COOKING PREPARATION TERMINOLOGY

HFN 1O

Mrs. ZabloskySeptember 15th, 2015

DICE

•To cut food into small, irregular pieces

PARE

•To cut off a very thin layer of peel

GRATE

•To cut food into small pieces or shreds by pressing and rubbing the food against a rough surface

SCORE

•To make shallow, straight cuts in the surface of food

CUBE

•To cut food into small, square pieces

MINCE

•To cut food into very small, irregular pieces

CREAM

•To beat together ingredients such as sugar and butter

WHIP

•To incorporate air into a mixture to make it light and fluffy

FOLD

•To gently mix delicate ingredients with a rubber scraper or wooden spoon

SIFT

•To force one or more dry ingredients through a screen to add or remove air or to mix two ingredients together

PUREE

•To make foods smooth and thick

BASTE

•To brush or pour a liquid over a food as it cooks

DREDGE

•To coat a food with dry ingredients, such as flour or crumbs

BOIL

•To cook food in liquid that is 100oC

SIMMER

•To cook food using a liquid between 86oC and 99oC

STEAM

•To cook food over, but not in, boiling water

ROAST

•To cook meat poultry, or vegetables in a shallow, uncovered pan

BAKE

•To cook breads, cookies, vegetables, casseroles and some meats in the oven

BROIL

•Cooking food under direct heat

PAN-BROIL

•To cook meats using dry-heat and stovetop methods

SAUTÉ

•To brown or cook food in a skillet with a small amount of fat on low-to-medium heat

PAN-FRY

•To brown larger pieces of meat, poultry, or fish before cooking them in moist heat

DEEP-FAT FRY

•To immerse food in hot fat and cook until done

BRAISE

•To brown food and simmer it for a long period to tenderize food and enhance flavour

STIR-FRY

•To fry small pieces of food quickly in a small amount of oil at a high heat