface
Cook slowly, in liquid, for a long time
To beat ingredients, usually a sugar and a fat, until smooth and fluffy
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon, or mixer.
Mix a solute into a liquid until it disappears
Cut away the skin on fruit or vegetables
To combine light ingredients, such as whipped cream or beaten eggs whites, with a heavier mixture, using a over-and-under motion.
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