Scribd Logo
Upload

Welcome to Scribd!

  • 87 views

    Cooking Terms

    Uploaded by

    Michael Coral
    The document defines various cooking methods and culinary terms. It provides descriptions of common cooking techniques like barbecue, boil, braise, broil, deep fry, grill, poach, roast, and sauté. It also defines culinary terms related to food preparation such as barbecuing, blanching, curing, filleting, grating, kneading, melting, and paring. Additionally, it distinguishes between marinating and a marinade and provides mis en place and other cooking terms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Cooking Terms

    Uploaded by

    Michael Coral
    87 views2 pages
    The document defines various cooking methods and culinary terms. It provides descriptions of common cooking techniques like barbecue, boil, braise, broil, deep fry, grill, poach, roast, and sauté. It also defines culinary terms related to food preparation such as barbecuing, blanching, curing, filleting, grating, kneading, melting, and paring. Additionally, it distinguishes between marinating and a marinade and provides mis en place and other cooking terms.

    Original Description:

    Types of Cooking Terms

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document defines various cooking methods and culinary terms. It provides descriptions of common cooking techniques like barbecue, boil, braise, broil, deep fry, grill, poach, roast, and sauté. It also defines culinary terms related to food preparation such as barbecuing, blanching, curing, filleting, grating, kneading, melting, and paring. Additionally, it distinguishes between marinating and a marinade and provides mis en place and other cooking terms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    87 views2 pages

    Cooking Terms

    Uploaded by

    Michael Coral
    The document defines various cooking methods and culinary terms. It provides descriptions of common cooking techniques like barbecue, boil, braise, broil, deep fry, grill, poach, roast, and sauté. It also defines culinary terms related to food preparation such as barbecuing, blanching, curing, filleting, grating, kneading, melting, and paring. Additionally, it distinguishes between marinating and a marinade and provides mis en place and other cooking terms.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Cooking Terms

    Barbecue – A cooking method involving grilling food over a wood or charcoal fire. Usually some sort
    of rub, marinade, or sauce is brushed on the item before or during cooking.

    Blanch – to cook an item briefly in boiling water or hot fat before finishing or storing it.

    Boil – a cooking method in which items are immersed in liquid at or above the boiling point
    (212ºF/100ºC).

    Braise – a cooking method in which the main item, usually meat, is seared in fat, then simmered in
    stock to another liquid in a covered vessel.

    Broil – a cooking method in which items are cooked by a radiant heat source placed above the food,
    usually in a broiler or salamander.

    Butcher - a chef or purveyor who is responsible for butchering meats, poultry and occasionally fish.

    Cure – to preserve a food by salting, smoking and or drying

    Deep fry – a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods
    are often coated with bread crumbs or batter before being cooked

    Fillet – a boneless cut of meat, fish or poultry

    Garnish – an edible decoration of accompaniment to a dish

    Gratine – browned in an oven or under a salamander.

    De Glaze-Adding Liquid such as stock or wine to a hot pan to loosen and dissolve the caramelized
    beats of yumminess stuck in the bottom.

    CUT - To divide food materials with a knife or scissors in any desired shape

    DREDGE : To sprinkle or coat lightly with flour, cornmeal, or ground almonds.

    DRIZZLE : To pour liquid into thin streams to have a thread like effect.

    DUST : To sprinkle a fine substance such as sugar or flour gently on a surface

    DIP :
    (1) To briefly plunge bite-size foods in a liquid mixture.
    (2) An informal appetizer made with softened cheese, sour cream, mashed avocado, bean puree, or
    a food of similar consistency flavored to complement crisp, bite-size foods that are literally dipped
    into the product

    GRATE : To shred food into small pieces with the use of a grater.

    Knead – to mix and squeezes by hands

    Melt – to dissolve

    Meringue – the beaten white of eggs, sweetened

    PARE : To cut off the outside covering. Applied to potatoes, apples, etc.

    Pre-heat – heat before


    PUREE ( pew ray' ) : To mash a cooked product to a fine pulp, usually by forcing it through a sieve or
    putting it into a blender

    SIFT : To shake through a fine sieve.

    Grill – a cooking technique in which foods are cooked by a radiant heat source placed below the
    food. Also, the piece of equipment on which grilling is done.

    What is the difference between a MARINATE from MARINADE?

    Marinade – (noun)

    -an apparel used in cooking to flavor and moisten foods, may be liquid or dry.

    - Liquid marinades are usually based on an acidic ingredients, such as wine or vinegar, dry
    marinades are usually salt-based.

    Marinate – (verb) the action that take place when you apply the marinade into the meat.

    Mis en place- to Gather and all ingredients and tools needed for cooking.

    Meuniere- To coat a flour,saute in butter and finished with lemon and parsley.

    Nappe-When a sauce pan is thick enough to coat the back spoon, and hold a clean line drawn across

    With your finger.

    Pan-broil – a cooking method similar to dry sautéing that simulates broiling by cooking an item in a
    hot pan with little or no fat.

    Panfry – a cooking method in which items are cooked in deep fat in a skillet over medium heat; this
    generally involves more fat than sautéing or stir-frying but less than deep-frying.

    Poach – a method in which items are cooked gently in simmering liquid

    Roast – a dry heat cooking method in which items are cooked in an oven or on a spit over a fire

    Sauté – a cooking method in which items are cooked quickly in a small amount of fat in a pan on the
    range top.

    You might also like