Dry Heat Cooking Methods
To cook in an oven in an uncovered container.
What is Bake.
To cook in liquid at a high temperature for an extended time. Large bubbles should rise consistently to the surface.
What is Boil
To mix quickly, bringing the ingredients to the top of the bowl and back down again. Done with a whisk, fork, rotary beater, or electric mixer to incorporate air.
What is Beat
To cut into coarse pieces using a knife or food processor.
What is Chop
To cut foods into 1/2-3/4 inch squares
What is Cube
To cook in a small amount of fat (oil, butter) over low-medium heat and using constant motion.
What is Saute
To cook in a covered container in a rack or basket above liquid that is boiling.
What is Steam
To beat rapidly to add air bubbles into a liquid and make it foamy.
What is Whip
To create shreds or fine powder by rubbing a food along a grater
What is Grate
To tear food into long, thin pieces.
What is Shred
To cook in fat until the food’s surface turns brown
What is Sear/Brown
To cook gently delicate foods in simmering liquid, often fish or eggs.
What is Poach
To gently combine ingredients by turning one part over another.
What is Fold in
To cut foods into 1/8-1/4 inch squares
What is Dice
To thoroughly combine two or more ingredients so that the separate parts are no longer noticeable.
What is Blend
To cook uncovered in a high-temperature oven without liquid.
What is Roast
To heat milk until it steams and forms bubbles around the outside of the pan.
What is Scald
To finely grind food into a thick liquid texture.
What is Puree
To cut food into thin sheets.
What is Slice
To pass dry ingredients through a fine sieve to remove lumps.
What is Sift
To cook by placing food over the direct heat source
What is Grill
To cook briefly in boiling water then plunge into ice water to stop cooking. Done to keep crispness and color of vegetables.
What is Blanch
To blend butter and sugar together until light and fluffy. This creates a soft texture.
What is Cream
To cut food into small pieces.
What is Mince
Food is browned in a small about of fat then simmered in liquid for extended time. Creates tenderness, especially for meat.
What is Braise