Food Preparation
Combine ingredients together
What is mixing.
"everything in it's place"
What is Mise en Place.
Cooking with a small amount of fat on a frying pan
What is pan-frying.
Cooking quickly, with very little oil, on a frying-pan
What is Saute.
To cut into small pieces.
What is chopping
To reduce an item by rubbing against sharp edges
What is grating.
To strip away the skin or outside of food with you fingers or knife
What is peeling.
To mix ingredients with different densities.
What is folding
Cooking with very little oil in a wok.
What is stir-frying
To soak food in liquid to flavor and tenderized
What is marinate
To cook in the oven with dry heat, usually cakes, bread and cookies
What is bake
To cut into narrow long pieces
What is shredding
To cook in liquid, usually water. Big bubbles 212F
What is boiling
cooking with a direct heat source above food
What is broiling
To mix food with a rapid, sweeping stroke
What is whipping
To cut into very small pieces
What is mince
To fold, press add stretch , to work ingredients into an uniform mass
What is kneading
To cook food gently in liquid just below the boiling point
What is simmering
To cook using both moist and dry heat
What is braising
To coat food in flour, crumbs, or sugar
What is dredging
To rub fat on the surface of food or a cooking utensil
What is to grease
To mix solid fat and other ingredients like flour or sugar, with a cutting motion
What is cutting-In
To cook food by simmering or slow boiling
What is stewing
Cooking food in liquid that is just below simmering.
What is poaching
To cook bite-sized small pieces of food quickly over high heat, heat in a small amount of fat while stirring constantly.
What is Stir-fry