Food Prep Terms
To evenly cover food with crumbs, flour, or a batter
coat
To cook food in the vapor given off by boiling water.
Steam
Chopping food into tiny irregular pieces
Mince
A tool used to accurately measure ingredients like water, milk oil, and juice. Typically made of glass or clear plastic and has a handle, spout, and measurement lines.
Liquid Measuring Cup
What should be used for the job of removing hot item from the stove or oven?
Oven Mitts or Pot Holders
To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic.
Knead
To moisten foods during cooking with pan drippings or a sauce in order to add flavor and prevent drying.
Baste
To cut into uniform pieces, usually 1/8 - 1/4 inch on all sides.
Dice
A kitchen tool with holes used to strain foods such as pasta or to rinse vegetables. The perforations of this tool allow liquids to drain through while retaining the solids inside.
Colander
Name 2 things you can do to put out a grease fire on the stove.
Smother the flame
Pour baking soda on the flame
Pour Salt on the flame
Use a fire extinguisher on the flame
To beat food lightly and rapidly in order to incorporate air into the mixture and to increase the volume.
Whip
To cook a food in liquid that is kept just below the boiling point. A few bubbles will form slowly and burst just before reaching the surface.
Simmer
To cut into uniform pieces, usually 1/2 inch on all sides.
Cube
A cooking tool with two moveable arms that are joined at one end. Used for picking up, holding, and turning food.
Tongs
When disconnecting an electrical appliance form the wall, hold the ______________.
Plug End or Block End
To gently swirl one food into another, usually done with light and dark batter for cakes or cookies.
Marble
A term to indicate that pasta is cooked just enough to keep a firm texture. "To the tooth" is a phrase to describe this level of cooking.
Al-Dente
To cut foods, often fresh herbs or dried fruit, with kitchen shears into very small, uniform pieces using short, quick strokes.
Snip
A flexible kitchen utensil used primarily for scraping the sides and bottom of bowls and pans to ensure no ingredients are left behind, as well as for mixing and spreading batter or other soft substances.
Rubber Scraper
Name 3 Safety tips regarding the selection, use and/or washing of knives in the kitchen.
Use sharp (not dull) knives
Keep the knife on the cutting board when not in use.
Do not walk around or fool around with a knife.
Wash and dry the knife separately. (do not drop into the dishwater)
To work a solid fat such as shortening or butter into dry ingredients, usually with a pastry blender.
Cut-In
To partially cook fruits, vegetables, or nuts in boiling water or steam. (Hint: this is usually done before freezing food).
Blanche
To cut food into thin matchstick-like pieces about 2 inches long.
Julienne
A kitchen utensil specifically designed to accurately measure the volume of dry ingredients like flour, sugar, or oats. You level off the top to ensure a precise amount. Typically made of plastic or metal and comes in a set of different sizes.
Dry Measures
Name a type of material that should never be used in a microwave oven. It's use can cause a fire and damage or destruction of your microwave oven
Metal