Family Food And Society Culinary Terms
Terms in this set (39)
To cut into small pieces
To soak food in a liquid to tenderize or add flavor to it
To cook food over hot water vapors without putting the food directly in water
To stir ingredients together with a spoon, fork, or electric mixer until well combined
To cut into very small pieces, smaller than chopped or diced pieces
To cook quickly in a little oil, butter, or margarine
To press, fold and stretch dough until it is smooth and uniform, usually done by pressing with the heels of the hands
This knife cut measures approximately ⅛ inch x ⅛ inch x 2 ½ inches
Tiny cubes, with sides measuring approximately ⅛ inch x ⅛ inch x ⅛ inch
This is primarily used for stews and long cooking dishes. The dimensions are ½ inch x ½ inch x ½ inch
This cut has the dimensions ¼ inch x ¼ inch x ¼ inch
This cut has dimensions of 3/4 inch x 3/4 inch x 3/4 inch
To lightly coat with oil, butter, margarine, or non-stick spray so food does not stick when cooking or baking
To squash food with a fork, spoon, or masher
To mix ingredients together using a fast, circular movement with a spoon, fork, whisk or mixer
To cook over medium or high heat until surface of food browns or darkens
To cook under direct heat
To mix ingredients together gently with a spoon, fork, or until combined
To turn oven on ahead of time so that it is at the desired temperature when needed (usually takes about 5 to 10 minutes)
To combine butter, sugar, egg and flavoring until light and fluffy
To combine butter or shortening with dry ingredients until the mixture resembles coarse meal by using a pastry blender, two dinner knives,fingers, or a food processor
To sprinkle lightly with flour or sugar
To cause a mixture to rise while it is baking by adding baking powder, baking soda, or yeast
To cook a liquid, most often milk, over low heat until just before it boils.
To cut herbs such as chives into small bits with scissors
To destroy microorganisms by boiling, with dry heat, or with steam
To remove solids from liquids by pouring through a colander or sieve
To incorporate one ingredient into another without stirring or beating but instead by gently lifting from underneath with a rubber spatula, while turning the bowl.
To slowly pour a very thin stream of liquid lightly over food.
A spoonful of soft food, such as mashed potatoes or whipped cream. It may also mean a dash or "splash" of soda water, water, or other liquid if referring to liquid.
The juices or liquefied fats left in a pan after cooking meat or other food.
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes.
To boil down to reduce the volume
To cool down by placing it in the refrigerator
To cook in an oven uncovered
To stir together cornstarch and cold water and then adding to food to thicken
To cook over low heat so food or liquid doesn't reach the boiling point
To add more liquid to a food
To flavor meat with salt, pepper or other seasonings