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    Food Preparation, Terms and Definitios

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    Lacsi, Erica Joy V.
    This document defines common food preparation and cooking terms. Preparation terms include beat, blend, chop, coat, cream, dice, drain, dredge, flake, fold, grate, grind, knead, marinate, mash, mince, mix, pare, peel, press, season, shred, slice, squeeze, stir, and strain. Cooking terms include bake, baste, barbecue, boil, braise, caramelize, fricassee, fry, melt, pan boil, pan broil, pan fry, poach, roast, sauté, scald, sear, simmer, steam, sterilize, stew, and toast. The document provides brief definitions for

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    Food Preparation, Terms and Definitios

    Uploaded by

    Lacsi, Erica Joy V.
    81 views2 pages
    This document defines common food preparation and cooking terms. Preparation terms include beat, blend, chop, coat, cream, dice, drain, dredge, flake, fold, grate, grind, knead, marinate, mash, mince, mix, pare, peel, press, season, shred, slice, squeeze, stir, and strain. Cooking terms include bake, baste, barbecue, boil, braise, caramelize, fricassee, fry, melt, pan boil, pan broil, pan fry, poach, roast, sauté, scald, sear, simmer, steam, sterilize, stew, and toast. The document provides brief definitions for

    Original Title

    FOOD-PREPARATION

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    This document defines common food preparation and cooking terms. Preparation terms include beat, blend, chop, coat, cream, dice, drain, dredge, flake, fold, grate, grind, knead, marinate, mash, mince, mix, pare, peel, press, season, shred, slice, squeeze, stir, and strain. Cooking terms include bake, baste, barbecue, boil, braise, caramelize, fricassee, fry, melt, pan boil, pan broil, pan fry, poach, roast, sauté, scald, sear, simmer, steam, sterilize, stew, and toast. The document provides brief definitions for

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    81 views2 pages

    Food Preparation, Terms and Definitios

    Uploaded by

    Lacsi, Erica Joy V.
    This document defines common food preparation and cooking terms. Preparation terms include beat, blend, chop, coat, cream, dice, drain, dredge, flake, fold, grate, grind, knead, marinate, mash, mince, mix, pare, peel, press, season, shred, slice, squeeze, stir, and strain. Cooking terms include bake, baste, barbecue, boil, braise, caramelize, fricassee, fry, melt, pan boil, pan broil, pan fry, poach, roast, sauté, scald, sear, simmer, steam, sterilize, stew, and toast. The document provides brief definitions for

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    FOOD PREPARATION, TERMS AND DEFINITIOS

    PREPARATION TERMS: COOKING TERMS:

     BEAT - Making mixture smooth or introducing BAKE- Cook in oven


    Air by using a brisk motion that lifts the mixture BASTE - To put moisture on meat or other food while
    over and over. Cooking to prevent drying surface. the liquid is usually
     BLANCH - Pouring hot or boiling water over food; melted fat, meat dripping fruit juices or sauce.
    Drain and rinse immediately with cold water BARBECUE - T o roast slowly on a grid-iron over coals or
     BLEND - Mixing thoroughly two or more ingredients under a free flame or even an electric unit usually
     CHOP - To cut by striking a heavy sharp tool. Basting with a special sauce.
     COAT - Covering with flour or breadcrumbs BOIL - To cook in water or liquid mostly water in which
     CREAM -Blending into a cream consistency. bubbles rise continuously and break the surface
     DICE - Cutting in cubes BRAISE - To cook (meat) by searing until brown then
     DRAIN - Removing liquid from food simmering in a covered pan
     DREDGE - Sprinkling or coating with flour or other CARAMELIZE - To heat sugar until a brown color
    Fine substances characteristic flavor develops
     FLAKE - Breaking or pulling apart a food like chicken FRICASSEE - A dish of meat poultry cut small, stewed in
    Or fish that divides naturally gravy
     FILLET - Lean, boneless piece or fish or meat FRY - To cook in fat
     FOLD - Combining by using two motion, cutting vertically MELT - To liquefy by heat
    Through the mixture and turning over by sliding the PAN BOIL - To boil until partially cooked. The cooking is
    implement across the bottom of the mixing bowl with usually completed by another method
    each Turn PAN BROIL - To cook uncovered a hot surface usually
     GRATE - Rub food against a grater to divide into small completed by another met
    Pieces PAN FRY - To cook in a small amount of fat
     GRIND - Reduce particles by cutting, crushing or grinding POACH - To cook in hot liquid using precautions to
     KNEAD - Manipulate with a pressing motion accompanied retain shape
    By folding or stretching ROAST - To cook uncovered by dry heat usually done in
     MARINATE - Soak in mixture usually containing vinegar, an oven with rotisserie but occasionally in ashes under
    Wine or various spices. Coals, healed stone or metals.
     MASH - Make into a soft, pulpy mass or mixture SAUTE - To brown or cook in a small amount of fat
     MINCE- Cut or chop into very small pieces. SCALD - To heat milk just below the boiling point
     MIX- Combine ingredients an any way that affects SEAR - To heat surface of meat by short application
    Distributions of intense heat
     PARE - To cut off outer covering or layer SIMMER - To work in liquid just below the boiling point
     PRESS - Separate liquid portions from solid by weights at temperature of 185-210 °f
    Or mechanical pressure as in making cider from apples STEAM - To cook in steam with or without pressure.
     PEEL - Strip off outer covering the steam maybe applied directly to the food
     SEASON - Add spices such as pepper, salt and other STERILIZE - To destroy microorganism for cleaning
    Seasoning purposes this is done at high temperature with steam,
     SHRED - Cut or tear food in long narrow pieces dry heat or boiling in liquid
     SLICE - A thin, broad piece cut off from larger pieces STEW - To cook food by simmering or boiling slowly
     SQUEEZE - Extract or obtain something by application TOAST - To brown by means of dry heat.
    Of pressure
     STIR - Mix food materials with a circular motion for the
    Purpose of blending or securing a uniform consistency.
     STRAIN - Pour through a strainer or a piece of cloth

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