COOKING TERMS #1
Cooking method that uses dry heat and hot air to surround the food and cook it evenly on all sides.
What is roast.
An item or substance used as a decoration accompanying a prepared food dish, or drink.
What is garnish.
To cut foods into small 1/4" squares using a sharp kitchen knife.
What is dice or chop.
A way of mixing together two ingredients with different densities to preserve the lightness and structure of the mixture.
What is fold.
How much you will have of a finished or processed product.
What is yield or servings.
To cut off a thin layer of skin on a food, such as potatoes or apples, with a ____ knife or vegetable peeler.
What is paring.
To evenly cover food with crumbs, flour, or a batter. Meat, fish, and poultry are often ______ before cooking.
What is coated.
To mix a cold fat (such as butter) with flour or dry ingredients by hand until the mixture resembles coarse crumbs.
What is "cut in."
To cook food in hot oil over medium to high heat until brown and crisp.
What is frying.
What are the five degrees of doneness for steaks.
Well, medium well, medium, medium rare, rare.
A cooking method that brings the liquid of a dish to just below the boiling point over lower heat.
What is simmer.
Technique for moistening the surface of roasting meat, poultry, or other foods with pan drippings, stock, butter, or some other liquid.
What is baste.
To cut food into pieces that are even, like a square.
What is cube.
The process of working a dough mixture to form a smooth and cohesive mass.
What is kneading.
Cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or strained to the consistency of a creamy paste or liquid.
What is puree.
The method of exposing food to direct heat. By placing food close to your oven's heating element so that it can quickly cook, brown, char or caramelize.
What is broil.
To cook food, covered or uncovered, using the direct, dry heat of an oven.
What is bake.
The process of preserving edible products in an acid solution, usually vinegar, or in salt solution (brine).
What is pickling.
Involves cooking a small amount of fat in a hot pan while tossing ingredients around.
What is sautéing.
Term used to describe the ideal consistency of pasta (and rice) when cooked.
What is Al Dente.
To bring out or intensify the natural flavor of the food without changing it.
What is seasoning.
To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.
What is grease.
To heat (something) beforehand.
What is preheat.
The process of soaking foods in a seasoned, often acidic, liquid before cooking.
What is marinating.
The process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled to stop further cooking.
What is blanching.