Cooking Methods
Standardized Recipe's
Knife's/Cuts
Cooking terms
Misc.
100
Cooks food over, but not directly in, boiling liquid.
What is steaming
100
The food needed to make the recipe, usually listed in order in which they are used.
What is ingredients
100
To put in place: Preparation and assembly of ingredients, pans, utensils, and equipment needed.
What is Mise en place
100
Leaves, stems, or flowers of an aromatic plant.
What is herbs
100
Decorate a food or dish with a small, colorful food such as parsley or a lemon slice
What is garnish
200
Food is placed in a pot of cold water and the liquid is brought to a boil. Food is then removed from boiling water and immersed in ice water.
What is blanching
200
The most commonly used system of measurement in the United States
What is customary unit
200
Cut slightly thicker than julienne 1/4 x 1/4 x 1/4 x 2 1/2
What is Batonnet
200
Bark, roots, seeds, buds, berries of an aromatic plant.
What is spices
200
The temperature at which fats and oils begin to smoke, and fat begins to break down.
What is smoking point
300
Cooks food rapidly in a small amount of fat over relatively high heat.
What is sauteing
300
The amount of space an ingredient takes up
What is volume
300
Used to separate raw meat from the bone
What is a boning knife
300
To cut off a very thin layer of vegetable or fruit peel
What is pare
300
Batter coated food is gently dropped in hot oil where it falls to the bottom of the fryer, then swims to the surface.
What is swimming method
400
A white stew made traditionally from veal, chicken, or lamb, garnished with mushrooms and pearl onions, and served in a white sauce.
What is blanquette?
400
Milliliters, liters, milligrams, grams, kilograms
What is metric unit
400
Cut into long, thin, rectangular pieces 1/8 x 1/8 x 2 1/2
What is Julienne
400
Mixture of beaten eggs and a liquid used to coat an item before baking or frying.
What is egg wash
400
Marinating to give added moisture
What is barding
500
Three general types of cooking methods
What is dry-heat cooking, moist-heat cooking, and combination cooking.
500
Number of servings or the amount the recipe makes
What is yield
500
Used to chop/cut through bones
What is a cleaver knife
500
Cooking pasta or vegetables until tender, but still firm
What is Al dente
500
A hot water bath used to hold hot food and keep it at safe temperatures.
What is bain-marie
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