Cuts
To cut or tear something into small pieces
Shread
To heat a liquid until bubbles break the surface
Boil
Mash/grind food until a thick, smooth consistency appears
Puree
To work dough by hand (or mixer of sort) into a smooth ball to develop the structure of the dough
Knead
Combine a light, airy mixture with a heavier mixture. Placing the lighter on top of the heavier, and using a spatula cutting vertically down across the bottom and up the opposite side.
Fold
To cut a food into slightly irregular cubes / pieces
Chop
To cook a food directly above/below a heat source from the oven or grill
Broil
To cook food quickly in oil/fat (small amount) in a skillet till it turns light brown
Saute
Coating wet / moist foods with a dry ingredient before cooking to provide an even coating
Dredge
Rapid mixing in order to combine ingredients
Beat
To cut foods into shreds by the use of a grater
Grate
To cook food in an oven
Bake
A technique (grilling, baking, sautéing) where the surface of the food is cooked at high temp. until the crust is formed
Sear
Coating food in a dry ingredient before sautéing or frying
Bread
Beat food with a mixer to incorporate air and produce volume, often used to create heavy or whipping cream
Whip
The act of cutting the colorful part of a fruit that contains oils / aroma / flavor
Zest
To cook in a hot fat/oil, usually in a shallow pan
Fry
Boiling a sauce / liquid rapidly until the sauce is boiled down or evaporated to thicken it
Reduce
Liquid mixture of water, flour, starch, and seasonings into which food products are dipped prior to cooking; coating before frying
Batter
Beat together two or more ingredients until the mixture is smooth with a uniform consistency
Cream
To cut food into 1/8-inch equal strips
Julienne
To cook food (in a liquid) just below the boiling point
Poach
Soaking foods in seasoned / acidic liquid for a long period of time to add flavor
Marinate
To mix a cold fat with flour/dry ingredients by hand until the mixture resembles coarse crumbs (using a pastry blender or two tableware knives)
Cut-In
Preparation of ingredients, such as dicing foods or measuring spices before cooking
Mise en Place