1 / 35

Cooking Terms

Cooking Terms. Bake. To cook in a oven with dry heat. Baste. To put a liquid, such as melted butter or a sauce on top, while cooking. Boil. To cook until bubbles rise to the surface. Broil. To cook with food very close to high heat source. Preheat. To turn on heat before. Simmer.

nami
Download Presentation

Cooking Terms

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Cooking Terms

  2. Bake • To cook in a oven with dry heat.

  3. Baste • To put a liquid, such as melted butter or a sauce on top, while cooking.

  4. Boil • To cook until bubbles rise to the surface.

  5. Broil • To cook with food very close to high heat source.

  6. Preheat • To turn on heat before.

  7. Simmer • To reduce heat and continue to cook.

  8. Steam • To cook with the steam vapors of boiling water.

  9. Sauté • To cook in a small amount of fat.

  10. Beat • Quick mixing motion.

  11. Blend • To mix two or more ingredients to make one.

  12. Chop • To cut up.

  13. Core • To remove the center.

  14. Cream • To mix sugar and fat together until soft and fluffy.

  15. Cube • To cut into squares

  16. Cut In • To mix shortening(fat) into flour using a pastry blender or two knives

  17. Dice • To cut into pieces smaller than ½” it is smaller than chopping

  18. Fold • Mixing gently by turning one part over another

  19. Grate • To cut food into thin, small pieces using a grater

  20. Knead • To mix with your hands; this helps develop gluten.

  21. Melt • To change from a solid to a liquid.

  22. Mince • To cut into very little pieces.

  23. Peel/ Pare • To remove skin with a knife/tool.

  24. Peel • To remove the peel with your fingers.

  25. Slice • Cut into slabs.

  26. Stir • Mix in a circular motion.

  27. Toss • To mix with a lifting motion.

  28. Whip • Beat quickly to incorporate air and to increase volume

  29. Scald • Heat Milk to just below boiling point

  30. Skim • To remove the fat

  31. Alternate • To switch between two items until the desired product is mixed

  32. Dot • Adding small amounts in different places so the item can be evenly mixed

  33. Quarter • To cut into equal pieces

  34. Shred • Cutting food into thin slices

  35. Tear • Break food into smaller amounts using your hands

More Related