cutting methods
Method of cutting vegetables into thin strips
What is Julienne?
Vigorous mixing of ingredients using a wooden spoon, electric whisk, food mixer or food processor.
What is beat?
Scalding vegetables in boiling water of steam for a short time.
What is blanching?
Cook by dry heat without direct exposure to a flame.
What is Baking?
A dry mixture of flour, starch, and seasonings, applied to moistened or battered food products prior to cooking.
what is breading?
To cut foods into small 1/4" squares using a sharp kitchen knife.
What is dice?
Incorporating the butter into the flour in such a way that little lumps of the raw butter remain whole within the flour mixture.
What is to cut in?
Simmering meat and vegetables in a small amount of liquid in a covered pot to concentrate and enhance the liquids flavor.
What is braising?
Form of cooking that involves dry heat applied to the surface of food.
What is grilling?
mixing butter and sugar together on high speed until well blended, fluffy and pale yellow.
What is creaming?
Translates to “small stick,” and is one of the most popular stick-type cuts used in food preparation.
What is to Batonnet?
The process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture.
What is folding in?
cooking of food by immersion in water that has been heated to near its boiling point.
the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color.
What is browning?
(of water or food) stay just below the boiling point while being heated.
What is to simmer?
Preparation of shredded or finely cut leaf vegetables, used as a garnish for soup.
What is to Chiffonade?
A smooth, creamy substance made of liquidized or crushed fruit or vegetables.
What is to Puree?
exposing food to direct heat, either on a girl over coal or below a gas burner or electric coil.
What is broiling?
Burn or scorch the surface of (something) with a sudden, intense heat.
What is to sear?
heating up the oven before its ready to cook
What is to preheat?
cut up or grind (food, especially meat) into very small pieces, typically in a machine with revolving blades.
What is to mince?
work (moistened flour or clay) into dough or paste with the hands.
What is to Knead?
cook (an egg) without its shell in or over boiling water.
What is to poach?
Fry (meat, fish, or vegetables) rapidly over a high heat while stirring briskly.
What is to Stir-Fry?
setting everything up
What is to Mise En Place?