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Bake |
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To cook by dry heat, usually in
an oven. |
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Barbecue |
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To roast or broil on a rack over
hot coals or on a revolving spit in front of or
over heat sauce. To cook thin slices of meat in
a highly seasoned vinegar sauce. |
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Baste |
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To moisten roasting meat or other
food while baking by pouring melted fat,
drippings or sauces over it. |
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Beat |
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To make a mixture smooth and
introduce air by a brisk regular motion that
lifts mixture over and over. |
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Blanch |
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To pour boiling water over a
food, then drain and rinse with cold water. Used
to whiten or to remove skins as from almonds. |
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Blend |
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To mix two or more ingredients so
that each loses its identity. |
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Boil |
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To cook in liquid, usually water,
in which large bubbles rise rapidly and
continually so that all of the liquid is
agitated. |
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Broil |
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To cook by exposing the food
directly to heat. |
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Braise |
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To cook meat by searing in fat,
then simmering in a covered dish in small amount
of moisture. |
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Candy |
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To conserve or preserve by
boiling with sugar. To incrust or coat with
sugar. |
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Caramelize |
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To heat dry sugar or food
containing sugar until lighten brown and of
caramel flavor. |
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Chop |
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To cut into pieces. |
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Combine |
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To mix ingredients. |
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Cream |
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To work foods until soft and
fluffy. Usually applied to shortening and sugar. |
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Cut |
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To divide foods with knife or
scissors or To incorporate solid fat into dry
ingredients with the least amount of blending,
so the fat remains in small particles. |
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Dice |
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To cut into small cubes. |
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Dissolve |
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To pass into solution. |
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Dredge |
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To coat with flour. |
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Fricassee |
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To cook meat or poultry by
braising. |
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Fry |
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To cook in fat. (a) PANFRY - To
cook in small amount of fat. (b) DEEP-FAT FRY -
To cook in enough fat to completely cover food
while cooking. |
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Garnish |
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To ornament with something bright
and savory. Sometimes added for decoration. |
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Glace |
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To coat with a thin sugar syrup
that has been cooked to crack stage. |
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Grate |
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To reduce to small particles by
rubbing with any thing rough and indented. |
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Grill |
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To broil on open grill and
griddle. |
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Grind |
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To reduce food to particles by
using a food grinder. |
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Knead |
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To work dough folding opposite
side over toward you. using heels of hands,
gently push away. Turn. Repeat. |
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Lard |
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To insert strips of fat into or
on top of lean meat before roasting or broiling. |
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Marinate |
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To treat with marinade. |
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Mask |
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To completely cover with a thick
sauce, jelly or mayonnaise. |
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Melt |
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To liquefy by heat. |
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Mice |
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To chop very fine. |
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Mix |
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To combine in any manner that
effects distribution. |
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Pan-Broil |
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To cook meat on a hot surface,
pouring off fat as it accumulates. |
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Parboil |
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To boil raw food until partially
cooked. |
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Parch |
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To brown by means of dry heat.
Applied to grains. |
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Pare |
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To cut off the outside covering.
Applied to potatoes, apples, etc. |
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Pasteurize |
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To partially sterilize liquids at
a temperature (140°F to
180°F) to preserve
foods such as milk, fruit juices or wine. |
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Peel |
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To strip off the outer covering.
Applied to oranges, grapefruit. |
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Poach |
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To cook slowly in hot liquid to
cover. |
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Render |
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To free fat from connective
tissue by heating until fat melts and can
drained off. |
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Roast |
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To cook by dry heat, usually in
an oven. |
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Scald |
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To heat milk to temperature just
below the boiling point. A thin skin forming
over milk indicates sufficient heating. |
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Score |
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To cut lightly so as to mark with
lines. |
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Shirr |
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To break eggs into a dish with
cream or crumbs and bake in oven. |
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Simmer |
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To cook in liquid usually water,
at temperature below boiling. Small bubbles are
formed and rise slowly but liquid is practically
motionless. |
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Skewer |
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To pierce or fasten with skewers
as piece of meat. |
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