Cooking Terms Flashcards
Baste
To add a liquid or fat back to the meat to keep it most and add flavor Like turkey (baster)
Al dente
To the tooth the pasta is chewy
Like spaghetti pie
Blanch
Heat chill remove skin
Like apple pie
Boil
To heat a liquid above 212 degrees
Like macaroni
Braise
To lock in moisture and flavor
Like chuck roast
Broil
The hottest temperature in the oven
Over 550 degrees
Like garlic bread
Caramelization
Using sugar and butter and sometimes a liquid to cook the food with a golden brown color and add sweetness to the food
Like onions
Cut in
The mixing of dry and wet ingredients until it is clumpy
Like angel biscuits
Dice
To cut into cubes
Like potatoes
Egg wash
Using egg whites to make the food shiny
Like cookies
Fry
To submerge food in hot oil for a short period of time
Like fried twinkies
Glaze
A sweet sauce used to enhance the flavor of the food
Like doughnuts
Julienne
To cut into matchstick like pieces
Like zucchini
Knead
Working dough
Like bread
Mince
To cut into tiny irregular pieces for flavor not texture
Like garlic
Purée
To blend into a thick liquid
Like smoothies
Reduce
To lower the temperature so that the liquid ha time to thicken
Like gravy
Sauté
To cook in small amount of oil over medium high her for a short period of time
Brings out the color an flavor of the food
Like stir fry
Steam
The evaporation of a liquid to cook the food
This holds the nutrients better in the food
Like vegetables
Zest
The outer part of a citrus fruit for flavor
Like lemon
Simmer
Just below boiling point
Like hot soups
Pinch or dash
A very small amount 1/8th of a teaspoon
