Food and Preparation in Cooking EDITED

Food and
Preparation in
Cooking
Reporters: Camille Calinao Agdalapiz
Norlyn Estarez
BAKE – To cook in the oven. While roasting is
often used as a synonym for baking, the terms are
actually different. Roasting describes cooking
food at a higher temperature to brown the
surface of the food quickly.
BASTE– To moisten food during cooking with pan
drippings, sauce, or other liquid, often with the
help of a baster. Basting prevents foods from
drying out.
BEAT – To blend a mixture of food
quickly with the goal of making it smooth
and adding as much air as possible.
BLANCH – To submerge foods in boiling water
for just a few seconds, remove from the water,
and refresh under cold water to stop the
cooking process. Blanching is a gentle form of
cooking used to loosen skins, firm flesh, and
heighten color and flavor.
BOIL – To heat water until bubbling vigorously and also to
cook food in water that is bubbling vigorously. Most often,
foods should be poached instead of boiled, because
boiling tends to dry out and break down food too much.
See definition below for poaching.
BRAISE – To cook in a small amount of liquid
(also called stewing or pot roasting), rather than
being submerged in liquid, as in boiling/poaching.
Braising usually concentrates the food's flavor in
the surrounding liquid for the purpose of making a
sauce or coating.
BREAD – To coat the surface of a food
with a flour or breadcrumb mixture
before cooking or frying, usually to
create a crunchy surface.
BROIL – To cook close to a direct heat source,
such as a gas flame or an electric coil. Broiling
cooks food in just a couple minutes with a nice
browned exterior (especially good for tender
steaks).
CARAMELIZE – To gently brown natural
sugars and other compounds in foot over low
heat to produce a more intense flavor.
Aromatic vegetables, especially carrots and
onions, and stew meats are often caramelized
in a small amount of fat.
CHOP – To divide into small pieces with
a knife or other sharp tool.
CREAM – To work shortening (the general
term for any fat used to make a soft dough),
sometimes with sugar, against the side of a
bowl until smooth. When making baked
goods, creaming forces tiny air bubbles into
the mixture, resulting in a fluffy end product.
CUBE – To cut food into smaller pieces,
roughly the size of dice. This is somewhat ironic
because dicing food produces smaller pieces.
CURE – To treat food by a variety of methods in
order to preserve it over long periods of time
from bacteria, mold, etc. Pickling soaks food in
an acid-based brine (usually vinegar). Corning
soaks food in a salt-based brine with other
seasonings.
DEEP-FRY – To cook completely submerged in
hot oil. If done right, at the proper temperature,
foods absorb little oil and are surprisingly light.
The moisture in the food actually repels the oil,
which heats the water within the food, and
steams it from the inside out.
DEGLAZE – To loosen the cooked ingredients
and caramelized juices that have stuck to the
bottom of the pan after sautéing or roasting to
release the full flavor of the meal. Usually
deglazing is done with wine or stock to create a
sauce.
DEGREASE – To skim off fat that forms on
the tops of simmering broths, sauces,
and other liquids.
DICE – To cut into smaller pieces,
roughly the size of 1/4 inch.
DREDGE – To coat foods lightly with dry
ingredients before cooking. The most
common dredge is flour.
DRIZZLE – To pour a liquid over a food in
a thin stream to create a thread-like
coating.
ETOUFFEE – The French term à l'étouffée,
meaning "to smother or suffocate," refers to a
method in which foods are cooked over low
heat with a minimal amount of liquid in a tightly
covered pan.
FLAMBÉ – To ignite a sauce or other
liquid so that it flames. Liquors such as
brandy are essential to flambé, since
they ignite easily.
FOLD – To incorporate dry ingredients or batter into whipped eggs,
usually an egg-white foam, without deflating the light and airy texture
essential to the finished product. This is done with a rubber spatula by
reaching reach down through the center of the egg foam to the
bottom of the bowl and lifting up some of the batter on top of the foam.
As you turn your wrist to deposit the batter on top of the eggs, you turn
the bowl a few degrees, repeating the process until there are no traces
of egg white left.
MARINATE – To soak a food, usually meat,
seafood, or vegetables, in a seasoned liquid
mixture, the marinade, so that the food absorbs
the flavors of mixture. Marinades also help to
tenderize tough meat. Macerate is the term for
soaking fruit in a similar manner.

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