Culinary terms Flashcards
to cook pasta to the right amount of tenderness
Al Dente
To mix fast, usually with an electric mixer
beat
To mix a lot of ‘air’ into a product
whip
To gently blend an ingredient into a product. (figure 8 motion)
fold
To cook in an oven
bake
To blend ingredients to that you can’t tell one from the other
cream
To cook in a large amount of hot fat
fry
to add part of dry mixture then part of liquid mixture, mixing in between until all ingredients are mixed together
alternate
to mix, usually with a spoon, in a round and round motion
blend
to cook a liquid so that bubbles rapidly form and break at the top
boil
cut in small pieces
chop
mix ingredients listed
combine
To distribute a fat into a dry substance, using a fork or pastry blender.
cut in
To make a dry substance pass into a solution
dissolve
to add an arrangement that enhances a meal presentation
garnish
to obtain fine particles by rubbing food over a rough surface
grate
to cook under open flames or high heat temperature
broil
to work the dough: push, pull, fold, turn
knead
to cut into very fine pieces
mince
to peel the outside covering from a food
pare
to bring oven up to the correct cooking temperature
preheat
to cook in a skillet quickly with a small amount of fat
saute
to heat milk below the boiling point
scald
to cook a liquid where small bubbles climb the side of a pan
simmer
a clean toothpick is placed in the center of the product, if cooked the toothpick will come out dry
test for doneness
used to measure sugar, flour, grains, or rice; fill product to the top and level off
dry measuring cups
used to measure things you pour; has a lip or rim at the top to prevent spillage
liquid measuring cups
t. tea. tsp. ts.
teaspoon
T. Tb. Tbsp. Table
tablespoon
dry heat circulated in an oven by a blower; cooking products quicker and more uniformly. cooks faster
convection oven
dry heat cooking method, heat coming from sides, top, and bottom
convention oven
when a very, very small amount of ingredient is needed (1/4 tsp is also a pinch)
pinch
