Culinary Flashcards
Chop
To cut into uniform pieces
Dice
To cut into very small cubes
Mince
To cut into very tiny pieces
Julienne
Food cut into long, thin strips
Mise en place
French culinary term that refers to the organization of ingredient’s and tools
Stir fry
To fry meat, fish, chicken or vegetable’s over high heat while stirring
Marinate
To soak in a seasoned liquid to add flavor/tenderize
Sift
To put dry ingredients through a sifter to incorporate air
Beat
To mix vigorously with spoon or spatula
Cream
To blend ingredient’s until smooth/light
Cut in
Combine solid fat and flour cutting the fat into small pieces untill covered with flour
Fold in
to combine a delicate mixture with a more solid material
Stir
mix with a spoon to distribute heat and prevent sticking
Whip
to beat rapidly untill fluffy
Cube
To cut into small squares/cubes
Slice
cut into thin strips
Grate/Shred
To shred food
Fry
To cook in hot fat
Deglaze
Adding liquid to a hot pan to dissolve and release the browned bits that stick to the bottom
Sauté
To cook uncovered in a small amount of fat in a pan
Bread
To cover with a coating from bread, crackers, or cereal
Brush
To spread a liquid coating on food
Grease
To rub oil on cooking surface of bake-ware
Knead
To work dough by folding, pressing and turning untill smooth
Mash
To crush food until smooth
Bake
To cook in a oven in a covered/uncovered pan
Barbeque or Grill
Cook meat slowly on a spit basting it often with highly seasoned sauce
Boil
To cook in a liquid which bubbles rise then break
Brown
Make the surface of a food brown
Simmer
To heat a liquid to just below the boiling point
Chill
To reduce the heat of food by placing in fridge for hours
Cool
To reduce the heat of food to room temp.
Melt
To heat a solid until it becomes liquid
Broil
To cook under direct heat
Bias Cut
To cute diagonally (for stir fry and looks)
Batonnet
To cut food that is about 1/4 inch by 1/4 by 2-2 1/2 inches
Chiffonade
Cutting leafy green into thin strips
