cooking methods
To cook food in an oven using dry heat.
Bake
To cut food into small, irregular pieces.
Chop
To gently combine ingredients by using a spatula or spoon to lift and turn the mixture from the bottom to the top.
Fold
To cook food, especially meat, in an oven using dry heat. .
Roast
The amount of food or servings that a recipe or ingredient will produce.
Yeild
To cook food in a liquid at a temperature where the liquid is rapidly bubbling.
Boil
To cut food into small, uniform cubes.
Dice
To work dough by pressing, folding, and stretching it with your hands to develop gluten.
Knead
To cook food gently in liquid at a temperature just below boilin.
Simmer
Decorative food items or ingredients used to enhance the appearance and taste of a dish.
garnish
To cook food under direct heat, usually in an oven.
Broil
To chop food into very small, fine pieces.
Mince
To beat ingredients, such as cream or egg whites.
Whip
To cook food gently in liquid at a temperature just below boiling.
Simmer
To whip together fat and sugar
Ceream
To cook food in hot oil or fat until it becomes crispy or golden brown.
Fry
To make shallow cuts or incisions on the surface of food.
Score
To pass dry ingredients through a fine sieve to remove lumps.
Sift
To cook food quickly in a small amount of oil or fat over high heat.
Sauté
To cook food by immersing it completely in hot oil or fat.
Deep fry
To cut food into thin, flat pieces.
Slice
To blend or process food into a smooth and creamy consume.
Purée
To cook food by exposing it to hot water vapor.
Steam