Cooking Terms Flashcards
0
Q
Grease
A
- to rub shortening, dat or oil, on the cooking surface of bakeware
1
Q
Flute
A
- to crimp edges
2
Q
Marinate
A
- to soak in a seasoned liquid, called a marinade, to add flavor or tenderize it
3
Q
Sift
A
- to put dry ingredients through a sifter or a fine sieve to incorporate air
4
Q
Beat
A
- to mix with an over-and-over motion, using a spoon, rotary, or electric beater
5
Q
Cut In
A
- to mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture
- you can use a pastry blender, two knives, or a fork
6
Q
Knead
A
- to work dough by folding, pressing, and turning, until it is smooth and elastic
7
Q
Mix
A
- combine two or more ingredients usually by stirring
8
Q
Stir
A
- to mix with a circular motion of a spoon or a utensil
9
Q
Chop
A
- cut into small pieces
10
Q
Core
A
- remove the core of a fruit using a corer or paring knife
11
Q
Cube
A
- to cut into small pieces
12
Q
Grate
A
- to rub food against a grater to obtain fine particles
13
Q
Julienne
A
- to cut into long, thin strips
14
Q
Mince
A
- to cut into very small pieces using a sharp knife
15
Q
Pare
A
- to cut away the skin or a very thin layer of the outide of fruits or vegetables
- you can use a peeler or a knife
16
Q
Puree
A
- to grind or mash cooked fruits or vegetables until smooth
- you can use a blender or a food processor
17
Q
Bake
A
- to cook in an oven or oven type appliance in a covered or uncovered pan
18
Q
Baste
A
- to spread, brush, or pour liquid over food while it is cooking
- you can use a baster, brush, or spoon
19
Q
Boil
A
- to cook in liquid, usually water, in which bubbles rise constantly and then break on the surface
20
Q
Braise
A
- usually brown meat first, then, cook meat slowly, covered and in a small amount of liquid or steam
21
Q
Broil
A
- to cook over direct heat or over coals
22
Q
Deep Fat Fry
A
- to cook in hot fat that completely covers the food
23
Q
Preheat
A
- to set the oven to cooking temperature in advance so that is has time to reach the desired temperature by the start of cooking
24
Q
Saute
A
- to cook uncovered in a small amount of fat in a pan
25
Q
Simmer
A
- to cook in liquid just below the boiling point
- the tiny bubbles that form should break before they reach the surface
26
Q
Steam
A
- to cook over steam rising above boiling water
27
Q
Stir-fry
A
- to fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly
- use a wok or skillet
