Cookery Terms and Definitions Flashcards
To understand what the terms are used in cooking and what they mean.
Fry
To cook in hot fat or oil.
Beat
Mix quickly with a fork, egg beater, whisk or spoon.
Boil
Heat until big bubbles rise quickly to the surface of the liquid.
Fold
Mix with a spatula using a cutting motion.
Bake
Cook in an oven
Cream
Beat butter and sugar until it looks like whipped cream.
Glaze
To brush liquid to encourage browning.
Dough
A flour and liquid mixture that is kneaded.
Saute
To fry food for a few minutes in very little oil.
Steam
Cook food over hot water so steam rises up to cook the food.
Preheat
To turn on the oven so that it is ready when needed
Simmer
Heat liquid until the surface moves, bubbles don’t rise
Poach
Cook gently in hot liquid.
Shortening
Fat such as butter, oil or margarine.
Garnish
To decorate and make food look appealing.
Roast
Coat with shortening and cook in the oven.
Blend
Combine ingredients together.
Stir-fry
Fry lightly in a little bit of butter, margarine or oil.
Peel
Remove the skin of food.
What are some types of food poisoning?
Salmonella, Campylobacter, E. coli, Listeria, Staphylococcus, Shigella and Botulism.
This is useful for lifting and turning foods and must be washed after being used for raw meat.
Tongs
Generally used to measure dry ingredients.
Measuring Cups
Used to measure large amounts of liquids.
Measuring Jug
Considered to be one of the most dangerous, yet useful tools in the kitchen.
Knives
This has sharp blades and is often used to quickly chop or blend ingredients.
Food Processer
This is useful when extracting the juice from citrus fruits.
Juicer
The rounded base on this big spoon helps to hold food while liquid drains away.
Ladle/Strainer
Wash this well after use.
Cutting Board
This can be used to spread milk, egg or oil over food.
Pastry Brush
This helps to aerate dry ingredients.
Sifter
Use this to help make dough flat and even.
Rolling Pin
These should be deep and have straight sides so that heat is maintained.
Saucepan
This is large and is used to drain the liquid from foods like rice and pasta.
Strainer/Drainer
This type of spoon has many purposes, including stirring hot foods in a saucepan.
Wooden Spoon
These are used to measure small amounts of liquid or dry ingredients.
Measuring Spoons
Used to shred ingredients up into smaller pieces.
Grater
A large flat item, often with sides and about 1cm high that is often used to cook biscuits
on.
Oven Tray
Used to cook food quickly, you often need to add a little bit of oil.
Frying Pan
This removes skin from vegetables and fruit.
Peeler
A selection of small, medium and large ones are useful for placing ingredients in.
Bowls
A flexible rubber utensil used for scraping pans and bowls
Rubber Spatula/Spatula
What are bacteria growth and danger zones?
Cooking hazardous foods in between temperatures 5°C and 60°C.
What is cross-contamination?
When bacteria or another microorganism is transferred from one object/food to another.
What is an example of cross-contamination?
Touching raw meats and then handling vegetables.
Using the same knife or chopping board to cut raw and ready-to-eat foods.
What are the measurements used in cooking?
Teaspoons, tablespoons, millilitres, cups, litres, grams, kilograms and celsius.
What are the measurement abbreviations in cooking?
Teaspoons = tsp, tablespoons = tbsp, millilitres = ml, cups = C, litres = L, grams = g, kilograms = kg and celsius = °C
What are some cooking hygiene rules?
Wash your hands before you start cooking,
always wash kitchen equipment thoroughly and
store raw food and cooked meals separately.
What is the washing dishes procedure?
Scrap off all food, fill the sink with hot soapy water, scrub dishes under the water, rinse off all leftover residue/suds and dry dishes using a towel.
