Cooking Terms Flashcards
cut in
to combine shortening and flour by using a pastry blender or two knives to produce tiny particles
Stir fry
to cook in small amount of fat over high heat by lightly lifting and stirring
score
to make shallow slits in food to make it more tender or keep it from curling
sift
to put dry ingredients through a sieve
core
to remove the seeds and center of a fruit or vegetable
fold
to gently push delicate ixture around bowl to mix so that incorporate air is not lost
grease
to rub a pan with thin layer of shortening to prevent food from sticking
blanch
to pur boiling water over food to loosen skins
baste
to moisten foods by brushing or spook=ning liquid over the b=food to add flavor or keep from drying out
marinate
to let food stand in an oil-acid mixture to add flavor or keep from drying out
toss
to mix lightly by lifting the ingredients with two forks or fork and spoon
strain
to separate solid from liquid
skim
to remove skin, foam, or fat from surface of a cooking mixture
mince
to cut into fine, tiny pieces
cream
to rub, mash, or work shortening against side of bowl with back of spoon until it is smooth and creamy
knead
to work a stiff dough by pushing with heel of hand, folding and turning it to produce a smooth, elastic dough
simmer
to heat liquid to the point where bubbles form at bottom of pan and slowly rise
rolling boil
to heat liquid to the point where bubbles rise rapidly and break all over the surface
stew
to cook in a small amount of liquid at a simmering temperature
flake
to separate food especially fish into small pieces by breaking apart with a fork
bread
to cover food with crumbs
pare
to cut off the skin or rind of fruit or vegetables
stir
to move a spoon around in a bowl in order to mix the ingredients
preheat
to heat oven to correct temperature before putting food in to cook
