FOOD PREPARATION TERMS Flashcards
It can be divided according to their primary science, whether they are physical (such as the extraction of nuts from their shells), chemical (adding salt), or biological (brewing beer).
Food Preperation
to cut into small irregular pieces
Chop
cut into evenly shaped pieces about ½ inches on each side
Cube
to cut food into very small pieces
Mince
cut into evenly shaped pieces about ¼ inches on each side
Dice
cut off outside covering of fruit and vegetables
Pare
rub food over grater to get fine particles
Grate
cut or tear into long thin pieces
Shred
to cut a food into large, thin pieces
Slice
to thoroughly mix ingredients by stirring rapidly in a circular or over and over motion
Beat
to mix two or more ingredients together until combined.
Blend
to beat together ingredients until soft, creamy and smooth
Cream
to mix in fat, like shortening or margarine, into dry ingredients until the mixture
resembles corn meal or little pebbles
Cut-In
to combine two mixtures by gently cutting down through the mixture, across the bottom
and bringing the utensil back up to the surface along with some of the mixture from the bottom
Fold
to mix ingredients gently in a circular motion
Stir
to moisten food while cooking it adds flavor, keeps food from drying out.
Baste
use a brush to lightly coat surface of food with another food
Brush
cover the surface of a food with a dry ingredient
Coat
to let a food stand until it no longer feels warm to touch
Cool
remove excess liquid by placing food in colande
Drain
to break fish into small pieces with Fork
Flake
decorate a finished dish
Garnish
rub lightly with fat
Grease
to push down, fold and stretch a dough
Knead
to soak food in an acid-oil seasoned liquid mixture.
Marinate
to break food by pressing it with the back of a spoon, a masher
Mash
to make a substance flow, specially out of a container and usually into another container
Pour
to grind or mash food until it is completely smooth and semi-liquid
Purée
to cook a liquid until some of the moisture evaporates, and the liquid becomes more
concentrated
Reduce
to make a small, shallow cuts on the surface of a food
Score
to add herbs, spices or other ingredients to a food to increase the flavor of the food
Season
to remove the egg yolk from the egg white.
Seperate
to pass dry ingredients through a fine sieve, to remove any large pieces or incorporate air to make the ingredients Lighter
Sift
to beat food with a whisk or mixer to incorporate air and increase volume
Whip
is the art of preparing food for ingestion, commonly with the applying of warmth
Cooking
use air, metal, fat or radiation to transfer heat to food. There is no fat used.
Baking & Broiling
Dry Cooking
is a good medium for cooking food.
Liquid
roasting, grilling, frying
Fat
are a set of methods and procedures for preparing, cooking, and presenting for
Cooking Techniques
is the way a food item has been prepared.
Cooking Method
liquid or steam is used to cook the food.
Moist Heat
is cooking foods in a liquid at boiling point.
Boiling
When food is cooked with the heat from water vapors,
Stewing
It is a method of cooking food in steam generated vigorously from boiling water in
pan.
Steaming
When steam under pressure is used, the method is known as pressure
cooking and the equipment used is the pressure cooker.
Pressure Cooker
this involves cooking in minimum amount of liquid at temperatures of 800°C –
850°C that is below the boiling point.
Poaching
In meal preparation, it is often necessary only to peel off the skin of fruits and vegetables without making them tender.
Blanching
it means to cook in a small amount of liquid that is bubbling very gently.
Simmering
it gives a crisp texture, brown colour and pleasant flavor to the foods.
Dry Heat
it gives a crisp texture, brown colour and pleasant flavor to the foods.
Dry Heat
This method of cooking food by dry heat is roasting.
Roasting
refers to the cooking of food by exposing it to direct heat.
Grilling
This is a method where food is kept between two heated elements to facilitate browning on both sides
Toasting
In this method, the food gets cooked in an oven or oven like appliance by dry heat.
Baking
This method involves cooking using just enough oil to cover the base of the pan
Sauteing
In this method, the food to be cooked is brought into contact with a large amount of hot fat.
Frying
food is submerged in hot oil or fat.
Deep Frying
food is submerged in hot oil or fat.
Deep Frying
cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking.
Pan Frying
is a combined method of roasting and stewing in a pan with a tight-fitting lid.
Braising
are electromagnetic waves of radiant energy with wave lengths in the range of 250 x 106 to 7.5 x 109 Angstroms.
Microwave Cooking
types of liquid cooking
boiling, stewing, poaching
types of dry cooking
baking, broiling
A solar cooker is a device that changes
the light energy of the sun to heat energy
to cook food. There
Solar Cooking
A hybrid of reflector and box-type solar
cookers, using both a curved reflector
and a cooking container into which the
food is placed.
Panel-type
A solar cooker that uses reflective
surfaces to collect, concentrate and
direct the sun’s rays onto the food being
cooked.
Parabolic type
A solar cooker that uses plane reflectors (such as mirrors) to reflect radiation
through a glass or plastic window into an
insulated cooking container.
Box-type (or oven-type)
