Cutting Terms | ||
#1 | To cut food into small, uneven pieces | Chop |
#2 | To cut food into very fine, uneven pieces | Mince |
#3 | To cut food into small, equal size squares about 11/4 to 1/8 inch | Dice |
#4 | To cut food into large, thick or thin flat pieces | Slice |
#5 | To make small, straight, shallow cuts with a slicing knife in the surface of a food | Score |
Preparation | ||
#1 | To sprinkle or coat a food with flour | Flour |
#2 | To lower a food's temperature by placing in the freezer | Freeze |
#3 | To cause a solid food to turn into or become part of a liquid | Dissolve |
#4 | To increase the flavor of a food by adding herbs, spices or other ingredients | Season |
#5 | To remove liquid from a solid food by pouring off the liquid | Drain |
Mixing Terms | ||
#1 | To mix using a spoon or wire whisk with a circular motion | Stir |
#2 | To combine two or more ingredients into one mass | Mix |
#3 | To thoroughly jix ingredients and incorporate air using a spoon, wire whisk, mixer, or food processor | Beat |
#4 | To blend a delicate mixture into a heavier one | Fold |
#5 | To reduce dry ingredients to finer particles | Sift |
Dry/Moist Heat Methods | ||
#1 | To cook in an oven with dry, hot air | Bake |
#2 | To cook food in hot liquid, 212 degrees and bubbles rise and break the surface | Boil |
#3 | To cook food in a pan using vapor produced by a boiling liquid | Steam |
#4 | To cook meat, fish, or poultry uncovered in an oven with dry, hot air | Roast |
#5 | To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan | Braise |
Cooking Equipment/Abbreviations | ||
#1 | Used to beat eggs and other ingredients and to mix together ingredients | Fork |
#2 | Abbreviation of tablespoon | Tbsp/T |
#3 | Abbreviation of gallon | gal |
#4 | A mixing tool usually made of balloon shaped wire loops that are held together by a handle | Wire whisk |
#5 | Several pieces of curved metal attacked to a handle used to blend butter and cheese mixtures | Pastry Blender |
Final Question | |
To lightly brown or cook food in a small amount of hot fat | Saute |