Cooking Terms

1. Cooking Terms The Language of the Recipe

2. The Language of the Recipe • Become familiar • Terms are important tools for the cook. • Each has its own meaning. • Achieve best results.

3. Bread Grease Brush Marinate Dredge Sift Flute Grease Flour Techniques of: Preparation

4. Bread • To cover a food with a coating of crumbs made from bread, crackers, or cereal. The food is often dipped in a liquid such as milk or egg before coating.

5. Brush • To spread a liquid coating on a food, using a pastry brush or paper towel.

6. Flour/Dredge/Coat • To lightly coat food in a powdered substance such as breadcrumbs, cornmeal, flour. Most foods require dipping in a liquid, such as egg or milk, in order for the powdered substance to adhere to the food. • Equipment: Flour, crumbs or seasoning.

7. Flute • To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge.

8. Grease • To rub shortening, fat, or oil, on the cooking surface of bake-ware. Use waxed paper or paper towel to spread a thin, even layer.

9. Marinate • To immerse or coat food an acidic-based liquid or dry rub, called a marinade, to add flavor and/or to tenderize.

10. Sift • To put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the coarse particles.

11. Techniques of: Mixing Beat Knead Blend Mix Combine Stir Cream Whip Cut in Fold in

12. Beat • To mix with an over-and-over motion, using a spoon, rotary, or electric beater.

13. Blend • To combine thoroughly (parts are indistinguishable from one another) two or more ingredients.

14. Combine • To join (two or more substances) to make a single substance, mix.

15. Cream • To beat sugar and fat together until fluffy. • Equipment: Bowl and Wisk or mixer

16. Cut in • To mix fat into flour with a pastry blender or two knives. • Equipment: Pastry blender or two knives and bowl.

17. To Cut-In • To cut fat into flour with two knives, or a pastry blender, until it is distributed in small particles throughout the mixture.

18. Fold in To gently cut through the mixture, scrape across the bottom and turn over near the surface. Equipment: Bowl and spatula

19. To Fold-In • Measure and add ingredients to a bowl • Using a rubber scraper or wooden spoon gently combine the ingredients together by: • Moving the rubber scrapper or wooden spoon down the middle of the ingredients • Scraping along the bottom of the bowl • Coming up the sides of the bowl • Lifting the ingredients from the bottom of the bowl to the top • Continuing to gently move the ingredients from the top to the bottom and then from the bottom to the top

20. Knead • To work dough by folding, pressing, and turning, until it is smooth and elastic. Place dough on a floured board, fold it in half, and press firmly with the heels of your hands. Turn the dough about a quarter turn, and repeat the folding and pressing. • Equipment: Hands

21. To Knead • Lightly sprinkle flour onto a countertop or table • Remove the dough from the bowl • Using your hands fold the dough in half • Then press the dough down using your fists • Repeat folding the dough in half and pressing it down with your fists • We knead the dough to form “gluten” this is the glue that holds your food product together

22. Mix To combine two or more ingredients, usually by stirring.

23. Stir To mix with a circular motion of a spoon or other utensil.

24. Whip To beat rapidly to incorporate air and increase the volume, ex. whipped cream or egg white, gelatin. Equipment: Wire wisk or electric mixer

25. Techniques of: Cutting Chop Grind Core Julienne Cube Mash Cut Mince Dice Pare Grate Score Scrape Shred Slice Sliver Trim

26. Chop To cut into small pieces Equipment: French or Chef’s Knife

27. Core To remove the core of a fruit with a corer or paring knife

28. Cube To cut into small squares larger than diced, usually about 1/2 inch.

29. Cut To divide foods into small pieces with a knife or scissors.

30. Dice To cut into very small cubes Equipment: French or Chef’s Knife, c. board

31. Grate To rub food, such as lemon or orange peel, against a grater to obtain fine particles. Equipment: Grater

32. Julienne To cut food into long, thin strips.

33. Mash To crush food until it becomes smooth.

34. Mince To cut or chop food as finely as possible. Equipment: French or Chef’s knife.

35. Pare To cut away the skin or a very thin layer of the outside of fruits or vegetables. Use a vegetable peeler or a knife.

36. Score To make thin, straight cuts(usually in a diamond pattern) through the outer edge of fat on meat to prevent the meat from curling during cooking.

37. Scrape To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin.

38. Shred To tear or cut into thin pieces or strips.

39. Slice To cut food into flat pieces.

40. Sliver To cut in long, thin pieces.

41. Trim To cut away most of the fat from the edges of meat.

42. Techniques of: Cooking Bake Barbeque Baste Boil Braise Broil Brown Deep-fat fry Dot Fry Pan-broil Pan-fry Poach Preheat Roast Sauté Scald Skim

43. Bake • To cook in an oven or oven-type appliance in a covered or uncovered pan.

44. Barbeque • To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.

45. Baste • To spread, brush, or pour liquid (moisten), such as sauce, drippings, melted fat, or marinade, over food while it is cooking. Use a baster, brush, or spoon.

46. Blanch • Placing food in boiling water for quick heating, then removing and placing in cold/ice water to quickly chill

47. Boil To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.

48. Braise To cook meat slowly, covered and in a small amount of liquid or steam.

49. Broil To cook under direct heat or over coals.

50. Brown To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.